Chemistry: An Introduction to General, Organic, and Biological Chemistry (13th Edition)
13th Edition
ISBN: 9780134421353
Author: Karen C. Timberlake
Publisher: PEARSON
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Textbook Question
Chapter 16, Problem 16.60UTC
What type of interaction would you expect between the following in a tertiary structure? (16.1, 16.3)
- Threonine and glutamine
- Valine and alanine
- Arginine and glutamate
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Draw the predominant form for each of the following amino acids at physiological pH (7.4):
a. aspartate
b. Histidine
c. arginine
15.6 Stearic acid and linoleic acid each have 18 carbon atoms. Why
does stearic acid melt at 69 °C but linoleic acid melts at -5 °C?
15.7 Draw the line-angle formula for each of the following fatty
acids:
a. palmitic acid
b. oleic acid
15.8 Draw the line-angle formula for each of the following fatty
acids:
a. stearic acid
b. linoleic acid
18.50 Draw the condensed structural formula for a and b and the
line-angle formula for c and d.
a. hexanamide
b. 3-methylbutanamide
c. N-ethyl-N-methylbenzamide
d. N-propylpentanamide
18.70 Draw the condensed structural formula for a, b, and c, and the
line-angle fomula for d. (18.1, 18.2)
a. 3-amino-2-hexanol
b. tetramethylammonium bromide
c. butylethylmethylamine
d. N,N-dimethylaniline
Chapter 16 Solutions
Chemistry: An Introduction to General, Organic, and Biological Chemistry (13th Edition)
Ch. 16.1 - Classify each of the following proteins according...Ch. 16.1 - Prob. 16.2PPCh. 16.1 - Prob. 16.3PPCh. 16.1 - Prob. 16.4PPCh. 16.1 - Draw the structure for each of the following amino...Ch. 16.1 - Draw the structure for each of the following amino...Ch. 16.1 - Draw the strcture for each of the following amino...Ch. 16.1 - Prob. 16.8PPCh. 16.1 - Prob. 16.9PPCh. 16.1 - Prob. 16.10PP
Ch. 16.2 - Prob. 16.11PPCh. 16.2 - Prob. 16.12PPCh. 16.2 - Prob. 16.13PPCh. 16.2 - Prob. 16.14PPCh. 16.2 - Prob. 16.15PPCh. 16.2 - Prob. 16.16PPCh. 16.3 - Prob. 16.17PPCh. 16.3 - Prob. 16.18PPCh. 16.3 - Prob. 16.19PPCh. 16.3 - Prob. 16.20PPCh. 16.3 - What type of interaction would you expect between...Ch. 16.3 - What type of interaction would you expect between...Ch. 16.3 - Prob. 16.23PPCh. 16.3 - Prob. 16.24PPCh. 16.3 - Prob. 16.25PPCh. 16.3 - Prob. 16.26PPCh. 16.3 - Prob. 16.27PPCh. 16.3 - Indicate the changes in secondary and tertiary...Ch. 16.4 - Why do chemical reactions in the body require...Ch. 16.4 - Prob. 16.30PPCh. 16.4 - Prob. 16.31PPCh. 16.4 - Prob. 16.32PPCh. 16.4 - Prob. 16.33PPCh. 16.4 - Prob. 16.34PPCh. 16.4 - Prob. 16.35PPCh. 16.4 - 16.36 Match the terms (1) active site, (2)...Ch. 16.4 - Prob. 16.37PPCh. 16.4 - Prob. 16.38PPCh. 16.4 - Prob. 16.39PPCh. 16.4 - Prob. 16.40PPCh. 16.4 - For problems 16.39 to 16.42, see Chemistry Link to...Ch. 16.4 - Prob. 16.42PPCh. 16.5 - Trypsin, a peptidase that hydrolyzes polypeptides,...Ch. 16.5 - pepsin, a peptidase that hydrolyzes proteins,...Ch. 16.5 - The following graph shows the activity versus pH...Ch. 16.5 - The following graph shows the activity versus pH...Ch. 16.5 - Prob. 16.47PPCh. 16.5 - Prob. 16.48PPCh. 16.5 - Prob. 16.49PPCh. 16.5 - Prob. 16.50PPCh. 16.5 - What is the chemical formula for hydroxyurea?Ch. 16.5 - What is the molar mass of hydroxyurea?Ch. 16.5 - Prob. 16.53PPCh. 16.5 - Prob. 16.54PPCh. 16 - Prob. 16.55UTCCh. 16 - Prob. 16.56UTCCh. 16 - Prob. 16.57UTCCh. 16 - Prob. 16.58UTCCh. 16 - 16.59 Identify the amino acids and type of...Ch. 16 - What type of interaction would you expect between...Ch. 16 - Draw the condensed structural formula for...Ch. 16 - Draw the condensed structural formula for...Ch. 16 - Seed and vegetables are often deficient in one or...Ch. 16 - 16.64 Seeds and vegetables are often deficient in...Ch. 16 - Prob. 16.65APPCh. 16 - Prob. 16.66APPCh. 16 - Prob. 16.67APPCh. 16 - Prob. 16.68APPCh. 16 - Prob. 16.69APPCh. 16 - Why do enzymes function only under mild...Ch. 16 - Prob. 16.71APPCh. 16 - Prob. 16.72APPCh. 16 - Prob. 16.73APPCh. 16 - Prob. 16.74APPCh. 16 - Prob. 16.75APPCh. 16 - Prob. 16.76APPCh. 16 - Prob. 16.77APPCh. 16 - Prob. 16.78APPCh. 16 - If a blood test indicates a high level of LDH and...Ch. 16 - Prob. 16.80APPCh. 16 - Prob. 16.81CPCh. 16 - Prob. 16.82CP
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.Similar questions
- 24.98 Draw the condensed structural formula for and give the name of the amino acid formed when the following a-keto acids undergo transamination with glutamate: (24.9) b. 0 || 70-C-CH₂-C-C-O CH3 0 || 0 0 |||| CH3-CH-CH2₂-C-C-Oarrow_forwardC. Types of Steroid Hormones by Structure Steroid Hormone # of Carbon atom Structure 1. 2. 3arrow_forwardSimple alcohols (just containing C's, H's and an OH, where the H on the O is the acidic H) have a pKa similar to water (15.7) hydronium ion (-2)arrow_forward
- need all (1.8, 1.9, 1.10) 3 answers of this question.arrow_forwardWhat type of bond holds these two monosaccharides together in this structure? HO- H. -O H H. OH A H HO 3. 12 HO. HB HO 3 1 HO OH ) B(1,4) glycosidic bond 2 a (1,4) glycosidic bond 3 aB (1.4) glycosidic bond 4) a (1,6) glycosidic bond INarrow_forwardwhat is the structure of the fatty acid represented by 20:3(8,11,14) and what type of omega fatty acid is it?arrow_forward
- If a a 0.10 M solution of an acid has a pH of 4.3, what is the Ka? A) 2.5 x 10-4 B) 2.0 x 10-5 C D 2.5 x 10-8 2.0 x 10-⁹arrow_forward(19, 9) Draw a structural formula for the major organic product of the reactions shown below. You do not have to consider stereochemistry.arrow_forwardAnswer number 16.8arrow_forward
- BrCNarrow_forwardQUESTION 31 Copy of The following reaction scheme shows the states of the amino acid hisitdine. Histidine has three pKa's - 2, 6 and 9.2. Which form of Histidine predominates at pH of 5? "H3N-CH-C-O° CH2 H2N-CH-C-O- *H3N-CH-C–OH CH2 *H3N-CH-C-o- CH2 CH2 *HN +HN NH -NH NH -NH A C O A. A O B. B O C. C D. D E. The answer cannot be determined with information given.arrow_forward15.10 For each of the following fatty acids, give the shorthand notation for the number of carbon atoms and double bonds, and classify as saturated, monounsaturated, or polyunsaturated: a. linoleic acid c. myristic acid 15.11 How do b. palmitic acid d. oleic acidarrow_forward
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