Zumdahl De Coste World of CHEMISTRY Chapter 21

Zumdahl De. Coste World of CHEMISTRY

Chapter 21 Biochemistry Copyright© by Houghton Mifflin Company. All rights reserved.

Figure 21. 2: The 20 α-amino acids found in most proteins. Copyright© by Houghton Mifflin Company. All rights reserved. 3

Figure 21. 4: Primary structure of a protein. Copyright© by Houghton Mifflin Company. All rights reserved. 4

Figure 21. 4: Secondary structure of a protein. Copyright© by Houghton Mifflin Company. All rights reserved. 5

Figure 21. 5: One type of secondary protein structure is called the αhelix. Copyright© by Houghton Mifflin Company. All rights reserved. 6

Figure 21. 6: Two protein chains bound together. Copyright© by Houghton Mifflin Company. All rights reserved. 7

Figure 21. 7: Collagen. Copyright© by Houghton Mifflin Company. All rights reserved. 8

Figure 21. 7: Silk fiber. Copyright© by Houghton Mifflin Company. All rights reserved. 9

Figure 21. 8: The protein myoglobin. Copyright© by Houghton Mifflin Company. All rights reserved. 10

Figure 21. 9: The permanent waving of hair. Copyright© by Houghton Mifflin Company. All rights reserved. 11

Figure 21. 10: Schematic representation of thermal denaturation of a protein. Copyright© by Houghton Mifflin Company. All rights reserved. 12

Figure 21. 11: Lock-and-key model of the functioning of an enzyme. Copyright© by Houghton Mifflin Company. All rights reserved. 13

Figure 21. 12: Formation of a ring structure for fructose. Copyright© by Houghton Mifflin Company. All rights reserved. 14

Figure 21. 13: Sucrose formed from glucose and fructose. Copyright© by Houghton Mifflin Company. All rights reserved. 15

Figure 21. 14: The making of starch. Copyright© by Houghton Mifflin Company. All rights reserved. 16

Figure 21. 15: Deoxyribose. Copyright© by Houghton Mifflin Company. All rights reserved. 17

Figure 21. 15: Ribose. Copyright© by Houghton Mifflin Company. All rights reserved. 18

Figure 21. 16: Organic bases found in DNA and RNA. Copyright© by Houghton Mifflin Company. All rights reserved. 19

Figure 21. 17: (a) Formation of Adenosine. (b) Reaction of phosphoric acid with adenosine. Copyright© by Houghton Mifflin Company. All rights reserved. 20

Figure 21. 18: Portion of a typical nucleic acid chain. Copyright© by Houghton Mifflin Company. All rights reserved. 21

Figure 21. 19: DNA double helix. Copyright© by Houghton Mifflin Company. All rights reserved. 22

Figure 21. 19: Thymine-adenine pairs. Copyright© by Houghton Mifflin Company. All rights reserved. 23

Figure 21. 19: Cystosine-guanine pairs. Copyright© by Houghton Mifflin Company. All rights reserved. 24

Figure 21. 20: Cell division of a DNA double helix. Copyright© by Houghton Mifflin Company. All rights reserved. 25

Figure 21. 21: Construction of the m. RNA molecule. Copyright© by Houghton Mifflin Company. All rights reserved. 26

Figure 21. 22: Two-dimensional slice of a micelle of fatty-acid anions. Copyright© by Houghton Mifflin Company. All rights reserved. 27

Figure 21. 23: Soap micelles absorbing grease molecules. Copyright© by Houghton Mifflin Company. All rights reserved. 28

Figure 21. 24: Lecithin, a phospholipid. Copyright© by Houghton Mifflin Company. All rights reserved. 29

Figure 21. 25: Several common steroids and steroid derivatives. Copyright© by Houghton Mifflin Company. All rights reserved. 30