What were the differences between the effects on the reaction of boiling the liver?

Boiling the liver denatures the proteins and enzymes within it, leading to a loss of its biological activity and altering its texture, making it firmer and less pliable. This process also affects the flavor and nutritional profile, as some water-soluble vitamins and minerals may leach out. In contrast, raw liver retains its enzymes and nutrients, preserving its unique taste and texture, which can be beneficial for certain culinary applications. Overall, boiling significantly changes both the physical and chemical properties of the liver.