How does 6 molar hydrochloric acid speed up the hydrolysis of peptide bonds?

Why is non-specific cleavage of peptide bonds significant in amino acid hydrolysis?

What is the role of Ninhydrin in amino acid quantification?

How can mass spectrometry or HPLC be used to determine protein composition after hydrolysis?

What is the difference between amino acid composition and sequence?

What happens to a protein when it undergoes complete amino acid hydrolysis?

What is the function of a spectrophotometer in amino acid analysis?