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1 | 7605-7608 | It is appropriately written as D-(–)-fructose Its open
chain structure is as shown It also exists in two cyclic forms which are obtained
by the addition of —OH at C5 to the (
) group The ring, thus formed
is a five membered ring and is named as furanose with analogy to the
compound furan |
1 | 7606-7609 | Its open
chain structure is as shown It also exists in two cyclic forms which are obtained
by the addition of —OH at C5 to the (
) group The ring, thus formed
is a five membered ring and is named as furanose with analogy to the
compound furan Furan is a five membered cyclic compound with one
oxygen and four carbon atoms |
1 | 7607-7610 | It also exists in two cyclic forms which are obtained
by the addition of —OH at C5 to the (
) group The ring, thus formed
is a five membered ring and is named as furanose with analogy to the
compound furan Furan is a five membered cyclic compound with one
oxygen and four carbon atoms Structure
of Fructose
The cyclic structures of two anomers of fructose are represented by
Haworth structures as given |
1 | 7608-7611 | The ring, thus formed
is a five membered ring and is named as furanose with analogy to the
compound furan Furan is a five membered cyclic compound with one
oxygen and four carbon atoms Structure
of Fructose
The cyclic structures of two anomers of fructose are represented by
Haworth structures as given 10 |
1 | 7609-7612 | Furan is a five membered cyclic compound with one
oxygen and four carbon atoms Structure
of Fructose
The cyclic structures of two anomers of fructose are represented by
Haworth structures as given 10 1 |
1 | 7610-7613 | Structure
of Fructose
The cyclic structures of two anomers of fructose are represented by
Haworth structures as given 10 1 2 |
1 | 7611-7614 | 10 1 2 2 Fructose
Rationalised 2023-24
287
Biomolecules
You have already read that disaccharides on hydrolysis with dilute
acids or enzymes yield two molecules of either the same or different
monosaccharides |
1 | 7612-7615 | 1 2 2 Fructose
Rationalised 2023-24
287
Biomolecules
You have already read that disaccharides on hydrolysis with dilute
acids or enzymes yield two molecules of either the same or different
monosaccharides The two monosaccharides are joined together by an
oxide linkage formed by the loss of a water molecule |
1 | 7613-7616 | 2 2 Fructose
Rationalised 2023-24
287
Biomolecules
You have already read that disaccharides on hydrolysis with dilute
acids or enzymes yield two molecules of either the same or different
monosaccharides The two monosaccharides are joined together by an
oxide linkage formed by the loss of a water molecule Such a linkage
between two monosaccharide units through oxygen atom is called
glycosidic linkage |
1 | 7614-7617 | 2 Fructose
Rationalised 2023-24
287
Biomolecules
You have already read that disaccharides on hydrolysis with dilute
acids or enzymes yield two molecules of either the same or different
monosaccharides The two monosaccharides are joined together by an
oxide linkage formed by the loss of a water molecule Such a linkage
between two monosaccharide units through oxygen atom is called
glycosidic linkage In disaccharides, if the reducing groups of monosaccharides i |
1 | 7615-7618 | The two monosaccharides are joined together by an
oxide linkage formed by the loss of a water molecule Such a linkage
between two monosaccharide units through oxygen atom is called
glycosidic linkage In disaccharides, if the reducing groups of monosaccharides i e |
1 | 7616-7619 | Such a linkage
between two monosaccharide units through oxygen atom is called
glycosidic linkage In disaccharides, if the reducing groups of monosaccharides i e ,
aldehydic or ketonic groups are bonded, these are non-reducing sugars,
e |
1 | 7617-7620 | In disaccharides, if the reducing groups of monosaccharides i e ,
aldehydic or ketonic groups are bonded, these are non-reducing sugars,
e g |
1 | 7618-7621 | e ,
aldehydic or ketonic groups are bonded, these are non-reducing sugars,
e g , sucrose |
1 | 7619-7622 | ,
aldehydic or ketonic groups are bonded, these are non-reducing sugars,
e g , sucrose On the other hand, sugars in which these functional groups
are free, are called reducing sugars, for example, maltose and lactose |
1 | 7620-7623 | g , sucrose On the other hand, sugars in which these functional groups
are free, are called reducing sugars, for example, maltose and lactose (i) Sucrose: One of the common disaccharides is sucrose which on
hydrolysis gives equimolar mixture of D-(+)-glucose and D-(-) fructose |
1 | 7621-7624 | , sucrose On the other hand, sugars in which these functional groups
are free, are called reducing sugars, for example, maltose and lactose (i) Sucrose: One of the common disaccharides is sucrose which on
hydrolysis gives equimolar mixture of D-(+)-glucose and D-(-) fructose 10 |
1 | 7622-7625 | On the other hand, sugars in which these functional groups
are free, are called reducing sugars, for example, maltose and lactose (i) Sucrose: One of the common disaccharides is sucrose which on
hydrolysis gives equimolar mixture of D-(+)-glucose and D-(-) fructose 10 1 |
1 | 7623-7626 | (i) Sucrose: One of the common disaccharides is sucrose which on
hydrolysis gives equimolar mixture of D-(+)-glucose and D-(-) fructose 10 1 3
Disaccharides
These two monosaccharides are held together by a glycosidic
linkage between C1 of a-D-glucose and C2 of b-D-fructose |
1 | 7624-7627 | 10 1 3
Disaccharides
These two monosaccharides are held together by a glycosidic
linkage between C1 of a-D-glucose and C2 of b-D-fructose Since
the reducing groups of glucose and fructose are involved in
glycosidic bond formation, sucrose is a non reducing sugar |
1 | 7625-7628 | 1 3
Disaccharides
These two monosaccharides are held together by a glycosidic
linkage between C1 of a-D-glucose and C2 of b-D-fructose Since
the reducing groups of glucose and fructose are involved in
glycosidic bond formation, sucrose is a non reducing sugar Sucrose is dextrorotatory but after hydrolysis gives
dextrorotatory glucose and laevorotatory fructose |
1 | 7626-7629 | 3
Disaccharides
These two monosaccharides are held together by a glycosidic
linkage between C1 of a-D-glucose and C2 of b-D-fructose Since
the reducing groups of glucose and fructose are involved in
glycosidic bond formation, sucrose is a non reducing sugar Sucrose is dextrorotatory but after hydrolysis gives
dextrorotatory glucose and laevorotatory fructose Since the
laevorotation of fructose (–92 |
1 | 7627-7630 | Since
the reducing groups of glucose and fructose are involved in
glycosidic bond formation, sucrose is a non reducing sugar Sucrose is dextrorotatory but after hydrolysis gives
dextrorotatory glucose and laevorotatory fructose Since the
laevorotation of fructose (–92 4°) is more than dextrorotation of
glucose (+ 52 |
1 | 7628-7631 | Sucrose is dextrorotatory but after hydrolysis gives
dextrorotatory glucose and laevorotatory fructose Since the
laevorotation of fructose (–92 4°) is more than dextrorotation of
glucose (+ 52 5°), the mixture is laevorotatory |
1 | 7629-7632 | Since the
laevorotation of fructose (–92 4°) is more than dextrorotation of
glucose (+ 52 5°), the mixture is laevorotatory Thus, hydrolysis of
sucrose brings about a change in the sign of rotation, from dextro
(+) to laevo (–) and the product is named as invert sugar |
1 | 7630-7633 | 4°) is more than dextrorotation of
glucose (+ 52 5°), the mixture is laevorotatory Thus, hydrolysis of
sucrose brings about a change in the sign of rotation, from dextro
(+) to laevo (–) and the product is named as invert sugar (ii) Maltose: Another disaccharide, maltose is composed of two
a-D-glucose units in which C1 of one glucose (I) is linked to C4
of another glucose unit (II) |
1 | 7631-7634 | 5°), the mixture is laevorotatory Thus, hydrolysis of
sucrose brings about a change in the sign of rotation, from dextro
(+) to laevo (–) and the product is named as invert sugar (ii) Maltose: Another disaccharide, maltose is composed of two
a-D-glucose units in which C1 of one glucose (I) is linked to C4
of another glucose unit (II) The free aldehyde group can be
produced at C1 of second glucose in solution and it shows reducing
properties so it is a reducing sugar |
1 | 7632-7635 | Thus, hydrolysis of
sucrose brings about a change in the sign of rotation, from dextro
(+) to laevo (–) and the product is named as invert sugar (ii) Maltose: Another disaccharide, maltose is composed of two
a-D-glucose units in which C1 of one glucose (I) is linked to C4
of another glucose unit (II) The free aldehyde group can be
produced at C1 of second glucose in solution and it shows reducing
properties so it is a reducing sugar Rationalised 2023-24
288
Chemistry
(iii) Lactose: It is more commonly known as milk sugar since this
disaccharide is found in milk |
1 | 7633-7636 | (ii) Maltose: Another disaccharide, maltose is composed of two
a-D-glucose units in which C1 of one glucose (I) is linked to C4
of another glucose unit (II) The free aldehyde group can be
produced at C1 of second glucose in solution and it shows reducing
properties so it is a reducing sugar Rationalised 2023-24
288
Chemistry
(iii) Lactose: It is more commonly known as milk sugar since this
disaccharide is found in milk It is composed of b-D-galactose and
b-D-glucose |
1 | 7634-7637 | The free aldehyde group can be
produced at C1 of second glucose in solution and it shows reducing
properties so it is a reducing sugar Rationalised 2023-24
288
Chemistry
(iii) Lactose: It is more commonly known as milk sugar since this
disaccharide is found in milk It is composed of b-D-galactose and
b-D-glucose The linkage is between C1 of galactose and C4 of
glucose |
1 | 7635-7638 | Rationalised 2023-24
288
Chemistry
(iii) Lactose: It is more commonly known as milk sugar since this
disaccharide is found in milk It is composed of b-D-galactose and
b-D-glucose The linkage is between C1 of galactose and C4 of
glucose Free aldehyde group may be produced at C-1 of glucose
unit, hence it is also a reducing sugar |
1 | 7636-7639 | It is composed of b-D-galactose and
b-D-glucose The linkage is between C1 of galactose and C4 of
glucose Free aldehyde group may be produced at C-1 of glucose
unit, hence it is also a reducing sugar Polysaccharides contain a large number of monosaccharide units joined
together by glycosidic linkages |
1 | 7637-7640 | The linkage is between C1 of galactose and C4 of
glucose Free aldehyde group may be produced at C-1 of glucose
unit, hence it is also a reducing sugar Polysaccharides contain a large number of monosaccharide units joined
together by glycosidic linkages These are the most commonly
encountered carbohydrates in nature |
1 | 7638-7641 | Free aldehyde group may be produced at C-1 of glucose
unit, hence it is also a reducing sugar Polysaccharides contain a large number of monosaccharide units joined
together by glycosidic linkages These are the most commonly
encountered carbohydrates in nature They mainly act as the food
storage or structural materials |
1 | 7639-7642 | Polysaccharides contain a large number of monosaccharide units joined
together by glycosidic linkages These are the most commonly
encountered carbohydrates in nature They mainly act as the food
storage or structural materials (i) Starch: Starch is the main storage polysaccharide of plants |
1 | 7640-7643 | These are the most commonly
encountered carbohydrates in nature They mainly act as the food
storage or structural materials (i) Starch: Starch is the main storage polysaccharide of plants It is
the most important dietary source for human beings |
1 | 7641-7644 | They mainly act as the food
storage or structural materials (i) Starch: Starch is the main storage polysaccharide of plants It is
the most important dietary source for human beings High content
of starch is found in cereals, roots, tubers and some vegetables |
1 | 7642-7645 | (i) Starch: Starch is the main storage polysaccharide of plants It is
the most important dietary source for human beings High content
of starch is found in cereals, roots, tubers and some vegetables It
is a polymer of a-glucose and consists of two components—
Amylose and Amylopectin |
1 | 7643-7646 | It is
the most important dietary source for human beings High content
of starch is found in cereals, roots, tubers and some vegetables It
is a polymer of a-glucose and consists of two components—
Amylose and Amylopectin Amylose is water soluble component
which constitutes about 15-20% of starch |
1 | 7644-7647 | High content
of starch is found in cereals, roots, tubers and some vegetables It
is a polymer of a-glucose and consists of two components—
Amylose and Amylopectin Amylose is water soluble component
which constitutes about 15-20% of starch Chemically amylose is
a long unbranched chain with 200-1000 a-D-(+)-glucose units
held together by C1– C4 glycosidic linkage |
1 | 7645-7648 | It
is a polymer of a-glucose and consists of two components—
Amylose and Amylopectin Amylose is water soluble component
which constitutes about 15-20% of starch Chemically amylose is
a long unbranched chain with 200-1000 a-D-(+)-glucose units
held together by C1– C4 glycosidic linkage Amylopectin is insoluble in water and constitutes about 80-
85% of starch |
1 | 7646-7649 | Amylose is water soluble component
which constitutes about 15-20% of starch Chemically amylose is
a long unbranched chain with 200-1000 a-D-(+)-glucose units
held together by C1– C4 glycosidic linkage Amylopectin is insoluble in water and constitutes about 80-
85% of starch It is a branched chain polymer of a-D-glucose
units in which chain is formed by C1–C4 glycosidic linkage whereas
branching occurs by C1–C6 glycosidic linkage |
1 | 7647-7650 | Chemically amylose is
a long unbranched chain with 200-1000 a-D-(+)-glucose units
held together by C1– C4 glycosidic linkage Amylopectin is insoluble in water and constitutes about 80-
85% of starch It is a branched chain polymer of a-D-glucose
units in which chain is formed by C1–C4 glycosidic linkage whereas
branching occurs by C1–C6 glycosidic linkage 10 |
1 | 7648-7651 | Amylopectin is insoluble in water and constitutes about 80-
85% of starch It is a branched chain polymer of a-D-glucose
units in which chain is formed by C1–C4 glycosidic linkage whereas
branching occurs by C1–C6 glycosidic linkage 10 1 |
1 | 7649-7652 | It is a branched chain polymer of a-D-glucose
units in which chain is formed by C1–C4 glycosidic linkage whereas
branching occurs by C1–C6 glycosidic linkage 10 1 4
Polysaccharides
Rationalised 2023-24
289
Biomolecules
(ii) Cellulose: Cellulose occurs exclusively in plants and it is the most
abundant organic substance in plant kingdom |
1 | 7650-7653 | 10 1 4
Polysaccharides
Rationalised 2023-24
289
Biomolecules
(ii) Cellulose: Cellulose occurs exclusively in plants and it is the most
abundant organic substance in plant kingdom It is a predominant
constituent of cell wall of plant cells |
1 | 7651-7654 | 1 4
Polysaccharides
Rationalised 2023-24
289
Biomolecules
(ii) Cellulose: Cellulose occurs exclusively in plants and it is the most
abundant organic substance in plant kingdom It is a predominant
constituent of cell wall of plant cells Cellulose is a straight chain
polysaccharide composed only of b-D-glucose units which are
joined by glycosidic linkage between C1 of one glucose unit and
C4 of the next glucose unit |
1 | 7652-7655 | 4
Polysaccharides
Rationalised 2023-24
289
Biomolecules
(ii) Cellulose: Cellulose occurs exclusively in plants and it is the most
abundant organic substance in plant kingdom It is a predominant
constituent of cell wall of plant cells Cellulose is a straight chain
polysaccharide composed only of b-D-glucose units which are
joined by glycosidic linkage between C1 of one glucose unit and
C4 of the next glucose unit (iii) Glycogen: The carbohydrates are stored in animal body as glycogen |
1 | 7653-7656 | It is a predominant
constituent of cell wall of plant cells Cellulose is a straight chain
polysaccharide composed only of b-D-glucose units which are
joined by glycosidic linkage between C1 of one glucose unit and
C4 of the next glucose unit (iii) Glycogen: The carbohydrates are stored in animal body as glycogen It is also known as animal starch because its structure is similar to
amylopectin and is rather more highly branched |
1 | 7654-7657 | Cellulose is a straight chain
polysaccharide composed only of b-D-glucose units which are
joined by glycosidic linkage between C1 of one glucose unit and
C4 of the next glucose unit (iii) Glycogen: The carbohydrates are stored in animal body as glycogen It is also known as animal starch because its structure is similar to
amylopectin and is rather more highly branched It is present in liver,
muscles and brain |
1 | 7655-7658 | (iii) Glycogen: The carbohydrates are stored in animal body as glycogen It is also known as animal starch because its structure is similar to
amylopectin and is rather more highly branched It is present in liver,
muscles and brain When the body needs glucose, enzymes break the
glycogen down to glucose |
1 | 7656-7659 | It is also known as animal starch because its structure is similar to
amylopectin and is rather more highly branched It is present in liver,
muscles and brain When the body needs glucose, enzymes break the
glycogen down to glucose Glycogen is also found in yeast and fungi |
1 | 7657-7660 | It is present in liver,
muscles and brain When the body needs glucose, enzymes break the
glycogen down to glucose Glycogen is also found in yeast and fungi Carbohydrates are essential for life in both plants and animals |
1 | 7658-7661 | When the body needs glucose, enzymes break the
glycogen down to glucose Glycogen is also found in yeast and fungi Carbohydrates are essential for life in both plants and animals They
form a major portion of our food |
1 | 7659-7662 | Glycogen is also found in yeast and fungi Carbohydrates are essential for life in both plants and animals They
form a major portion of our food Honey has been used for a long time
as an instant source of energy by ‘Vaids’ in ayurvedic system of
medicine |
1 | 7660-7663 | Carbohydrates are essential for life in both plants and animals They
form a major portion of our food Honey has been used for a long time
as an instant source of energy by ‘Vaids’ in ayurvedic system of
medicine Carbohydrates are used as storage molecules as starch in
plants and glycogen in animals |
1 | 7661-7664 | They
form a major portion of our food Honey has been used for a long time
as an instant source of energy by ‘Vaids’ in ayurvedic system of
medicine Carbohydrates are used as storage molecules as starch in
plants and glycogen in animals Cell wall of bacteria and plants is
made up of cellulose |
1 | 7662-7665 | Honey has been used for a long time
as an instant source of energy by ‘Vaids’ in ayurvedic system of
medicine Carbohydrates are used as storage molecules as starch in
plants and glycogen in animals Cell wall of bacteria and plants is
made up of cellulose We build furniture, etc |
1 | 7663-7666 | Carbohydrates are used as storage molecules as starch in
plants and glycogen in animals Cell wall of bacteria and plants is
made up of cellulose We build furniture, etc from cellulose in the form
10 |
1 | 7664-7667 | Cell wall of bacteria and plants is
made up of cellulose We build furniture, etc from cellulose in the form
10 1 |
1 | 7665-7668 | We build furniture, etc from cellulose in the form
10 1 5
Importance of
Carbohydrates
Rationalised 2023-24
290
Chemistry
of wood and clothe ourselves with cellulose in the form of cotton fibre |
1 | 7666-7669 | from cellulose in the form
10 1 5
Importance of
Carbohydrates
Rationalised 2023-24
290
Chemistry
of wood and clothe ourselves with cellulose in the form of cotton fibre They provide raw materials for many important industries like textiles,
paper, lacquers and breweries |
1 | 7667-7670 | 1 5
Importance of
Carbohydrates
Rationalised 2023-24
290
Chemistry
of wood and clothe ourselves with cellulose in the form of cotton fibre They provide raw materials for many important industries like textiles,
paper, lacquers and breweries Two aldopentoses viz |
1 | 7668-7671 | 5
Importance of
Carbohydrates
Rationalised 2023-24
290
Chemistry
of wood and clothe ourselves with cellulose in the form of cotton fibre They provide raw materials for many important industries like textiles,
paper, lacquers and breweries Two aldopentoses viz D-ribose and 2-deoxy-D-ribose (Section
10 |
1 | 7669-7672 | They provide raw materials for many important industries like textiles,
paper, lacquers and breweries Two aldopentoses viz D-ribose and 2-deoxy-D-ribose (Section
10 5 |
1 | 7670-7673 | Two aldopentoses viz D-ribose and 2-deoxy-D-ribose (Section
10 5 1, Class XII) are present in nucleic acids |
1 | 7671-7674 | D-ribose and 2-deoxy-D-ribose (Section
10 5 1, Class XII) are present in nucleic acids Carbohydrates are found
in biosystem in combination with many proteins and lipids |
1 | 7672-7675 | 5 1, Class XII) are present in nucleic acids Carbohydrates are found
in biosystem in combination with many proteins and lipids 10 |
1 | 7673-7676 | 1, Class XII) are present in nucleic acids Carbohydrates are found
in biosystem in combination with many proteins and lipids 10 1
Glucose or sucrose are soluble in water but cyclohexane or
benzene (simple six membered ring compounds) are insoluble in
water |
1 | 7674-7677 | Carbohydrates are found
in biosystem in combination with many proteins and lipids 10 1
Glucose or sucrose are soluble in water but cyclohexane or
benzene (simple six membered ring compounds) are insoluble in
water Explain |
1 | 7675-7678 | 10 1
Glucose or sucrose are soluble in water but cyclohexane or
benzene (simple six membered ring compounds) are insoluble in
water Explain 10 |
1 | 7676-7679 | 1
Glucose or sucrose are soluble in water but cyclohexane or
benzene (simple six membered ring compounds) are insoluble in
water Explain 10 2
What are the expected products of hydrolysis of lactose |
1 | 7677-7680 | Explain 10 2
What are the expected products of hydrolysis of lactose 10 |
1 | 7678-7681 | 10 2
What are the expected products of hydrolysis of lactose 10 3
How do you explain the absence of aldehyde group in the
pentaacetate of D-glucose |
1 | 7679-7682 | 2
What are the expected products of hydrolysis of lactose 10 3
How do you explain the absence of aldehyde group in the
pentaacetate of D-glucose Intext Questions
Intext Questions
Intext Questions
Intext Questions
Intext Questions
Proteins are the most abundant biomolecules of the living system |
1 | 7680-7683 | 10 3
How do you explain the absence of aldehyde group in the
pentaacetate of D-glucose Intext Questions
Intext Questions
Intext Questions
Intext Questions
Intext Questions
Proteins are the most abundant biomolecules of the living system Chief sources of proteins are milk, cheese, pulses, peanuts, fish, meat,
etc |
1 | 7681-7684 | 3
How do you explain the absence of aldehyde group in the
pentaacetate of D-glucose Intext Questions
Intext Questions
Intext Questions
Intext Questions
Intext Questions
Proteins are the most abundant biomolecules of the living system Chief sources of proteins are milk, cheese, pulses, peanuts, fish, meat,
etc They occur in every part of the body and form the fundamental
basis of structure and functions of life |
1 | 7682-7685 | Intext Questions
Intext Questions
Intext Questions
Intext Questions
Intext Questions
Proteins are the most abundant biomolecules of the living system Chief sources of proteins are milk, cheese, pulses, peanuts, fish, meat,
etc They occur in every part of the body and form the fundamental
basis of structure and functions of life They are also required for
growth and maintenance of body |
1 | 7683-7686 | Chief sources of proteins are milk, cheese, pulses, peanuts, fish, meat,
etc They occur in every part of the body and form the fundamental
basis of structure and functions of life They are also required for
growth and maintenance of body The word protein is derived from
Greek word, “proteios” which means primary or of prime importance |
1 | 7684-7687 | They occur in every part of the body and form the fundamental
basis of structure and functions of life They are also required for
growth and maintenance of body The word protein is derived from
Greek word, “proteios” which means primary or of prime importance All proteins are polymers of a-amino acids |
1 | 7685-7688 | They are also required for
growth and maintenance of body The word protein is derived from
Greek word, “proteios” which means primary or of prime importance All proteins are polymers of a-amino acids Amino acids contain amino (–NH2) and carboxyl (–COOH) functional
groups |
1 | 7686-7689 | The word protein is derived from
Greek word, “proteios” which means primary or of prime importance All proteins are polymers of a-amino acids Amino acids contain amino (–NH2) and carboxyl (–COOH) functional
groups Depending upon the relative position of amino group with
respect to carboxyl group, the amino acids can be
classified as a, b, g, d and so on |
1 | 7687-7690 | All proteins are polymers of a-amino acids Amino acids contain amino (–NH2) and carboxyl (–COOH) functional
groups Depending upon the relative position of amino group with
respect to carboxyl group, the amino acids can be
classified as a, b, g, d and so on Only a-amino
acids are obtained on hydrolysis of proteins |
1 | 7688-7691 | Amino acids contain amino (–NH2) and carboxyl (–COOH) functional
groups Depending upon the relative position of amino group with
respect to carboxyl group, the amino acids can be
classified as a, b, g, d and so on Only a-amino
acids are obtained on hydrolysis of proteins They
may contain other functional groups also |
1 | 7689-7692 | Depending upon the relative position of amino group with
respect to carboxyl group, the amino acids can be
classified as a, b, g, d and so on Only a-amino
acids are obtained on hydrolysis of proteins They
may contain other functional groups also All a-amino acids have trivial names, which
usually reflect the property of that compound or
its source |
1 | 7690-7693 | Only a-amino
acids are obtained on hydrolysis of proteins They
may contain other functional groups also All a-amino acids have trivial names, which
usually reflect the property of that compound or
its source Glycine is so named since it has sweet taste (in Greek glykos
means sweet) and tyrosine was first obtained from cheese (in Greek, tyros
means cheese |
1 | 7691-7694 | They
may contain other functional groups also All a-amino acids have trivial names, which
usually reflect the property of that compound or
its source Glycine is so named since it has sweet taste (in Greek glykos
means sweet) and tyrosine was first obtained from cheese (in Greek, tyros
means cheese ) Amino acids are generally represented by a three letter
symbol, sometimes one letter symbol is also used |
1 | 7692-7695 | All a-amino acids have trivial names, which
usually reflect the property of that compound or
its source Glycine is so named since it has sweet taste (in Greek glykos
means sweet) and tyrosine was first obtained from cheese (in Greek, tyros
means cheese ) Amino acids are generally represented by a three letter
symbol, sometimes one letter symbol is also used Structures of some
commonly occurring amino acids along with their 3-letter and 1-letter
symbols are given in Table 10 |
1 | 7693-7696 | Glycine is so named since it has sweet taste (in Greek glykos
means sweet) and tyrosine was first obtained from cheese (in Greek, tyros
means cheese ) Amino acids are generally represented by a three letter
symbol, sometimes one letter symbol is also used Structures of some
commonly occurring amino acids along with their 3-letter and 1-letter
symbols are given in Table 10 2 |
1 | 7694-7697 | ) Amino acids are generally represented by a three letter
symbol, sometimes one letter symbol is also used Structures of some
commonly occurring amino acids along with their 3-letter and 1-letter
symbols are given in Table 10 2 1 |
1 | 7695-7698 | Structures of some
commonly occurring amino acids along with their 3-letter and 1-letter
symbols are given in Table 10 2 1 Glycine
H
Gly
G
2 |
1 | 7696-7699 | 2 1 Glycine
H
Gly
G
2 Alanine
– CH3
Ala
A
3 |
1 | 7697-7700 | 1 Glycine
H
Gly
G
2 Alanine
– CH3
Ala
A
3 Valine*
(H3C)2CH-
Val
V
4 |
1 | 7698-7701 | Glycine
H
Gly
G
2 Alanine
– CH3
Ala
A
3 Valine*
(H3C)2CH-
Val
V
4 Leucine*
(H3C)2CH-CH2-
Leu
L
Name of the
Characteristic feature
Three letter
One letter
amino acids
of side chain, R
symbol
code
Table 10 |
1 | 7699-7702 | Alanine
– CH3
Ala
A
3 Valine*
(H3C)2CH-
Val
V
4 Leucine*
(H3C)2CH-CH2-
Leu
L
Name of the
Characteristic feature
Three letter
One letter
amino acids
of side chain, R
symbol
code
Table 10 2: Natural Amino Acids
10 |
1 | 7700-7703 | Valine*
(H3C)2CH-
Val
V
4 Leucine*
(H3C)2CH-CH2-
Leu
L
Name of the
Characteristic feature
Three letter
One letter
amino acids
of side chain, R
symbol
code
Table 10 2: Natural Amino Acids
10 2 |
1 | 7701-7704 | Leucine*
(H3C)2CH-CH2-
Leu
L
Name of the
Characteristic feature
Three letter
One letter
amino acids
of side chain, R
symbol
code
Table 10 2: Natural Amino Acids
10 2 1 Amino
Acids
R
CH
COOH
NH2
�-amino acid
(R = side chain)
COOH
H2N
H
R
10 |
1 | 7702-7705 | 2: Natural Amino Acids
10 2 1 Amino
Acids
R
CH
COOH
NH2
�-amino acid
(R = side chain)
COOH
H2N
H
R
10 2
10 |
1 | 7703-7706 | 2 1 Amino
Acids
R
CH
COOH
NH2
�-amino acid
(R = side chain)
COOH
H2N
H
R
10 2
10 2
10 |
1 | 7704-7707 | 1 Amino
Acids
R
CH
COOH
NH2
�-amino acid
(R = side chain)
COOH
H2N
H
R
10 2
10 2
10 2
10 |
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