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thiamin vitamin b1thiamin was first isolated in 1926 from rice polishing by jansen and donath its empirical formula was
classification of vitamins vitamins widely vary from each other from tlie structural point of view conventionally
what are vitamins vitamins are generally synthesized by plants and found in animals as a result of food intake and also because of
sterols-steroids containing an alcoholic group at c-3 position and a side chain of 8 to 10 carbon atoms at
explain the objectives of amino acid and nucleotide metabolis here you will be able to1explain how amino acids are catabolized in the body2describe
rancidity-formation of aldehyde due to oxidation of unsaturated
eicosanoidslocal hormone formed by body tissues during self-healing responses to
cis-isomerboth hydrogen atoms located on the same side of the double
amphoteric amino acids having the characteristics of an acid and a
nucleic acids are polymers of nucleotides nucleotides are nucleoside
explain concept of salting outsalting out proteins in aqueous medium can be precipitated by qdding trichloroacetic acid
what is solubilitysolubility proteins behave differently in solution globular proteins are generally more soluble in aqueous
explain isoelectric phisoelectric ph many ionizable groups are present in a protein molecule depending on the ph of
proteins may be classified broadly into three groupsa simple proteinsb conjugated proteins andc derived
decarboxylation amino acids undergo decarboxylation reaction enzymatically or by treatment with heat acid or alkali
explain ester formationester formation in presence of dry hcl amino acids react with alcohol to form esters this is one of
reactions of carboxylic group salt formation in alkaline medium xooh group reacts with metal hydroxide to form amino acid
chemical reactions of amino acidsthe chemical reactions of amino acids can be divided into three classesi reactions of carboxylic groupii
hydrophobicity of amino acidshydrophobicity of amino acids and also of peptides and proteins may be determined by relative solubility of
physical properties of amino acid-solubility amino acids are readily soluble in water slightly soluble to insoluble in ethanol and insoluble in ether
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advantages of proteinsproteins are compounds of carbon hydrogen oxygen and nitrogen on an average proteins contain 16 nitrogen most proteins also
explain protein protein is derived from a greek word protos which means pre eminent jht or foremost
what is ranciditythis results from the formation of aldehyde due to the oxidation of unsaturated glycerides or by the
what is hydrolysisfats when boiled with water at 220degc under pressure in an autoclave undergo hydrolysis to