QUESTION 1 A common phenomenon involving changes in protein structure can be obs

Question

QUESTION 1 A common phenomenon involving changes in protein structure can be observed when frying eggs. The transparent gel surrounding the yolk becomes opaque and hardens when exposed to high levels of heat. What specific mechanism is responsible for this change? Oa Breaking of the hydrogen bonds that form the protein's secondary structure Ob Disruption of the hydrophobic interactions that form the protein's tertiary structure O c CSeparation of the different polypeptide chains at the level of primary structure ed. Formation of double and triple bonds between proteins to create quaternary structure

Explanation / Answer

The hydrophobic interactions that forms teritary structure of proteins is disturbed due heat (denaturing) which alter their nature of the protiens, that makes transparent yolk to become opaque.

Option b. is the correct answer. Disruption of the hydrophobic interactions that form the protein's tertiary structure .

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