Category Archives: Proteins


[2015 Syllabus updates are colour highlighted] Proteins are sequences of amino acids joined by peptide links. Hydrolysis of the peptide link produces the constituent amino acids. Mixtures of amino acids can be separated and identified by thin-layer chromatography The importance of hydrogen bonding and sulfur–sulfur bonds in proteins. The primary, secondary (α-helix and β–pleated sheets) and tertiary structure of proteins. Amino acids can be located

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