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Protein Stability

Q1:

If the egg white protein, ovalbumin, is denatured in a hard-boiled egg, then 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

ANS:A - The primary structure of ovalbumin

No answer description is available.



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