3. The general properties of amino acids: a) formation of zwitterion; b) the acid-base properties (the amphoteric nature).
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- 1. Why is cholesterol an important steroid?1.What reactive groups are involved in the formation of a peptide bond?2.A molecule of what substance must be removed in order to form a peptide bond?1. Identify the different classes of carbohydrate polysaccharides and explain where each of them is involved.
- 1. What is an amino acid that has aromatic heterocyclic side chain?1. What makes monosaccharides and disaccharides completely soluble in water? Why are polysaccharides not as soluble?1. Discuss the difference between an ⍺-D-glucose and a β-D-glucose. How can the structure of a monosaccharide affect its bioactivity?
- 1. Effects of amino acid composition and sequence to protein folding7. Native conformation of proteins may result from: a) hydrophobic interactions b) H-bonds c) ionic bonds d) covalent bonds e) all a-d may contribute to native conformation6 List some important types of molecular interactions involved in recognition and binding of polysaccharides and glycoconjugates.
