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Denaturing: meaning, definitions and examples

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denaturing

 

[ dɪˈneɪtʃərɪŋ ]

Verb
Context #1 | Verb

biochemical process

Denaturing refers to the process in which proteins or nucleic acids lose their natural structure due to the application of external stressors, such as heat, acid, or certain chemicals. This process often results in the loss of biological activity. In the context of proteins, denaturing disrupts the bonds that maintain the protein's shape, rendering it non-functional. Denaturation is a critical concept in biochemistry and molecular biology, influencing processes like enzyme activity and DNA replication.

Synonyms

deactivation, disruption, unfolding

Examples of usage

  • Boiling an egg causes the proteins to denature.
  • Heat can denature enzymes in the cooking process.
  • Denaturing gel electrophoresis is used to separate DNA fragments.

Translations

Translations of the word "denaturing" in other languages:

🇵🇹 desnaturação

🇮🇳 अस्वाभाविक करना

🇩🇪 Denaturierung

🇮🇩 denaturasi

🇺🇦 денатурація

🇵🇱 denaturacja

🇯🇵 変性

🇫🇷 dénaturation

🇪🇸 desnaturalización

🇹🇷 denatürasyon

🇰🇷 변성

🇸🇦 تغيير الطبيعة

🇨🇿 denaturace

🇸🇰 denaturácia

🇨🇳 变性

🇸🇮 denaturacija

🇮🇸 denatúra

🇰🇿 денаурация

🇬🇪 დენატურაცია

🇦🇿 denatürasiya

🇲🇽 desnaturalización

Etymology

The term 'denaturing' originates from the word 'denature', which combines the prefix 'de-' (indicating reversal or removal) and 'nature', referring to the original state or structure of an organic compound. The concept of denaturation first gained prominence in the scientific community during the late 19th century as researchers sought to understand the interactions between heat and protein structures. The processes and mechanisms of denaturation became central topics of study in biochemistry, especially with the advancement of experimental techniques in the 20th century. As our understanding of molecular biology evolved, denaturation came to be recognized as a fundamental process affecting not only proteins but also nucleic acids. Today, denaturing is a key phenomenon in various fields including food science, medicine, and biotechnology.

Word Frequency Rank

At rank #28,670, this word represents specialized academic or technical vocabulary. It's less frequently encountered but may be valuable in specific contexts.