Virtual Labs

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Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

Feedback

Study of some reactions of proteins

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Intermediate

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1. What was the observed consistency of egg albumen at 40°C?

a: Solid Explanation

Explanation

b: Semi-solid Explanation

Explanation

c: Liquid Explanation

Explanation

d: Fully coagulated Explanation

Explanation

2. At which temperature did the egg albumen become completely opaque and solid?

a: 40°C Explanation

Explanation

b: 50°C Explanation

Explanation

c: 70°C Explanation

Explanation

d: 90°C Explanation

Explanation

3. What physical change indicates full protein denaturation in the experiment?

a: Translucence Explanation

Explanation

b: Opaque and liquid consistency Explanation

Explanation

c: Complete opacity and solid state Explanation

Explanation

d: Mild opaqueness with liquid consistency Explanation

Explanation

4. Which of the following correctly describes the change in sample T3 (60°C)?

a: Translucent and liquid Explanation

Explanation

b: Partially opaque and semi-solid Explanation

Explanation

c: Completely opaque and solid Explanation

Explanation

d: No change observed Explanation

Explanation

5. What conclusion can be drawn from this experiment regarding protein structure?

a: Proteins are unaffected by heat Explanation

Explanation

b: Proteins dissolve completely when heated Explanation

Explanation

c: Protein structure changes with temperature, leading to denaturation Explanation

Explanation

d: Proteins become translucent and stay liquid at high temperatures Explanation

Explanation

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