Five. One molecule of water will be used to break each bond between the amino acids. Since there are five bonds, then five molecules of water will be required for the hydrolysis of this peptide.
I dont no figur it out urself
Chemistry
Liquid to a solid is: freezingLiquid to a gas is: condensationSolid to a liquid : is meltingGas to a liquid is: evaporation
from a solid to gas
theory
When ZnSO4 undergoes salt hydrolysis, the products will be slightly acidic. This is because the Zn2+ ion will hydrolyze to form H+ ions in solution, leading to an acidic pH.
These are the salts of strong acids and strong bases.
ADP Inorganic Phosphate Energy
When a salt undergoes hydrolysis, it reacts with water to produce an acidic or basic solution depending on the nature of the ions present in the salt. The ions from the salt can either accept or donate protons to the water, affecting the pH of the solution.
When fat undergoes a hydrolysis reaction, it is broken down into glycerol and fatty acids. Glycerol is a three-carbon alcohol, and fatty acids are long hydrocarbon chains with a carboxylic acid group at one end.
The hydrolysis of salt can affect the pH of buffer solutions by either increasing or decreasing it. When a salt undergoes hydrolysis, it can release ions that can either react with water to produce acidic or basic solutions, thus impacting the pH of the buffer solution.
the molecules that form it
When sucrose is heated with hydrochloric acid, it undergoes acid hydrolysis to form glucose and fructose. The (DE) value of the resulting mixture will depend on the proportions of glucose and fructose produced during the hydrolysis process.
When calcium carbide reacts with water, it undergoes hydrolysis to produce calcium hydroxide and acetylene gas. The reaction is exothermic, meaning it releases heat. This heat can further increase the rate of hydrolysis and aid in the production of acetylene gas.
glycerols and fatty acids
Yes, heat can affect starch. When starch is exposed to heat, it undergoes gelatinization, where the starch granules absorb water, swell, and eventually burst, resulting in thickening of a liquid. Continued heating can break down the starch molecules further, leading to a loss of thickening properties.
The initial stage of hydrolysis occurs in the mouth which is the early stage of digestion. In this process carbohydrates are broken down by hydrolysis along with the help of salivary amylase enzyme.