Posted: July 25th, 2017
The egg white protein, ovalbumin, is denatured in a hard-boiled egg. Which of the following is least affected?
The egg white protein, ovalbumin, is denatured in a hard-boiled egg. Which of
the following is least affected?
a) the primary structure of ovalbumin. b) the secondary structure of ovalbumin.
c) the tertiary structure of ovalbumin. d) the quaternary structure of ovalbumin.
e) none of these is affected
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