Why does radius increase as you go down a group (hint: think Bohr-Rutherford diagrams)? Why would an increase in radius make it
1 answer:
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Hello!
The H₃O⁺ concentration can be found using the definition of pH and clearing the equation for [H₃O⁺]. The solution has a pH lower than 7, so the Sauvignon Blanc is acid. The calculation for [H₃O⁺] is shown below:
![pH=-log [H_3O^{+}]](https://tex.z-dn.net/?f=pH%3D-log%20%5BH_3O%5E%7B%2B%7D%5D%20)
![[H_3O^{+}]= 10^{-pH}=10^{-3,24}=0,00058M](https://tex.z-dn.net/?f=%5BH_3O%5E%7B%2B%7D%5D%3D%2010%5E%7B-pH%7D%3D10%5E%7B-3%2C24%7D%3D0%2C00058M%20)
So, the concentration of H₃O⁺ in a Sauvignon Blanc with a pH of 3,24 is 0,00058 M
Have a nice day!
The H₃O⁺ concentration can be found using the definition of pH and clearing the equation for [H₃O⁺]. The solution has a pH lower than 7, so the Sauvignon Blanc is acid. The calculation for [H₃O⁺] is shown below:
So, the concentration of H₃O⁺ in a Sauvignon Blanc with a pH of 3,24 is 0,00058 M
Have a nice day!
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>.
