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These observations underscore the complexity of the mechanism by which denaturants achieve their protein-unfolding action.
There are several grades of denatured alcohol, but the denaturants used are generally similar.
The effect of denaturants on protein folding has long been investigated.
Urea is a denaturant capable of inactivating peroxidase over time by changing the structural integrity of the enzyme.
Fig.6 shows that the protein molecules gradually increase their size when exposed to a denaturant .
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