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 ...

For example, misfolding can expose multiple hydrophobic regions in the same ... in the side chains of the asparagine or glutamine amino-acid residues. Indeed, the identity of the amino acid ...

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 ...