问题1 夏天的生鸡蛋为什么容易“散黄”(蛋黄与蛋白相互搀杂,分界模糊的现象)? 这主要是因为分子的热运动与温度有关,温度越高,分子运动越剧烈.在炎热的夏天,由于气温较高,蛋黄和蛋白的分子运动加快,扩散作用加剧,导致了散黄现象比其它季节更容易发生. Question 1 Why are raw eggs in the summer prone to “scattering yellow” (the phenomenon that the egg yolk and protein are mixed with each other and the boundary is blurred)? This is mainly because the thermal movement of the molecules is related to the temperature. The higher the temperature, the more vigorous the movement of molecules. In the hot summer Due to the high temperature, the molecular movement of egg yolk and protein is accelerated, and the diffusion effect is intensified, resulting in the occurrence of scattered yellow more easily than in other seasons.