Tag: Molecular interactions

At 25°C, glucose shows significant solubility with 91 grams dissolving in 100mL of water. This indicates that glucose can indeed dissolve in cold water, although the speed of the process is affected by temperature.

Over a hundred years ago, scientists observed that heat could fundamentally change the properties of proteins, a process now understood as denaturation. This critical process explains everything from cooking an egg to sterilizing medical equipment, all of which relies on how does heat affect the structure of a protein.

Recent structural investigations have revealed that the flavonoid quercetin achieves many of its biological effects by interacting with various protein targets. These interactions can and often do lead to a loss of protein function, especially in the context of enzyme activity.