Yes
Peptide bonds are primarily found in proteins, which are polymers made up of amino acids. Peptide bonds form between the amino group of one amino acid and the carboxyl group of another amino acid during protein synthesis.
Amino acids are joined by peptide bonds to form proteins.
Well... SORT of. Technically, the bases contain the NCO (amide) moiety that characterizes a peptide bond. However, they occur in heterocyclic rings, and it's stretching a point to call them "peptide bonds" since they're not linking two peptide residues. Also, they're in the cis-form, which is atypical of peptide bonds.
Amino acids are joined together by peptide bonds, also known as an amide bond. These are formed when two amino acids undergo a condensation reaction, sometimes also known as a dehydration reaction. This is because it involves the removal of water.
Amino acids do not have hydrogen bonds. They only have an alpha corbon atom connected to 4 groups namely: Hydrogen A variable R group An amide group A carboxyl group
peptide bonds
Peptide bonds are primarily found in proteins, which are polymers made up of amino acids. Peptide bonds form between the amino group of one amino acid and the carboxyl group of another amino acid during protein synthesis.
The monomers are amino acids and the bonds are called peptide bonds.
Amino acids are the molecules that form proteins when linked together by covalent bonds called peptide bonds.
amino acids use peptide bonds to fuse with other amino acids and form proteins.
Proteins are formed by peptide bonds between amino acids.
Amino acids are joined by peptide bonds to form proteins.
PEPTIDE
Yes, proteins are made up of amino acids linked together by peptide bonds.
Peptide bonds.
Proteins have their monomers joined by peptide bonds. These monomers are amides. A number of amides are bond by peptide bonds to make proteins.
This statement is incorrect. Starch is a polysaccharide composed of glucose units linked together by glycosidic bonds, not peptide bonds. Peptide bonds are formed between amino acids in proteins, not in carbohydrates like starch.