a) The difference in the taste and texture in milk curd and chicken muscle is due to the arrangement of amino acids in the long chains of theirs to form proteins
b) Protein chains are perpendicular in a chicken breast
c) Proteins are changed physically from precipitate to gel and solution or vice-versa
d) Egg-white is an example of gel to precipitate
Answer: b
Explanation: Protein chains are parallel in a chicken breast.
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