The heat breaks the hydrogen bonds between the amino acids, and the shape is changed.
It does burn.
pepsin is used to degrade food proteins to peptides.
Incubating the DNA sample at 60 degrees Celsius after adding proteinase helps to degrade any contaminating proteins in the sample. The elevated temperature enhances the activity of the proteinase, leading to efficient digestion of proteins that could interfere with downstream applications such as PCR or sequencing. This step ensures that the DNA extracted is of high quality and free from protein impurities.
Yes, magnets can degrade over time and lose some of their magnetic properties due to factors such as exposure to high temperatures, physical damage, or demagnetizing fields.
Lycra, also known as spandex or elastane, does not have a specific melting point like traditional thermoplastics. Instead, it has a softening point at around 200°C (392°F). At elevated temperatures, Lycra can lose its elasticity and degrade rather than melt, which is important to consider when washing or drying garments made from this material.
because protein needs our body to make a move..
Storing Lactaid at 55 degrees Celsius would likely degrade its effectiveness, as the enzyme lactase is sensitive to heat. High temperatures can denature proteins, including enzymes, leading to a loss of activity and efficacy in digesting lactose. Consequently, Lactaid may not adequately help individuals who are lactose intolerant if stored at such high temperatures. It is recommended to store Lactaid at cooler temperatures, typically in a refrigerator, to maintain its potency.
Pepsin is a digestive protease released by the chief cells in the stomach that functions to degrade food proteins into peptides
Proteases are enzymes that degrade/digest proteins
A DVD will start to warp or degrade at temperatures above 120°F (49°C). To fully melt a DVD, temperatures of around 300-400°F (149-204°C) are needed.
Vegetables are made up of molecules called biomolecules, which are known as organic molecules. There are enzymes (various proteins) in nature to degrade all the forms of biomolecules!
Cobwebs are made of silk proteins produced by spiders, making them strong and elastic to catch prey. However, they can degrade over time and lose their strength.