2) What is glycoside ? In neutral and basic solutions, glycosides do not show mutarotation. However, if the solutions are made acidic, glycosides show mutarotation. Explain why? And write a mutarotation mechanism.
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- Proteins treated with proteolytic enzymes hydrolyzed peptide bonds to yield a mixture of amino acids only. Is the statement TRUE OR FALSE?In a 0.1000 M acetic acid solution at 25 degrees celsius , the acid ionizes to the extent of about 1.34 %. Since each molecule of acetic acid which ionizes produces 1 H+ ion and 1 C2H3O2- ion, the concentration in the solution are: HC2H3O2 < -----------> H+ + C2H3O2-Are Xanthoproteic and Millon Nasse tests satisfactory for use in the urinary examination for protein? Why? 2. Which test can be used to show up to what stage the hydrolysis of a protein proceeds? Why?
- In solution, glucose exists predominantly in the cyclic hemiacetal form, which does not contain an aldehyde group. How is it possible for mild oxidizing agents to oxidize glucose?In what way can alkaloidal reagents precipitate proteins? In excess of alkaloidal reagent, did the precipitate formed dissolve or not? What is the evidence for your answer?Are all the amino-acids soluble in water? Explain why?
- if i have protein with 110kda and its cysteine joining with disulfide bond . and one cysteine acids per 100 amino when i heated at 85c it lost activity but if i cool it the activity will restore the questions are : how many disulfide bonds in this protein with explanation? and what is molecular basis to restore activity?Describe the chemistry involved in the processes of Lipid Interesterification and Lipid Fractionation. How can these two processes be combined to provide a spreadable lipid from palm oil? (Please provide a detailed explanation).An amino acid mixture consisting of lysine,leucine, and glutamic acid is to be separated by ion-exchangechromatography, using a cation-exchange resin at pH 3.5, with theeluting buffer at the same pH. Which of these amino acids will beeluted from the column first? Will any other treatment be neededto elute one of these amino acids from the column?
- What type of protein is included in milk? When milk sourness occurs, why does this protein precipitate?Discuss the overall process or mechanisms that cause proteins to precipitate.What is the definition of amphoterism? Show the amphoteric property of protein using a chemical equation. Strictly no plagiarism. Please cite the references.What type of glycosidic bond is shown below, α or β?Why sucrose is easily hydrolyzed in an acid solution?