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Concept explainers
(a1)
To determine: The relation between MRS and ∆G˚ of the binding reaction.
Introduction: Various compounds taste sweet. Some of them sweet more, while some of them sweet lesser. The sweetness is related to their structures and interaction with taste bud receptors. Molar relative sweetness (MRS) is the measure of sweetness of the compound relative to sweetness of sucrose.
(a2)
To determine: Whether the more negative value of ∆G˚ will correspond to a higher or lower MRS.
Introduction: Various compounds taste sweet. Some of them sweet more, while some of them sweet less. The sweetness is related to their structures and taste bud receptors on which the compounds bind. Molar relative sweetness (MRS) is the measure of sweetness of the compound relative to sweetness of sucrose.
(b)
To explain: The uses of predicting the sweetness of molecules by computer model instead of a human or animal-based taste assay.
Introduction: Various compounds taste sweet. Some of them sweet more, while some of them sweet lesser. The sweetness is related to their structures and taste bud receptors. The assay that requires less time to generate valuable result would be convenient and desirable.
(c)
To determine: The AH-B groups in each of the given molecules when the length of a typical single bond is about 0.15 nm
Introduction: Various compounds taste sweet. Some of them sweet more, while some of them sweet lesser. The sweetness is related to their structures and taste bud receptors.
(d)
To determine: The two objections to the statement that molecules containing an AH-B structure will taste sweet are to be determined.
Introduction: Various compounds taste sweet. Some of them sweet more, while some of them sweet lesser. The sweetness is related to their structures and taste bud receptors.
(e)
To determine: The two molecules out of given molecules that can be used to explain the difference in MRS and ∆G˚ and their relation to AH-B model.
Introduction: Various compounds taste sweet. Some of them sweet more, while some of them sweet lesser. The sweetness is related to their structures and taste bud receptors. Molar relative sweetness (MRS) is the measure of sweetness of the compound relative to sweetness of sucrose.
(f)
To determine: The two examples that can be used to argue the AH-B model is unable to explain the observed differences in sweetness.
Introduction: Various compounds taste sweet. Some of them sweet more, while some of them sweet lesser. The sweetness is related to their structures and taste bud receptors. Molar relative sweetness (MRS) is the measure of sweetness of the compound relative to sweetness of sucrose.
(g)
To determine: Whether need to test the model against a different set of molecules from the set it was trained on.
Introduction: Various compounds taste sweet. Some of them sweet more, while some of them sweet lesser. The sweetness is related to their structures and taste bud receptors.
(h)
To determine: The resulting error in MRS values as it has found that the predicted ∆G˚ values for the test set differed from the actual values by, on average, 1.3 kcal/mol.
Introduction: Various compounds taste sweet. Some of them sweet more, while some of them sweet lesser. The sweetness is related to their structures and taste bud receptors. Molar relative sweetness (MRS) is the measure of sweetness of the compound relative to sweetness of sucrose.
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Chapter 1 Solutions
Loose-leaf Version for Lehninger Principles of Biochemistry 7E & SaplingPlus for Lehninger Principles of Biochemistry 7E (Six-Month Access)
- BiochemistryBiochemistryISBN:9781319114671Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.Publisher:W. H. FreemanLehninger Principles of BiochemistryBiochemistryISBN:9781464126116Author:David L. Nelson, Michael M. CoxPublisher:W. H. FreemanFundamentals of Biochemistry: Life at the Molecul...BiochemistryISBN:9781118918401Author:Donald Voet, Judith G. Voet, Charlotte W. PrattPublisher:WILEY
- BiochemistryBiochemistryISBN:9781305961135Author:Mary K. Campbell, Shawn O. Farrell, Owen M. McDougalPublisher:Cengage LearningBiochemistryBiochemistryISBN:9781305577206Author:Reginald H. Garrett, Charles M. GrishamPublisher:Cengage LearningFundamentals of General, Organic, and Biological ...BiochemistryISBN:9780134015187Author:John E. McMurry, David S. Ballantine, Carl A. Hoeger, Virginia E. PetersonPublisher:PEARSON
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