Concept explainers
Interpretation: The amino acids that could give rise to the interactions pictured in Figure
Concept introduction: Amino acids bind together to form large chain molecules of high molecular masses known as proteins. Aliphatic and
To determine: The amino acids that could give rise to the interactions pictured in Figure
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EBK CHEMISTRY: AN ATOMS FIRST APPROACH
- What functional groups are found in all amino acids? How many different amino acids are found in naturally occurring proteins?arrow_forwardIn what way is the structure of glycine different from that of the other 19 common amino acids?arrow_forward21-90 To what extent do lipids and carbohydrates play structural roles in living organisms? Do these roles differ in plants and in animals?arrow_forward
- (a) How many tripeptides can be made from glycine, alanine, and leucine, using each amino acid only once per tripeptide? (b) Write the structural formulas of these tripeptides and name them in the shorthand abbreviation used for showing amino acid sequences.arrow_forwardFats belong to the class of organic compounds represented by the general formula, RCOOR', where R and R' represent hydrocarbon groups. What is the name of the functional group present in fats? What functional group is common to all saponifiable lipids?arrow_forward22-62 Distinguish between intermolecular and intramolecular hydrogen bonding between backbone groups. Where in protein structures do you find one, and where do you find the other?arrow_forward
- Which of the following describes the primary structure of proteins? a. The collective shape assumed by all of the chains in a protein containing multiple chains. b. The folding of an individual protein molecule. c. The regular repeated shape of the protein molecules backbone. d. The sequence of amino acids bonded together by peptide bonds.arrow_forwardFor the tripeptide SerArgIle which amino acid residues a. are hydrophilic b. are hydrophobic c. possess polar neutral R groups d. participate in two amide linkagesarrow_forward22-49 Based on your knowledge of the chemical properties of amino acid side chains, suggest a substitution for leucine in the primary structure of a protein that would probably not change the character of the protein very much.arrow_forward
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