Why are both a detergent and a reducing agent required

Reference no: EM13117773

when chicken egg whites( which are chiefly composed of proteins) are heated they harden although we cannot reverse this process, we can dissolve the hardened egg white if we heat it in a solution containing a strong detergent ( eg sodium dodecly sulfate) and a reducing agent such as B- mercaptoethanol. A) why does heating egg white causes it to harden? B) why are both a detergent and a reducing agent required to re-dissolve the hardboiled egg white?

Reference no: EM13117773

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