The water goes to wherever the higher percentage of solute is
Answer and Explanation:
The regular synthetic denaturant of proteins is urea. The high grouping of urea causes unfolding of protein and accordingly brings about loss of capacity of protein. The urea communicates with the protein and counteracts collapsing of protein.
During oxidation, the disufide bonds that are required for legitimate working and adjustment of protein are shaped, while in nearness of urea, the disulfide bonds are not situated effectively. The protein oxidation brings about covalent adjustment of protein that outcomes in change of physical and substance properties of protein.
The difference in physical and chemical properties of protein after oxidation and in nearness of urea can't be altered even after expulsion of urea. Along these lines, protein doesn't crease appropriately.
Digesting a sandwich
because your stomach acids break down the food so it can be digested and what not
