General, Organic, and Biochemistry
9th Edition
ISBN: 9780078021541
Author: Katherine J Denniston, Joseph J Topping, Dr Danae Quirk Dorr
Publisher: McGraw-Hill Education
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Chapter 18.10, Problem 18.9Q
Interpretation Introduction
Interpretation:
The process of denaturation of protein by high temperature has to be explained.
Concept Introduction:
The structure of proteins is made up of 20 amino acids. The bond which joint all the amino acid is an amide bond also called peptide bond. The structure of protein is divided into four levels as follows:
(1) Primary structure
(2) Secondary structure
(3) Tertiary structure
(4) Quaternary structure
In drastic conditions such as an extreme change in
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2CIO2 + 20H-1 CIO31 + CIO2 + H2O
Experiment
[CIO2], M
[OH-1], M
1
0.0500
0.100
23
2
0.100
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3
0.100
0.0500
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0.0575
0.230
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...
Given this date, calculate the overall order of this reaction.
2
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.(be)_[Ɔ+(be)_OI ← (b²)_IƆO+ (be)_I
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0.005
[OCI-]
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0.000275
0.0025
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0.000138
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Calculate the rate constant of this reaction using the table data.
1
2
3
4
I(aq) +OCl(aq) → IO¯¯(aq) + Cl¯(aq)
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[I-] M
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[OCI-]
0.005
Initial Rate M/min
0.000275
0.0025
0.005
0.000138
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0.0025
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Chapter 18 Solutions
General, Organic, and Biochemistry
Ch. 18.1 - Write the one-letter and three-letter...Ch. 18.1 - Prob. 18.2QCh. 18.2 - Write the structure of each of the following...Ch. 18.2 - Write the structure of each of the following...Ch. 18.2 - Write the structure of each of the following...Ch. 18.6 - Describe the four levels of protein structure.
Ch. 18.6 - Prob. 18.6QCh. 18.8 - Prob. 18.7QCh. 18.8 - Prob. 18.8QCh. 18.10 - Prob. 18.9Q
Ch. 18.10 - How does extremely low pH cause proteins to...Ch. 18.11 - Prob. 18.11QCh. 18.11 - Prob. 18.12QCh. 18 - Prob. 18.13QPCh. 18 - Prob. 18.14QPCh. 18 - Prob. 18.15QPCh. 18 - Prob. 18.16QPCh. 18 - Prob. 18.17QPCh. 18 - Prob. 18.18QPCh. 18 - Prob. 18.19QPCh. 18 - Prob. 18.20QPCh. 18 - Prob. 18.21QPCh. 18 - Prob. 18.22QPCh. 18 - Describe the basic general structure of an...Ch. 18 - Prob. 18.24QPCh. 18 - Prob. 18.25QPCh. 18 - Prob. 18.26QPCh. 18 - Prob. 18.27QPCh. 18 - Prob. 18.28QPCh. 18 - Prob. 18.29QPCh. 18 - Prob. 18.30QPCh. 18 - Prob. 18.31QPCh. 18 - Prob. 18.33QPCh. 18 - Prob. 18.63QPCh. 18 - Prob. 18.64QPCh. 18 - Prob. 18.65QPCh. 18 - Prob. 18.66QPCh. 18 - Prob. 18.67QPCh. 18 - Prob. 18.68QPCh. 18 - Prob. 18.69QPCh. 18 - Prob. 18.70QPCh. 18 - Prob. 18.71QPCh. 18 - Prob. 18.72QPCh. 18 - Prob. 18.73QPCh. 18 - Prob. 18.74QPCh. 18 - Carbon monoxide binds tightly to the heme groups...Ch. 18 - Prob. 18.76QPCh. 18 - Prob. 18.77QPCh. 18 - Prob. 18.78QPCh. 18 - Prob. 18.79QPCh. 18 - Prob. 18.80QPCh. 18 - Prob. 18.81QPCh. 18 - Prob. 18.82QPCh. 18 - Prob. 18.85QPCh. 18 - Prob. 18.86QPCh. 18 - Prob. 18.87QPCh. 18 - Prob. 18.88QPCh. 18 - Prob. 18.89QPCh. 18 - Prob. 18.90QPCh. 18 - Prob. 18.91QPCh. 18 - Prob. 18.92QPCh. 18 - Prob. 18.93QPCh. 18 - Prob. 18.94QPCh. 18 - Prob. 18.95QPCh. 18 - Prob. 18.96QPCh. 18 - Why is it necessary to mix vegetable proteins to...Ch. 18 - Prob. 18.98QPCh. 18 - Prob. 18.99QPCh. 18 - Prob. 18.100QPCh. 18 - Calculate the length of an α-helical polypeptide...Ch. 18 - Proteins involved in transport of molecules or...Ch. 18 - The α-keratin of hair is rich in the amino acid...Ch. 18 - Calculate the number of different pentapeptides...
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