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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
uses of sucrose cane-sugar1 sucrose is used as a sweetening substance for several jams syrups sweets food preparations etc2 sucrose is used in the
disaccharides - biomoleculesthe disaccharides give in on hydrolysis two monosaccharides those disaccharides that generates two hexoses on hydrolysis
fructose fruit sugar c6h12o6 or ketohexoseit is exist in abundance in fruits and therefore is named fruit sugar it is as well present in cane sugar
osazone formation - test of glucoseglucose on heating along with excess of phenyl hydrazine in acetic acid provides a yellow crystalline substance
silver mirror test and fehlings solution test - glucosea silver mirror test a combination of glucose and ammonical silver nitrate is warmed in a
molischs test - test on glucosethis is a common test for carbohydrates three or two drops of alcoholic solvent of alpha-naphthol are involved to 2ml
test of glucose - biomoleculesa while heated in a waterless test tube it melts turns brown and finally black provoding a characteristic smell of
uses of glucosea glucose is used in the conservation of fruits and making of jams and jelliesb glucose is used in the preparation of confectionary
physical properties of glucose1 glucose is a colourless crystalline solid melts at 146degc2 glucose is readily soluble in water3 from aqueous
glucose c6h12o6 or aldo-hexose glucose is termed as dextrose as it happens in nature as the optically active dextrorotatory isomer it is as well