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Nature of Proteins Effect of pH on solubility, denaturing proteins, hydrolysis in strong base, binding to coomassie blue, dying wool and cotton, gel filtration column, reaction of ninhydrin with amino acids and precipitating protein with ammonium sulfate are demonstrated.
Proteins / Peptides
Protein Reactions Curdling milk, decomposition of hydrogen peroxide by catalase, glucose oxidase activity, hydrolyzing of sucrose with invertase, and using an enzyme to halt the Briggs-Rauscher reaction are demonstrated. Inhibiting the enzyme HIV-1 protease may slow the spread of AIDS.
Proteins / Peptides
Denaturation of Protein by Strong AcidJohn W. Moore, Jerrold J. Jacobsen, Gary Trammell, Kristin Johnson "Strong acid denatures egg white proteins.This video contains voiceover:""The tertiary structure of egg white proteins is held together by hydrogen bonding and hydrophobic interactions. Adding strong acid to the protein disrupts the intermolecular forces, and the tertiary structure is lost. The loss in protein structure is called denaturation. The proteins precipitate, forming a white solid."""
Umami and ProteinsRobert Hetue A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Proteins / Peptides
ChemPaths 104 M Jan 31John W. Moore Today in Chem 104:
* Lecture: Biochemistry: Proteins
* Reading:
Kotz: Chemistry of Life (pp. 496-502);
Moore: Ch 3, Sec 11; Ch 12, Sec 7
* Biomolecules Tutorials
o Proteins 1 (including debriefing)
o Proteins 2 (including debriefing)
o Quiz due W Feb. 2, 11:55 PM)
* Homework #3 due by 11:55pm F Feb 4.
Proteins / Peptides
Polypeptide ChainsEd Vitz, John W. Moore A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
