3. What is the denaturing agent in each example below? What types of disruptions in tertiary/quaternary protein structures are observed under the following conditions? a. Skin is wiped with an anti-bacterial alcohol wipe b. Milk is warmed to 60 \'C in making yogurt c. HgCl is added to vegetable seeds to reduce spoilage. d. Lactic acid is released by bacteria during cheese-making. e. Heavy cream forms whipped cream in a blender. Solution a. Anti-bacterial alcohol wipe is denaturing nature when skin is wipe . b. Heat is denaturing nature when milk is warmed to 60degree Celsius in making yogurt. c. Hgcl 2 is denaturing nature when it is added to vegvegeta seeds to reduce spoilage. d. pH is denaturing nature when lactic acid is released by bacteria. e. High tetemperature is denaturing nature when heavy cream forms whipped cream in blenderb. .

1. 3. What is the denaturing agent in each example below? What types of disruptions in
tertiary/quaternary protein structures are observed under the following conditions? a. Skin is
wiped with an anti-bacterial alcohol wipe b. Milk is warmed to 60 'C in making yogurt c. HgCl
is added to vegetable seeds to reduce spoilage. d. Lactic acid is released by bacteria during
cheese-making. e. Heavy cream forms whipped cream in a blender.
Solution
a. Anti-bacterial alcohol wipe is denaturing nature when skin is wipe .
b. Heat is denaturing nature when milk is warmed to 60degree Celsius in making yogurt.
c. Hgcl 2 is denaturing nature when it is added to vegvegeta seeds to reduce spoilage.
d. pH is denaturing nature when lactic acid is released by bacteria.
e. High tetemperature is denaturing nature when heavy cream forms whipped cream in blenderb.