BIOLOGY
AMINO ACIDS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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the peptide bonds are tangled
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the protein surrounds air, creating a foam
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they have polar and nonpolar side chains
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they will dissolve in water
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Detailed explanation-1: -Therefore, proteins have emulsification properties due to their amphipathic properties (having hydrophobic and hydrophilic groups) and the ability to form a layer on the surface of oil droplets. Two protein mechanisms in preventing oil droplet aggregation are steric and electrostatic stabilization [20].
Detailed explanation-2: -Which of the following best describes the characteristics of polar amino acids? Answer B: Polar amino acids are defined as those whose R groups are capable of forming hydrogen bonds with water.
Detailed explanation-3: -Denaturation is the process of altering the shape of a protein without breaking the amide bonds that form the primary structure.
Detailed explanation-4: -To help prevent curdling when acid and milk are combined, first mix the acid with water to reduce the pH. Curdled baked custard is an example of emulsified protein. Food allergies are the immune system’s reaction to a protein in food that is mistaken for a harmful substance.