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Natali
8 days ago
10

When egg white is heated, it hardens and is opaque. This cooking process cannot be reversed, but hard-boiled egg white can be di

ssolved by heating it in a solution containing SDS (strong detergent) and 2-mercaptoethanol (reducing agent). Neither reagent alone has any effect.
a. Why does boiling an egg white cause it to harden and become opaque?
b. Why does it require both a reducing agent and a detergent to dissolve the hard-boiled egg white?
Biology
1 answer:
lana [2.4K]8 days ago
5 0

Answer:

Generally, proteins denature at elevated temperatures. As a result, during hard boiling, the structure of the egg proteins is altered, leading to a loss of their three-dimensional configuration, replaced instead by a tangled network of polypeptide chains. This occurs due to the disruption of orderly disulfide bonds within the proteins, which causes the formation of interchain bonds between disulfide bonds, resulting in the linking of protein molecules. This elucidates the reason behind the disruption of the 3-D structure and the development of a macromolecule.

However, when a reducing agent is added, it breaks the covalent disulfide connections. A detergent works to disrupt the interchain bonds among the disulfide connectors (the noncovalent bonds), leading to the untangling of the polypeptide mesh networks and thereby reducing its hardened state.

Clarification:


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