Chapter 16.4, Problem 16.32QAP

Indicate the changes in secondary and tertiary structural levels of proteins for ech of the following:

1. Tannic acid is placed on a burn.
2. Milk is heated to 60 ${}^{\circ }$C to make yogurt.
3. To avoid spoilage, seeds are treated with a solution of HgCl ${}_2$ .
4. Hamburger is cooked at high temperatures to destroy E. coil bacteria theta my cause intestinal illness.