Hydrolysis of a protein would result in what?
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Water, of course, is liberated. If hydrolysis is complete, the protein is broken down into free amino acids. If hydrolysis is only partial, then the protein is broken up into fragments. If partial hydrolysis is performed on the folded protein then the lesions often occur at solvent-exposed loops, and particular fragments are the result.
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protein is albumin\n\namino acid is glycine
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Enzymes are proteins so when you heat them up they will denaturalize and stop being an enzyme.
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Proteins, amino acids.
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Polysaccharides are made up of monosaccharides, so naturally their hydrolysis would give monosaccharides i.e. simple sugars
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A low pH slows down the enzyme activity. The enzyme present in the stomach is ptyalin. When ptyalin is inactivated, it cannot function.\n\nA little fact of enzyme:\nEnzymes are biological catalysts made of protein. They alter the rate of chemical reactions without themselves being chemically changed at the end of the reaction.\n\nEnzyme combine with the substrate (starch) to form a enzyme-substrate complex. After that, it breaks up into smaller products. The reaction does not change the surface configuration on the enzyme, and therefore can be used to catalyze another reaction. Smaller products makes digestion easier.\n\nSo, when pytalin (enzyme) is inactivated, it cannot go through the procedure as described above.
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All biological processes are catalyzed by enzymes (proteins). The tertiary structure of all proteins is affected by pH. Why? Because the hydrogen and ionic bonds that maintain the tertiary structure can be broken by extremes in Hydrogen and Hydroxyl ion concentration. pH measures this concentration.
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A strong acid, like HCl, might cleave your ethanoic annhydride. That's the only thing I can think of. Phosphoric acid gives you a weak source of protons.
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Probably; it's the proteins that get them.
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1.Hydrolyzes proteins via pepsin (a protease). \n2.Kills pathogens by dousing them with hydrochloric acid. 3.Stores food during digestion. \n4.Mechanically digests foods a little bit by churning the acid chyme.
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Start here.\n\nYour best bet is to take some biochemistry courses.  Because life processes (biochemistry) invariably takes place in an aqueous condition, just about every reaction involves hydrolysis.
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Denaturation usually occurs with boiling or mild reaction conditions; a, c, and d will alll occur. These are all relatively weak bonds. However amino acid sequence will remain, you need harsh conditions to break these strong peptide bonds.\nb) is answer
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The function of a protein depends on its shape.  If you alter the shape of it, you alter its function.  pH is a factor that can alter the shape, because the pKa values of residues on the protein will dictate which residues are or are not protonated, and that will, in turn, affect the manner in which the various amino acids will form internal ionic bonds.\n\nTemperature is another factor.  the stability of intramolecular bonding is dependent on the level of thermal excitation.  If a protein is at a high temperature, the thermal motion of the atoms might upset their abilities to form bonds.  At really high heat, the result will be total denaturation.  At low temperatures, you might even have the opposite problem, with a protein clinging to things in the wrong ways.\n\nFinally, you might alter it by introducing a chemical that reacts with it.  Some proteins need activator molecules to function, others might be inactivated by an inhibitor.  Enzymatic activity occurs in what is called the "active site" of the protein, which is where the substrates bind to the protein and catalysis occurs.  So the activity of the molecule might be altered by changing the arrangement of the moieties in the acive site relative to one another, of there might be a change which permits/blocks access to the active site by the substrate molecules.
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The protein becomes denatured. The proteins in the eggs have a normal state which is liquid (or gel like) but denatured means they have been altered. The actual 3D structure of the protein has been changed though it's chemical composition hasn't.
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acidity, radiation, heat, etc. destroy the protein component of enzyme, it's denaturation.
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I would say protein. Water is a good answer to.
767494
enzymes are protein.a change in ph results in a change in ions concentration.this changes the shape of the active site of enzyme.so the enzyme stops functioning