You are given the following assignment. Obtain two small chicken or turkey bones. Bake one bone in the oven at a high temperature for approximately 30 minutes. Place the other in vinegar (acidic pH) for several days. Which of the following would most accurately reflect what occurred?
a. Proteins in the bone matrix have denatured in the bone that is baked, and the vinegar has denatured the proteins in the soaked bone, so both bones are flexible.
b. Proteins in the bone matrix are lost from the baked bone, and the bone becomes flexible. The soaked bone loses calcium and results in a brittle bone.
c. Proteins in matrix have denatured from high temperature, and the bone is brittle; calcium has been removed from the bone soaked in vinegar and it has become flexible.
d. Proteins are lost in the baked bone matrix, and this bone becomes flexible. Calcium loss from the bone soaked in vinegar results in a flexible bone.
c. Proteins in matrix have denatured from high temperature, and the bone is brittle; calcium has been removed from the bone soaked in vinegar and it has become flexible.
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