BIOMOLECULES AND ENZYMES

Detailed explanation-1: -The use of mechanical forces disrupts quaternary, tertiary, and secondary structures. This type of protein denaturation is commonly used in cooking, for instance when whisking some egg whites.

Detailed explanation-2: -Over the past three decades, a number of experimental techniques for mechanical denaturation have been developed [20]. Optical tweezers, magnetic tweezers, and force mode AFM are three examples of such techniques.

Detailed explanation-3: -Heat, acid, high salt concentrations, alcohol, and mechanical agitation can cause proteins to denature. When a protein denatures, its complicated folded structure unravels, and it becomes just a long strand of amino acids again.

Detailed explanation-4: -Common examples When food is cooked, some of its proteins become denatured. This is why boiled eggs become hard and cooked meat becomes firm. A classic example of denaturing in proteins comes from egg whites, which are largely egg albumins in water.