Do Proteins Denature At The Same Temperature?

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When returning proteins to their original state (denaturing), there are many different methods and variables. With the following methods the answers to all of the following questions will be provided. What happens when a protein denatures? Do all proteins denature at the same temperature? What temperature does albumen, keratin, casein denature at? Why might proteins denature at different temperatures? One hypothesis is that the proteins will not denature at the same temperatures. This can be tested by putting different proteins through the same process to see the different effects the same force has on them and checking and recording the temperature as the protein starts to denature. This project is interesting to learn about, because it shows …show more content…

Use two bowls, keeping all the whites in one of the bowls. Make sure that the yolks do not leak into the whites. Put the whites into a small saucepan. Place the candy thermometer into the saucepan. Gently heat the whites. Record the temperature when the texture of the whites changes. Clean the saucepan, thermometer, and bowls. Make two cups of reconstituted powdered milk according to the package directions and add to the saucepan. Place the candy thermometer in the saucepan. Gently heat the milk. Record what temperature the texture of the milk changes or a thin layer forms over the top. Cover a cookie sheet with aluminum foil. Preheat the oven for ten minutes at 200 degrees. Using a comb, pull all the hair out of a hairbrush and put on the cookie sheet. Put the cookie sheet and hair into the oven. Let it heat up for 15 minutes. Inspect the hair for any changes. Increase the temperature by 25 degrees. After 15 minutes, inspect the hair again. Keep increasing the temperature in 25-degree increments. Note when the hair texture …show more content…

A control experiment was done where the difference between pure concentrated proteins and the proteins in everyday materials like eggs and powdered milk was found. This experiment revealed that that the proteins in both concentrated and in other forms denatured at relatively the same temperature. If I could do this experiment again I would use a different method of heating just to get a better idea of the integrity of the egg whites. As seen above this example denatured rather quickly. Most likely due to the heat of the burner on the glass. But also affecting the accuracy of this experiment. Some experimental errors were made such as the inaccurate temperature on albumen due to the heat of the burner on glass in close contact with the eggs. The data, for the most part, proves the hypothesis, as the hypothesis stated, the proteins will not denature at the same temperature. All the proteins changed at different temperatures and a matter of fact the results do support the hypothesis. The results are different because proteins have different components that make some more resistant to the elements than others therefore it would make sense that these proteins break up at different

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