Describe the effect that boiling had on pepsin and how you could tell that it had that effect.

Pepsin is denatured by high warmth or high pH. Bubbling can denature most proteins by for all time change their tertiary and quaternary structures. Bubbling denatured pepsin. I can tell since it delivered indistinguishable outcomes from the control. The protein was not processed in test tube 1, there was no shading change, and the optical thickness was 0.