Egg protein is a typical protein. Find out what will happen to him if you act on him with water, alcohol, acetone, acid, alkali, vegetable oil, high temperature, etc.

As a result of the action of high temperature on the egg protein, protein denaturation will occur. Under the action of alcohol, acetone, acids or alkalis, approximately the same thing happens: the protein coagulates. This is a process in which a violation of the tertiary and quaternary structure of the protein occurs due to the breaking of hydrogen and ionic bonds.
In water and vegetable oil, protein retains its structure.


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