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The melting points and solubility in wat...

The melting points and solubility in water of amino acids are generally higher than that of the corresponding halo acids. Explain.

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### Step-by-Step Solution: 1. **Understanding Amino Acids**: - Amino acids are organic compounds that serve as the building blocks of proteins. They contain both an amino group (-NH2) and a carboxyl group (-COOH). 2. **Formation of Zwitterions**: - In solution, amino acids can exist as zwitterions. A zwitterion is a molecule that has both a positive and a negative charge, but is overall neutral. For example, the amino group can be protonated (NH3+) while the carboxyl group can be deprotonated (COO-). ...
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NCERT ENGLISH-BIOMOLECULES-Exercise
  1. What are the expected products of hydrolysis of lactose ?

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  2. How do you explain the absence of aldehyde group in the pentaacetate o...

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  3. The melting points and solubility in water of amino acids are generall...

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  4. Where does the water present in the egg go after boiling the egg ?

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  5. Why cannot vitamin C be stored in our body ?

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  6. What products would be formed when a nucleotide from DNA containing th...

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  7. When RNA is hydrolysed, there is no relationship among the quantities ...

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  8. What are monosaccharides?

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  9. What are reducing sugars ?

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  10. Write two main functions of carbohydrates in plants.

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  11. Classify the following into monosaccharides and disaccharides: Ribose,...

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  12. What do you understand by the term glycosidic linkage?

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  13. What is glycogen? How is it different from starch?

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  14. What are the hydrolysis products of (i) sucrose and (ii) lactose?

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  15. What is the basic structural difference between starch and cellulose?

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  16. What happenes when D-glucose is treated with the following reagents? ...

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  17. Enumerate the reactions of D-Glucose which cannot be explained by its ...

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  18. What are the essential and non-essential amino acids?Give two examples...

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  19. Define the following as related to proteins: (i) Peptide linkage (...

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  20. What are the common types of secondary structures for proteins?

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