Domanda del libro di testo
How could you make the zwitterion of aspartic acid more soluble in water?
838
views
Ch.18 Amino Acids and Proteins
McMurry8th EditionFundamentals of General, Organic, and Biological ChemistryISBN: 9780134015187
Non è quello che usi tu?Cambia libro di testoScegli un libro di testo diverso
TOC.tableOfContents
- Ch.1 Matter and Measurements27
- Ch.2 Atoms and the Periodic Table20
- Ch.3 Ionic Compounds8
- Ch.4 Molecular Compounds23
- Ch.5 Classification & Balancing of Chemical Reactions12
- Ch.6 Chemical Reactions: Mole and Mass Relationships28
- Ch.7 Chemical Reactions: Energy, Rate and Equilibrium64
- Ch.8 Gases, Liquids and Solids24
- Ch.9 Solutions52
- Ch.10 Acids and Bases25
- Ch.11 Nuclear Chemistry22
- Ch.12 Introduction to Organic Chemistry: Alkanes57
- Ch.13 Alkenes, Alkynes, and Aromatic Compounds47
- Ch.14 Some Compounds with Oxygen, Sulfur, or a Halogen50
- Ch.15 Aldehydes and Ketones45
- Ch.16 Amines42
- Ch.17 Carboxylic Acids and Their Derivatives57
- Ch.18 Amino Acids and Proteins82
- Ch.19 Enzymes and Vitamins63
- Ch.20 Carbohydrates44
- Ch.21 The Generation of Biochemical Energy65
- Ch.22 Carbohydrate Metabolism45
- Ch.23 Lipids42
- Ch.24 Lipid Metabolism33
- Ch.25 Protein and Amino Acid Metabolism24
- Ch.26 Nucleic Acids and Protein Synthesis45
McMurry8th EditionFundamentals of General, Organic, and Biological ChemistryISBN: 9780134015187Non è quello che usi tu?Cambia libro di testo
Capitolo 18, Problema 58
Proteins are usually least soluble in water at their isoelectric points. Explain.
Guida verificata passo dopo passo1
Proteins are amphoteric molecules, meaning they can act as both acids and bases due to the presence of ionizable groups in their structure, such as amino and carboxyl groups.
The isoelectric point (pI) of a protein is the pH at which the protein has no net electrical charge. At this pH, the number of positive charges equals the number of negative charges on the protein.
When a protein is at its isoelectric point, the lack of net charge reduces the electrostatic repulsion between protein molecules, making them more likely to aggregate.
In water, solubility is often enhanced by the presence of charges on the protein surface, which interact with water molecules. At the isoelectric point, the reduced charge minimizes these interactions, leading to decreased solubility.
Thus, proteins are least soluble in water at their isoelectric points because the absence of net charge promotes aggregation and reduces interactions with water molecules.
Risposta video verificata per un problema simile:
Questa soluzione video è stata consigliata dai nostri tutor come utile per risolvere questo problema.
Concetti chiave
Ecco i concetti essenziali che devi comprendere per rispondere correttamente alla domanda.
Isoelectric Point (pI)
The isoelectric point (pI) of a protein is the pH at which the protein carries no net electrical charge. At this point, the positive and negative charges on the protein molecules balance each other out, leading to reduced solubility in water. This phenomenon occurs because proteins tend to aggregate when they are neutral, minimizing their interaction with water.
Video consigliato:
Percorso guidato
03:05
Boiling Point Elevation Concept 1
Protein Solubility
Protein solubility refers to the ability of a protein to dissolve in a solvent, typically water. Factors influencing solubility include pH, temperature, and ionic strength. At the isoelectric point, proteins are least soluble due to the lack of charge, which reduces their ability to interact with water molecules and increases the likelihood of aggregation.
Video consigliato:
Percorso guidato
00:28Solubility Rules
Protein Aggregation
Protein aggregation is the process where protein molecules clump together, often due to hydrophobic interactions or lack of charge. At the isoelectric point, proteins are more prone to aggregation because they are neutral and do not repel each other. This aggregation leads to decreased solubility, as the clumped proteins cannot remain dispersed in the solution.
Video consigliato:
Percorso guidato
2:01Digestion of Proteins Concept 1
Pratica correlata
Domanda del libro di testo
Which of the following forms of aspartic acid would you expect to predominate at low pH, neutral pH, and high pH?
a.
b.
c.
74
views
Domanda del libro di testo
Use the three-letter abbreviations to name all tripeptides that contain valine, methionine, and leucine.
344
views
Domanda del libro di testo
Which form of aspartic acid in Problem 18.54 is the zwitterion? What is the pI for the zwitterion?
a.
b.
c.
19
views
Domanda del libro di testo
Write structural formulas for the two dipeptides that contain leucine and aspartate.
336
views
Domanda del libro di testo
At neutral pH, which of the following amino acids has a net positive charge, which has a net negative charge, and which is neutral? (Hint: Draw the various charged forms of each amino acid before deciding.)
a. Asparagine
b. Lysine
c. Proline
29
views