BIOMOLECULES AND ENZYMES

Detailed explanation-1: -The unscrambling of complete proteins is called. Hydrolisys.

Detailed explanation-2: -Denaturation involves the breaking of many of the weak linkages, or bonds (e.g., hydrogen bonds), within a protein molecule that are responsible for the highly ordered structure of the protein in its natural (native) state. Denatured proteins have a looser, more random structure; most are insoluble.

Detailed explanation-3: -Heating, exposure to acids or bases and even violent physical action can cause denaturation to occur. The albumin protein in egg white is denatured by heating so that it forms a semisolid mass.

Detailed explanation-4: -When a solution of a protein is boiled, the protein frequently becomes insoluble-i.e., it is denatured-and remains insoluble even when the solution is cooled. The denaturation of the proteins of egg white by heat-as when boiling an egg-is an example of irreversible denaturation.

Detailed explanation-5: -Enzyme denaturation happens when the structure of a protein and its functional group undergo conformational changes, resulting in inactivity. Denatured proteins have a looser, more random structure, and the majority of them are insoluble.