True or False: Protein denaturation only occurs due to extreme heat and pH changes, and does not affect the accuracy of protein measurement methods.

False. Protein denaturation can be caused by many factors beyond extreme heat and pH, such as salt concentration, solvents, or mechanical stress, and it changes the protein’s shape and charge. When a protein unfolds, its absorption, binding sites, and solubility change, which can alter the results of assays like Bradford or BCA that rely on intact protein structure. For example, heating a sample for 10 minutes at 60 °C may partially denature albumin, reducing its dye‑binding ability and leading to an underestimated concentration. Therefore, denaturation can affect the accuracy of protein measurement methods.