World of Chemistry, 3rd edition
World of Chemistry, 3rd edition
3rd Edition
ISBN: 9781133109655
Author: Steven S. Zumdahl, Susan L. Zumdahl, Donald J. DeCoste
Publisher: Brooks / Cole / Cengage Learning
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Concept explainers

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Question
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Chapter 21, Problem 48A
Interpretation Introduction

Interpretation:

The roughly spherical shape of proteins needs to be described.

Concept introduction:

Protein − proteins are composed of the different types of amino acids and they are bonded together with the help of the peptide bonds.

The tertiary structure of proteins formed with complex folding of the amino acid chain. The polypeptides chains are connected and form a coiled tertiary structure of the protein.

Expert Solution & Answer
Check Mark

Answer to Problem 48A

The globular proteins are found with rough shapes.

Explanation of Solution

The globular proteins are characterized by the roughly spherical shape. The complex structure is present in the globular proteins.

Conclusion

The tertiary structure of proteins formed with complex folding of secondary proteins formed the tertiary structure of proteins. The globular proteins are composed of tertiary structure.

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Chapter 21, Problem 47A
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Chapter 21, Problem 49A

Chapter 21 Solutions

World of Chemistry, 3rd edition

Ch. 21.1 - Prob. 1RQCh. 21.1 - Prob. 2RQCh. 21.1 - Prob. 3RQCh. 21.1 - Prob. 4RQCh. 21.1 - Prob. 5RQCh. 21.1 - Prob. 6RQCh. 21.1 - Prob. 7RQCh. 21.2 - Prob. 1RQCh. 21.2 - Prob. 2RQCh. 21.2 - Prob. 3RQ
Ch. 21.2 - Prob. 4RQCh. 21.2 - Prob. 5RQCh. 21.2 - Prob. 6RQCh. 21.2 - Prob. 7RQCh. 21.2 - Prob. 8RQCh. 21 - Prob. 1ACh. 21 - Prob. 2ACh. 21 - Prob. 3ACh. 21 - Prob. 4ACh. 21 - Prob. 5ACh. 21 - Prob. 6ACh. 21 - Prob. 7ACh. 21 - Prob. 8ACh. 21 - Prob. 9ACh. 21 - Prob. 10ACh. 21 - Prob. 11ACh. 21 - Prob. 12ACh. 21 - Prob. 13ACh. 21 - Prob. 14ACh. 21 - Prob. 15ACh. 21 - Prob. 16ACh. 21 - Prob. 17ACh. 21 - Prob. 18ACh. 21 - Prob. 19ACh. 21 - Prob. 20ACh. 21 - Prob. 21ACh. 21 - Prob. 22ACh. 21 - Prob. 23ACh. 21 - Prob. 24ACh. 21 - Prob. 25ACh. 21 - Prob. 26ACh. 21 - Prob. 27ACh. 21 - Prob. 28ACh. 21 - Prob. 29ACh. 21 - Prob. 30ACh. 21 - Prob. 31ACh. 21 - Prob. 32ACh. 21 - Prob. 33ACh. 21 - Prob. 34ACh. 21 - Prob. 35ACh. 21 - Prob. 36ACh. 21 - Prob. 37ACh. 21 - Prob. 38ACh. 21 - Prob. 39ACh. 21 - Prob. 40ACh. 21 - Prob. 41ACh. 21 - Prob. 42ACh. 21 - Prob. 43ACh. 21 - Prob. 44ACh. 21 - Prob. 45ACh. 21 - Prob. 46ACh. 21 - Prob. 47ACh. 21 - Prob. 48ACh. 21 - Prob. 49ACh. 21 - Prob. 50ACh. 21 - Prob. 51ACh. 21 - Prob. 52ACh. 21 - Prob. 53ACh. 21 - Prob. 54ACh. 21 - Prob. 55ACh. 21 - Prob. 56ACh. 21 - Prob. 57ACh. 21 - Prob. 58ACh. 21 - Prob. 59ACh. 21 - Prob. 60ACh. 21 - Prob. 61ACh. 21 - Prob. 62ACh. 21 - Prob. 63ACh. 21 - Prob. 64ACh. 21 - Prob. 65ACh. 21 - Prob. 66ACh. 21 - Prob. 1STPCh. 21 - Prob. 2STPCh. 21 - Prob. 3STPCh. 21 - Prob. 4STPCh. 21 - Prob. 5STPCh. 21 - Prob. 6STPCh. 21 - Prob. 7STPCh. 21 - Prob. 8STPCh. 21 - Prob. 9STP
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Lipids - Fatty Acids, Triglycerides, Phospholipids, Terpenes, Waxes, Eicosanoids; Author: The Organic Chemistry Tutor;https://www.youtube.com/watch?v=7dmoH5dAvpY;License: Standard YouTube License, CC-BY