What kind of bond links a base to some sugar? Is the sugar an alpha or beta anomer? In what position(s) of the sugar does this occur? In what position(s) of the base does this occur?
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1. What kind of bond links a base to some sugar? Is the sugar an alpha or beta anomer? In what position(s) of the sugar does this occur? In what position(s) of the base does this occur?
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- Pyrimidines built from a single carbon ring are: a. cytosine and thymine. b. adenine, cytosine, and guanine. c. adenine and thymine. d. cytosine and guanine. e. adenine and guanine.1. What is the name of the nucleotide shown here?2. Identify all pointed structures (A to H)3. Which structure causes the acidity of the nucleotide? Choose theletter of your answer.1. What is the reason why sucrose is a non reducing sugar? 2. In glycosidic linkage formation between monosaccharide units, discuss how products were formed.
- 1. What is the name of the nucleobase in the nucleotide structure? a. guanineb. adeninec. thymined. uracil 2. Is the nucleobase a purine or a pyrimidine?1. The chromatography solvent is very polar as it contains alcohol, an acid and water. Based on this information, list all the polar amino acids and arrange them from most polar to least polar.#2 under Identify the Structures is what... A. phosphate groups B. deoxyribose sugars C. nitrogen bases D. covalent bonds
- 1. Which of the following forms of lysine would you expect to predominate at low pH, neutral pH and high pH? 2. One of the 20 amino acids is unusual in that its side chain contains a ring that incorporates the amine functional group of the amino acid. What is the name of this amino acid? Write the chemical structure of this amino acid at physiological pH.1. What is an amino acid that has aromatic heterocyclic side chain?4.A nucleic acid has 13% of adenine. Determine the composition of guanine , cytosine and thymine 5.What are the forces that stabilizedouble stranded DNA? 6.Provide the structures and functions of three biochemically important disaccharides 7.What arethe structural and functional differences between starch and cellulose