NFS 033 Lecture Notes - Lecture 6: Cellulose, Glycogen, Melting Point
5 Mar 2018
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Document Summary
Water molecules are structurally suited to hydrogen bonds with each other. Equal numbers of partial negative and partial positive charges (two each). Each water molecule can form hydrogen bonds with four other water molecules. Degree of hydrogen bonding accounts for unique physical properties. Interactions with water significantly impact structure and functions of other molecules. Hydrophobic (nonpolar) molecules do not dissolve in water. Amino acids are the building blocks of proteins. They share common structures, unique properties are determined by r-group. Connected by covalent (peptide) bonds to form polypeptides. Polypeptides fold into complex structures which are essential for proper function and the structure is determined by composition and order of amino acids. Denaturation unraveling of 3d shape (does not break covalent bonds with amino acids). Denaturation is caused by increased temperature or change in ph. Important types of proteins in foods and and food preparation/preservation. Enzymes are proteins that speed up (catalyze) chemical reactions.
