Virtual Labs

a: disulphide bonds b: hydrophobic interactions c: salt bridges d: hydrophilic interactions e: peptide bonds

a: entropy increase from the decrease in ordered water molecules forming a solvent shell around it. b: maximum entropy increase from ionic interactions between the ionized amino acids in a protein. c: sum of free energies of formation of many weak interactions among the hundreds of amino acids in a protein. d: sum of free energies of formation of many weak interactions between its polar amino acids and surrounding water.

a: Formaldehyde. b: Dimethyl Formamide. c: Formamide. d: Sodium dodecyl sulphate.

a: a detergent such as sodium dodecyl sulfate. b: iodoacetic acid. c: heating to 90°C. d: urea.

To Study The Effect of Chemical Denaturants on Protein Stability.