Biochemistry
Biochemistry
9th Edition
ISBN: 9781319114671
Author: Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher: W. H. Freeman
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Concept explainers

Osmosis
In simple words, osmosis is the slow, gradual movement of a liquid through a membrane. But there are nuances to this process. For instance, there has to be an imbalance in the distribution of solute in the liquid on either side of the membrane, which has…
Question
  1. What is basic polymerstructure of pectin?
  • Why is pectin highly soluble?
  • What are the 2 physical changes that occur with methylation of the GalA?
  • What is the effect of the a(1-2)-linked L-rhamnose unit on the polymer structure?
  • Explain why pectin can form gel with Ca ion but not with Na ion?
  • Explain the formation of pectin gel with Ca using the “Egg Box” junction zones model?
  • What are the features of pectin that would enhance its gelling property with Ca?
  • The extent of methylation defines pectin into low methoxy and high methoxy pectins
  • Why low methoxy pectin gel with calcium but not at high temperature?
  • Why high methoxy pectins pectin does not required calcium to gel and the gel is stronger at high temperature?
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