what is denaturization?
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In biochemistry, denaturation is a structural change in biomolecules such as nucleic acids and proteins, such that they are no longer in their native state, and their shape which allows for optimal activity.\n\nThis change is usually caused by heat, acids, bases, detergents, alcohols, heavy metal salts, reducing agents or certain chemicals such as urea.\n\nContents [hide]\n1 Protein denaturation \n1.1 How denaturation occurs at levels of protein structure \n1.2 Loss of function \n1.3 Reversibility and irreversibility \n1.4 Some common examples \n2 Nucleic acid denaturation \n \n\n\n[edit]\nProtein denaturation\nProteins denature when they lose their three-dimensional structure - their chemical conformation and thus their characteristic folded structure. Proteins may be denatured at the secondary, tertiary and quaternary structural levels, but not at the primary structural level.\n\nProteins are long strands of amino acids linked together in specific sequences. A protein is created by ribosomes that "read" codons in the gene and assemble the requisite amino acid combination from the genetic instruction, in a process known as translation. The newly created protein strand then undergoes post-translational modification in which additional atoms or molecules are added, for example copper, zinc, iron. Once this post-translational modification process has been completed, the protein begins to fold (spontaneously, and sometimes with enzymatic assistance), curling up on itself so that hydrophobic elements of the protein are buried deep inside the structure and hydrophilic elements end up on the outside. The final shape of a protein determines how it interacts with its environment. If the shape of the protein is altered through some form of external stress (for example, by applying heat, acid or alkali) then it will no longer be able to carry out its cellular function. This is called denaturation of the protein.\n\nDenatured proteins can exhibit a wide range of characteristics, from loss of solubility to communal aggregation.\n\n[edit]\nHow denaturation occurs at levels of protein structure\nIn quaternary structure denaturation, protein sub-units are dissociated and/or the spatial arrangement of protein subunits is disrupted. \nTertiary structure denaturation involves the disruption of: \nCovalent interactions between amino acid side chains (such as disulfide bridges between cysteine groups) \nNoncovalent dipole-dipole interactions between polar amino acid side chains (and the surrounding solvent) \nVan der Waals (induced dipole) interactions between nonpolar amino acid side chains. \nIn secondary structure denaturation, proteins lose all regular repeating patterns such as alpha-helices and beta-pleated sheets, and adopt a random coil configuration. \nPrimary structure, such as the sequence of amino acids held together by covalent peptide bonds, is not disrupted by denaturation. \n[edit]\nLoss of function\nMost biological proteins lose their biological function when denatured, For example, enzymes lose their catalytic activity, because the substrates can no longer bind to the active site, and because amino acid residues involved in stabilizing substrates' transition states are no longer positioned to be able to do so.\n\n[edit]\nReversibility and irreversibility\nIn many proteins (unlike egg whites), denaturation is reversible (the proteins can regain their native state when the denaturing influence is removed). This was important historically, as it led to the notion that all the information needed for proteins to assume their native state was encoded in the primary structure of the protein, and hence in the DNA that codes for the protein.\n\n[edit]\nSome common examples\nWhen food is cooked, some of its proteins become denatured. This is why boiled eggs become hard and cooked meat becomes firm.\n\nA classic example of denaturing in proteins comes from egg whites, which are largely egg albumins in water. Fresh from the eg
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Plasmolysis: Shrinkage of the protoplasm in a plant or bacterial cell, caused by loo of water through osmosis.
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The protein becomes denatured. The proteins in the eggs have a normal state which is liquid (or gel like) but denatured means they have been altered. The actual 3D structure of the protein has been changed though it's chemical composition hasn't.
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Formatting a computer is a destructive process that either:\na) removes the computers knowledge of where pieces of files are\nb) obliterates the hard drive as well, writing blank data over it.\n\nYou can't undelete these files: They aren't just flagged as ready for deletion as if you had just normally deleted it. The operating system has no idea where the files are any more.\n\nThe operation is irrecoverable unless you want to pay a data retrieval company a large amount of money (thousands of dollars) to get the data back.\n\nSorry!
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Dematerialization - DEMAT\nThe move from physical certificates to electronic book keeping. Actual stock certificates are slowly being removed and retired from circulation in exchange for electronic recording.\n\nInvestopedia Says: With the age of computers and the Depository Trust Company, securities no longer need to be in certificate form. They can be registered and transferred electronically
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Disintermediation means they cut the middle man and sell directly to the customer. Reintermediation would mean they would re-introduce a middle man, which I dont see Dell doing. Example: Levi Strauss & Co recently had to reintermediate their distributors (see source).
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I believe you mean "titration".\n\nTitration is a way to measure the concentration of a dissolved substance by seeing exactly how much of a neutralizing substance you have to add to the mixture to bring it to a neutral concentration.  \n\nThis is usually done by adding drops of a neutralizing substance of known strength until the original solution becomes neutral.  By calculating exactly how much neutralizer was needed, you know the strength of the original mixture.
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Destructive Distillation means driving off (and collecting) gas from some matter by heating it in the absence of air. This is the process called 'coking' when referring to the transformation of bituminous coal into coke (at 1,000 C).\n\nExamples of substances that are commonly destructive distilled to extract chemicals and other materials include:\n\n    * Wood\n    * Soft coal\n\nExamples of substances extracted include:\n\n    * Acetic acid\n    * Methyl or wood alcohol\n    * Coal gas\n    * Tar
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enzymes are strings of amino acids and other consituents and can be broken apart chemically by things like acids or bases or other biological materials.  they can also be broken apart through physical means like high temperature or sonication.\n\ndenaturation generally refers to inactivation of an enzyme through some structural change, but taken to a more extreme level, it also includes breaking them apart
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High temperatures often denature the tertiary structures of a protein (break the 3D structure down caused by H-bonding between adjacent polypeptide bonds).  The breakdown of the tertiary structure exposes the entire peptide chain and makes the entire protein sequence easier to break down into amino acids using a weak base or water (hydrolysis).  Thus, high temperature increases rate of protein hydrolysis.
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Evaporation is one of the two forms of vaporization. It is the process whereby atoms or molecules in a liquid state (or solid state if the substance sublimes) gain sufficient energy to enter the gaseous state. It is the opposite process of condensation.
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Melting means a change of physical phase.  There are essentially three phases of matter here on earth: solid, liquid or gas.  When a solid substance becomes liquid, that is said to "melt".  The opposite of melting is freezing, or going from liquid to solid phase.\n\nShrinking means reduction in size or length.  The chemical bonds are altered; the phase remains the same (which is most often solid).\n\nShrinking does not involve change of phase whereas melting does involve change of phase.
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Distillation is a method used to seperate substanced based on their boiling points.\n\nIf you have a mixture of say....water and sand, one way to seperate them would be to evaporate away the water, leaving the dry sand behind.  This also works for other things, like a solution of water and alcohol.  Since alcohol has a lower boiling point (meaning that it has a higher vapor pressure at a given temperature than water), it will evaporate quicker than water when you heat the solution.\n\nWhen you lower the pressure above a liquid, the liquid boils at a lower temperature.  A liquid will boil when its vapor pressure eqauls the pressure above the liquid, so if you lower pressure, you lower its boiling point.\nWhen you lower the pressure substancially (like with a vacuum) liquids will boil much easier (some even at room temperature), meaning that you do not have to heat them up quite as much in order to boil them.
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what are you talking about?\ndepartmentalization means that your dividing work among a business like adding a human resources department or a costumer service desk.lots of big companies do this to hire people with special skills in these areas and lessen the work load on others.
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disintegration, dispersion, interruption\n\nAny of these will work....
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Hyperhydricity, or vitrification, is a physiological malformation affecting tissue culture-generated plants. This malformation is associated with excessive hydration and poor lignification and results in poor regeneration of plants
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Evaporation is the process whereby atoms or molecules in a liquid state (or solid state if the substance sublimes) gain sufficient energy to enter the gaseous state. \n\nOR\nEvaporation : \nThe conversion of a liquid (eg water) into a vapor (a gaseous state) usually through the application of heat energy; the opposite of condensation.  \n\n\nExpansion : the act of increasing (something) in size or volume or quantity or scope