Amino Acids
Two single chains bond together. The bonded chains twist together to form a double helix.
a peptide bond is the covalent bond that holds two amino acids together.
Two cysteine residues can form a covalent bond called a disulfide bond by oxidation of their thiol groups. This bond contributes to protein structure and stability, forming bridges between different regions of a protein or between different protein molecules.
Proteins are held together by peptide bonds, which are formed between the amino acids that make up the protein chain. These bonds help create the three-dimensional structure of the protein, allowing it to perform its specific functions.
Water molecules are bonded together using hydrogen bonds. Hydrogen bonds occur when positive and negative charged parts of the molecules are attracted to the opposite charge in other molecules.
Amino acids.
Two single chains bond together. The bonded chains twist together to form a double helix.
The type of bond responsible for linking two water molecules together is a hydrogen bond.
peptide bond
The bond in water is covalent.
This is an intermolecular bond.
Yes, that's how molecules are formed.
molecules
Molecules.
No, the bond is a polar covalent bond.
PrecipitaionLets take protein in water as a solution as an example. Protein consists of hydrophobic amino acids and hydrophilic amino acids. Hydrophobic amino acids are usually seen in the protein core and hydrophilic aminoacids forms hydrogen bond with water molecules. When an organic solvent, or salt is added to the solution water molecules which are in hydrogen bond with the hydrophilic amino acids break the bond and binds with the salt or solvent. Thus protein protein interaction becomes stronger than protein -water interaction. So due to partial dipole interaction and electrostatic force of attraction protein molecules aggregate and precipitate.FlocculationConsider a solution of proteins. If the solution is agitated continuously the protein molecules come together. If the agitation is that stronger effect to overcome the electrostatic force of repulsion between the protein molecules, they will cling together and forms floc. Another method is adding chemicals called flocculants. By adding floculants the electrostatic repulsion between the protein molecules can be reduced and this will lead to attraction of protein molecules and formation of floc.
dehydration synthesis