Proteins are complex macromolecules made up of amino acid chains linked by peptide bonds. They have a unique three-dimensional structure maintained by hydrogen bonds, ionic bonds, and disulfide bridges. When proteins are subjected to heat, these interactions break down, leading to a phenomenon known as denaturation. Denatured proteins lose their native structure and often aggregate, resulting in precipitation or changes in physical state. Egg albumen, primarily composed of the protein ovalbumin, provides a visual and measurable system to study protein denaturation. At lower temperatures, proteins remain in their natural state, leading to a translucent and liquid consistency. As the temperature increases, protein denaturation begins, leading to coagulation and eventual formation of a solid, opaque mass at higher temperatures. This experiment highlights the temperature-dependent nature of protein stability and the onset of denaturation.