As an egg cooks, the proteins first denature and then coagulate. When the
temperature exceeds a critical point, reactions begin and proceed faster as
the temperature increases. In the egg white the proteins start to coagulate
for temperatures above \(63 \mathrm{C}\), while in the yolk the proteins start
to coagulate for temperatures above \(70 \mathrm{C}\). For a soft boiled egg,
the white needs to have been heated long enough to coagulate at a temperature
above \(63 \mathrm{C}\), but the yolk should not be heated above 70 C. For a
hard boiled egg, the center of the yolk should be allowed to reach \(70
\mathrm{C}\).
The following formula expresses the time \(t\) it takes (in seconds) for the
center of the yolk to reach the temperature \(T_{y}\) (in Celsius degrees):
$$
t=\frac{M^{2 / 3} c \rho^{1 / 3}}{K \pi^{2}(4 \pi / 3)^{2 / 3}} \ln \left[0.76
\frac{T_{o}-T_{w}}{T_{y}-T_{w}}\right]
$$
Here, \(M, \rho, c\), and \(K\) are properties of the egg: \(M\) is the mass, \(\rho\)
is the density, \(c\) is the specific heat capacity, and \(K\) is thermal
conductivity. Relevant values are \(M=47 \mathrm{~g}\) for a small egg and \(M=67
\mathrm{~g}\) for a large egg, \(\rho=1.038 \mathrm{~g} \mathrm{~cm}^{-3}, c=3.7
\mathrm{Jg}^{-1} \mathrm{~K}^{-1}\), and \(K=5.4 \cdot 10^{-3} \mathrm{Wcm}^{-1}
\mathrm{~K}^{-1}\). Furthermore, \(T_{w}\) is the temperature (in \(\mathrm{C}\)
degrees) of the boiling water, and \(T_{o}\) is the original temperature (in
\(\mathrm{C}\) degrees) of the egg before being put in the water. Implement the
formula in a program, set \(T_{w}=100 \mathrm{C}\) and \(T_{y}=70 \mathrm{C}\),
and compute \(t\) for a large egg taken from the fridge \(\left(T_{o}=4
\mathrm{C}\right)\) and from room temperature \(\left(T_{o}=20
\mathrm{C}\right)\). Name of program file: egg.py.