Science glossary film: Denature

To change the shape of a protein or amino acid molecule, disrupting its normal biological activity, without changing it chemically. Egg white, for example, becomes hard and insoluble when cooked, because the protein albumen is denatured by heat. You can achieve the same effect by pouring egg white into acetone, which also denatures the molecule.

Egg white, for example, becomes hard and insoluble when cooked, because the protein albumen is denatured by heat. You can achieve the same effect by pouring egg white into acetone, which also denatures the molecule.