We know that proteins are denatured when at high temperatures. What about when we cook them and eat them?
Different type.
Denaturing of a protein only matters when it is an enzyme with a specific function; since the proteins we eat do not function as enzymes, it is of no significance to the body.
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Proteins undergo structural changes during cooking known as denaturation, which can improve digestibility and flavor.
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When evaluating a one-sided limit, you need to be careful when a quantity is approaching zero since its sign is different depending on which way it is approaching zero from. Let us look at some examples.
When evaluating a one-sided limit, you need to be careful when a quantity is approaching zero since its sign is different depending on which way it is approaching zero from. Let us look at some examples.
When evaluating a one-sided limit, you need to be careful when a quantity is approaching zero since its sign is different depending on which way it is approaching zero from. Let us look at some examples.
When evaluating a one-sided limit, you need to be careful when a quantity is approaching zero since its sign is different depending on which way it is approaching zero from. Let us look at some examples.
- What is the general function and structure of proteins?
- How do amino acids react to water and oil?
- How do hydrophobic amino acids and hydrophilic amino acids cause proteins to have a specific shape?
- How are phospholipids similar to lipids such as triglycerides? How are they different?
- What are lipids soluble in?

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