Hydrogen bonds in egg whites are affected by vinegar, resulting in protein denaturation and structural changes.
Hydrogen bonds are critical in maintaining the shape of proteins like albumin in egg whites. When a raw egg is placed in vinegar, the acidic environment of the vinegar breaks down the hydrogen bonds in the albumin, causing the protein to denature and lose its structure. This leads to the egg white becoming less viscous and more solid as the proteins unfold.
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