What is meant by corrected melting point?
What is meant by corrected melting point?
The melting temperature of a substance is the corrected temperature at which the solid substance is completely melted to a liquid or a decomposed state. Thermometers used for determination of melting temperatures may be calibrated for total or partial immersion.
How does a melting point apparatus work?
A melting point apparatus is a machine that helps chemists determine the identity of the compound based on what temperature it turns from a solid to a liquid. Small amounts of whatever is tested is inserted into small, thin tubes and inserted into the machine.
What is the advantage of sodium D line light to be used in the polarimeter instead of normal light?
Sodium (Na) Lamp is used in a polarimeter because it gives monochromatic light and also gives high-energy output. High sensitivity and S/N ratio. Line spectrum i.e. gives monochromatic light of 589nm.
Which alpha amino acid is optically active?
All of the other amino acids do contain such a carbon atom and are therefore optically active. The general structure of the alpha-amino acids is R-CHNH2(alpha)-COOH, and optical activity for the alpha-amino acids more complex than glycine is found at the alpha carbon.
Why do Zwitterions have high melting points?
These ionic attractions take more energy to break and so the amino acids have high melting points for the size of the molecules. Amino acids are generally soluble in water and insoluble in non-polar organic solvents such as hydrocarbons. This again reflects the presence of the zwitterions.
At what temperature does protein break down?
It’s a process called denaturation and it involves the breaking down of protein strands by the application of extreme conditions (i.e time and temperature) that ultimately render meat moist and tender. Denaturation begins at roughly 105°F and continues upwards to temperatures in excess of 200°F.
Are proteins soluble in water?
The solubility of a protein in water depends on the 3D shape of it. Usually globular proteins are soluble, while fibrous ones are not. Denaturation changes the 3D structure so the protein is not globular any more. This has to do with the properties of the amino acids in the protein.