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  • protiens are made of amino acids.

globular protiens:

  • compact, ball shape structure.
  • includes enzymes, membrane protiens, receptors and storage protiens.

fibrous protiens:

  • long and thin.
  • have structural roles such as cologen.
  • always composed of many polypeptide chains.

protien denaturing:

  • 3D shape is lost if the hydrogen bonds break.
  • polypeptide chain folds into a random coil.
  • protien losses its function.
  • temps above about 50 or very low PH.
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