. What is the molecular basis for the observation that the overallcharge on a protein becomes increasingly positive as pH drops andmore negative as pH increases?

Proteins are the large polymeric compounds made up of monomeric units, namely amino acids. There are…

Answered: . What is the molecular basis for the…

Chemistry for Today: General, Organic, and Biochemistry

9th Edition

ISBN:9781305960060

Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen

Publisher:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen

Chapter20: Enzymes

Section: Chapter Questions

Problem 20.56E

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Similar questions

A substance that functions to prevent rapid, drastic changes in the pH of a body fluid by changing strong acids and bases into weak acids and bases is called an: a.salt. b.buffer. c.enzyme. d.coenzyme.
Describe three effects of pH on ionization of a weak acid or base that impact biological stability of a protein.
what is the atomic number for Ph, and why does CH2Br have 2 priority over Ph and CH3?
A student added a total of 75 mL sodium hydroxide to titrate an amino acid solution of unknown concentration. They also calculated that they added a total of 14 mL of sodium hydroxide to arrive at pH 2.6 and a total of 32 mL of sodium hydroxide to arrvive at pH 4.8. Information about the molarity of the sodium hydroxide solution used and the initial volume of the unknown amino acid can be derived from the image. What was the initial concentration of the amino acid solution in milimolar (mM)? The calculations must be presented such that those can be recapitulated by the marker. Provide the answer with no decimal places. Show all details of your working out. State the answer in a full sentence
For the amino acid glutamate, what fraction of the side-chain (R-group) will be ionized at pH = 3.5? At pH = 5.0?
The protein ovalbumin has an isoelectric point of 4.60. Suppose you did a pH titration of a solution containing ovalbumin. At what pH will the protein aggregate?
AH = - 1.2 kcal/mol; Kp = 16 nM OH 1 HO AH = - 6.0 kcal/mol; N. Kp = = 76 nM OH 2 HOl. AH = - 5.5 kcal/mol; Kp = 0.5 nM OH (iii) By considering the enthalpies given, what do you think this suggests about the target (e.g. the binding pocket of an enzyme) that the molecule binds to?
For each of the following items, drag-and-drop its primary role in cellular activity. 1. Na+ -K+ -ATPase 2. protein 3. unit of measurement for membrane potential 4. K+ 5. Cl- 6. ATP 7. Na+ ion channel extracellular anion intracellular cation millivolts source of energy elecrogenic pump intracellular anion milliosmoles extracellular cation
Neuramidic acid (HNad, pKa=8.0) is dissolved in an aqueous solution, and the pH is 6.0. What is the ratio of HNad to Nad-? Express as a ratio of x:1, where x is a whole number with no decimal point or decimal places, for example, 1:1 or 5:1 or 27:1. (No spaces.)
The amino acid L-histidine (L-His) has a side chain with a functional group called an imidazole, which in its protonated form has a pK₂ of 6.9. Draw its four different ionization states in water at the pH values indicated. Write the total charge on the molecule in the box at the bottom. pH = 8 is done for you. pH = 0 pH = 4 pH = 8 pH =12 +H3N. 요. N= 0 ΝΗ
Gastric juice is made up of substances secreted from parietal cells, chief cells, and mucous-secreting cells. The cells secrete HCI, proteolytic enzyme zymogens, mucin, and intrinsic factor. The pH of gastric juice is acidic, between 1–3. If the pH of gastric juice is 1.9, what is the amount of energy (AG) required for the transport of hydrogen ions from a cell (internal pH of 7.4) into the stomach lumen? Assume that the potential difference across the membrane separating the cell and the interior of the stomach is –70.0 mV (inside of the cell is negative relative to the lumen of the stomach). Assume that the temperature is 37 °C. The Faraday constant is 96.5 kJ/(V-mol) and the gas constant is 8.314 x 10-3 kJ/(mol·K). Express your answer in kilojoules per mole. A = 10.68 kJ/mol
What is the effect of pH on protein solubility? What is the isoelectric point (pI) of soy protein?

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. What is the molecular basis for the observation that the overall charge on a protein becomes increasingly positive as pH drops and more negative as pH increases?