Chap 11

This document provides an overview of the general physical and chemical properties of proteins. It discusses their color, taste, shape, size, molecular weight, colloidal nature, denaturation, amphoteric properties, ion binding capacity, solubility, and optical activity. Key points include that proteins are typically colorless and tasteless, range in size and shape, have large molecular weights between 5,000-1,000,000 Daltons, exhibit colloidal properties, can be denatured by various physical and chemical agents, have isoelectric points where their net charge is zero, and are typically levorotatory.