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test of proteins - nitroprusside testnitroprusside test proteins consisting of -sh group give this test while sodium nitroprusside solution is added
ninhydrin test- test of proteinsninhydrin test this test is specified by all proteins while a protein is boiled along with a dilute solution of
millon test - test of proteinsmillons test while millons reagent mercurous amp mercuric nitrate in nitric acid is added to a protein solution a
test of proteins - xanthoproteic testxanthoproteic test a few proteins give yellow colour along with concentrated nitric acid formation of yellow
test of proteins - biuret testi biuret test by adding a dilute solution of copper sulphate to alkaline solution of protein a violet colour is made
chemical properties proteins - oxidationoxidation proteins are oxidised on putrefaction and burning the products comprise amines nitrogen carbon
chemical properties proteins - hydrolysishydrolysis the very simple proteins are hydrolysed by acids alkalies or enzymes to generate amino acids
chemical properties proteins - salt formationi salt formation due to existence of both -nh2 and -cooh groups in proteins they make salts
denaturationthe structure of the natural proteins is accountable for their biological activity these structures are arranged by numerous attractive
isoelectric point - physical characteristic of proteinseach protein has a characteristic isoelectric point for which its ionisation is minimum such
general and physical characteristic of proteinsa most of them apart from chromoproteins are colourless tasteless and odourless several are amorphous
globular proteinsthese proteins comprise more or less spherical shape compact structure alpha-helics are firmly held up by weak attractive forces of
classification of proteins - fibrous proteinsthese are composed of polypeptide chains which run parallel to the axis and are held together by a
classification of proteins - conjugated proteinsthe molecules of conjugated proteins are made up of simple proteins and non protein material the
simple proteinssimple proteins are made up of chains of amino acid units just joined by peptide linkages these types of proteins on hydrolysis yield
classification of proteins - biomoleculesas per to the chemical composition proteins are categorized into two classes1 simple proteins2
structure of proteinsthe structure of proteins is extremely complex the basic structure of a protein considers to the number and sequence of the
composition of protein - biomoleculescomposition of a protein changes with source an estimated composition is as followscarbon from 50-53 hydrogen
formation of proteins-peptide bondproteins are made by joining the carboxyl group of one amino acid to the alpha-amino group of other amino acid the
physical properties of amino acidsa amino acids are colourless crystalline substances comprising sweet taste they melt along with decomposition at
amino acidsproteins are a class of biologically significant substance they are important to virtually all processes in living systems a few of acids
uses of cellulose - biomoleculesi cellulose is used as such in the manufacture of cloth cotton canvas and gunny bags jute and paper wood bamboo straw
cellulose - biomoleculescellulose is found in all plants and thus is the most abundant of all carbohydrates it is the substance required to form cell
uses of starch - biomoleculesa starch are used as the most useful constituent of food as rice bread potato and corn-flour etcb starch are used in the
polysaccharide or starch and cellulosethey are polymer of monosaccharide the most significant polysaccharides are starch and cellulose they have a