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Concept explainers
(a)
Interpretation: The limiting amino acids present in the given protein source, wheat has to be stated.
Concept introduction: Limiting amino acids are the essential amino acids which are either absent or present in insufficient amounts in an incomplete dietary protein.
(b)
Interpretation: The limiting amino acids present in the given protein source, beans has to be stated.
Concept introduction: Limiting amino acids are the essential amino acids which are either absent or present in insufficient amounts in an incomplete dietary protein.
(c)
Interpretation: The limiting amino acids present in the given protein source, soy has to be stated.
Concept introduction: Limiting amino acids are the essential amino acids which are either absent or present in insufficient amounts in an incomplete dietary protein.
(d)
Interpretation: The limiting amino acids present in the given protein source, peas has to be stated.
Concept introduction: Limiting amino acids are the essential amino acids which are either absent or present in insufficient amounts in an incomplete dietary protein.
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Chapter 20 Solutions
EBK GENERAL, ORGANIC, AND BIOLOGICAL CH
- Which of the following combination is are non-essential amino acids? A. Leucine and Isoleucine B. Isoleucine and Methionine C. Methionine and Asparagine D. Proline and Alaninearrow_forwardWhich of the following might cause the denaturation of a protein? Select all that apply. A. Highly acidic conditions B. Highly basic conditions C. High concentrations of salt D. High heatarrow_forwardIn the digestion of Carbohydrates, the more complex carbohydrate molecules are broken down into smaller molecules such as the Monosaccharides. This breakdown of complex carbohydrate into simple sugars is an example of: a. Catabollism b. Anabolismarrow_forward
- Which of the following amino acid pairs may form hydrogen bonds between their sidechains (select all that apply)? A. Arginine and Aspartate B. Lysine and Glutamate C. Glycine and Cysteine D. Alanine and Aspartate E. Lysine and Asparaginearrow_forwardSome foods naturally have high levels of the free amino acid. For example, parmesan cheese (1689 mg), tomato (246 mg), scallop (159 mg), corn (106 g), and shrimp (43 mg). Wheat protein (gluten) is typically comprised of 30-35% of this amino acid. People with celiac disease cannot metabolize gluten, but have no trouble with foods high in the natural amino acid or MSG. Why is this?arrow_forwardDefine the following terms: a. prenylation b. steroid c. cardiac glycoside d. digitalis e. lipoproteinarrow_forward
- Thank youarrow_forwardWrite the structure, identify the R groups and describe the chemical properties of these amino acids. A. Alanine B. Serine C. Sucrosearrow_forwardWhich of the following statements is true about amino acids? a. All twenty (20) of these protein-derived amino acids are a-amino acids, meaning that the amino group is located on the carbon alpha to the carboxyl group. b. For nineteen (19) of the twenty (20) amino acids, the a-amino group is primary. Glycine is different; its a-amino group is secondary. c. With the exception of proline, the a-carbon of each amino acid is a chiral center. As shown in Table 27.1, all 19 chiral amino acids have the same relative d. Both a & carrow_forward
- Identify which of the following pairs of amino acid residues can have hydrogen bonding between their side chains. A. Alaine and Glycine B. Leucine and Isoleucine C. Valinc and Asparaginc D. Threonine and Tryrosinearrow_forwardSelect the two most hydrophobic amino acids. A. Leucine and Isoleucine OB. Arginine and Lysine OC Cysteine and Methionine D. Alanine and Glycine E. Glutamine and Asparaginearrow_forwardWrite the structure, identify the groups and describe the chemical properties of these amino acids. A. alanine B. Serine C. Leucine D. Phenylalanine E. Tryptophanarrow_forward