Concept explainers
(a)
Interpretation: The limiting amino acids present in the given protein source, wheat has to be stated.
Concept introduction: Limiting amino acids are the essential amino acids which are either absent or present in insufficient amounts in an incomplete dietary protein.
(b)
Interpretation: The limiting amino acids present in the given protein source, beans has to be stated.
Concept introduction: Limiting amino acids are the essential amino acids which are either absent or present in insufficient amounts in an incomplete dietary protein.
(c)
Interpretation: The limiting amino acids present in the given protein source, soy has to be stated.
Concept introduction: Limiting amino acids are the essential amino acids which are either absent or present in insufficient amounts in an incomplete dietary protein.
(d)
Interpretation: The limiting amino acids present in the given protein source, peas has to be stated.
Concept introduction: Limiting amino acids are the essential amino acids which are either absent or present in insufficient amounts in an incomplete dietary protein.
Want to see the full answer?
Check out a sample textbook solutionChapter 9 Solutions
Organic And Biological Chemistry
- What element is always present in proteins that is seldom present in carbohydrates and lipids?arrow_forwardWhat functional groups are found in all amino acids? How many different amino acids are found in naturally occurring proteins?arrow_forwardIn what way is the protein in a cooked egg the same as that in a raw egg?arrow_forward
- Which of the following describes the primary structure of proteins? a. The collective shape assumed by all of the chains in a protein containing multiple chains. b. The folding of an individual protein molecule. c. The regular repeated shape of the protein molecules backbone. d. The sequence of amino acids bonded together by peptide bonds.arrow_forwardOnce 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_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
- World of Chemistry, 3rd editionChemistryISBN:9781133109655Author:Steven S. Zumdahl, Susan L. Zumdahl, Donald J. DeCostePublisher:Brooks / Cole / Cengage LearningChemistry: Matter and ChangeChemistryISBN:9780078746376Author:Dinah Zike, Laurel Dingrando, Nicholas Hainen, Cheryl WistromPublisher:Glencoe/McGraw-Hill School Pub CoWorld of ChemistryChemistryISBN:9780618562763Author:Steven S. ZumdahlPublisher:Houghton Mifflin College Div