In a properly folded protein, hydrophobic amino acid residues are together, shielding each other from water molecules; hydrophilic residues are exposed on the surface of the protein, interacting ...

These hydrophobic amino acids, along with the sugar ... "because even a trace of fat or [soap] residue can prevent the egg whites from whipping properly." Any residue left on the bowl will ...

Short chains of amino acids can form drug delivery nanoparticles and boost the properties of potential medicines ...