We treated egg albumin in a variety of ways (properties of proteins procedures). In general, what are we doing to the protein in each of these steps. ( looking for a one word answer) **Protein Properties Experiment**1. Obtain four clean, dry test tubes and fill each one with 5 mL of 2% egg albumin solution.2. Place test tube #1 in a boiling water bath for five minutes. Record the result.3. Add 5 mL of 95% ethanol to test tube #2. Record the result.4. Add 2 mL of dilute Lysol® solution to test tube #3. Record the results.5. Shake test tube #4 violently to see the effect of mechanical agitation. Record this on the data sheet as well.

Proteins are types of macromolecules. They are formed by amino acids. There are twenty different kinds of amino acids that occur in proteins. The amino acids are attached to each other in long chains to form a protein.2. When the test tube is placed in boiling water for 5 minutes, the process is known as coagulation. It is defined as the change in the structure of the protein that is brought about by heat. 3. Addition of ethanol to the protein solution. This results in precipitation. The addition of ethanol to the proteins causes disruption of the side chain intramolecular hydrogen bonding. As a result, new hydrogen bonds are formed between the side chains of proteins and alcohol molecules. 4. Addition of dilute Lysol solution to the protein solution. This results in denaturation. Lysol is a disinfectant. It causes damage to the membranes and the rapid denaturation of the proteins. 5. The shaking of the test tube to see the effect of mechanical agitation. This results in denaturation. Mechanical agitation is used to denature proteins. Such an agitation stretches the polypeptide chains until the stabilizing interactions are disrupted.