Explain what happens to the albumin proteins in liquid egg whites or the proteins within meats as they are headed over a stove. You need to accurately use the term "denatured" in your explanation. And explain why this same phenomenon doesn't happen when you out meat/eggs in the refrigerator. The explanation should include the different way that high temperatures vs low temperatures affect proteins

Approximately percent of the energy created by cell metabolism is used by the body to carry on its normal functions, such as respiration, digestion, reproduction, muscular movement, circulation, and cellular regrowth.

Which statement about relative potential energy of electrons is correct? a. an electron in the 2 p orbital of the second electron shell has more potential energy than an electron in the 2 s orbital of the second electron shell. b. an electron in the 2 p orbital of the second electron shell has more potential energy than an electron in the 3 p orbital of the third electron shell. c. an electron in the 3 p orbital of the third electron shell has more potential energy than an electron in the 2 p orbital of the second electron shell.

Agroup of organisms that changes over time is said to