Can protein act as the buffer
Can protein act as the buffer? Briefly comment on that statement.
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The answer is yes. Proteins are build up of amino acids and a usual amino acid consists of two H- (hydrogen) joined to a Nitrogen and grabs on to a carbon that holds a H another carbon that double bonds with an O+ (Oxygen) and an OH. The last bond in the middle carbon makes to fill its valence shell is to an ‘R’ or the radical variable side change.
Illustrate the reason, how reactive is Trimethylindium towards oxygen and water?
Provide solution of this question. Which of the following concentration factor is affected by change in temperature : (a)Molarity (b) Molality (c)Mole fraction (d)Weight fraction
What will be the molality of a solution containing 18g of glucose (having mol. wt. = 180) dissolved in 500g of water: (i) 1m (ii) 0.5m (iii) 0.2m (iv) 2m
Choose the right answer from following. Molar concentration (M) of any solution : a) No. of moles of solute/Volume of solution in litre (b) No. of gram equivalent of solute / volume of solution in litre (c) No. of moles os solute/ Mass of solvent in kg (
Illustrate the product of HCl Zn?
Explain how dissolving the Group IV carbonate precipitate with 6M CH3COOH, followed by the addition of extra acetic acid.
density of water is 1g/mL.The concentration of water in mol/litre is
In these reaction oxygen atom of carbonyl group is replaced by either one divalent group or two monovalent groups. Reaction by ammonia derivatives: aldehydes and ketones react with a number of ammonia derivatives such as hydroxylaminem hydrazine, semicarbazide etc. in weak acidic medium.
Choose the right answer from following. For a solution of volatile liquids the partial vapour pressure of each component in solution is directly proportional to: (a) Molarity (b) Mole fraction (c) Molality (d) Normality
During processing of food, several chemicals are added to it to augment its shelf life and to make it more attractive as well. Main types of food addi
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