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Loss of $$2^\circ$$ and $$3^\circ$$ structures (biological activity) due to heat or pH changes without breaking $$1^\circ$$ peptide bonds (e.g., Coagulation of egg white, curdling of milk).
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Loss of $$2^\circ$$ and $$3^\circ$$ structures (biological activity) due to heat or pH changes without breaking $$1^\circ$$ peptide bonds (e.g., Coagulation of egg white, curdling of milk).
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