from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The deliberate addition of a noxious substance to alcohol to make it unfit to drink
- n. The change of folding structure of a protein (and thus of physical properties) caused by heating, changes in pH, or exposure to certain chemicals.
from The Century Dictionary and Cyclopedia
- n. Same as denaturization.
Sorry, no etymologies found.
I realized this promiscuity was likely attributable to the denaturation of histones during isolation in the past.
I took a food science course in NYC this summer and we learned that acid found in vinegar helps make poached eggs by speeding the denaturation of egg proteins, while also preventing them from over-coagulating and becoming overly dry.
Enzymes are quite vulnerable to damage by xenobiotics and many toxic reactions are manifested by enzyme denaturation (change in shape) or enzyme inhibition.
For these proteins the amino acid sequence does indeed contain all the information needed for the polypeptide chain to fold correctly even in vitro, after denaturation.
The mechanism of cryoprotection appears to be simple colligative action, as in cryopreservation, with the additional benefit of stabilization of protein structure against low temperature denaturation.
Dissolve the mixture carefully in 1 ml of 20 mM phosphate buffer pH 7.0, by careful stirring (do not cause excessive foaming as this causes denaturation of the enzyme which reduces its activity).
If the raw puree is held at room temperature for a while, or heated to a temperature below the denaturation temperature of the pectin enzymes, around 180°F/80°C, then the enzymes will break down a lot of the cell-wall reinforcements, and these liberated molecules will give a noticeably thicker consistency to the puree.
Fermented sausages develop a dense, chewy texture thanks to the salt extraction of the meat proteins, their denaturation by the bacterial acids, and to the general drying of the meat mass.
All of these textures are stages in the denaturation of the fiber and connective-tissue proteins.
This resistance results from a number of changes in bean cell walls and interiors, including the formation of woody lignin, the conversion of phenolic compounds into tannins that cross-link proteins, and the denaturation of storage proteins to form a water-resistant coating around the starch granules.
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