Answer:
The α‑helix is held together by hydrogen bonds between the amide N−H and C=O groups.
Disulfide bonds stabilize secondary structure.
Explanation:
Proteins have primary, secondary, tertiary and quartinary structures.
The secondary structure of a protein is the regular, recurring sequence of amino acid in a polypeptide chain. Secondary structure of proteins give rise to the folding observed in the structure of a protein.
The major secondary structures of a protein are α-helices and β-structures.
Answer:
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Explanation:
Answer:
They tenderize the product by coating and weakening the gluten bonds within the structure.
Even though they contain little or no moisture, they provide the illusion of wetness. ...
They enable browning.
They help move heat through the product, perpetuating the baking process.
Explanation:
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Answer:
The molar mass of Mg(NO₃)₂, 148.3 g/mol.
Explanation:
Step 1: Given data
- Mass of Mg(NO₃)₂ (solute): 42.0 g
- Volume of solution: 259 mL = 0.259 L
Step 2: Calculate the moles of solute
To calculate the moles of solute, we need to know the molar mass of Mg(NO₃)₂, 148.3 g/mol.
42.0 g × 1 mol/148.3 g = 0.283 mol
Step 3: Calculate the molarity of the solution
M = moles of solute / liters of solution
M = 0.283 mol / 0.259 L
M = 1.09 M
