Question

the tertiary structure of ovalbumin when ovalbumin is heated, the interactions between different parts of the protein are disrupted. the 3d structure is lost, which is what causes egg whites to change from clear to opaque during cooking. during this process, the primary structure of ovalbumin remains intact. complete the statements. - the forces responsible for maintaining the primary structure of ovalbumin are dropdown forces. - the forces responsible for maintaining the tertiary structure of ovalbumin are primarily dropdown forces.

Explanation:

Answer:

covalent (peptide bond)
non-covalent (including hydrogen bonds, hydrophobic interactions, ionic bonds, and disulfide bonds)