When a protein is heated beyond its normal temperature range, heat will increase the kinetic energy of atoms in the protein, causing molecular motion that breaks the various bonds that hold the protein in shape.
What happens to tetradecanol when it is heated? Does it become a liquid or solid? What is it called when a liquid becomes a solid? a. condensation b. deposition c. evaporation d. freezing e. melting f. sublimation What is it called when a solid becomes a liquid? a. condensation ...
How do nucleotides and hydrogen bonds affect the structure of DNA? Describe what happens when DNA replicates making sure to include the enzymes involved in the process. Why is the sample heated to almost the boiling point in PCR? a. the DNA strands pair up b. primers attach to D...
Before modern metalworking techniques were invented, blacksmiths used heat to make metal workable. Once the metal was formed into the desired shape, the heated metal quickly was cooled. Quick cooling made the metal harder and less brittle. Modern metalworking has become much more sophisticated an...
If heated too much, meat becomes too tough and dry, but continued heating will break down more proteins and cause the meat to become tender again. When heated above around 160 F (71 C) for a prolonged period, collagens also form a gel, giving slow-cooked meat its silky texture. Sign ...
the material functions as an insulator; it doesn’t support a sustained flow of charge when an electric field is applied, though it does effectively permit some charge to flow as the field is established due to the shifting of electrons around an atom or reorientation/distortion of molecules. ...
Denaturation ("changing the nature") happenswhen protein molecules unravel from their naturally coiled state. With eggs, this happens most frequently when they're heated or beaten, but denaturation can also be prompted by salt, acids (such as vinegar), alkalies (such as baking soda), and free...
First things first, what happens to the oil after deep frying? When oil is used for frying, the high temperatures break the molecules and fatty acids. With the increase in the free fatty acids, the smoke point of the oil declines. Additionally, the oil also tends to absorb the flavour of...
This is reflected in the gradual increase of entropy with temperature. The molecules of solids, liquids, and gases have increasingly greater freedom to move around, facilitating the spreading and sharing of thermal energy. Phase changes are therefore accompanied by massive and discontinuous increase ...
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