Unit 14 Biomolecules (Intext Questions-2)
Intext Questions
14.4 The melting points and solubility in water of amino acids are generally higher than that of the corresponding halo acids. Explain.
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Answer
The amino acids exist as zwitterions, ${H}_3 \stackrel{+}{{N}}-{CHR}-{COO}^{-}$. Due to this dipolar salt like character they have strong dipole-dipole attractions or electrostatic attractions. Therefore, their melting points are higher than haloacids which do not have salt like character. Further, due to salt like character, they interact strongly with ${H}_2 {O}$. As a result, solubility in water of amino acids is higher than that of the corresponding haloacids which do not have salt like character.
14.5 Where does the water present in the egg go after boiling the egg?
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Answer
When an egg is boiled, the proteins present inside the egg get denatured and coagulate. After boiling the egg, the water present in it is absorbed by the coagulated protein through ${H}$-bonding.
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