Protein Stability
If the egg white protein, ovalbumin, is denatured in a hard-boiled egg, then which of the following is least affected?

The primary structure of ovalbumin
The secondary structure of ovalbumin
The quaternary structure of ovalbumin
The tertiary structure of ovalbumin

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Protein Stability
Since ΔG° = -RTlnK

a 10-fold decrease in K increases ΔG° by about 10-fold
a 10-fold decrease in K decreases ΔG° by about 2.3*RT
a 10-fold increase in K decreases ΔG° by about 10-fold
a 10-fold increase in K decreases ΔG° by about 2.3*RT

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