protein destruction?

[Purplehaze]

I have a solid block of butter.

The block is pressurized to 40 psi for a given
time (t) and then returned back to std. ATM.

However, after the block has been brought back to
standard ATM pressure, the block no longer has its
original shape/structure.

What principles/laws are at work here? Your help with
references/ideas are appreciated.

 

[Purplehaze]

Forgot to mention - the new state of the butter is liquid.

 

[JOM]

What a peculiar thing to do, purplehaze. I suppose you have your reasons.

I take it the butter is placed in some sort of pressure chamber?

It melted because it was heated? Does the pressurisation cause heating of the air, or of the butter itself?

You know the old science demonstration of placing a length of nylon line with a weight on each end over a block of ice? The line "cuts" its way through the block - the pressure melts the ice - and the water refreezes behind the line.

Is that the same phenomena or irrelevant? Cheers,
John.

 

[JOM]

BTW - you say "protein destruction" - didn't think there is much protein in butter - it's all fat and water isn't it? Cheers,
John.

 

[Purplehaze]

you're right, butter is mostly fat and moisture,...however, within the scope of my study, I am concerned with the protein fraction.