c) If Jane Chemist wants Cysteine to move down the middle of the paper duringelectrophoresis, what should be the pH of the solution?d) What is the major structure of Cysteine in the blood (pH = 7.4)? 8) The amino acid Cysteine has this structure and pka's:SH (8.00)(10.25) H3N+CH₂-COOH (2.05)a) Sketch the titration curve of Cysteine (originally at pH = 0) vs. NaOH.b) At what pH is Cysteine most water soluble?

There are four types of biological macromolecules: proteins, nucleic acid, lipids and…

Answered: c) If Jane Chemist wants Cysteine to…

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

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The following amino acid is dissolved in solution at pH 7.4. HC H' + CH CH₂ H/ H+ HC a. Which amino acid is this? (all lower case) N- H CH CH₂ b. What is the pKa of its ionizable side chain? (Use the value from the textbook.) c. What is the ratio of the uncharged to the charged form at pH 7.4? (write answer as number with one decimal place, ex 2.5 or 0.2 or 50.0 with an implicit "to 1")
What is the net average charge on the predominant form of lysine at pH values of (a) 2.0, (b) 5.0 and (c) 7.0? CLUE: draw the structure of lysine and show its different charged forms; then consider in which pH domains the pKa values for deprotonation/protonation occur.
Consider olive oil, an oil with a high percentage of fat derived from oleic acid (otherwise known as cis[18:1] fatty acid). a, Explain why such a structure may allow olive oil to be one of the "healthier" oils? b, why such a structure may allow olive oil to be a liquid at room temperature, while butter and lard are solid at room temperature? c, why such a structure may cause olive oil to be prone to oxidative damage upon exposure to air and heat?
Acetone, CH3–(C=0) –CH3, and urea, NH2–(C=0)–NH2, have similar chemical structures. (a) Compare the possible intermolecular forces for acetone with those for urea. (b) Compare the intermolecular forces between phycocyanin and acetone with those between phycocyanin and water. Briefly explain how acetone disrupts the folding in phycocyanin. (c) Compare the intermolecular forces between phycocyanin and urea with those between phycocyanin and water. Briefly explain how urea disrupts the folding in phycocyanin. (d) Compare your experimental observation on the disruption of phycocyanin folding in the presence of acetone with that in the presence of urea. Briefly explain whether your comparison is consistent with the properties of acetone and urea.
The skeletal structures of the two amino acids, glycine and lysine, are given below along with the values of the relevant acid dissociation constants (pKa). NH,* PK, - 10.79 - HạN*CH2CO,¯ S pK¸=2.35 (CH2)4 - H3N*CHCO,- pK,=9,78 lysine (Lys) glycine (Gly) pK, = 9.18 pK, - 2.16 For an aqueous solution of glycine alone, calculate the value of pH at which the ratio of the concentration of neutral glycine zwitterions to the concentration of protonated cation is 102. On your under each of the following conditions. In the blank, provide the total charge of the dipeptide. (Example: If the charge is two plus write the answer simply as 2, if the charge is negative two write the answer as -2). draw the skeletal structure of the dipeptide, Lys-Gly, when it is solvated in an aque us solution i. pH= 1 ii. pH= 12
Draw the following Lipids in: A) Condensed (detailed) Structure, B) its Block Diagram.C) Show/Indicate the type of linkages per structure (put an arrow). 4) Sphingolipid/Sphingophospholipid (use sphingosine, myristic acid, phosphate, and choline for amino alcohol);
The amino acid glycine is often used as an ingredient in buffers for biochemistry experiments. The amino group of glycine has a pKa of 9.6. Glycine exists in either a protonated form (-NH3+) or a free base (-NH₂). a) In what pH range can glycine be used as an effective buffer? b) In a 0.1M solution of glycine at pH 9.0, what fraction has its amino group in the protonated form? c) When 99% of the glycine is in the protonated from, what is the numerical relation between the pH of the solution and the pKa of the amino group?
Stearidonic acid (C18H28O2) is an unsaturated fatty acid obtained from oils isolated from hemp and blackcurrant (see also Problem 10.11). a. What fatty acid is formed when stearidonic acid is hydrogenated with excess Hạ and a Pd catalyst? b. What fatty acids are formed when stearidonic acid is hydrogenated with one equivalent of Hz and a Pd catalyst? c. Draw the structure of a possible product formed when stearidonic acid is hydrogenated with one equivalent of H2 and a Pd catalyst, and one double OH stearidonic acid bond is isomerized to a trans isomer. d. How do the melting points of the following fatty acids compare: stearidonic acid; one of the products formed in part (b); the product drawn in part (c)?
Classify the fatty acid with the following structural formula in the ways indicated. COOH a. What is the type designation (SFA, MUFA, or PUFA) for this fatty acid? b. On the basis of carbon chain length and degree of unsaturation, what is the numerical shorthand designation for this fatty acid? c. To which "omega" family of fatty acids does this fatty acid belong? d. What is the “delta" designation for the carbon chain double-bond location for this fatty acid?
Which intermolecular forces are important in acetic acid, CH3 –(C=0)-oh? A particular amino acid contains a- CHNH3+ group. Is this amino acid more likely to be found on the inside or the outside of the folded protein? Briefly explain. The addition of ethanol, CH3CHOH, t an aqueous solution lowers the surface tension of the solution. Predict whether adding ethanol to an aqueous protein solution will tend to stabilize or unfold the protein. Briefly explain.
Classify the fatty acid with the following structural formula in the ways indicated.a. What is the type designation (SFA, MUFA, or PUFA) for this fatty acid? b. On the basis of carbon chain length and degree of unsaturation, what is the numerical shorthand designation for this fatty acid?c. To which “omega” family of fatty acids does this fatty acid belong? d. What is the “delta” designation for the carbon chain double-bond location for this fatty acid?
Give structures for the following, (a) cis-9-Dodecenoic acid (b) 18:1CA11 (c) A saturated fatty acid that should melt below 30 °C

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c) If Jane Chemist wants Cysteine to move down the middle of the paper during electrophoresis, what should be the pH of the solution? d) What is the major structure of Cysteine in the blood (pH = 7.4)?