Talk:Denaturation (biochemistry)

message: I believe that it should be noted that the disruption of secondary structure is due to the breaking of hydrogen bonds between the amino acid residues.  This is important because it is the localized hydrogen bonding that lets amino acids form the secondary structures that they do.  —Preceding unsigned comment added by 130.126.68.140 (talk) 22:02, 18 September 2007 (UTC)
thread_title:  H-bonding in secondary structure 

message: Biologicalworld.com has spammed wikipedia like no tomorrow. He is a site of only a few pages and a LOT of adsense. Not much information is given except for "protocols" which are not referenced, and cannot be trusted from a site of that quality. 
check: Links from Wikipedia
Please help me with this someone or get a bot to delete the spam.
The following have been cleaned up:
*en.wikipedia.org/wiki/Plasmid
*en.wikipedia.org/wiki/Gel_electrophoresis
*en.wikipedia.org/wiki/Green_fluorescent_protein
*en.wikipedia.org/wiki/Homology_(biology)
*en.wikipedia.org/wiki/HeLa
*en.wikipedia.org/wiki/Protease
*en.wikipedia.org/wiki/Restriction_enzyme
*en.wikipedia.org/wiki/Petri_dish
*en.wikipedia.org/wiki/Structural_domain
*en.wikipedia.org/wiki/Trypsin
*en.wikipedia.org/wiki/Oligonucleotide
*en.wikipedia.org/wiki/Transmission_electron_microscope
*en.wikipedia.org/wiki/Agar_plate
*en.wikipedia.org/wiki/Calcium_phosphate
*en.wikipedia.org/wiki/Disulfide_bond
*en.wikipedia.org/wiki/Denaturation_(biochemistry)
*en.wikipedia.org/wiki/DNA_ligase
*en.wikipedia.org/wiki/Wild_type
*en.wikipedia.org/wiki/Tissue_culture
*en.wikipedia.org/wiki/Transmission_electron_microscopy
*en.wikipedia.org/wiki/Reporter_gene
*en.wikipedia.org/wiki/Northern_blot 
*en.wikipedia.org/wiki/Protein_engineering
*en.wikipedia.org/wiki/Sticky_end/blunt_end
*en.wikipedia.org/wiki/Taq_polymerase
*en.wikipedia.org/wiki/Protein_domain
*en.wikipedia.org/wiki/Coomassie
*en.wikipedia.org/wiki/Native_state
*en.wikipedia.org/wiki/Chinese_Hamster_Ovary_cell
*en.wikipedia.org/wiki/Peptidase
*en.wikipedia.org/wiki/Visking_tubing
*en.wikipedia.org/wiki/Streptavidin 
*en.wikipedia.org/wiki/Microtiter_plate
*en.wikipedia.org/wiki/Subcloning
*en.wikipedia.org/wiki/Ion_exchange_chromatography
*en.wikipedia.org/wiki/Thermal_cycler
*en.wikipedia.org/wiki/Bovine_serum_albumin
*en.wikipedia.org/wiki/Phosphate_buffered_saline
*en.wikipedia.org/wiki/Glutathione_S-transferase
*en.wikipedia.org/wiki/HEPES
*en.wikipedia.org/wiki/Ortholog
*en.wikipedia.org/wiki/Proteases
*en.wikipedia.org/wiki/Salting_out
*en.wikipedia.org/wiki/Fetal_bovine_serum
*en.wikipedia.org/wiki/Proteolytic_enzyme
*en.wikipedia.org/wiki/DNA_end
*en.wikipedia.org/wiki/Supernatant
*en.wikipedia.org/wiki/ABTS
*en.wikipedia.org/wiki/Conserved_sequence
*en.wikipedia.org/wiki/Peptide_mass_fingerprinting
*en.wikipedia.org/wiki/Dithiothreitol
*en.wikipedia.org/wiki/Uranyl_acetate
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and many more Sciencetalks (talk)  —Preceding comment was added at 03:05, 4 January 2008 (UTC)
replies: text: If you find a URL that is added as spam to articles you can take it to m:Talk:Spam blacklist. ----Seans Potato Business 12:58, 28 January 2008 (UTC)
thread_title:  Spamming Wikipedia 

message: So if the protein in eggs is denatured by cooking it, does this mean that a cooked egg's protein is still valuable to the body (even if not as valuable as a raw egg)? And do different cooking methods (i.e microwaving) make the protein in eggs even less nutritious? Kitty (talk) 09:07, 15 September 2009 (UTC)
thread_title: Denatured proteins in eggs

message: Page says "Although denaturing egg whites is irreversible, in many other cases denaturing is reversible", but I don't think that's true. Molecular Gastronomy has figured out you can unboil an egg, which if my understanding is correct, means that you've reversed the denaturing process. Sodium borohydride is the preferred chemical for the process, but Vitamin C can work, too. Hardburn (talk) 14:04, 24 November 2009 (UTC)
thread_title:  Denaturing Eggs 

message: "Pouring egg whites into a beaker of acetone will also turn egg whites translucent and solid."
Shouldn't this read "opaque and solid"?
Zalumon (talk) 18:37, 21 September 2012 (UTC)
thread_title:  Common Examples 

message: A mere dictionary definition for a minor concept in protein denaturation. הסרפד (call me Hasirpad) 18:35, 9 June 2015 (UTC)
thread_title:  Proposed merge with [[Coagulated protein]] 

message: Substituted at 13:11, 29 April 2016 (UTC)
thread_title: Assessment comment

message: In the introduction of this article there is mention to several conditions that can cause denaturation. The ones listed were as follows: external stress from an acid or base, inorganic salts, organic solvents, radiation and heat. The common denaturation section mentions just the egg example. I agree that this is a great tangible and visible example of denaturation. I do think that possible adding more examples in this section may be beneficial. The examples could possibly expand on one of the other factors listed that can cause denaturation. 
When searching through the citations, I noticed that one of the sources, source 5, was from 1968. After reading the article it seems that it may be outdated. The article mentions doubt had by the researchers that seems to be more supported by studies today. For example, the article seems to only confirm that denaturation indeed removes secondary, tertiary, and quaternary structure. A more recent article may be able to expand on this discovery possibly allowing answers to the how and why aspects of this discovery. 
(Belles18 (talk) 04:19, 3 September 2016 (UTC)
thread_title:  Suggested Edits (Content, Sources) 

message: In § Biologically-induced denaturation, the text currently says
Currently, biophysical and biochemical research studies are being performed to more fully elucidate the thermodynamic details of the denaturation bubble[,]
and cites
:
While I have little doubt that this is true, "currently" is an inherently time-sensitive word—so a nearly 15-year-old reference doesn't seem like the ideal choice! There's probably a better, less time-sensitive, way to word the sentiment, but I'm not sure what. Any ideas? dendodge 10:53, 14 December 2017 (UTC)
thread_title:  "Currently" (as of 2003) 

message: Hello all, I hope all is well. I had a suggestion for this article. I noticed that their was no section on how acids and bases can denature proteins. I was wondering if I could be please help edit this article to include this section. Please let me know what you think. Thank you once again.Stephanietepan18 (talk) 23:42, 30 April 2018 (UTC)
thread_title:  Protein Denaturation - Acid and Bases 

message: Hello editors, it came to my notice that there was not a section on techniques of protein denaturation. I was hoping to know if it would be acceptable that I incorporate some of these techniques to the article. Please let me know what you think. SarhAly 378 (talk) 23:42, 30 April 2018 (UTC)
thread_title:  Protein Denaturation 

message: — Assignment last updated by Apple F1 (talk) 23:23, 7 December 2022 (UTC)
thread_title: Wiki Education assignment: CHEM 378 - Biochemistry Lab