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Proteins (Key Words (Denaturation, Coagulation, Chemical bonds, Gluten,…

- - - - Egg whites Can hold about 7 times it volume of air
      - Whisking
        
        Whisking denatures the proteins
        
        Whisking creates a gas in liquid foam
      - Adding sugar makes it more stable
      - Baked
        
        The proteins denature and the water is driven out so the foam sets
  - - - This is called Syneresis, this is why overcooked meat is dry and why overcooked egg is rubbery and waterey