Concept explainers
(a)
Interpretation: The validation about the classification of valine as an essential amino acid has to be stated.
Concept introduction: The standard amino acids which are required for the synthesis of protein are called essential amino acids. The human body cannot synthesise the essential amino acids, so they should be taken through diet.
(b)
Interpretation: The validation about the classification of isoleucine as an essential amino acid has to be stated.
Concept introduction: The standard amino acids which are required for the synthesis of protein are called essential amino acids. The human body cannot synthesise the essential amino acids, so they should be taken through diet.
(c)
Interpretation: The validation about the classification of Trp as an essential amino acid has to be stated.
Concept introduction: The standard amino acids which are required for the synthesis of protein are called essential amino acids. The human body cannot synthesise the essential amino acids, so they should be taken through diet.
(d)
Interpretation: The validation about the classification of Pro as an essential amino acid has to be stated.
Concept introduction: The standard amino acids which are required for the synthesis of protein are called essential amino acids. The human body cannot synthesise the essential amino acids, so they should be taken through diet.
Want to see the full answer?
Check out a sample textbook solutionChapter 9 Solutions
Organic And Biological Chemistry
- At room temperature, amino acids are solids with relatively high decomposition points. Explain why.arrow_forwardConsider the tripeptide leucylvalyltryptophan. a. Specify its structure using three-letter symbols for the amino acids. b. How many peptide bonds are present within the peptide? c. Which of the amino acid residues has the largest R group? d. Which of the amino acid residues, if any, has a basic side chain?arrow_forwardWhat characteristics indicate that amino acids exist as zwitterions?arrow_forward
- Once cooked, egg whites remain in a solid form. However, egg whites that are beaten to form meringue will partially change back to a jellylike form if allowed to stand for a while. Explain these behaviors using the concept of reversible protein denaturation.arrow_forwardHow many amino groups and how many carboxyl groups are present, respectively, in each of the following types of amino acids? a. nonpolar b. polar basicarrow_forwardConsider the tripeptide tyrosylleucylisoleucine. a. Specify its structure using three-letter symbols for the amino acids. b. How many peptide bonds are present within the peptide? c. Which of the amino acid residues has the largest R group? d. Which of the amino acid residues, if any, has an acidic side chain?arrow_forward
- General, Organic, and Biological ChemistryChemistryISBN:9781285853918Author:H. Stephen StokerPublisher:Cengage LearningOrganic And Biological ChemistryChemistryISBN:9781305081079Author:STOKER, H. Stephen (howard Stephen)Publisher:Cengage Learning,Chemistry for Today: General, Organic, and Bioche...ChemistryISBN:9781305960060Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. HansenPublisher:Cengage Learning
- Chemistry: Matter and ChangeChemistryISBN:9780078746376Author:Dinah Zike, Laurel Dingrando, Nicholas Hainen, Cheryl WistromPublisher:Glencoe/McGraw-Hill School Pub CoWorld of Chemistry, 3rd editionChemistryISBN:9781133109655Author:Steven S. Zumdahl, Susan L. Zumdahl, Donald J. DeCostePublisher:Brooks / Cole / Cengage LearningIntroductory Chemistry: An Active Learning Approa...ChemistryISBN:9781305079250Author:Mark S. Cracolice, Ed PetersPublisher:Cengage Learning