Chapter 22: Problem 1
Define the following terms: monomer, polymer, homopolymer, copolymer.
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Chapter 22: Problem 1
Define the following terms: monomer, polymer, homopolymer, copolymer.
These are the key concepts you need to understand to accurately answer the question.
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Nylon can be destroyed easily by strong acids. Explain the chemical basis for the destruction. (Hint: The products are the starting materials of the polymerization reaction.)
In protein synthesis, the selection of a particular amino acid is determined by the so-called genetic code, or a sequence of three bases in DNA. Will a sequence of only two bases unambiguously determine the selection of 20 amino acids found in proteins? Explain.
Consider the formation of a dimeric protein $$ 2 \mathrm{P} \longrightarrow \mathrm{P}_{2} $$ At \(25^{\circ} \mathrm{C},\) we have \(\Delta H^{\circ}=17 \mathrm{~kJ} / \mathrm{mol}\) and \(\Delta S^{\circ}=\) \(65 \mathrm{~J} / \mathrm{K} \cdot \mathrm{mol}\). Is the dimerization favored at this temperature? Comment on the effect of lowering the temperature. Does your result explain why some enzymes lose their activities under cold conditions?
Nylon was designed to be a synthetic silk. (a) The average molar mass of a batch of nylon 66 is \(12,000 \mathrm{~g} / \mathrm{mol}\). How many monomer units are there in this sample? (b) Which part of nylon's structure is similar to a polypeptide's structure? (c) How many different tripeptides (made up of three amino acids) can be formed from the amino acids alanine (Ala), glycine (Gly), and serine (Ser), which account for most of the amino acids in silk?
"Dark meat" and "white meat" are one's choices when eating a turkey. Explain what causes the meat to assume different colors. (Hint: The more active muscles in a turkey have a higher rate of metabolism and need more oxygen.)
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