Denature

The video explains the concept of denaturation, where a molecule's biological activity is disrupted without chemical change. It uses the example of egg white, which becomes hard and insoluble when heated due to protein denaturation. The same effect can be achieved by using acetone, which also denatures the protein molecules.

What is the effect of an acid molecule on a protein's biological activity?

• It has no effect on the protein.

• It enhances the protein's function.

• It disrupts the protein's normal biological activity.

• It changes the protein chemically.

Why does egg white become hard and insoluble when cooked?

• Because the protein albumin is denatured by heat.

• Because the egg white loses water content.

• Because the egg white absorbs more air.

• Because the protein albumin is chemically altered.

What happens to the protein albumin in egg white when it is heated?

• It becomes more soluble.

• It turns into a different protein.

• It remains unchanged.

• It becomes denatured.

How can the denaturation of egg white be achieved without heat?

• By adding sugar to the egg white.

• By pouring egg white into acetone.

• By mixing egg white with water.

• By freezing the egg white.

What is the role of acetone in the denaturation of egg white?

• It enhances the egg white's solubility.

• It has no effect on the egg white.

• It chemically alters the egg white.

• It denatures the protein in the egg white.