Can a peptide act as a buffer? If so, why?
Answer to relevant QuestionsConsider the peptides Ser! Glu! Gly! His! Ala and Gly! His! Ala! Glu! Ser. How do these two pep-tides differ? Are amino acids other than the usual 20 amino acids found in proteins? If so, how are such amino acids incorporated into proteins? Give an example of such an amino acid and a protein in which it occurs. Woolen clothing shrinks when washed in hot water, but items made of silk do not. Suggest a reason, based on information from this chapter. In oxygenated hemoglobin, pKa 5 6.6 for the histidines at position 146 on the b-chain. In deoxygenated hemoglobin, the pKa of these residues is 8.2. How can this piece of information be correlated with the Bohr effect? What are some diseases caused by misfolded proteins?
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