Affect of boiling in structural and functional properties of protein. Introduction: Proteins are organic compounds containing monomer units of amino acid residues. Boiling causes protein to loosen its tertiary and quaternary structure, and affects the ability of protein to perform normal biological functions.

Question

Want to see the full answer?

Answer 1

Question

Chapter 2, Problem 25CP

Summary Introduction

To identify:

Affect of boiling in structural and functional properties of protein.

Introduction:

Proteins are organic compounds containing monomer units of amino acid residues. Boiling causes protein to loosen its tertiary and quaternary structure, and affects the ability of protein to perform normal biological functions.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Students have asked these similar questions

Why do proteins hold their shape?

What is meant by the isoelectric point of a protein?

What are the major properties that distinguish different amino acids from one another? What roles do these differences play in the structure and function of proteins?

Answer 2

Question

Chapter 2, Problem 25CP

Summary Introduction

To identify:

Affect of boiling in structural and functional properties of protein.

Introduction:

Proteins are organic compounds containing monomer units of amino acid residues. Boiling causes protein to loosen its tertiary and quaternary structure, and affects the ability of protein to perform normal biological functions.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 3

Question

Chapter 2, Problem 25CP

Summary Introduction

To identify:

Affect of boiling in structural and functional properties of protein.

Introduction:

Proteins are organic compounds containing monomer units of amino acid residues. Boiling causes protein to loosen its tertiary and quaternary structure, and affects the ability of protein to perform normal biological functions.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 4

Question

Chapter 2, Problem 25CP

Summary Introduction

To identify:

Affect of boiling in structural and functional properties of protein.

Introduction:

Proteins are organic compounds containing monomer units of amino acid residues. Boiling causes protein to loosen its tertiary and quaternary structure, and affects the ability of protein to perform normal biological functions.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 5

Chapter 2, Problem 25CP

Summary Introduction

To identify:

Affect of boiling in structural and functional properties of protein.

Introduction:

Proteins are organic compounds containing monomer units of amino acid residues. Boiling causes protein to loosen its tertiary and quaternary structure, and affects the ability of protein to perform normal biological functions.

Answer 6

Chapter 2, Problem 25CP

Summary Introduction

To identify:

Affect of boiling in structural and functional properties of protein.

Introduction:

Proteins are organic compounds containing monomer units of amino acid residues. Boiling causes protein to loosen its tertiary and quaternary structure, and affects the ability of protein to perform normal biological functions.

Answer 7

Chapter 2, Problem 25CP

Summary Introduction

To identify:

Affect of boiling in structural and functional properties of protein.

Introduction:

Proteins are organic compounds containing monomer units of amino acid residues. Boiling causes protein to loosen its tertiary and quaternary structure, and affects the ability of protein to perform normal biological functions.

Answer 8

Expert Solution & Answer

Answer 9

Expert Solution & Answer

Answer 10

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 11

Ch. 2 - Define atom.Ch. 2 - Atoms of the same element that have different...Ch. 2 - How is it possible for two samples of hydrogen to...Ch. 2 - Prob. 4CP Ch. 2 - Prob. 5CP Ch. 2 - Both oxygen and neon are gases at room temperature...Ch. 2 - Prob. 7CP Ch. 2 - Prob. 8CP Ch. 2 - Prob. 9CP Ch. 2 - Prob. 10CP

Solution Summary: The author explains that boiling affects the structural and functional properties of a protein in many ways, including unfolding, formation of additional quaternary structure, altering radical groups of amino acids, rearrange the primary structure of protein

Concept explainers

Want to see the full answer?

Chapter 2 Solutions