Answered: Why does AgNO3 have the greatest…

Why does AgNO3 have the greatest denaturing effect on egg albumin compared to lemon juice, heat, alcohol, NaCl and NaHCO3?

Introduction to General, Organic and Biochemistry

11th Edition

ISBN:9781285869759

Author:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres

Publisher:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres

Chapter20: Carbohydrates

Section: Chapter Questions

Problem 20.72P

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Concept explainers

Micelles and Biological Membrane

Micelles are the type of lipid molecules that organize themselves in spherical shape in aqueous solutions. The production of the micelle is a reply to the amphipathic behavior of fatty acids. It means that they consist of both hydrophobic regions and hydrophilic regions. In micelles, polar head groups (hydrophilic groups) produce an outer layer associated with water whereas nonpolar tails (hydrophobic groups) are organized in the interior.

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Why does AgNO₃ have the greatest denaturing effect on egg albumin compared to lemon juice, heat, alcohol, NaCl and NaHCO_3?

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