A piece of silver metal is put into water to prevent it from spoiling Heavy meta

Question

A piece of silver metal is put into water to prevent it from spoiling Heavy metals like Ag coagulate the proteins of a bacteria disrupting hydrogen bonds and hydrophobic interactions Heavy metals like Ag disrupt the disulfide bonds important in the tertiary structure of proteins of a bacteria Heavy metals like Ag disrupt peptide bonds Hamburger is cooked at high temperatures to destroy E coli bacteria that may cause intestinal illness. Cooking at high temperatures will denature the proteins in the E cob bacteria by breaking hydrogen bonds and disrupting hydrophobic interactions Cooking at high temperatures will denature the protons in the E. coli bacteria by disrupting hydrophilic interactions important in the secondary structure of proteins Cooking at high temperatures will denature the proteins in the E. coli bacteria by disrupting the disulfide bonds important in the tertiary structure of proteins

Explanation / Answer

Ans. Part C: Correct option- 2. heavy metals like Ag disrupt disulfide bonds important in tertiary structure of protein in bacteria.

Heavy metals like Ag preferably disrupt disulfide bonds in the protein leading to its denaturation and loss of biological activity. Most of the enzymes in a cell are protein. So, protein (enzyme) denaturation leads to disruption of almost all the metabolic pathways in cell that further leads to cell death.

Part D: Correct option- 1. Cooking at high .… by breaking Hydrogen bonds and..

Heat is a form of energy. When transferred to microbial cell during cooking food, the molecules (protein, amino acids, phospholipids, water, etc.) of microbe also absorb thermal energy. It increases the kinetic energy of the constituent atoms/molecules, thus disruption of non-covalent interactions like hydrogen bond, hydrophobic interactions, Van der Walls interactions, etc. These non-covalent interactions play major role in stabilization of secondary and tertiary structure of proteins. So, thermal disruption of proteins (say, unfolding of protein) and nucleic acids (melting of DNA, etc.) kills microbes.

Note that under normal conditions of cooking temperature (accompanied by moisture because food has moisture) cooking is a sort of moist heat treatment (but NOT dry heat treatment). Moist heat mostly disrupts non-covalent interactions but usually leaves the covalent interactions (peptide bond, disulfide bond, etc.) unaffected.     

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