Research Question: What is the effect of heat on the activity rate of albumin protein?
Introduction: Heat and pH are common factors that denature proteins and enzymes; in this case heat will be used to break down a specific protein known as albumin. Albumin is found commonly in egg whites, milk, and in blood serum but in this particular experiment egg whites will be used. When the albumin is denaturized its function and shape are changed, while there are instances where the protein can go back to its former shape, it will not happen in this case. The change of a protein is due to its amino acids, the amino acids have a sequence which gives the protein a specific shape as well as its function. When the amino acids are exposed to heat, pH and chemicals their structure is adjusted which is what causes for the function and shape to be disarrayed.
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In room temperature the egg will not have any changes. But as the temperature is increased the denaturation process of albumin will be increased. This in turn will alter its physical changes and function.
Not only will the temperature affect the rate of the denaturation but also the time the albumin protein will be heated. If the egg is put in a medium temperature the alteration of the amino acids will be moderate and not much will be done to the protein in the given time period. If the temperature stays the same time but the time is prolonged then eventually the process of denaturation will be formed.
Prediction: If the heat and the time are increased then the denaturation process of the albumin protein will be