Table of contents

1. Matter and Measurements4h 31m
2. Atoms and the Periodic Table5h 23m
3. Ionic Compounds2h 18m
4. Molecular Compounds2h 18m
5. Classification & Balancing of Chemical Reactions3h 17m
6. Chemical Reactions & Quantities2h 27m
7. Energy, Rate and Equilibrium3h 46m
8. Gases, Liquids and Solids3h 25m
9. Solutions4h 10m
10. Acids and Bases3h 29m
11. Nuclear Chemistry56m
BONUS: Lab Techniques and Procedures1h 38m
BONUS: Mathematical Operations and Functions47m
12. Introduction to Organic Chemistry1h 34m
13. Alkenes, Alkynes, and Aromatic Compounds2h 12m
14. Compounds with Oxygen or Sulfur1h 6m
15. Aldehydes and Ketones1h 1m
16. Carboxylic Acids and Their Derivatives1h 11m
17. Amines39m
18. Amino Acids and Proteins1h 51m
19. Enzymes1h 37m
20. Carbohydrates1h 41m
21. The Generation of Biochemical Energy2h 8m
22. Carbohydrate Metabolism2h 22m
23. Lipids2h 26m
24. Lipid Metabolism1h 45m
25. Protein and Amino Acid Metabolism1h 37m
26. Nucleic Acids and Protein Synthesis2h 54m

18. Amino Acids and Proteins

Summary of Protein Structure

GOB Chemistry

18. Amino Acids and Proteins

Summary of Protein Structure

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5:12 minutes

Problem 75c

Textbook Question

Indicate what type(s) of intermolecular forces are disrupted and what level of protein structure is changed by the following denaturing treatments:
c. egg whites whipped in a mixing bowl to make meringue

Verified step by step guidance

Understand that denaturation refers to the process where a protein loses its native structure due to external stress or compounds, without breaking its primary structure (sequence of amino acids).

Recognize that whipping egg whites introduces mechanical stress, which disrupts the intermolecular forces stabilizing the protein's higher-order structures.

Identify the types of intermolecular forces disrupted: hydrogen bonds and hydrophobic interactions are primarily affected by the mechanical agitation caused by whipping.

Determine the level of protein structure affected: the secondary (α-helices and β-sheets) and tertiary (overall 3D folding) structures are disrupted, while the primary structure remains intact.

Conclude that whipping egg whites denatures the proteins by unfolding them, allowing them to form new interactions and create a stable foam structure, which is essential for meringue formation.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Intermolecular Forces

Intermolecular forces are the attractive forces between molecules that influence their physical properties. In proteins, these forces include hydrogen bonds, ionic interactions, and van der Waals forces. When egg whites are whipped, air is incorporated, disrupting these forces and leading to the unfolding of protein structures.

Protein Structure Levels

Proteins have four levels of structure: primary (amino acid sequence), secondary (alpha helices and beta sheets), tertiary (3D folding), and quaternary (multiple polypeptide chains). Whipping egg whites primarily affects the secondary and tertiary structures, as the mechanical action disrupts the hydrogen bonds and other interactions that maintain these configurations.

Denaturation

Denaturation refers to the process where proteins lose their native structure due to external stressors, such as heat or mechanical agitation. In the case of whipped egg whites, the physical action of whipping causes the proteins to unfold and aggregate, forming a stable foam. This change is crucial for creating meringue, as it alters the texture and stability of the egg whites.