OBJECTIVE LIFE SCIENCE
BIOCHEMISTRY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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It is caused by an affinity of hydrophobic groups for each other.
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It is caused by the affinity of water for hydrophobic groups.
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It is an entropic effect, caused by the desire of water molecules to increase their entropy by forming highly ordered structures around the hydrophobic groups.
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It is an entropic effect, caused by the desire of water molecules to increase their entropy by excluding hydrophobic groups, which they must otherwise surround with highly ordered structures.
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It is an entropic effect caused by the desire of hydrophobic groups to increase their entropy by associating with other hydrophobic groups.
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Detailed explanation-1: -The correct answer should be (D) It is an entropic effect, caused by the desire of water molecules to increase their entropy by excluding hydrophobic groups, which they must otherwise surround with highly ordered structures.
Detailed explanation-2: -The hydrophobic effect describes the energetic preference of nonpolar molecular surfaces to interact with other nonpolar molecular surfaces and thereby to displace water molecules from the interacting surfaces. The hydrophobic effect is due to both enthalpic and entropic effects.
Detailed explanation-3: -When these hydrophobic surfaces coalesce and exclude water (as the protein folds), the ordered water molecules become disordered and return to the bulk solvent. The resulting increase in the water molecules’ entropy is the thermodynamic driving force behind the hydrophobic effect.
Detailed explanation-4: -Figure 4: The hydrophobic effect. Water molecules around a non-polar solute form a cage-like structure, which reduces the entropy. When two non-polar groups associate with each other, water molecules are liberated from the solvation shell, increasing the entropy.
Detailed explanation-5: -Hydrophobic interactions describe the relations between water and hydrophobes (low water-soluble molecules). Hydrophobes are nonpolar molecules and usually have a long chain of carbons that do not interact with water molecules. The mixing of fat and water is a good example of this particular interaction.