Indicate the changes in the secondary and tertiary structural levels of proteins for each of the following: a. Tannic acid is placed on a burn.
b. Milk is heated to 60 CC to make yogurt.
c. To avoid spoilage, seeds are treated with a solution of HgCl2.
d. Hamburger is cooked at high temperatures to destroy E. coli bacteria that may cause intestinal illness.
e. Heavy metals, such as lead and mercury, are toxic for humans.