Effect of heat on denaturation of protein has to be explained. Concept introduction: The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein. Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in p H and also by inorganic salts.

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Answer 1

Question

Chapter 18, Problem 18.93AP

(a)

Interpretation Introduction

Interpretation:

Effect of heat on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

(b)

Interpretation Introduction

Interpretation:

Effect of strong acids on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

(c)

Interpretation Introduction

Interpretation:

Effect of organic solvents on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

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The beta-lactamase hydrolyzes the lactam-ring in penicillin. Describe the mechanism of hydrolysis, insuring to include the involvement of S, D, & K in the reaction sequence. Please help

To map the active site of beta-lactamase, the enzyme was hydrolyzed with trypsin to yield a hexapeptide (P1) with the following amino acids. Glu, Lys, Leu, Phe, Met, and Ser. Treatment of P1 with phenyl isothiocyanate yielded a PTH derivative of phenylalanine and a peptide (P2). Treatment of P1 with cyanogenbromide gave an acidic tetrapeptide (P3) and a dipeptide (P4).Treatment of P2 with 1-fluoro-2,4-dinitrobenzene, followed by complete hydrolysis, yields N-2,4-dinitrophenyl-Glu. P1, P2, and P3 contain the active site serine. Why doesn't D in this hexapeptide not participate in the hydrolysis of the beta-lactam ring even though S, K, and D are involved in the catalyst?

To map the active site of -lactamase, the enzyme was hydrolyzed with trypsin to yield a hexapeptide (P1) with the following amino acids. Glu, Lys, Leu, Phe, Met, and Ser. Treatment of P1 with phenyl isothiocyanate yielded a PTH derivative of phenylalanine and a peptide (P2). Treatment of P1 with cyanogenbromide gave an acidic tetrapeptide (P3) and a dipeptide (P4).Treatment of P2 with 1-fluoro-2,4-dinitrobenzene, followed by complete hydrolysis, yields N-2,4-dinitrophenyl-Glu. P1, P2, and P3 contain the active site serine. Using the experimental results described above derive the primary sequence of the active site hexapeptide. Please help!

Answer 2

Question

Chapter 18, Problem 18.93AP

(a)

Interpretation Introduction

Interpretation:

Effect of heat on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

(b)

Interpretation Introduction

Interpretation:

Effect of strong acids on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

(c)

Interpretation Introduction

Interpretation:

Effect of organic solvents on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

Expert Solution & Answer

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Answer 3

Question

Chapter 18, Problem 18.93AP

(a)

Interpretation Introduction

Interpretation:

Effect of heat on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

(b)

Interpretation Introduction

Interpretation:

Effect of strong acids on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

(c)

Interpretation Introduction

Interpretation:

Effect of organic solvents on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

Expert Solution & Answer

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Check out a sample textbook solution

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Answer 4

Question

Chapter 18, Problem 18.93AP

(a)

Interpretation Introduction

Interpretation:

Effect of heat on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

(b)

Interpretation Introduction

Interpretation:

Effect of strong acids on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

(c)

Interpretation Introduction

Interpretation:

Effect of organic solvents on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

Expert Solution & Answer

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Check out a sample textbook solution

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Answer 5

Chapter 18, Problem 18.93AP

(a)

Interpretation Introduction

Interpretation:

Effect of heat on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

(b)

Interpretation Introduction

Interpretation:

Effect of strong acids on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

(c)

Interpretation Introduction

Interpretation:

Effect of organic solvents on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

Answer 6

Chapter 18, Problem 18.93AP

(a)

Interpretation Introduction

Interpretation:

Effect of heat on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

Answer 7

Chapter 18, Problem 18.93AP

(a)

Interpretation Introduction

Interpretation:

Effect of heat on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

Answer 8

(b)

Interpretation Introduction

Interpretation:

Effect of strong acids on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

Answer 9

(b)

Interpretation Introduction

Interpretation:

Effect of strong acids on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

Answer 10

(c)

Interpretation Introduction

Interpretation:

Effect of organic solvents on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

Answer 11

(c)

Interpretation Introduction

Interpretation:

Effect of organic solvents on denaturation of protein has to be explained.

Concept introduction:

The loss of secondary, tertiary and quaternary structure as a result of disruption of noncovalent/covalent interaction and have no effects on primary protein structure known as denaturation of protein.

Denaturation is caused by heat, mechanical agitation, detergents, organic solvents, and change in pH and also by inorganic salts.

Answer 12

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Answer 13

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Answer 14

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Answer 15

Ch. 18.2 - Prob. 18.1P Ch. 18.2 - Prob. 18.2P Ch. 18.3 - Prob. 18.3P Ch. 18.3 - Examine the ball-and-stick model of valine in the...Ch. 18.3 - Indicate whether each of the following molecules...Ch. 18.3 - Prob. 18.6P Ch. 18.3 - Prob. 18.7KCP Ch. 18.3 - Prob. 18.8P Ch. 18.3 - Prob. 18.9P Ch. 18.3 - Prob. 18.10P

Solution Summary: The author explains the effects of heat and strong acids on denaturation of protein.

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