I put my previous comments in blue and their

directly quoted supports below:



"The experiments on the viscosity of denatured egg

albumin solutions provide a possible explanation of the

difficulties encountered in the reversal of the

denaturation of egg albumin."


okay, it's a lot so it can be confusing. it essentially

proves that a alkaline subsance(The alkaline egg), the

addition of an acid, water being a base, and the

denaturing effects of heating, that NaOH will be

produced. (or something that behaves like NaOH, for

example Calcium Hydroxide.
"The main ingredient of "lye" relaxers is sodium

hydroxide; no-lye relaxers contain calcium hydroxide and guanidine carbonate,

and "thio" relaxers contain thioglycolic acid salts.[15] No-lye relaxers are

ADVERTISED to cause fewer scalp lesions and burns than lye relaxers, but there

is little evidence to support this claim." http://www.medscape.com/viewarticle/759283_1
)




"Effect of Water Added before and after Heating.--If anacid

solution of albumin is diluted with water before it is heated, the

water has a much greater effect in lowering the viscosity than if

it is added after the heating of the more concentrated solution."


"Effect of Addition of Native Protein.--The addition of native,


salt-free egg albumin to albumin heated in acid has the same


sort of effect as the addition of NaOH."


Why? Because it in total combination makes it difficult

for the salt turning properties to completely dissolve,

meaning the salt compound and the compound that

behaves like salt (specifically NaOH) is still formed.






"Concentrated solutions of proteins in acid or alkali may

become very viscous on denaturation of the protein and

under suitable conditions a moderately viscous solution

can be converted by heating into a clear gel."


"The more acid the solutions the less viscous they are after

being heated and then cooled, until finally further addition of acid

makes them more viscous again and slightly opalescent. As in

other protein phenomena, after a certain point the addition of

acid has the same effect as the addition of salt."

also resulting in the clear color and gel consistency (aka

"clear colored viscious liquid". With out heat, the colors

would be "opalescent" With out heat, NaOH or similar

behaving compounds would not form.




"Effect of Addition of Native Protein.--The addition of native, salt-

free egg albumin to albumin heated in acid has the same sort of

effect as the addition of NaOH. "

Also NaOH's protein bond breaking properties are not

singularily reliant on the ph alone
. No where have i

said the ph is what causes the hair bonds to break in

this gel. Sodium bicarbonate would never have this

effect on the hair. Neither would sodium chloride.




No, i am not a troll. That is a ridiculous thing to say, and

no, i am not stupid. and yes i do have things to do. I

have been multitasking like everyone else here.

Lots of organic compounds are colorless and transparent in nature. Lots of them - sugar, salt, gelatin sheets, what have you. Color and transparency don't have anything to do with proteins being denatured. Or whatever it is that's trying to be established; this had been hard to follow.
Originally Posted by SpiralHam
"Concentrated solutions of proteins in acid or alkali may

become very viscous on denaturation of the protein and

under suitable conditions a moderately viscous solution

can be converted by heating into a clear gel."

All quotes were gotten here:

http://europepmc.org/articles/PMC2141169/pdf/341.pdf


THE EFFECT OF DENATURATION ON THE VISCOSITY OF PROTEIN SYSTEMS BY M. L.

ANSON A~D A. E. MIRSKY (From tke Laboratories of The Rockefeller Institute for

Medical Research, Princeton, N. Y., and the ttospital of The Rockefeller Institute for

Medical Researck, New York) (Accepted for publication, December 2, 1931]

Last edited by flowerpow; 04-01-2014 at 12:07 PM.