Question

Select the most appropriate example of the denaturation of protein. A. Egg albumin, which is a translucent fluid, changes to opaque white solid after boiling. B. Rice granules, which are smaller in size and translucent, appear larger and opaque white after cooking. C. Oil, if kept for a longer time at room temperature, turns rancid and appears discolored.

Answer 1

The correct answer is option A.

Step-by-step explanation:

The phenomenon in which nucleic acids or proteins lose the composition, which is found in its native state is termed as denaturation. This is done with the use of certain compounds like strong base or acid, or external stress like heat or radiation. Due to denaturation, the cellular activity of the cell gets disrupted, which can eventually lead to cell death.

At the time of cooking, like boiling eggs, denaturation of proteins takes place resulting in the hardening of egg whites. It is a common example of protein getting denatured. The egg whites, which are formed of albumin are transparent and liquid in nature at normal temperature, and get modified to opaque white solid after getting boiled.

Answer 2

The correct answer for the given question above would be option A. The most appropriate example of denaturation of protein is egg albumin, which is a translucent fluid, changes to opaque white solid after boiling. Protein is always present in egg and the albumin in the egg is denatured to get this white opaque substance.