what is glycine characteristic, physically and chemically, how does it works on bio-fuel?
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this is all i could find for u
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(C) Amino acids are L; sugars are D.\n\nThe majority of biologically significant A.A are in the L configuration, the majority of biologically significant sugars are in the D configuration.
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I presume you asking for the N15 shift since there is no proton or carbon.  There is variability of the shift depending on it's environment (is it aliphatic or aromatic?)
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You've taken the first step in a good scientific inquiry.  You observed a phenomenon and began trying to explain it.  Now you can work toward an answer.  You could see if sugar (glucose?  sucrose?) is a molecule similar to salt for elevating the boiling point of water. (It depresses the freezing point like salt does.)  You could try measuring water just as it boils, and then with the same instrument, measure sugar-water just as it boils, and see if it really is elevated.  You can learn more about the subject by reading.  The melting point of glucose (C6 H12 O6) is 113 degrees Centigrade, higher than the boiling point of water.\n\nThen you can formulate theories as possible explanations.  You've started doing that.  Then you can investigate those.  Here's another.  Perhaps dissolving sugar is an endothermic reaction.  Mix some sugar and water which are both at the same temperature.  Does the temperature of the mixture change?\n\nIt takes a certain amount of energy to raise the temperature of water.  Look up the definition of calorie.  It takes additional energy to convert it from its liquid state to its gaseous state.\n\nIt often takes some discontinuity for a supercooled solution to freeze or form crystals, or for a superheated solution to boil.  The bottom of the pot has such discontinuities, and particularly irregular parts of the pot are where boiling likely starts.  When you add granulated sugar, you are adding lots of discontinuities.  What happens when you add dissolved sugar instead of granulated sugar?\n\nKeep good records, sign and date your notes and get them witnessed periodically.  They could be your first steps toward a very good science fair project or perhaps a bigger discovery and a patent.  Then, tell the world I helped you along.  That would REALLY make my day!
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http://www.chemguide.co.uk/physical/catalysis/hydrolyse.html   \n                                                                                                    this will help ya
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It looks like the combustion of hexene.\n\nYou might be talking about the chemical compound of glucose also if that's a typo in there.
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Lysine is formed by microorganisms acting on carbohydrates. There are quite a few such microorganisms. Each of these organisms requires special conditions and/or special additives to produce the product in good yield.
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Made up of two glucose isomers.\n\nEntirely carbon, oxygen and hydrogen
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Aren't you confusing glycine with glutamate?\n\nAnyhow, here is a place that sells glycine.
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It is not an additive.  Tryptophan is actually an amino acid.  It is an "essential" amino acid, called "essential" because your body cannot produce it on its own.\n\nAmino acids like tryptophan are used in creation of proteins used in all sorts of processes in your body.  Turkeys happen to be able to make their own tryptophan.  As a result, they use it in many cellular structures.\n\nSince tryptophan is not common in most foods that we eat, our bodies have evolved to be able to sort of "pause" translation of proteins that require tryptophan.  This pause can be indefinite, potentially lasting for weeks.  As time passes, more and more proteins pause in translation.  So when you finally get a lot of tryptophan from a rich source like turkey, your body unpauses the building of these proteins.  This can require lots and lots of energy, so you get tired, so that your body can rest and finish translating these proteins.\n\nIf you get a lot of tryptophan in your diet on a regular basis, your body will not get tired when you eat it, since these proteins haven't had time to concentrate themselves in your cells.\n\nedit- I omitted a lot of the technical jargon here, just for clarity's sake.  and btw, tryptophan is NOT a hormone.\n\nedit 2 - lol tryptophan does not act on the brain either.  I don't know where some people get off, trying to pass off BS like that.  If you don't know the answer, don't answer the question, okay?
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What are you measuring?\n\nIn our GC experiments, we noticed that cysteine tended to oxidize in the air. Not sure if that helps any.
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Hydrogen is volatile due to its extreme small size.  Its reactivity is due to its small size, which leads to pervasiveness and high average molecular speeed.  Simplicity can often be unstable.\n\nThe magic or marvel behind hydrogen fuel, is that besides heat energy, the reation simply produces water.  Most other fuels (carbon based) produce CO2 and water with complete combustion.  CO2 is said to lead to global warming.  \n\nOf course water's got problems too, but no one wants to pay attention to that.  See the link below for more inf.
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In synthetic organic chemistry, water free ethanol can  be produced by adding elementary sodium wire under a nitrogen atmosphere. The sodium will react with water forming NaOH and with the ethanol forming sodium ethanolate, which in turn would react with any water that should make its way into the liquid.\n\nTo remove the salts, you can distill in a water free environment.\n\nSodium wire is highly inflammable. You won't be able to get it outside of laboratories, for a good reason.
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Hope this helps:\n\nhttp://jchemed.chem.wisc.edu/Journal/Issues/1997/Feb/abs210.html
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Structure and Function of Macromolecules\n\n \nOrganic molecules that weigh more than 100,000 Dalton's are referred to as macromolecules.\n \nThese macromolecules are constructed of smaller units called polymers. These polymers are subdivided into their basic units called monomers.\n \nPolymers account for the molecular uniqueness of organisms. Twenty amino acids are responsible for all forms of life. These amino acids form every conceivable protein known to man.\n \nMaking and breaking of polymers:\n \nDehydration synthesis: is an anabolic process by which two molecules are chemically bonded through the use of enzymes and a loss of water. Example: glucose + glucose = maltose + water.\n \nHydrolysis: is a catabolic process by which the bond between monomers are broken by the enzyme and the addition of water. Example: Sucrose + water = glucose + fructose.\n \nCarbohydrates: include sugars and their polymers. They include monosaccharides disaccharides, and polysaccharides. The monosaccharide is a monomer, the disaccharide is a polymer,and the polysaccharides are macromolecules.\n \nMonosaccharides: The basic formula (CH2O)\nExamples: triose sugars, 3 carbons, glyceraldehyde and dihydroxyacetone; pentose sugars. 5 carbons. ribose, deoxyribose, and ribulose; hexose sugars, 6 carbons, glucose, galactose, and fructose.\n \nDisaccharides: These are double sugars with the formula C12H22O11. Notice that one molecule of water is missing from the formula. The covalent bond holding the two monomers together is called a 1-4 or 1-2 glycoside linkage. Examples: sucrose = glucose + fructose. maltose = glucose + glucose, and lactose = glucose + galactose.\n\n \nPolysaccharides: The basic formula is ( C6H10O5)n . These are macromolecules capable of acting as structural or storage molecules.\n \nStorage Polysaccharides: Starch is a plant storage polysaccharide that is composed entirely of glucose joined by @1-4 glycoside linkages. amylose is the simplest form of starch. amylopectin is more complex and is branched. Glycogen is an animal starch stored in the liver and muscles of vertebrates. It is more highly branched than amylopectin.\n \nStructural Polysaccharides: Cellulose and chitin are examples of structural polysaccharides.\nCellulose is the most abundant organic compound on earth. It is made of glucose, like starch, but they differ in the type of 1-4 linkage. Instead of an @ linkage as in starch cellulose contains a B 1-4 linkage.\nThis causes the polysaccharide to take on a step arrangement and not a linear one like in starch.\nEnzymes find it difficult to brake the B 1-4 linkage.\n \nLipids: A group of polymers that have one characteristic in common, they do not mix with water. They are hydrophobic. Some important groups are fats, phospholipids, and steroids.\n \nFats: are large molecules composed of 2 types of monomers, glycerol ( an alcohol containing 3 carbons) and 3 fatty acid molecules. The bond connecting the glycerol and fatty acids in the fat molecule is called an ester bond. There are two types of fatty acids: saturated and unsaturated. The saturated fatty acids do not contain any double bonds between the carbons, while the unsaturated fatty acids contain one or more double bonds between the carbons. These double bonds cut down on the number of hydrogen atoms that can be attached to the carbon in the molecule. This causes the molecule to bend or kink at each of the double bond sites.\n  \nCharacteristics of Fats:\n \nSaturatedUnsaturated\n1. solid at room temperature\n\n1. liquid at room temperature\n\n2. found mostly in animals\n\n2. found mostly in plants\n\n3. no double bonds between carbons\n\n3. double bonds found between carbons\n\n \n\n \nFunction of fats: acts as insulation in higher vertebrates, serves as an energy storage source 1g.=9 Kcal of energy, and shock absorber for internal organs.\n \nPhospholipids: structurally related to fats but contain 2 fatty acids and one molecule of phosphate. These molecules are fo
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It is more of a regulator enzyme than a catalyst. When there is a high concentration of ATP, the production of pyruvate is low, hence the slowing down of glycolysis (no more energy is needed).
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study of the substances found in living organisms, and of the chemical reactions underlying life processes. This science is a branch of both chemistry and biology; the prefix bio- comes from bios, the Greek word for “life.” The chief goal of biochemistry is to understand the structure and behavior of biomolecules. These are the carbon-containing compounds that make up the various parts of the living cell and carry out the chemical reactions that enable it to grow, maintain and reproduce itself, and use and store energy.\n\nA vast array of biomolecules is present in the cell. The structure of each biomolecule determines in what chemical reactions it is able to participate, and hence what role it plays in the cell's life processes. Among the most important classes of biomolecules are nucleic acids, proteins, carbohydrates, and lipids.\n\nNucleic acids are responsible for storing and transferring genetic information. They are enormous molecules made up of long strands of subunits, called bases, that are arranged in a precise sequence. These are “read” by other components of the cell and used as a guide in making proteins.\n\nProteins (see Protein) are large molecules built up of small subunits called amino acids. Using only 20 different amino acids, a cell constructs thousands of different proteins, each of which has a highly specialized role in the cell. The proteins of greatest interest to biochemists are the enzymes (see Enzyme), which are the “worker” molecules of the cell. These enzymes serve as promoters, or catalysts, of chemical reactions.\n\nCarbohydrates (see Carbohydrate) are the basic fuel molecules of the cell. They contain carbon, hydrogen, and oxygen in approximately equal amounts. Green plants and some bacteria use a process known as photosynthesis to make simple carbohydrates (sugars) from carbon dioxide, water, and sunlight. Animals, however, obtain their carbohydrates from foods. Once a cell possesses carbohydrates, it may break them down to yield chemical energy or use them as raw material to produce other biomolecules.\n\nLipids are fatty substances that play a variety of roles in the cell. Some are held in storage for use as high-energy fuel; others serve as essential components of the cell membrane.\n\nBiomolecules of many other types are also found in cells. These compounds perform such diverse duties as transporting energy from one location in the cell to another, harnessing the energy of sunlight to drive chemical reactions, and serving as helper molecules (cofactors) for enzyme action. All these biomolecules, and the cell itself, are in a state of constant change. In fact, a cell cannot maintain its health unless it is continually forming and breaking down proteins, carbohydrates, and lipids; repairing damaged nucleic acids; and using and storing energy. These active, energy-linked processes of change are collectively called metabolism. One major aim of biochemistry is to understand metabolism well enough to predict and control changes that occur in cells. Biochemical studies have yielded such benefits as treatments for many metabolic diseases, antibiotics to combat bacteria, and methods to boost industrial and agricultural productivity. These advances have been augmented in recent years by the use of genetic engineering techniques.