In proteins, secondary, tertiary, and quaternary levels of structure depend on primary structure. which of the following most accurately lists elements of any protein's primary, secondary, tertiary, and quaternary structure, in that order?

Substance 33°f 100°f peanut oil solid liquid margarine solid liquid chocolate chips solid liquid which conclusion fits the data in the table? a. heat chemically changes chocolate and margarine. b. all solids become liquid at 100°f. c. removing heat from a substance it to melt. d. matter may change shape when it is heated.