:
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
."


"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.
"


Primary sourced Quotes were from 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 11:59 AM.