In relation to protein explain the property: Coagulation Name two different dishes that show the property of coagulation - Leaving Cert Home Economics - Question 3 - 2019

Coagulation is a process where proteins undergo a transformation into a solid state. This occurs primarily due to the application of heat, which causes proteins such as those found in eggs, meat, and dairy products to denature and set. For instance, when egg whites are heated to approximately 60°C, they coagulate and transform from a liquid to a solid state. Similarly, at around 68°C, egg yolks undergo coagulation. The process is not limited to heat; it can also be affected by mechanical actions such as whipping, which can turn egg whites into foam due to the incorporation of air into the protein structure. Additionally, enzymatic reactions, such as the action of rennet on milk, can cause proteins to coagulate, forming cheese.