Give an example of a food processing application which would result in protein hydrolysis or protein denaturation. in your answer, discuss the structural changes in the protein (1â°, 2â°, 3â°, 4â° structure) that result.
a. protein hydrolysis
b. protein denaturation

Protein denaturation can be defined as the condition in which protein or nucleic acid lose their Quaternary structure, tertiary structure or secondary structure which is present in its native form.

This is done by help of some external stress or compounds say base, acid, concentrated inorganic salts.

Protein hydrolysis can be defined as the condition in which  the proteins are cleaved at specific sites so that it can be converted into amino acids.

There are many food processing techniques that results in protein hydrolysis or protein denaturation. Example: Pasteurization, mechanical mixing, boiling, et cetera

where is the diagram?

if you insert the diagram ill be able to you

the index of refraction of the second medium is higher. i just took the test trust me !