10% aceton causes turbidity of egg albumin solution.100% ethanol causes flocculation,While 7% HgCl2 is apparently protein coagulative.All these are visible observations of effects of coagulative fixatives on proteins.In Protein crosslinking with 8% formaldehyde; 3% pot dichromate or 10% acetic acid no visible changes are observed.If"Cross-links are covalent bonds linking one polymer chain to another" ,it seems contradictory to state "Crosslinking inhibits close packing of the polymer chains" .What is really happening to proteins in that "invisible"reaction?
2007-02-23 05:39:43 · 1 answers · asked by Ahmed S 1 in Science & Mathematics ➔ Chemistry
"Crosslinking inhibits close packing of the polymer chains" means that the higher-order structure is stiffer and probably more 3-dimensionally complex, making packing a more complicated and energy-requiring process overall.
Think about kinky hair. Kinky hair is more highly cross-linked in its protein structure, and it is difficult to "pack", as in make it lie flat or comb it straight.
When those cross-links are broken by a reducing agent (a chemical hair-straightener), the hair more easily lies flat and can be "packed", as in: can be combed straight.
2007-02-23 05:50:31 · answer #1 · answered by Jerry P 6 · 0⤊ 0⤋