Cooking

Chemistry & Chemical Reactivity
9th Edition
ISBN:9781133949640
Author:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Publisher:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Chapter24: Biochemistry
Section24.1: Proteins
Problem 3RC
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Cooking an egg is an application of protein denaturation. Identify the following:

a.) the proteins (at least the main proteins) in the identified application

b.) the structure of protein/s (native state & the resulting structure after denaturation)

c.) the interactive forces, the denaturant, & the effects of denaturant to proteins.

 

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