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Assessment
What is the primary factor that influences protein solubility?
pH of the solution
Temperature of the environment
Molecular weight of the protein
Color of the protein
Which of the following is a common method for preventing protein aggregation?
Increasing the protein concentration
Adding stabilizing agents such as salts or sugars
Decreasing the pH of the solution
Stirring vigorously
What is protein aggregation often a result of?
Chemical modification of amino acids
Excessive heat during processing
Both A and B
Improper storage conditions
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