11. What type (class) of molecule is represented in the drawing below? The ring
ID: 637300 • Letter: 1
Question
11. What type (class) of molecule is represented in the drawing below? The ring structure can open up -clrcle the area of the molecule where this occurs, identify the functional group, and illustrate how the ring opens up. Classify this molecule in terms of the type of carbonyl group and number of carbon atoms. This compound can take part in many different reactions draw structures to illustrate one type of reaction tha this compound can undergo (open ring first.) Identify the type of compound that is formed in the reaction OH OH 2. Draw the structure of the polymer Lys-Thr-Val-Glu-Ser. What type of compound is this polymer? What the functional group that connects the units of this polymer together? Identify it in your drawing. Ther many different types of interactions (2 and 3° structure) that can occur between various parts of the polymer - give an example of each type of interaction and illustrate it in your drawing.Explanation / Answer
8 Solution:-
Cooking an egg will improve the digestibility and bioavailability of the protein. The proteins in an egg become denatured during the heating process, this is basically partial breakdown of the protein bonds making it more readily available to the body before it is passed and excreted. The assimilation (absorption of nutrients into body after digestion) of egg protein is improved once it has been heated.
The denaturation of protein means that the structure of protein may change when exposed to heat, acid or alkali, or bases. These external forces change the structure of the egg from a liquid form to a solid form; the denatured proteins will lose their biological action, such as enzyme function, but their nutritional value will remain the same. For example, avidin is a protein in egg whites. If you eat egg whites raw, the avidin binds with biotin and prevents it from being absorbed, but if the egg white is cooked, it denatures avididin and biotin is easily absorbed by your body. The egg will still contain 6 grams of protein after the egg is cooked; only the structure of the protein will change.
During digestion process, the unfolded proteins react with hydrochloric acid and many enzymes such as pepsin and trypsin that breaks down the proteins into various amino acids which are absorbed by cell to make other proteins required by our body to function properly.
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