Anatomy & Physiology: The Unity of Form and Function
Anatomy & Physiology: The Unity of Form and Function
8th Edition
ISBN: 9781259277726
Author: Kenneth S. Saladin Dr.
Publisher: McGraw-Hill Education
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Chapter 2.4, Problem 11AYLO
Summary Introduction

To discuss:

The polymerization of amino acids and the structure of peptide bonds.

Introduction:

Amino acids are building blocks of proteins which are formed by the synthesis of peptide bonds. The peptide bond is formed between two amino acids. Polymer of more than 50 amino acids is said to be proteins.

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Chapter 2 Solutions

Anatomy & Physiology: The Unity of Form and Function

Ch. 2.1 - Prob. 11AYLOCh. 2.1 - Prob. 1BYGOCh. 2.1 - Prob. 2BYGOCh. 2.1 - Prob. 3BYGOCh. 2.1 - Prob. 4BYGOCh. 2.1 - Prob. 5BYGOCh. 2.2 - How the biologically important properties of water...Ch. 2.2 - Prob. 2AYLOCh. 2.2 - The differences between solutions, colloids, and...Ch. 2.2 - Prob. 4AYLOCh. 2.2 - The action and physiological function of buffersCh. 2.2 - Prob. 6AYLOCh. 2.2 - Prob. 6BYGOCh. 2.2 - What are hydrophilic and hydrophobic substances?...Ch. 2.2 - Prob. 8BYGOCh. 2.2 - Prob. 9BYGOCh. 2.2 - Prob. 10BYGOCh. 2.2 - Prob. 11BYGOCh. 2.3 - The definition of energy, and the two basic forma...Ch. 2.3 - Prob. 2AYLOCh. 2.3 - Prob. 3AYLOCh. 2.3 - Prob. 4AYLOCh. 2.3 - Prob. 5AYLOCh. 2.3 - Prob. 6AYLOCh. 2.3 - Prob. 12BYGOCh. 2.3 - Prob. 13BYGOCh. 2.3 - Prob. 14BYGOCh. 2.3 - Prob. 15BYGOCh. 2.4 - The criterion for considering a compound to be...Ch. 2.4 - Prob. 2AYLOCh. 2.4 - The structures of hydroxyl, methyl, carboxyl,...Ch. 2.4 - The difference between monomer and polymera; how...Ch. 2.4 - The defining characteristics of carbohydrates end...Ch. 2.4 - Prob. 6AYLOCh. 2.4 - Prob. 7AYLOCh. 2.4 - Prob. 8AYLOCh. 2.4 - Prob. 9AYLOCh. 2.4 - Prob. 10AYLOCh. 2.4 - Prob. 11AYLOCh. 2.4 - Differences between a dipeptide, oligopeptide,...Ch. 2.4 - Prob. 13AYLOCh. 2.4 - Prob. 14AYLOCh. 2.4 - What defines a conjugated protein; the general...Ch. 2.4 - Prob. 16AYLOCh. 2.4 - How enzymes differ from ether proteins, and the...Ch. 2.4 - Prob. 18AYLOCh. 2.4 - Prob. 19AYLOCh. 2.4 - The term for a chain of linked enzymatic...Ch. 2.4 - The basic structural components of adenosine...Ch. 2.4 - Prob. 22AYLOCh. 2.4 - Prob. 23AYLOCh. 2.4 - Prob. 24AYLOCh. 2.4 - Which reaction-dehydration synthesis or...Ch. 2.4 - Prob. 17BYGOCh. 2.4 - Prob. 18BYGOCh. 2.4 - Prob. 19BYGOCh. 2.4 - Prob. 20BYGOCh. 2.4 - Prob. 21BYGOCh. 2.4 - Prob. 22BYGOCh. 2.4 - Prob. 23BYGOCh. 2.4 - Prob. 24BYGOCh. 2 - A substance that ____ is considered to be a...Ch. 2 - Prob. 2TYRCh. 2 - Prob. 3TYRCh. 2 - Prob. 4TYRCh. 2 - Prob. 5TYRCh. 2 - Prob. 6TYRCh. 2 - Prob. 7TYRCh. 2 - The arrangement of a polypeptide into a fibrous or...Ch. 2 - Prob. 9TYRCh. 2 - Prob. 10TYRCh. 2 - Prob. 11TYRCh. 2 - Dietary antioxidants are important because they...Ch. 2 - Prob. 13TYRCh. 2 - Prob. 14TYRCh. 2 - A chemical reaction that joins two organic...Ch. 2 - Prob. 16TYRCh. 2 - Prob. 17TYRCh. 2 - Prob. 18TYRCh. 2 - Prob. 19TYRCh. 2 - Prob. 20TYRCh. 2 - Prob. 1BYMVCh. 2 - Prob. 2BYMVCh. 2 - Prob. 3BYMVCh. 2 - Prob. 4BYMVCh. 2 - Prob. 5BYMVCh. 2 - Prob. 6BYMVCh. 2 - Prob. 7BYMVCh. 2 - Prob. 8BYMVCh. 2 - Prob. 9BYMVCh. 2 - Prob. 10BYMVCh. 2 - Prob. 1WWTSCh. 2 - Prob. 2WWTSCh. 2 - Prob. 3WWTSCh. 2 - Prob. 4WWTSCh. 2 - Prob. 5WWTSCh. 2 - Prob. 6WWTSCh. 2 - Prob. 7WWTSCh. 2 - The higher the temperature is, the faster an...Ch. 2 - Prob. 9WWTSCh. 2 - Prob. 10WWTSCh. 2 - Suppose a pregnant women with serve morning...Ch. 2 - Prob. 2TYCCh. 2 - Prob. 3TYCCh. 2 - How would the bodys metabolic rate be affected if...Ch. 2 - Prob. 5TYC
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