Photo AI

State two causes of protein denaturation and give one example in each case. - Leaving Cert Home Economics - Question 1 - 2021

Question icon

Question 1

State-two-causes-of-protein-denaturation-and-give-one-example-in-each-case.-Leaving Cert Home Economics-Question 1-2021.png

State two causes of protein denaturation and give one example in each case.

Worked Solution & Example Answer:State two causes of protein denaturation and give one example in each case. - Leaving Cert Home Economics - Question 1 - 2021

Step 1

Cause: Heat

96%

114 rated

Answer

One cause of protein denaturation is heat. When proteins are exposed to high temperatures, they undergo structural changes that can lead to denaturation.

Example: Hard boiled eggs result from heating the protein in the egg whites and yolk, causing them to solidify and change texture.

Step 2

Cause: Mechanical action e.g., whisking, beating

99%

104 rated

Answer

Another cause of protein denaturation is mechanical action, such as whisking or beating. This physical agitation can disrupt the protein's structure.

Example: Sponge cake is made by beating eggs, which incorporates air and causes denaturation of the proteins, resulting in a light and fluffy texture.

Join the Leaving Cert students using SimpleStudy...

97% of Students

Report Improved Results

98% of Students

Recommend to friends

100,000+

Students Supported

1 Million+

Questions answered

Other Leaving Cert Home Economics topics to explore

Consumer Studies

Home Economics - Leaving Cert

Diet & Health

Home Economics - Leaving Cert

ELECTIVE 1 - Energy & Emissions

Home Economics - Leaving Cert

ELECTIVE 1 - Housing (Planning,Building)

Home Economics - Leaving Cert

ELECTIVE 2 - Fabrics

Home Economics - Leaving Cert

Food Industry & Packaging

Home Economics - Leaving Cert

Food Spoilage & Safety

Home Economics - Leaving Cert

Foods : Meats,Fish,Cereal, Fruit/Veg,Dairy,Eggs

Home Economics - Leaving Cert

Household Appliances

Home Economics - Leaving Cert

Marriage & Family Law

Home Economics - Leaving Cert

NUTRITION - Lipids

Home Economics - Leaving Cert

NUTRITION - Vitamins & Minerals

Home Economics - Leaving Cert

Textiles

Home Economics - Leaving Cert

Family

Home Economics - Leaving Cert

ELECTIVE 1 - Interior Design

Home Economics - Leaving Cert

ELECTIVE 1 - Heating, Water & Lighting

Home Economics - Leaving Cert

ELECTIVE 1 - Irish Housing

Home Economics - Leaving Cert

ELECTIVE 2 - Patterns & Fashion

Home Economics - Leaving Cert

ELECTIVE 3 - Unemployment & Poverty

Home Economics - Leaving Cert

ELECTIVE 3 - Education in Ireland

Home Economics - Leaving Cert

ELECTIVE 3 - Family Life & Leisure

Home Economics - Leaving Cert

Energy

Home Economics - Leaving Cert

Environment

Home Economics - Leaving Cert

Food Spoilage & Food Safety

Home Economics - Leaving Cert

FOODS : Meat, Fish, Cereal, Fruit/Veg, Dairy, Eggs

Home Economics - Leaving Cert

Household Finances

Home Economics - Leaving Cert

Meal Planning & Preparation

Home Economics - Leaving Cert

NUTRITION : Carbohydrates

Home Economics - Leaving Cert

NUTRITION : Lipids

Home Economics - Leaving Cert

NUTRITION : Protein

Home Economics - Leaving Cert

NUTRITION : Vitamins & Minerals

Home Economics - Leaving Cert

Older Persons

Home Economics - Leaving Cert

The Family

Home Economics - Leaving Cert

NUTRITION - Carbohydrates

Home Economics - Leaving Cert

NUTRITION - Protein

Home Economics - Leaving Cert

Minerals

Home Economics - Leaving Cert

Water

Home Economics - Leaving Cert

Nutritional Guidelines

Home Economics - Leaving Cert

;