Amino acids

ҚАЗАҚ ҰЛТТЫҚ ҚЫЗДАР ПЕДАГОГИКАЛЫҚ УНИВЕРСИТЕТІ

ЖАРАТЫЛЫСТАНУ ИНСТИТУТЫ

ХИМИЯ КАФЕДРАСЫ

СӨЖ

ТАҚЫРЫБЫ: Аминқышқылдары

ОРЫНДАҒАН: Әсілхан Ақбота

Қабылдаған: Абильмажинова Дидар

2021 ж.

Plan

I. Introduction

II. Main part

1 general understanding of amino acids

2 amino acids included in the protein structure

3 chemical properties of amino acids

Conclusion

References

Introduction

Amino acids are water-soluble, colorless crystalline substances. Some of them will have a sweet taste. The temperature of the amino acid balku will be higher. In the amino acid molecule, there are two functional groups: an amino group with acidic properties; a carboxyl and an amino group with basic properties. In this way, amino acids form internal salts called betaines:

Because betaines have both positive and negative charges, they are called biopolyzed ions. The formation of internal salts of amino acids can be seen in the neutral reaction of their solutions, low dissolution of organic solvents, etc.  A biopolysaccharide ion is present in an acidic environment as a cation, and in an alkaline environment as an anion.

Amino acids

Acid derivatives containing one or more amino subgroups in a molecule are called amino acids. An amino acid molecule may contain one or more carboxyl subgroups. According to it, there are single -, double -, and multi-base amino acids. From the residue of amino acids, protein substances necessary for life are formed, so their importance is very great. In this chapter, we will talk about amino acids that have a single base, a single amino subgroup in their molecule. "no," she said. Their general formula:

Isomerism and nomenclature

The isomerism of amino acids corresponds to the isomerism of oxides, that is, they have a state isomerism of the amino subgroup and a chain isomerism. According to the international nomenclature, amino acids are called by adding the word Amine to the name of the corresponding carbonic acid, indicating the location of the amino subgroup in numbers. According to the rational nomenclature,in the Greek characters (), denoting carboxylic acid it is called in the form of a derivative. Many amino acids are historical also called by nomenclature In the 20s of this century, the Swedish scientist T. Svedberg for the first time used the method of ultracentrifugation to determine the molecular mass (weight) and purity of proteins. The study of proteins by electrophoresis, proposed by the second Swedish scientist A. Tizelius, was the best success in this field (1933). P. Pavlov, who identified the enzymatic nature of proteins in particular, J. R. R. Tolkien. Sumner (1926), J. R. R. Tolkien. After the valuable work of Northrop (1930), protein research began on a large scale. In protein biochemistry, a new phenomenon discovered by F. Sanger (1953) was an epochal phenomenon. He found that amino acids in the polypeptide chain always bind to a certain sequence. Protein substances are born in the plant. For this purpose, nitrogen compounds in the soil are used. And legumes can use the nitrogen contained in the air to form proteins. Wildlife and humans synthesize protein from amino acids and other nitrogen-containing organic substances. They get such substances from plants and other animals that they use for food. The simplest protein structure includes the following elements (taking into account%): carbon 50 — 54; oxygen 21.5 — 23.5; hydrogen 6.5 — 7.3; nitrogen 150-17.6; sulfur 0.3 -2.5. Some individual proteins contain iron, phosphorus, zinc, cobalt, manganese, molybdenum, iodine, copper and other elements in small quantities. The nitrogen content of proteins is stable and on average contains 16 percent of all elements by dry mass