EP MICROBIOLOGY:W/DISEASES BY..-MOD.ACC
5th Edition
ISBN: 9780134607894
Author: BAUMAN
Publisher: PEARSON CO
expand_more
expand_more
format_list_bulleted
Concept explainers
Videos
Textbook Question
Chapter 2, Problem 4CT
When an egg white is heated, it changes from liquid to solid. When gelatin is cooled, it changes from liquid to solid. Both gelatin and egg white are proteins. From what you have learned about proteins, why can the gelatin be changed back to liquid but the cooked egg cannot?
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
A friend, while frying some eggs, points to the change in the egg white (which contains a protein called albumin) and explains that if the conformation of a protein changes, it will no longer have the same properties and will lose its ability to function. Do you agree or disagree with this statement?
A peanut butter and jelly sandwich contains 10 grams of protein, 42 grams of carbohydrate, and 14 grams of fat. What percentage of calories in the sandwich comes from fat?
Certain fats are important components of a healthy diet. But trans-fats are associated with increased risk of heart disease. Are trans-fats saturated or unsaturated fatty acids? What is the difference in chemical structure between a trans-fat versus a cis-fat?
Chapter 2 Solutions
EP MICROBIOLOGY:W/DISEASES BY..-MOD.ACC
Ch. 2 - Electrons zip around the nucleus at about 5...Ch. 2 - Chlorine and potassium atoms form ionic bonds,...Ch. 2 - Why are decomposition reactions exothermic, that...Ch. 2 - Why does the neutralization of an acid by a base...Ch. 2 - Raw Oysters and Antacids: A Deadly Mix? The highly...Ch. 2 - Why do the cell membranes of microbes living in...Ch. 2 - Prob. 1MCCh. 2 - The atomic mass of an atom most closely...Ch. 2 - One isotope of iodine differs from another in...Ch. 2 - Prob. 4MC
Ch. 2 - Which of the following terms most correctly...Ch. 2 - In water, cations and anions of salts dissociate...Ch. 2 - Prob. 7MCCh. 2 - Which of the following statements about a...Ch. 2 - Proteins are polymers of ___________. a. amino...Ch. 2 - Which of the following are hydrophobic organic...Ch. 2 - Fill in the Blanks 1. The outermost electron shell...Ch. 2 - Fill in the Blanks 2. The type of chemical bond...Ch. 2 - Prob. 3FIBCh. 2 - Prob. 4FIBCh. 2 - Fill in the Blanks 5. Groups of atoms such as NH2...Ch. 2 - Fill in the Blanks 6. The reverse of dehydration...Ch. 2 - Fill in the Blanks 7. Reactions that release...Ch. 2 - Fill in the Blanks 8. All chemical reactions begin...Ch. 2 - Fill in the Blanks 9. The ____________ scale is a...Ch. 2 - Prob. 10FIBCh. 2 - Label a portion of the molecule below; label two...Ch. 2 - Shown is the amino acid tryptophan. Put the letter...Ch. 2 - List three main types of chemical bonds, and give...Ch. 2 - Name five properties of water that are vital to...Ch. 2 - Prob. 3SACh. 2 - What is the difference between atomic oxygen and...Ch. 2 - Explain how the polarity of water molecules makes...Ch. 2 - Prob. 1CTCh. 2 - Prob. 2CTCh. 2 - Two freshmen disagree about an aspect of...Ch. 2 - When an egg white is heated, it changes from...Ch. 2 - Prob. 5CTCh. 2 - The poison glands of many bees and wasps contain...Ch. 2 - Prob. 7CTCh. 2 - Prob. 8CTCh. 2 - The deadly poison hydrogen cyanide has the...Ch. 2 - Triple covalent bonds are stronger and more...Ch. 2 - How can hydrogen bonding between water molecules...Ch. 2 - How can a single molecule of magnesium hydroxide...Ch. 2 - Prob. 13CTCh. 2 - Prob. 14CTCh. 2 - A textbook states that only five nucleotide bases...Ch. 2 - Using the following terms, fill in the following...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Hello, this question came in an exam and I don't know where the answer ends. It's not reasonable to write all this.arrow_forwardMacromolecules are very large molecules created by the polymerization of small units called monomers. Most of the macromolecules are present in everyday life, for instance in food. In the Introduction to Food Macromolecules simulation, you will help your friend determine a healthy diet and investigate the types of macromolecules found in food. By performing a series of biochemistry tests, you will know the content of various food items. * * What are the different forms (i.e., monomers, polymers) of carbohydrates, lipids, and proteins? * What macromolecules do each of the biochemical tests check for? * What would an abundance or deficiency of one of the macromolecules cause to the human body?arrow_forwardLipid are made of repeating units like nucleic acids are made of nucleotides. True or Flase?arrow_forward
- Lipids are composed of one or more long chains of amino acids. True or false?arrow_forwardCysteine is the amino acid that participates in disulfide bonds in proteins. True or false?arrow_forwardWhat are proteins? What type of bonds is responsible for the formation of proteins? Provide an illustration to the second question. What are amino acids? Provide an example of the following by providing their amino acid name and structure: Aromatic amino acid Acidic amino acid Basic amino acid Phenolic amino acid Sulfur containing amino acid Provide the protein/s found in the following: Egg Milkarrow_forward
- Lipoproteins are relatively large, spherical clumps of protein and lipid molecules that circulate in the blood of mammals. They are like suitcases that move cholesterol, fatty acid remnants, triglycerides, and phospholipids from one place to another in the body. Given what you know about the insolubility of lipids in water, which of the four kinds of lipids would you predict to be on the outside of a lipoprotein clump, bathed in the fluid portion of blood?arrow_forwardHow important are lipids in our body? Explain.arrow_forwardProteins are important in which of the following ?arrow_forward
- A food contains organic molecules with the elements C, H, and O in a ratio of 1:2:1. What class of com- pounds do these molecules represent, and what are their major functions in the body?arrow_forwardMost animal fats are solid at room temperature, whereas plant and fish oils tend to be liquid. Both contain fatty acids. Can you predict which type of fat contains saturated fatty acids, and which type contains unsaturated fatty acids?arrow_forwardLipids like nucleic acids and proteins are made of strings of similar subunits. True or false. Explainarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Biology Today and Tomorrow without Physiology (Mi...BiologyISBN:9781305117396Author:Cecie Starr, Christine Evers, Lisa StarrPublisher:Cengage Learning
Biology Today and Tomorrow without Physiology (Mi...
Biology
ISBN:9781305117396
Author:Cecie Starr, Christine Evers, Lisa Starr
Publisher:Cengage Learning
Biomolecules - Protein - Amino acids; Author: Tutorials Point (India) Ltd.;https://www.youtube.com/watch?v=ySNVPDHJ0ek;License: Standard YouTube License, CC-BY