Virtual Labs

a: distance between the bonds of backbone and amino acid side chains b: number of amino acid side-chains c: angle of rotation about the bonds of backbone and amino acid side-chains d: measure of dihedral angle at the peptide

a: change in temperature b: acid or alkali c: Disruption of weak interactions by boiling d: Exposure to detergents

a: Lithium bromide b: Potassium thiocyanate c: Dimethyl Formamide d: Sodium iodide

a: 7-14 mol/l b: 6-8 mol/l c: 10 -12 mol/l d: 2-4 mol/l

a: peptide bonds and ionic bonds b: hydrophobic interactions and peptide bonds c: ionic bonds and hydrogen bonds d: amide bonds and alkene bonds e: ionic bonds and hydrophobic interactions

To Study The Effect of Chemical Denaturants on Protein Stability.