When eggs are cooked
(A) Biotin is destroyed but avidin remains unaffected
(B) Avidin is inactivated but biotin remains unaffected
(C) Both avidin and biotin are inactivated
(D) Both avidin and biotin remain unaffected
(A) Biotin is destroyed but avidin remains unaffected
(B) Avidin is inactivated but biotin remains unaffected
(C) Both avidin and biotin are inactivated
(D) Both avidin and biotin remain unaffected