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Chloroform causes proteins to become denatured and become soluble in the organic phase or interphase, while nucleic acids remain in the aqueous phase.
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It causes unconsciousness and even death.
Smallest intermolecular forces of attraction
Chloroform is non-flammable in some datas or somethin. I tested some choloroform with fire and it exploded with fire. The reason why chloroform is "Non-Flammable" is because Chloroform don't actually "BURN" when it is being heated by fire. The reason why chloroform "Burn and explode" is because when the fire (Heat) touches chloroform the chloroform will "Decompose" and librates Chlorine, Phosgene and HYDROGEN. The Hydrogen gas will causes fire and heat while the chlorine "explode".
Chloroform causes proteins to become denatured and become soluble in the organic phase or interphase, while nucleic acids remain in the aqueous phase.
Yes. It causes the proteins to become denatured. They will not work as they should.
Cooking an egg is a chemical change because the proteins in the egg become denatured through exposure to heat. There is also a physical change because the denaturing of the proteins causes them to become solid at room temperature.
Denatured and ineffective.
as much as i know, the proteins become denatured, if that helps
Cooking an egg is a chemical change because the proteins in the egg become denatured through exposure to heat. There is also a physical change because the denaturing of the proteins causes them to become solid at room temperature.
Enzymes are proteins that help speed up the the rate of chemical reactions in the human body. Enzymes possess a specific shape and this shape fits into the substrate. When an enzyme becomes denatured, it loses its shape and thus it cannot function effectively. Enzymes may become denatured due to high temperatures or changes in the pH.
Denatured refers to when a protein loses its structure to become something akin to an amorphous blob. To really understand this though you must understand the structures of protein. A protein is a long string or chain composed of amino acids all linked together. When proteins are formed by the body they must 'fold' themselves into a structure that is capable of work or doing a task. Once in this folded form the protein can go on to serve whatever function it serves. Denaturing causes the protein to lose this shape and ultimately functionality. For the most part denatured proteins can be 'renatured' by reversing the cause of denaturing. A familiar example of denaturing while is non reversible is cooking eggs. The egg white is rich in proteins and when heated causes the protein to lose it's form and harden. As stated this can't be reversed.
Br2
There are several things that can cause proteins to denature.Change in temperatureAlterations in pHHigh concentrations of polar substancesNonpolar substances (when hydrophobic groups are needed to maintain the structure)All these things represent a drastic change to the protein structure, and the protein can become denatured.
Frying an egg is a chemical change in which the protein in the egg white becomes denatured, which causes it to become white and solid. This condition is not reversible by physical means.
It causes unconsciousness and even death.