Concept explainers
(a)
Interpretation: The limiting amino acids present in the given protein source, oats has to be stated.
Concept introduction: Limiting amino acids are the essential amino acids which are either absent or present in insufficient amounts in an incomplete dietary protein.
(b)
Interpretation: The limiting amino acids present in the given protein source, rice has to be stated.
Concept introduction: Limiting amino acids are the essential amino acids which are either absent or present in insufficient amounts in an incomplete dietary protein.
(c)
Interpretation: The limiting amino acids present in the given protein source, corn has to be stated.
Concept introduction: Limiting amino acids are the essential amino acids which are either absent or present in insufficient amounts in an incomplete dietary protein.
(d)
Interpretation: The limiting amino acids present in the given protein source, gelatin has to be stated.
Concept introduction: Limiting amino acids are the essential amino acids which are either absent or present in insufficient amounts in an incomplete dietary protein.
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General, Organic, and Biological Chemistry
- Which of the following describes the primary structure of proteins? a. The collective shape assumed by all of the chains in a protein containing multiple chains. b. The folding of an individual protein molecule. c. The regular repeated shape of the protein molecules backbone. d. The sequence of amino acids bonded together by peptide bonds.arrow_forwardWhat functional groups are found in all amino acids? How many different amino acids are found in naturally occurring proteins?arrow_forwardWhat element is always present in proteins that is seldom present in carbohydrates and lipids?arrow_forward
- What characteristics indicate that amino acids exist as zwitterions?arrow_forwardIn a pleated sheet secondary structure for a protein a. describe the general shape of the protein backbone b. describe the general locations for the amino acid R groupsarrow_forwardOnce cooked, egg whites remain in a solid form. However, egg whites that are beaten to form meringue will partially change back to a jellylike form if allowed to stand for a while. Explain these behaviors using the concept of reversible protein denaturation.arrow_forward
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