Untitled Quiz

• process of changing a protein’s molecular structure

(a)  

• Entails breaking many of the weak bonds, such as hydrogen bonds, that give a protein its highly ordered structure in its occuring state. 

(a)  

• proteins have a looser, more random structure, and the majority are insoluble.

(a)  

• proteins that have undergone (a)   can be treated with alkali, acid, urea, detergents, heat, or vigorous shaking. 

• Process of beating egg whites creates in the mixture as the water molecules and the egg white proteins jostle for position

(a)  

• beat egg whites in

(a)  

• such as glucose, sucrose, fructose, maltrodextrin, and the like are critical to the formation and stability of the egg foam

(a)  

they cause a reduction in water mobility and an increase in foam viscosity, which prevents the foam from draining

(a)  

• When is added to the albumen, the rate of draining is slowed down

(a)  

• when are added, the density of the systems increases because the sugar causes the gas cells particle size to become smaller and more uniform

(a)