General formula of an α amino acid
RCH(NH2)COOH
How many amino acids are there
20
State what is meant by the term zwitterion.
Ion which has both + & - charges
The no charge form of an amino acid never occurs.
The amino acid exists as a
dipolar zwitterion.
amino acids are often in what state
Amino acids are often solids
how can the relatively high melting point of amino acids be explained
The ionic interaction between zwitterions
what is the name of the ph point where an amino acid exists as a zwitterion
isoelectric point
Some amino acids have an extra
carboxylic acid or an amine
group on the R group. These are
classed as
acidic or basic (respectively) amino acids
effect of an acidic or basic group in the side R group on the isoelectric point
ph value of isoelectric point will be different
esterification
amino acid heated with alcohol in the presence of concentrated sulfuric acid forming ester and water
under acidic conditions of esterification the amine is
protonated
amino acid + acid
salt
amine group acts as a base
N atom accepts proton to form ammonium ion
amino acid+ alkali
salt + water
cooh acts as an acid and donates proton to form carboxylate ion
amide
carboxylic acid derivative, oh replaced with nh2 or nhr
suffix of amides
amide
in amide formation, ammonia and amines act as nucleophiles by
donating lone pair of electrons on n to electron deficient carbon
propanoyl chloride + nh3
propanamide + nh4-+cl-
propanoyl chloride + primary amine(methylamine)
n-methylpropanamide + ch3nh3+cl-(primary amine hcl salt)
a secondary amide
Hydrolysis of di-peptides/proteins
If proteins are heated with concentrated acid or alkali they can
be hydrolysed and split back in to their constituent amino acids.
acid hydrolysis of ester
reflux, dilute aq acid
forms carboxylic acid + alcohol
alkaline hydrolysis ester
reflux, aqueous hydroxide ions
forms carboxylate ion and alcohol
hydrolysis of polyesters
base: salt + alcohol
acid: carboxylic acid + alcohol
condensation polymerisation
joining of molecules via a condensation reaction. ie elimination of a small molecule like water or hcl
ester linkage
r- coo- r’