denaturation of

protein

BHAVAN’S ADARSHA VIDYALAYA

KAKKANAD
 REPORT ON THE BIOLOGY PROJECT
Name : ZAHRAH MUHAMMED
Std : XII Reg No. :
Project Guide : PARVATHY AMMAL & SAVITHRI VISHWAKUMAR
Title of the Project : Denaturation of Protien

Certified that this bonafide report of the project work of ZAHRAH

MUHAMMED of this school has been submitted for the practical
examination to be held in February 2021 at Bhavan’s Adarsha Vidyalaya ,
Kakkanad .

EXAMINER PROJECT GUIDE PRINCIPAL

 BHAVAN’S ADARSHA VIDYALAYA
KAKKANAD

BONAFIDE CERTIFICATE

I certify that Master/Kumari ZAHRAH MUHAMMED

a student of Bhavan’s Adarsha Vidyalaya , Kakkanad
studying in Std XII (Biology) has successfully
completed the Project DENATURATION OF PROTIEN
under my guidance during the year .

EXAMINER PROJECT GUIDE PRINCIPAL

 ACKNOWLEDGEMENT
I, Zahrah Muhammed, of class 12 B, Express my
sincere gratitude towards our principal Mr. K
Suresh and my biology teachers, Smt. Parvathy
Amaal K.R and Smt. Savitri Vishwakumar.
Without their guidance and support this endeavor
would not have been a great success.

I also thank my family and friends who supported

me in completing this project
Above all I thank God Almighty for showering his
infinite blessings and giving us the strength and
courage to complete the task at hand in the best
way possible.
 CONTENTS

INTRODUCTION
OBJECTIVE
PRINCIPLE
REQUIREMENTS
PROCEDURE
OBSERVATION
CONCLUSION
PRECAUTIONS
BIBLIOGRAPHY
 Introduction
Denaturation, in biology, process modifying the
molecular structure of a protein. Denaturation
involves the breaking of many of the weak
linkages, or bonds within a protein molecule that
are responsible for the highly ordered structure of
the protein in its natural state. Denatured proteins
have a looser, more random structure; most are
insoluble. Denaturation can be brought about in
various ways like heating , changing Ph etc.

WHY DO PROTEINS LOSE THEIR

SHAPE WHEN THEY DENATURE?
Denaturation disrupts the normal alpha-helix and
beta sheets in a protein and uncoils it into a
random shape. This is why they appear to have lost
their shape.
Objective
To determine the temperature at which
proteins like keratin and milk denature and
lose their shape.
Requirements:
Sauce Pan
Water
Milk
Diluted Milk
Expired Milk
Hair
Aluminum
Baking tray
Oven
Lemon juice

principle
Denaturation involves the breaking of many
of the weak linkages, or bonds (e.g.,
hydrogen bonds), within a protein molecule
that are responsible for the highly ordered
structure of the protein in its natural
(native) state. Denatured proteins have a
looser, more random structure; most are
insoluble.

procedure
denaturation of casein by changing ph
1. Add 1 cup of normal milk to the saucepan. Then, Place
the candy thermometer into the saucepan
2.Gently heat up the milk. Record the temperature when
milk starts to boil.
3.Add 1 Tbsp lemon juice and leave saucepan on heat for
approx 3-5 minutes .

denaturATION of keratin by heating

1. Cover the baking tray with aluminum foil.

2.Preheat the oven
3.Place strands of hair on the baking tray
4.Heat it up for about 15 minutes. Check the hair for
changes
5. Again, increase the temperature for about 25 degrees.
Later, after 15 minutes, again inspect the hair.
6.Repeat the same procedure of increasing the
temperature for about 25-degrees and then note the
changes in the hair texture
Observations

Substance Conditions at which protein denatures

Normal Milk by adding 2tbsp lemon juice
Diluted Milk by adding 1tbsp lemon juice
Expired Milk due to the presence of lactic acid
Keratin in Hair around 100 °C
Denatured casein

Denatured keratin
CONCLUSION
The milk and keratin proteins start to lose
their shape and denature when the
temperature and PH changes .
Denaturation disrupts the normal alpha-
helix and beta sheets in a protein and uncoils
it into a random shape. This can happen when
an extreme amount of stress is forced upon a
protein such as high temperature or change in
PH . Diluted milk requires half the amount of
citric acid to denature and expired milk doesn’t
require an additional acid to denature its
protein , rather it looses its properties due to
the presence of lactic acid released by
Lactobacillus.
PRECAUTIONS
1.Heat the milk on low flame for it to warm
evenly
2. The temp of the oven should be increased
every 5 minutes
3. Keep a close eye on the hair to see at exactly
what temperature it denatures.
bibliography
http://biology.kenyon.edu/edwards.htm
www.wikipedia.org