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MHT-CET : Chemistry Entrance Exam

MHT - CET : Chemistry - Carbohydrates Proteins and Fats Know More


 

  • Mutarotation: The gradual change of optical rotation with time of a freshly prepared solution of sugar till a constant value is obtained. The freshly prepared sample of D (+) glucose has specific rotation of +112. When the solution is allowed to stand, the specific rotation falls to +52.7 and remains constant at this value.
  • Anomer: Pair of optical isomers which differ only in the configuration of one carbon atom (C1) in space are called anomers. Example: a-D-glucose and b- D- glucose.
  • Isoelectric Point: The pH at which the structure of an amino acid has no net charge is called its isoelectric point.
  • Denaturation: Loss of biological activity of proteins by a physical or chemical change is denaturation.
  • Primary Structure of Proteins: The unique sequence of amino acids in each kind of protein is called the primary structure of proteins.
  • Secondary Structure of Proteins: The three dimensional structure of polypeptides and proteins is the secondary structure of proteins.
  • Tertiary Structure of Proteins: The folding and bending of secondary structure of polypeptides and proteins is the tertiary structure of proteins.
  • Rancidity in Fats: Most fats on exposure to air develop an unpleasant odour and flavour which is due to the partial hydrolysis of fat leading to liberation of volatile acids which have an unpleasant odour.
  • Lipids: The term lipid is for a group of biomolecules which are insoluble in water but are soluble in organic solvents of low polarity such as carbon tetrachloride, chloroform, etc.
  • Waxes: They are the lipids which contain in them large amount of esters of long chain monohydric alcohols (C16 - C36) with higher fatty acids.

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