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Solution


Q.

Coagulation of egg, on heating is because of:                 [2024]
1 Biological property of protein remains unchanged  
2 Denaturation of protein occurs  
3 Breaking of the peptide linkage in the primary structure of protein occurs  
4 The secondary structure of protein remains unchanged  

Ans.

(2)

The coagulation of egg white on boiling is an example of denaturation of protein. When a protein in its native form is subjected to physical change like change in temperature or chemical change like change in pH, the hydrogen bonds are disturbed. Due to this, globules unfold and helix get uncoiled and protein loses its biological activity. This is called denaturation of protein. During denaturation secondary and tertiary structures are destroyed but primary structure remains intact.