EBK ORGANIC CHEMISTRY
7th Edition
ISBN: 9780133556186
Author: Bruice
Publisher: VST
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Textbook Question
Chapter 24.5, Problem 17P
Explain why the ability of PLP to catalyze an amino acid transformation is greatly reduced if the OH substituent of pyridoxal phosphate is replaced by OCH3.
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Chapter 24 Solutions
EBK ORGANIC CHEMISTRY
Ch. 24.1 - Prob. 2PCh. 24.1 - Prob. 3PCh. 24.2 - How many conjugated double bonds are there in a....Ch. 24.2 - Instead of adding to the 4a position and...Ch. 24.2 - Prob. 7PCh. 24.3 - Prob. 8PCh. 24.3 - Acetolactate synthase is another TPP-requiring...Ch. 24.3 - Acetolactate synthase transfers the acyl group of...Ch. 24.5 - Prob. 12PCh. 24.5 - The enzyme that catalyzes the C C bond cleavage...
Ch. 24.5 - Propose a mechanism for the ,-elimination reaction...Ch. 24.5 - Which compound is more easily decarboxylated?Ch. 24.5 - Explain why the ability of PLP to catalyze an...Ch. 24.5 - Explain why the ability of PLP to catalyze an...Ch. 24.6 - Ethanolamine ammonia lyase, a coenzyme...Ch. 24.6 - Prob. 19PCh. 24.7 - How do the structure of tetrahydrofolate and...Ch. 24.7 - What is the source of the methyl group in...Ch. 24.8 - Thiols such as ethanethiol and propanethiol can be...Ch. 24 - How does the metal ion in carboxypeptidase A...Ch. 24 - Prob. 23PCh. 24 - Prob. 24PCh. 24 - Prob. 25PCh. 24 - S-Adenosylmethionine (SAM) is formed from the...Ch. 24 - Prob. 27PCh. 24 - What acyl groups have we seen transferred by...Ch. 24 - Propose a mechanism for the following reaction:Ch. 24 - When transaminated, the three branched-chain amino...Ch. 24 - Draw the products of the following reaction, where...Ch. 24 - When UMP is dissolved in T2O, exchange of T for H...Ch. 24 - Dehydratase is a PLP-requiring enzyme that...Ch. 24 - In addition to the reaction mentioned in Section...Ch. 24 - PLP can catalyze both ,-elimination reactions...Ch. 24 - The glycine cleavage system is a group of four...Ch. 24 - Prob. 37PCh. 24 - FADH2 reduces , -unsaturated thioesters to...
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- EFFICIENTS SAMPLE READINGS CONCENTRATIONS Pigiadient) TOMATO SAUCE (REGULAR) TOMATO (REDUCED SALT) TOMATO SAUCE (REGULAR) TOMATO (REDUCED SALT) 58 6.274 3.898 301.7 151.2 14150 5.277 3.865 348.9 254.8 B 5.136 3.639 193.7 85.9 605 4.655 3.041 308.6 199.6 05 5.135 3.664 339.5 241.4 0139 4.676 3.662 160.6 87.6 90148 5.086 3.677 337.7 242.5 0092 6.348 3.775 464.7 186.4 PART3 5.081 3.908 223.5 155.8 5.558 3.861 370.5 257.1 4.922 3.66 326.6 242.9 4.752 3.641 327.5 253.3 50 5.018 3.815 336.1 256.0 84 4.959 3.605 317.9 216.6 38 4.96 3.652 203.8 108.7 $3 5.052 3.664 329.8 239.0 17 5.043 3.767 221.9 149.7 052 5.058 3.614 331.7 236.4 5.051 4.005 211.7 152.1 62 5.047 3.637 309.6 222.7 5.298 3.977 223.4 148.7 5.38 4.24 353.7 278.2 5 5.033 4.044 334.6 268.7 995 4.706 3.621 305.6 234.4 04 4.816 3.728 340.0 262.7 16 4.828 4.496 304.3 283.2 0.011 4.993 3.865 244.7 143.6 AVERAGE STDEV COUNT 95% CI Confidence Interval (mmol/L) [Na+] (mg/100 mL) 95% Na+ Confidence Interval (mg/100 mL)arrow_forwardIf we have two compounds: acetone (CH₃COCH₃) and acetic acid (CH₃COOH), applying heat to them produces an aldol condensation of the two compounds. If this is correct, draw the formula for the final product.arrow_forwardIf we have two compounds: acetone (CH3COCH3) and acetic acid (CH3COOH); if we apply heat (A), what product(s) are obtained?arrow_forward
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