Nearly all enzymes .
The number of amino acids (aa) varies with the source of the maltase enzyme. The maltase enzyme from E.coli has 678aa Rat has 953aa Mouse has 953aa Human has 914aa Yeast has 584aa
Acids, especially strong acids, dissociate in water solutions to give off H+ ions. These H+ ions are also involved with polar bonding, R-group reactions between amino acids, and hydrophobic/hydrophilic reactions. More of these H+ ions will start bonding to different parts of the enzyme and start pulling it apart, denaturing it. Any addition of an acidic or basic solution which lowers pH by 0.5 or more will cause the enzyme to start denaturing.
The building blocks of the enzyme catalase are amino acids. These amino acids are arranged in a specific sequence to form the catalase protein, which catalyzes the breakdown of hydrogen peroxide into water and oxygen.
No, most organic acids, including string acids, are weak electrolytes. This means they only partially dissociate into ions in water, resulting in a lower conductivity compared to strong electrolytes like strong acids or salts.
"Strong acids are weak electrolytes" is not true about strong acids. Strong acids completely dissociate in water to form ions, resulting in strong electrical conductivity.
When an enzyme is destroyed, its structure is altered by factors such as high temperature or extreme pH, resulting in loss of its catalytic activity. Once destroyed, an enzyme cannot perform its biological function, leading to impaired biochemical reactions in the cell or organism. The destroyed enzyme is typically broken down into its component amino acids by proteolytic enzymes in the body.
Enzymes are a type of protein, which are amino acid polymers.
casein is an enzyme destroyed protein nature.
The enzyme responsible for forming peptide bonds between adjacent amino acids during polypeptide synthesis is called peptidyl transferase. This enzyme is found in the ribosome.
acids are of types.....concentrated acids are strong.
The number of amino acids (aa) varies with the source of the maltase enzyme. The maltase enzyme from E.coli has 678aa Rat has 953aa Mouse has 953aa Human has 914aa Yeast has 584aa
Acids, especially strong acids, dissociate in water solutions to give off H+ ions. These H+ ions are also involved with polar bonding, R-group reactions between amino acids, and hydrophobic/hydrophilic reactions. More of these H+ ions will start bonding to different parts of the enzyme and start pulling it apart, denaturing it. Any addition of an acidic or basic solution which lowers pH by 0.5 or more will cause the enzyme to start denaturing.
no
No, most organic acids, including string acids, are weak electrolytes. This means they only partially dissociate into ions in water, resulting in a lower conductivity compared to strong electrolytes like strong acids or salts.
The building blocks of the enzyme catalase are amino acids. These amino acids are arranged in a specific sequence to form the catalase protein, which catalyzes the breakdown of hydrogen peroxide into water and oxygen.
Weak acids have a larger value of pKa than strong acids
Amino acids and petides