Learning Path
Question & Answer1
Understand Question2
Review Options3
Learn Explanation4
Explore TopicChoose the Best Answer
A
Extreme pH levels
B
High temperatures
C
Presence of salts
D
Ionic strength
E
Low molecular weight solvents
Understanding the Answer
Let's break down why this is correct
Answer
Protein denaturation happens when a protein’s shape is disrupted, and several things can cause that. High temperatures give the molecules enough energy to break the weak bonds that keep the shape together. Very acidic or alkaline conditions change the charge of the protein, pulling it apart. Strong detergents or organic solvents can strip away the water that supports the structure. Even strong acids, bases, or high salt concentrations can cause the protein to unfold.
Detailed Explanation
pH (a measure of acidity or basicity) changes the charges on the protein and breaks the bonds that keep it folded. Other options are incorrect because Many salts (tiny crystals that dissolve in water) actually help proteins stay folded by shielding charges; Low molecular weight solvents (small molecules that dissolve in water) can sometimes keep proteins in solution, not break them.
Key Concepts
Protein Denaturation
Factors Affecting Protein Structure
Protein Measurement Techniques
Topic
Protein Denaturation
Difficulty
medium level question
Cognitive Level
understand
Practice Similar Questions
Test your understanding with related questions
1
Question 1How does protein denaturation affect its functionality in biotechnological applications?
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Question 2What are the implications of protein denaturation in food science and how does it affect protein functionality in cooking processes?
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3
Question 3Which of the following statements accurately defines protein denaturation and describes its causes, while distinguishing between reversible and irreversible denaturation?
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4
Question 4Which of the following scenarios best illustrates the process of protein denaturation and its impact on protein measurement methods?
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5
Question 5Why might protein measurements become inaccurate when proteins undergo denaturation?
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6
Question 6In a study examining protein denaturation, which factor is most likely to lead to irreversible denaturation of bovine serum albumin in a laboratory setting?
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