What effect does boiling have on egg albumen?
When an egg is boiled, the heat disrupts the hydrogen bonds in the proteins, altering secondary, tertiary, and quaternary structure. Primary structure is unaffected. The denatured albumen becomes less soluble and has different chemical properties. Hyperthermophiles are bacteria that are able to live near the temperature of boiling water. Speculate on how this must effect protein conformation, specifically the role of hydrogen bonds. To live at extreme temperatures, the proteins of hyperthermophiles must not rely on hydrogen bonds or exist in local environments that make the hydrogen bonds stronger. Chapter 4 (top) Explain how the chemical structure of phospholipids contributes to their forming a bilayer in an aqueous environment. Phospholipids, the major component of the unit membrane, have hydrophobic (fatty acid) regions and hydrophilic (phosphoglycerol) regions that spontaneously form a bilayer with the hydrophobic layer inside when exposed to water. Explain why ions cannot pass fre
