Answer:
Generally proteins are denatured at high temperature.Therefore when the egg is hard boiled they are denatured since eggs are protein, the 3-dimensional structure of protein is lost, and it is replaces with tangled meshwork of polypeptide chains .This is because the orderly arrangements of disulphide bonds in proteins are disrupted , which results in the formation of inter chains bonds among disulphide bonds, making the protein molecules to link together.This explains the reason for the 3-D structure disruption and formation of a macro molecule.
However, the addition of reducing agent , breaks the covalent disulphide bonds. While detergent breaks the interchain bonds among the disulphide bonds. (The noncovalent bonds),These combined effects untangled the mesh networks of polypeptides formed, and reduces the hardened nature,
Explanation:
The answer would be (C) i believe.
Answer:
regression of bacteria numbers
Explanation:
because it could have became infected
