Question 5 (2 points) In my on campus dasses, I sometimes crack an uncooked egg

Question

Question 5 (2 points) In my on campus dasses, I sometimes crack an uncooked egg into a petri dish. I explain to students that the proteins in the egg white approximate the chemicals and structures in the white of human eyes. I then drip concentrated acid on the egg white, and the egg white instantly looks like a fried egg Explain, in detailed chemical terms, what is happening to the egg white. Be sure to address what is happening to the proteins in the egg white in this specific case. Format ^@do) E 5:48 12/1/2

Explanation / Answer

The tertiary structure of egg white proteins is held together by hydrogen bonding(through -OH of one protien and -OH of another protien) and hydrophobic interactions(through the alkyl portion of the protien).

Adding strong acid to the protein disrupts the intermolecular forces, unfolding of protien molecules occurs and hence the tertiary structure is lost.

The loss in protein structure is called denaturation(it can be achieved by means which disrupts the bonding pattern in protien such as heat,acid or base).

The proteins precipitate, forms a white solid(denatured protien)..

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