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- A) Discuss the significance of anomeric carbon in carbohydrates. B) Explain the differences between globular and fibrous proteins. C) Explain the changes in the secondary and tertiary structure of proteins for the following: (a) Milk is heated at 60°C to make yogurt. (b) Prior to giving an injection, the skin is wiped with an alcohol swab.a) A solution of amino acid having carboxylic side chain was titrated against NaOH. If initial pH of the solution was 2.8. Describe the state of the functional groups of the amino acid at the initial pH and at 10.5.b) Briefly explain how you will separate amino acids mixture using the charge difference between the amino acids.What part of the protein structure produces a color with the Biuret reagent?
- Identify (1) the group where the lipid belongs, and (2) determine whether the lipid is saponifiable or non- saponifiable.An egg placed in boiling water becomes hardboiled in 3 minutes. What changes have occurred in the protein structure of the egg? What parts of the protein structure remain unchanged?Explain how a protein is denatured by the following: (a) Heat(b) Strong acids (c) Organic solvents
- 3) a) Research the chemical structure of maltose. How can you tell that it is a carbohydrate from its chemical structure? b) Is maltose a monosaccharide, a disaccharide, or a polysaccharide? How can you tell?2. Identify the structural level in each protein. A) quaternary structure B) tertiary structure C) secondary structure D) primary structure 1) The protein folds into a compact structure stabilized by interactions between R groups. 2) the combination of two or more protein molecules to form an active protein 3) B-pleated sheet 4) the peptide bonds betwecen the amino acids 5) the structural level achieved when hydrogen bonds form between the carboxyl group of one amino acid and the amino group of a different amino acidAre amino acids other than the usual 20 amino acidsfound in proteins? If so, how are such amino acids incorporatedinto proteins? Give an example of such an amino acid and a protein in which it occurs.
- For each of the following amino acids: 1) describe what the important functional group of the amino acid side chain is, 2) identify the charge of the side chain, 3) name another component in the structure that the amino acid might interact with, and 4) indicate how the interaction with the component listed in 3) might be occurring (i.e., electrostatic interaction, hydrogen bond, hydrophobic interaction, etc.) a) Asp153 b) Arg166 c) Lys167It has long been recognized that breast milk protects infantsfrom infectious diseases, especially those that affect the digestive tract. The main reason for this protection appears tobe a large group of oligosaccharides that are components ofhuman milk. Suggest a rationale for the protective effect ofthese oligosaccharides.-s/67365/take The image below shows the structure of a lipid. Which of the following statement is correct about the lipid shown in the image Stearic acid ННННННННННННННННН .................. Н-С-О-c-c-c-с-с-с-с-с-с-с-с-с-с-с-с-с-с-с-н Н Carboxylic acid group 10 glycerol ................. ННННННННННННННННН Онн .... H-C-0-c-c-c-c-c-c-c=С-С-С=С-С-С-С-С-С-c-С-Н ................ НННННННННННННННН НННННН | | | | | ОННННН ...... ns://canvas uts edu au/accoccmont Н-С-О-c-c-c-c-c-c-c=c-c-c=c-c-c-c-c-c-c-c-н |--1.... ... ... ... НННННННННННННННН hrefr | Н 5.000 (1 ННННННН |||||| Linoleic acid