Science Writing

Draft 2

Many understand that raw meat has a different composition of that of cooked meat. Cooking meats changes its chemical composition. This process is called denaturation. Denaturation is when there is a change in the protein's quaternary structure or the arrangement of protein molecules. There are many components that help with the denaturation process, such as heat, alcohol and acid.

The main component of the denaturation process is heat. Adding heat to raw meat starts the chemical change in its molecular arrangements. It does this by disturbing hydrogen bonds and the non-polar bond that is located in many protein meats. Heat disrupts bonds of all kinds of bonds. It does this by increasing the amount of energy and when this happens it increases the amount of molecular collisions, breaking down proteins.

Another thing that helps with the denaturation process is the use of alcohol. Hydrogen bonding occurs often in parts of the protein structure. Hydrogen bonding between in tertiary protein structure and these are disrupted by the addition of alcohol.Alcohol is able to penetrate the bacterial cell wall and denature the proteins. Alcohol denatures proteins by disrupting the hydrogen bonds but instead of breaking down these bond new hydrogen bonds are formed with the alcohol molecule and the protein side chains.

Acids also help break down proteins by breaking down salt bridges. Salt bridges result from the neutralization of certain bonds in protein. Any acidic side chains will have this effect. As might be expected, acids disrupts salt bridges held together by ionic charges. A reaction occurs where the positive and negative ions in the salt change partners with the new acid. The denaturation reaction on the salt bridge by the addition of an acid results in a further breakdown of protein.

All of these comments help with the denaturation of proteins. Heat disrupts the molecular compound of proteins. Alcohol changes the hydrogen bonds in proteins. Acids break down protein by breaking down salt bridges found in meats. These process help break down protein and meats all help make the meat tender soft and eatable.

Peer Partner:

Which Scientific Format is being used? CS? CN? IEEE? ACS? AMA? Other:_____

Does the essay have at least 10 superscript notations in the text of the paper?

Do these superscripts correspond to the Cited References that appears after the text of the essay?

Is the numbering of the superscripts sequential (CS) (1,2,3,4,5, etc) in the Reference List? Or is the numbering system different? Explain inf not CS.

Is the CS numbering of the superscripts properly sequential and repeated in text? OR Does it follow and numbered according to an alphabetized list (CN)? OR describe the way the in-text citations are organized.

The sequence of superscript numbers are based on 1. alphabetical order (or) 2. order of appearance in paper.

How many different superscript numbers are there? How many citations are there in the paper?

Were at least 1 or 2 science journals used? Were there at least 5 CREDIBLE sources cited? Were they listed correctly?

Were there at least 3 sources published in the current year?

Were at least one of the citations refer to multiple sources (at least 2 sources). Example ^{3, 5}

Was the introduction interesting? Was it effective? Was the thesis stated well?

Did the essay make sense? Was it logical?

Was the essay written well? Was it interesting to read or was it boring?

What suggestions do you have to further explain the scientific concept?

Did your partner describe the scientific concept well enough for you to understand it?

Was the essay written with an academic voice?

Was the CSE formatting done well?

Were authors introduced properly?

Were sources evaluated and compared?

Did your partner create a discussion between the sources?

Was a counter argument/foil used?

Spelling errors?

Grammatical errors?

Draft 1