BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Whipped cream in an aerosol can foam because of the sudden release of pressure. Hard water or milk will produce a firmer protein get than distilled or softened water.

Detailed explanation-2: -The process that causes a protein to lose its shape is known as denaturation. Denaturation is usually caused by external stress on the protein, such as solvents, inorganic salts, exposure to acids or bases, and by heat.

Detailed explanation-3: -The denaturation of the proteins of egg white by heat-as when boiling an egg-is an example of irreversible denaturation.

Detailed explanation-4: -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-5: -Denaturation and protein folding When a protein loses its higher-order structure, but not its primary sequence, it is said to be denatured. Denatured proteins are usually non-functional.