CHEMISTRY: Amino Acids and Proteins
Document Content and Description Below
Model 1. Protein is present on every nutrition label, and part of many of the foods we eat. Eggs are rich in protein, so are all types of meats, even wheat flour is composed of 7-15% protein (the rem ... aining ~70-80% is starch). The “protein” on a nutrition label represents a mixture of many different types of individual protein molecules (for a lesson on mixtures – see activity 3). Any individual protein is a large molecule, which is sometime called a macromolecule. A protein is a macromolecule because it is comprised of smaller molecules known as amino acids joined together by covalent bonds. Figure 5.1. The anatomy of an amino acid 1. Examine figure 5.1. What type of bonds are holding the amino acid together? Covalent bonds hold the amino acid together. 2. After studying Figure 5.1, can you explain why this type of molecule is called an amino acid? Amino acid is a micromolecule (consists of small molecules) that joins together to form protein. [Show More]
Last updated: 2 years ago
Preview 1 out of 7 pages
Buy this document to get the full access instantly
Instant Download Access after purchase
Buy NowInstant download
We Accept:
Reviews( 0 )
$10.00
Can't find what you want? Try our AI powered Search
Document information
Connected school, study & course
About the document
Uploaded On
Oct 28, 2023
Number of pages
7
Written in
All
Additional information
This document has been written for:
Uploaded
Oct 28, 2023
Downloads
0
Views
105
