Two populations are said to be isolated if there is no longer any Gene Flow between them.
It's the proteins that cause the egg white to solidify when you cook it. If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery.
Answer:
food availability, water, and space
Explanation:
hope this helps have a good rest of your night :) ❤
