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About CCA!
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Voiceover
The tertiary structure of egg white proteins is held together by hydrogen bonding and hydrophobic interactions. Adding strong acid to the protein disrupts the intermolecular forces, and the tertiary structure is lost. The loss in protein structure is called denaturation. The proteins precipitate, forming a white solid.
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Design, Text, and Demonstration:
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Kristin Johnson
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University of Wisconsin - Madison, Madison, WI 53706
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Video production, editing, and voice:
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Jerrold J. Jacobsen
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University of Wisconsin - Madison, Madison, WI 53706
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Greg Minix
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University of Wisconsin - Madison, College of Engineering, Madison, WI 53706
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Michael Killips
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University of Wisconsin - Madison, School of Nursing, Madison, WI 53706
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