Name: Genato, Charles Ronald K.

Date: 05/11/2021
Campus: Manila Year & Section: BSP2F

EXERCISE NO. 6
PROTEIN DENATURATION

Results:

CONTROL HOT WATER

Tiny Bubbles formed and cloudy white

Egg white consistency remains to be
precipitate appeared to float in the egg
clear, slimy, faint light yellow color
white fluid

MURIATIC ACID ALCOHOL

Milky white precipitate is formed Cloudy white precipate is formed

Conclusion:
We can see from the experiment that all reagents when added with egg white that has
protein albumin, exhibit the process of protein denaturation. We observed the unfolding
protein due to bonds being broken because of quarternary, teritiary and secondary levels
of structure of protein is destroyed. With alcohol, hydrogen bonds were broken.
Meanwhile ionic bonds are broken when egg white is added to muriatic acid. When
placing egg white in boiling water, the high temperature break chains of amino acids held
together by peptide bonds.