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term used to describe the loss of native, higher-order structure of proteinprotein,
any of the group of highly complex organic compounds found in all living cells and comprising the most abundant class of all biological molecules. Protein comprises approximately 50% of cellular dry weight.
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 molecules in solution. Most globular proteins exhibit complicated three-dimensional folding described as secondary, tertiary, and quarternary structures. These conformations of the protein molecule are rather fragile, and any factor that alters the precise geometry is said to cause denaturation. Extensive unfolding sometimes causes precipitation of the protein from solution. Denaturation is defined as a major change from the original native state without alteration of the molecule's primary structure, i.e., without cleavage of any of the primary chemical bonds that link one amino acid to another. Treatment of proteins with strong acids or bases, high concentrations of inorganic salts or organic solvents (e.g., alcohol or chloroform), heat, or irradiation all produce denaturation to a variable degree. Loss of three-dimmensional structure usually produces a loss of biological activity. Thus, the denatured enzymeenzyme,
biological catalyst. The term enzyme comes from zymosis, the Greek word for fermentation, a process accomplished by yeast cells and long known to the brewing industry, which occupied the attention of many 19th-century chemists.
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 is often without catalytic function. Renaturation is accomplished with varying success, and occasionally with a return of biological function, by exposing the denatured protein to a solution that approximates normal physiological conditions. Denaturation may be studied in the laboratory in any number of ways that monitor the physical properties of protein. Thus measurements of changing viscosity, density, light-scattering ability, and movement in an electrical field all record slight changes in molecular architecture. Denaturing is also used to describe the unrelated process of adding a poisonous substance to ethanolethanol
or ethyl alcohol,
CH3CH2OH, a colorless liquid with characteristic odor and taste; commonly called grain alcohol or simply alcohol. Properties

Ethanol is a monohydric primary alcohol. It melts at −117.
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 to make it unsuitable for human consumption.
References in periodicals archive ?
8226; Purification under native and denaturating conditions
Rapid and accurate denaturating high performance liquid chromatography protocol for the detection of alpha-l-iduronidase mutations causing muco polysaccharidosis type I.
Rapid genotyping of CTX-M extended-spectrum [beta]-lactamases by denaturating high-performance liquid chromatography.
The digested product was sized by electrophoresis on a 10 per cent non denaturating polyacrylamide gel and genotype was determined by examination of 0.
Heteroduplex formation was induced by denaturating PCR products at 95[degrees]C for 5 minutes followed by gradual re-annealing from 95[degrees]C to 23[degrees]C (room temperature) prior to analysis.
Cytoskeletal proteins were separated by 10% SDS-polyacrylamide gel electrophoresis, under denaturating conditions, and then transferred to Immobilion-P (Millipore, Bedford, MA, USA) membranes.