Microbiology with Diseases by Body System (5th Edition)

5th Edition

ISBN: 9780134607962

Author: BAUMAN

Publisher: PEARSON

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Textbook Question

Chapter 2, Problem 4CT

When an egg white is heated, it changes from liquid to solid. When gelatin is cooled, it changes from liquid to solid. Both gelatin and egg white are proteins. From what you have learned about proteins, why can the gelatin be changed back to liquid but the cooked egg cannot?

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Chapter 2, Problem 3CT

Chapter 2, Problem 5CT

Students have asked these similar questions

A friend, while frying some eggs, points to the change in the egg white (which contains a protein called albumin) and explains that if the conformation of a protein changes, it will no longer have the same properties and will lose its ability to function. Do you agree or disagree with this statement?

A shampoo bottle lists “partially hydrolyzed protein” as one of its ingredients. What is the difference between partially hydrolyzed protein and completely hydrolyzed protein?

Gelatin is a mixture of protein and water that is mostly water.Explain how the water-protein mixture becomes a solid.

Chapter 2 Solutions

Microbiology with Diseases by Body System (5th Edition)

Ch. 2 - Electrons zip around the nucleus at about 5...Ch. 2 - Chlorine and potassium atoms form ionic bonds,...Ch. 2 - Why are decomposition reactions exothermic, that...Ch. 2 - Why does the neutralization of an acid by a base...Ch. 2 - Raw Oysters and Antacids: A Deadly Mix? The highly...Ch. 2 - Why do the cell membranes of microbes living in...Ch. 2 - Prob. 1MC Ch. 2 - The atomic mass of an atom most closely...Ch. 2 - One isotope of iodine differs from another in...Ch. 2 - Prob. 4MC

Ch. 2 - Which of the following terms most correctly...Ch. 2 - In water, cations and anions of salts dissociate...Ch. 2 - Prob. 7MC Ch. 2 - Which of the following statements about a...Ch. 2 - Proteins are polymers of ___________. a. amino...Ch. 2 - Which of the following are hydrophobic organic...Ch. 2 - Fill in the Blanks 1. The outermost electron shell...Ch. 2 - Fill in the Blanks 2. The type of chemical bond...Ch. 2 - Prob. 3FIB Ch. 2 - Prob. 4FIB Ch. 2 - Fill in the Blanks 5. Groups of atoms such as NH2...Ch. 2 - Fill in the Blanks 6. The reverse of dehydration...Ch. 2 - Fill in the Blanks 7. Reactions that release...Ch. 2 - Fill in the Blanks 8. All chemical reactions begin...Ch. 2 - Fill in the Blanks 9. The ____________ scale is a...Ch. 2 - Prob. 10FIB Ch. 2 - Label a portion of the molecule below; label two...Ch. 2 - Shown is the amino acid tryptophan. Put the letter...Ch. 2 - List three main types of chemical bonds, and give...Ch. 2 - Name five properties of water that are vital to...Ch. 2 - Prob. 3SA Ch. 2 - What is the difference between atomic oxygen and...Ch. 2 - Explain how the polarity of water molecules makes...Ch. 2 - Prob. 1CT Ch. 2 - Prob. 2CT Ch. 2 - Two freshmen disagree about an aspect of...Ch. 2 - When an egg white is heated, it changes from...Ch. 2 - Prob. 5CT Ch. 2 - The poison glands of many bees and wasps contain...Ch. 2 - Prob. 7CT Ch. 2 - Prob. 8CT Ch. 2 - The deadly poison hydrogen cyanide has the...Ch. 2 - Triple covalent bonds are stronger and more...Ch. 2 - How can hydrogen bonding between water molecules...Ch. 2 - How can a single molecule of magnesium hydroxide...Ch. 2 - Prob. 13CT Ch. 2 - Prob. 14CT Ch. 2 - A textbook states that only five nucleotide bases...Ch. 2 - Using the following terms, fill in the following...

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When an egg white is heated, it changes from liquid to solid. When gelatin is cooled, it changes from liquid to solid. Both gelatin and egg white are proteins. From what you have learned about proteins, why can the gelatin be changed back to liquid but the cooked egg cannot?

Solution Summary: The author explains that both egg white and gelatin are proteins, which can be changed back to liquid, whereas the cooked egg cannot.

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Chapter 2 Solutions