Denaturation of a protein is called the destruction of its three-dimensional structure (while its primary structure is maintained), which leads to the loss of its function and is due to the breaking of the bonds that had developed between the R side chains of the amino acids. The phenomenon of denaturation is caused when the protein is exposed to extreme temperature values (very high) or pH and demonstrates that the three-dimensional structure of a protein is what determines its function. A characteristic example of denaturation is the change in the texture of egg white (which consists mainly of the protein albumin) during heating. For example, when frying an egg, the clear solution of protein molecules surrounding the yolk turns white, opaque, and solid. This is due to the denaturation of the protein (albumin) it contains.