White of an egg is partly coagulated by heating which can be again obtained back by some pepsin and little HCl. This process is called

Options

A. Peptization
B. Coagulation
C. Precipitation
D. None of these

Explanation

To solve the question, we need to understand the processes involved in the coagulation and re-dissolution of egg white. Here’s a step-by-step breakdown:

### Step 1: Understanding Coagulation
When egg white (which is primarily made of proteins) is heated, the proteins undergo a process called coagulation. This means that the proteins unfold and aggregate, forming a solid mass.

**Hint:** Coagulation is a process where proteins change from a liquid to a solid state due to heat.

### Step 2: Recognizing the Reversal Process
The question states that the coagulated egg white can be reverted back to its original state by using pepsin and hydrochloric acid (HCl). Pepsin is an enzyme that breaks down proteins into smaller peptides, and HCl helps in creating an acidic environment which is conducive for pepsin to function.

**Hint:** Pepsin and HCl work together to break down the coagulated proteins back into smaller, soluble forms.

### Step 3: Identifying the Process
The process of breaking down the coagulated proteins back into a colloidal solution is known as peptization. Peptization involves the dispersion of the precipitate back into a colloidal solution, which is what happens when the coagulated egg white is treated with pepsin and HCl.

**Hint:** Peptization is the process that allows a precipitate to return to a colloidal state.

### Step 4: Conclusion
Based on the understanding of coagulation and peptization, the correct answer to the question is that the process of obtaining the egg white back after coagulation is called **peptization**.

**Final Answer:** The process is called **peptization**.