[Answer] If the proteins forming the cell junctions within the stomach were denatured what is a likely consequence?

Answer: The desmosome junctions would not hold together causing the cells in the stomach to pull apart.
If the proteins forming the cell junctions within the stomach were denatured what is a likely consequence?

Denaturation is a process in which proteins or nucleic acids lose the quaternary structure tertiary structure and secondary structure which is present in their native state by application of some external stress or compound such as a strong acid or base a concentrated inorganic salt an organic solvent (e.g. alcohol or chloroform) radiation or heat. If proteins in a living cell are denatured this results in …

Denaturation is a process in which proteins or nucleic acids lose the quaternary structure tertiary structure and secondary structure which is present in their native state by application of some external stress or compound such as a strong acid or base a concentrated inorganic salt an organic solvent (e.g. alcohol or chloroform) radiation or heat. If proteins in a living cell are denatured this results in disruption of cell activity and possibly cell death. Protein denaturation is also a consequence of cell death. Denatured proteins can exhibit a wide range of characteristics from conformational change and loss of solubility to aggregation due to the exposure of hydrophobic groups. Denatured proteins lose their 3D structure and therefore cannot function. Protein folding is key to whether a globular or membrane protein can do its job correctly; it must be folded into the right shape to function. However hydrogen bonds which play a big part in folding are rather weak and thus easily affected by heat acidity varying salt concentrations and other stressors which can denature the protein. This is one reason why homeostasis is physiologically necessary in many life forms. This concept is unrelated to denatured alcohol which is alcohol that has been mixed with additives to make it unsuitable for human consumption.

When food is cooked some of its proteins become denatured. This is why boiled eggs become hard and cooked meat becomes firm. A classic example of denaturing in proteins comes from egg whites which are typically largely egg albumins in water. Fresh from the eggs egg whites are transparent and liquid. Cookin…

When food is cooked some of its proteins become denatured. This is why boiled eggs become hard and cooked meat becomes firm. A classic example of denaturing in proteins comes from egg whites which are typically largely egg albumins in water. Fresh from the eggs egg whites are transparent and liquid. Cooking the thermally unstable whites turns them opaque forming an interconnected solid mass. The same transformation can be effected with a denaturing chemical. Pouring egg whites into a beaker of acetone will also turn egg whites translucent and solid. The skin that forms on curdled milk is another common example of denatured protein. The cold appetizer known as ceviche is prepared by chemically “cooking” raw fish and shellfish in an acidic citrus marinade without heat.

These proteins are directly toxic to cells…

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