At pH 3, the R-group of histidine is [Select] [Select] At pH 3, the R-group of histidine is ✓ [Select] protonated deprotonated [Select] At pH 3, the R-group of histidine is [Select] ✓ [Select] neutral positively charged negatively charged and and and
Neutral Amino Acids
Amino acids which do not have any charge on them are neutral amino acids.
Globular Protein
The globular proteins refer to the shape of protein specifically spherical in nature apart from spherical form fibrous, disordered and membrane-bound proteins exist. These globular proteins are miscible in water and form a colloidal solution rather than other types which might not exhibit solubility. Many classes of the fold are found in globular proteins, which render them a sphere shape. Globular fold containing proteins usually are referred to by the term globin.
Dimer
Dimers are basic organic compounds, which are derivates of oligomers. It is formed by the combination of two monomers which could potentially be strong or weak and in most cases covalent or intermolecular in nature. Identical monomers are called homodimer, the non-identical dimers are called heterodimer. The method by which dimers are formed is known as “dimerization”.
Dipeptide
A dipeptide is considered a mixture of two distinct amino acids. Since the amino acids are distinct, based on their composition, two dipeptide's isomers can be produced. Various dipeptides are biologically essential and are therefore crucial to industry.
Q16
![The image contains a dropdown selection interface for answering a question about the R-group of histidine at a specific pH level.
The text displayed is:
"At pH 3, the R-group of histidine is [Select] and [Select]."
There are two dropdown menus:
1. Dropdown for the first selection:
- Options:
- Select
- protonated
- deprotonated
2. Dropdown for the second selection:
- Options:
- Select
- neutral
- positively charged
- negatively charged
These dropdown menus are likely part of an educational tool or quiz designed to test knowledge about the chemical properties and behavior of amino acids in different pH environments.](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Ffdac5784-6171-4c2d-813f-cbb526f56bfb%2F3f58c09a-383b-48ce-b727-06f64d86b8f1%2F58is6g_processed.jpeg&w=3840&q=75)
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