In protein, the polypeptide chains fold during and following synthesis to take up its native conformation. Properties of the protein very much depend on the confirmation (three-dimensional structure). The native protein conformation is only marginally stable such that even modest changes in the environment can bring about structural changes that can affect function. Loss of three-dimensional structure (secondary, ternary and quaternary but not the primary structure) sufficient to cause loss of function is called denaturation. Under most conditions, denatured proteins exist in a set of partially folded states that are poorly understood. Example: The coagulation of eggs upon boiling and the curdling of milk upon the addition or formation of acid.