Discovering Factors affecting Protein Denaturation

To examine collar different ways of denaturing proteins.

HypothesisIt was predicted that the physical characteristics of the freak black-and-blue solution at room temperature would appear wee and normal like a raw glob pureness. This is because nobody would be through to the chunk sportsmanlike. It was to a fault predicted that when the egg light solution gets heat up, the protein would denature if the temperature exceeds 65 °C. The protein would solidify, turn opaque, and turn white in colour. This would happen because the heat at a certain(a) temperature will cause the amino acids in the protein to unravel, thus the protein would brook its structure, and this would reveal a colour change. It was also predicted that when acid is poured into the egg white solution, the proteins would denature and turn into a white colour. This would be because it would force in a further straightening effect on the protein chain. It was also predicted that when silver nitrate is poured into the egg white solution, it would gist in some sort of precipitate since silver is etern altogethery precipitating out. Also, since salts atomic number 18 ionic compounds, they disrupt salt link in proteins, and so this seat also be a factor.

It was hypothesized that egg whites will not regain their original characteristics when distant from the heat or acid because if the protein bonds get disrupted, wherefore the protein is no longer viable and cannot perform its function when it is partially or fully uncoiled.

Observations dodge 1: chart illustrating the pH and appearance of the egg white solution in attempt tube A at room temperature (25 °C).

Test TubeTemperaturePHAppearanceA25 °C8 - BasicClear solution with foam at the top. Contained tiny white particles floating in the egg white.

Table 2: map illustrating the pH and appearance of the egg white solution in test tube B when heated in boiling water for ten minutes.

Test TubeAppearanceBOpaque solution. Cloudy, bubbly at the top. Had a creamy colour.

Table 3: Chart illustrating the pH and appearance of the egg white solution in test tube C that contained 1M Hydrochloric acid (2.00 mL).

Test TubePHAppearanceC2 - sulfurous Opalescent solution. Fewer amount of white particles floating in solution. Foam at the top of solution.

Table 4: Chart illustrating the pH and appearance of the egg white solution in test tube D containing Silver nitrate (5 drops). In total, seven drops of Silver nitrate was poured into the solution.

Test TubeAppearanceDOpaque solution. Foam at the top of solution. Creamy colour.

Figure 1: Illustration show the egg white solution in all of the trine test tubes being conducted on.

Discussion1. What was the social function of tube A?The purpose of tube A was to extradite it as the control variable quantity in the experiment. The quantity of the solution in test tube A was to remain constant throughout the experiment.

2. What common result occurred in all three tubes?The common result that occurred for all three test tubes was that the albumen solution had turned white. This was because test tubes B, C, and D all encountered protein denaturation because the structure of the protein broke down, so modern bonds were formed between the amino acids, which resulted in the texture change. Adding on, the vent of biological activity had also occurred in all three test tubes, meaning that the ability to act as enzymes or hormones was lost.

3. What three factors have cause denaturation in this experiment?The three factors that have caused denaturation were: heat, acid, and salt.

Questions1. The albumin part of an egg white consists of a simple protein. Heavy metal salts will combine with the proteins, and when this occurs, they are harder to absorb. Therefore, the egg white may slow or limit the engrossment of the heavy metal toxins. To carry on, protein is very good because the sulphur-bearing amino acids in the protein will significantly facilitate detoxification.

2. The egg vitellus contains a lot of complete and other stuff. This might substantiate the protein denaturation in the egg yolk. Further more, there is more fat in the egg yolk to protect the proteins. Also, different split of the egg contain very different substances, and this can also be a factor. To add on, another reason could be that the cooking heat must penetrate the egg white in show to reach the yolk.

3. When one has a in naughty spirits fever, proteins are denatured because of high temperatures. In some cases, having a high fever for some time can break to brain damage, and this can be due to the denaturing of proteins at high temperatures. One method of treating high fever would be victimisation egg whites and placing them on the soles of your feet. This bringsthe temperature down from the brain to the feet. Another cardinal way of treating high fever is to take a still bath and placing a cool towel on your forehead. This would be very useful because it would lower the body?s temperature and moderate protein denaturation to occur.

4. Foods and vegetables are blanched using a simple method. Fruits and vegetables are plunged into the boiling water for a minute or so, and then heat is removed. The produces and vegetables are drained. Afterwards, the fruits and vegetables are plunged into very cold water. The ill-treat of boiling the fruits and vegetables and placing them in cold water should be done immediately.

5. Blanching does a few things to the fruits and vegetables. Firstly, the hot water destroys the enzymes contained in the fruits/vegetables. To add on, blanching also kills microbes and insects as well as eggs that pull round in the fruits/veggies. The cold water stops it from cooking. Blanching is also used to preserve the freshness and natural color of the fruits/veggies as it can prevent discoloration and enhance the existing color.

6. A forage company would blanch certain fruits/veggies before packaging them in a transparent jar for a few reasons. Firstly, blanching would pull up shelf life and would be better for the consumer. It also makes the fruit/veggie look fresh and have a full colour to it. This would make consumers buy the product because of its fresh appearance.

Bibliography:1) hypertext transfer protocol://www.elmhurst.edu/~chm/vchembook/568denaturation.html2)http://www.sumanasinc.com/webcontent/animations/content/proteinstructure.html

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