When a peptide of 10 amino acid will form there will be the evolution of 9 molecules of water,which amounts to 162(9*18),where 18 is the MW of water. Now a peptide is having 10 amino acids which means including all the molecules weight should be 110*10=1100 but we have to take out the weight of 9 water molecules for the final calculation .Therefore 1100-162 will be 938. So the answer is 938
The isoelectric point of a peptide can be determined by calculating the average of the pKa values of its constituent amino acids. This average pKa value represents the pH at which the peptide carries no net charge.
The isoelectric point of a peptide can be calculated by averaging the pKa values of its constituent amino acids. This average pKa value represents the pH at which the peptide carries no net charge.
The molecular weight of butter is approximately 800-1000 g/mol. Butter is a mixture of various fats, with the main components being triglycerides made up of fatty acids, which contribute to its overall molecular weight.
The approximate molecular weight of palm stearin, which is a mixture of triglycerides derived from palm oil, ranges from 800 to 900 g/mol. This molecular weight can vary depending on the specific composition of fatty acids present in the palm stearin.
The saponification number is a measure of the amount of alkali needed to saponify a certain weight of fat or oil. It indicates the average molecular weight of the fatty acids present in a sample. A higher saponification number indicates a higher average molecular weight of the fats or oils.
It is not predictable.There are 20 diffent amino acids.
In the formation of a peptide bond, a water molecule is "lost" (18Da), so if there are 100 amino acids (of average weight = 128), 99 peptide bonds were created, kicking out 99 x 18 = 162 Da. 100 AA x 128Da = 12,800 Dalton Removing the "water" upon condensation gives 12,800 Da - 162 Da = 12,638 Da = 12,638 g/mol
A polypeptide is a chain of amino acids linked by peptide bonds, with a molecular weight of up to about 10,000. It is composed of amino acids.
To determine the number of amino acids in your protein, you can use the average molecular weight of an amino acid which is about 110 Da (Daltons). By dividing the molecular weight of your protein (8.9 kD or 8900 Da) by the average weight of an amino acid (110 Da), you can estimate that your protein contains approximately 81 amino acids.
Because they are a polymer of amino acids, known as polypeptide (as the amino acids are joined together by peptide bonds). A protein can have hundreds of amino acids, therefore their molecular masses reaches well above 500-800
The isoelectric point of a peptide can be determined by calculating the average of the pKa values of its constituent amino acids. This average pKa value represents the pH at which the peptide carries no net charge.
A peptide is a short chain of amino acids linked by peptide bonds. The peptide bond is a covalent bond that joins the carboxyl group of one amino acid to the amino group of another amino acid in a peptide chain. In essence, a peptide is a chain of amino acids, whereas a peptide bond is the specific bond that holds amino acids together in a peptide chain.
The molecular weight of soy lecithin can vary based on the specific composition of the lecithin, which consists of various phospholipids, triglycerides, and fatty acids. On average, the molecular weight of soy lecithin is around 750-800 g/mol.
The isoelectric point of a peptide can be calculated by averaging the pKa values of its constituent amino acids. This average pKa value represents the pH at which the peptide carries no net charge.
When 10 amino acids are bonded together, a peptide is formed. Peptides are short chains of amino acids linked by peptide bonds.
Proteins have the higher molecular weight. They consist of long chains of amino acids joined together.
A hexapeptide is a peptide composed of six amino acids linked together through peptide bonds. Since each peptide bond is formed between two amino acids, a hexapeptide would have 5 peptide bonds connecting the 6 amino acids.