Answer:
A chemical equation consists of the chemical formulas of the reactants (on the left) and the products (on the right). The two are separated by an arrow symbol (“→” usually read aloud as “yields”). ... The equation also identifies that all the compounds are in the gaseous state.
Explanation:
Answer:
a. Gly-Lys + Leu-Ala-Cys-Arg + Ala-Phe
b. Glu-Ala-Phe + Gly-Ala-Tyr
Explanation:
In this case, we have to remember which peptidic bonds can break each protease:
-) <u>Trypsin</u>
It breaks selectively the peptidic bond in the carbonyl group of lysine or arginine.
-) <u>Chymotrypsin</u>
It breaks selectively the peptidic bond in the carbonyl group of phenylalanine, tryptophan, or tyrosine.
With this in mind in "peptide a", the peptidic bonds that would be broken are the ones in the <u>"Lis"</u> and <u>"Arg"</u> (See figure 1).
In "peptide b", the peptidic bond that would be broken is the one in the <u>"Phe"</u> (See figure 2). The second amino acid that can be broken is <u>tyrosine</u>, but this amino acid is placed in the <u>C terminal spot</u>, therefore will not be involved in the <u>hydrolysis</u>.
<u>Answer:</u> The correct answer is Option 1.
<u>Explanation:</u>
Neutralization reaction is defined as the reaction in which acid reacts with a base to produce a salt along with water.
Here, HCl is an acid and
is a base. When these two compounds react, the salt obtained is calcium chloride.
The equation for the above reaction is given by:

Hence, the correct answer is Option 1.
Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.
When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.
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The atomic mass of element is the weighted average atomic mass of the element with respect to the abundance of the isotopes of that element
atomic mass is the sum of the products of the mass of isotopes by their percentage abundance
atomic mass = 15.000 amu x 5.000 % + 16.000 amu x 95.000 %
= 0.7500 + 15.200
atomic mass of element is therefore 15.950