![OWLv2 with MindTap Reader, 1 term (6 months) Printed Access Card for Brown/Iverson/Anslyn/Foote's Organic Chemistry, 8th Edition](https://www.bartleby.com/isbn_cover_images/9781305582439/9781305582439_smallCoverImage.jpg)
Concept explainers
(a)
Interpretation:
The structural formula for the product formed by the treatment of N-terminal amino group with Sanger’s reagent has to be written and the mechanism of the product formation has to be explained.
(b)
Interpretation:
When bovine insulin is treated with Sanger’s reagent followed by hydrolysis of all peptide bonds, two labelled amino acids Glycine and Phenylalanine are detected. From this information, the conclusion drawn from the primary structure of bovine insulin has to be given.
Concept Introduction:
Sanger’s reagent reacts with the N-terminal amino group of polypeptides and forms the
(c)
Interpretation:
The structural information obtained by Sanger’s reagent and by Edman degradation has to be compared and contrasted.
![Check Mark](/static/check-mark.png)
Want to see the full answer?
Check out a sample textbook solution![Blurred answer](/static/blurred-answer.jpg)
Chapter 27 Solutions
OWLv2 with MindTap Reader, 1 term (6 months) Printed Access Card for Brown/Iverson/Anslyn/Foote's Organic Chemistry, 8th Edition
- Write an equation for the reaction of chloroacetic acid (Ka=1.5103) with trimethylamine (Kb=5.9105) . Calculate the equilibrium constant for the reaction. If 0.10 M solutions of these two species are mixed, what will be their concentrations at equilibrium?arrow_forwardPalmitoleic acid, a fatty acid with various pharmaceutical applications, is mainly obtained from macadamia nuts. The condensed structural formula for a triacylglycerol containing three palmitoleic acid units is provided below. Which of the following statements is NOT true regarding this triacylglycerol? O || CH,−O−C–(CH,)–CH=CH—(CH2)5–CH3 O || CH−O−C−(CH2)–CH=CH–(CH,)5–CH3 O CH,−O−C−(CH,)–CH=CH–(CH,)5–CH, O Its name is glyceryl tripalmitate or tripalmitin. O It is most likely to be liquid at room temperature. O It is an oil (not a fat). O It contains 3 molecules of the same unsaturated fatty acid.arrow_forwardDefine the half-life of synthetic organic compounds?arrow_forward
- The amino acid phenylalanine can be made in the laboratory. Choose the correct reagents needed to make this molecule. NH3 (This zwitterionic form is common in aqueous solution) 1) PB13, Br2 , H2O 2) NaOH 3) NH3 1) PB13 , Br2, H20 2) NH3 3) H,О 1) НBг 2) LDA 3) NH3 1) NaOH 2) Br2 3) NH3arrow_forwardMethanogens are prokaryotes that produce methane according to the net equation H2 + CO2→CH4 + 2H2O. Some bacteria consume methane according to the net equation CH4 + SO42- →HCO3- + HS− + H2O. (a) Classify these two types of bacteria as autotrophic or heterotrophic. (b) Explain why the two types of bacteria are often found associated with each other.arrow_forwardSketch the structures of ribose and deoxyribose ‐‐‐ what is the structural difference? Which nucleotides are associated with DNA? Which ones with RNA? Why must detergent be added to liberate the DNA? What parts of the cell contain DNA?arrow_forward
- You are given the structures of the amino acids alanine (Ala), methionine (Met) and threonine (Thr). to H2N CO2H H2N CO2H H2N co,Harrow_forwardAmylose (a form of starch) and cellulose are both polymers of glucose. What is the main structural difference between them? What roles do these two polymers have in nature?arrow_forwardWrite the hydrolysed products of(i) maltose (ii) cellulose.arrow_forward
- Lipase is an enzyme that catalyzes the breakdown of lipids by hydrolyzing triglycerides. This is important for digestion and promoting absorption of fats in the intestines. Part 1. Triglycerides Triglycerides are composed of three fatty acids connected to a glycerol backbone. The functional group that connects the fatty acids to the glycerol is circled. ) Identify this functional group: This functional group is an electrophile. How reactive is this functional group? Circle one. Very reactive Reacts with acid/base catalysis Unreactive Draw the curved arrows for each step of the hydrolysis of a triglyceride in aqueous solution. H+ OAcyl OAcyl OAcyl COAcyl O-H H--O. H- H--0. H H. OAcyl -H OAcyl OAcyl OAcyl H- OH H *OAcyl OAcylarrow_forwardExplain why casein precipitates when vinegar is added. Why was milk or raw egg once used as an antidote in cases of heavy metal poisoning? Based on your isolated yield of casein, how many grams of the protein are in one 200 g glass of milk? Which of the solutions contained amide bonds? Which test tells you this? Which of the solutions contained compounds with primary amino groups? Which test tells you this? Describe two examples of protein folding patterns and identify what level of protein structure they belong to. What other reagents might you use besides ferric chloride to test affinity for metal ions?arrow_forwardPotassium permanganate and potassium dichromate are very similar in their oxidizing abilities, however there are differences. If I want to convert 4-hexen-1-ol into 4-hexenoic acid, which would be the appropriate oxidizing agent to use? Explain your answer using equations that show the two different products that would form via the two different oxidizing agents.arrow_forward
- Organic ChemistryChemistryISBN:9781305580350Author:William H. Brown, Brent L. Iverson, Eric Anslyn, Christopher S. FootePublisher:Cengage LearningChemistry: The Molecular ScienceChemistryISBN:9781285199047Author:John W. Moore, Conrad L. StanitskiPublisher:Cengage LearningChemistry: An Atoms First ApproachChemistryISBN:9781305079243Author:Steven S. Zumdahl, Susan A. ZumdahlPublisher:Cengage Learning
- ChemistryChemistryISBN:9781305957404Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCostePublisher:Cengage LearningIntroduction to General, Organic and BiochemistryChemistryISBN:9781285869759Author:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar TorresPublisher:Cengage Learning
![Text book image](https://www.bartleby.com/isbn_cover_images/9781305580350/9781305580350_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781285199047/9781285199047_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781305079243/9781305079243_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781133611097/9781133611097_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781305957404/9781305957404_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781285869759/9781285869759_smallCoverImage.gif)