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BHS105A Biochemistry Assignment

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Laureate International University

   

Biochemistry (BHS105A)

   

Added on  2020-03-13

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In BHS105A - Biochemistry assignment we worked on four problems which are: the reasons for variation in the boiling point of Hexanamine and Triethylamine. The role of intermolecular attractions between molecules of Propanol and Propanal. The difference in the melting points of these fatty acids. The mechanism of action and applications of amides. Carbohydrates, proteins, and lipids are molecules within our body that serve a significant physiological function.  All the three components proteins, carbohydrates, and lipids exhibit some similarities.

BHS105A Biochemistry Assignment

   

Laureate International University

   

Biochemistry (BHS105A)

   Added on 2020-03-13

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Running Head: BIOCHEMISTRYBIOCHEMISTRYName of the studentLAURETE INTERNATIONAL UNIVERSITIES
BHS105A Biochemistry Assignment_1
Running Head: BIOCHEMISTRYPART A1.1 Hexanamine and triethylamine have the same molecular weight of 101.190 amu. Despite‐this similarity, the boiling points of 1 Hexanamine and triethylamine are 131.5° C and 89.5° C‐respectively. Explain the reason for this variation in the boiling points of these two similarMolecular weight compounds.The two types of amines have hydrogen atoms bonded to thenitrogen atom and thus are capable of hydrogen bonding. However, this bonding is not as strong as that in alcohols. More Activeintermolecular forces of 1‐Hexanamine (H-bond). There is no intermolecular hydrogen bonding in tertiary amines due to lack of hydrogen atom bonding with nitrogen. This, therefore, means a lower boiling point resulting from diminished N-H bonding2.The boiling points of propanol and propanal are 97°C and 48°C respectively. Explain thereason for this variation in the boiling points of these two compounds with similar molecularweights. Discuss the role of intermolecular attractions between molecules to support your.answer.The difference in boiling point between propanol and propanalis because of the molecular weight which determines the London’s dispersion forces (molecular attraction forces). It is also attributed to by the difference in polarization of the carbonyl group. For example, aldehydes which are less polarized than the ketones. Therefore, Ketones have a stronger interaction between its molecules than the molecular interaction in aldehydes. Due to the difference above, Ketones have high boiling points than aldehydes. Subsequently, the difference in boiling points is as a result of lack of similarity in the electronic distribution between carbon and hydrogen. Ketones have a higher electronic distribution than aldehydes which are electronically dense due to the bond between the hydrogen and carbon in the carbonyl group which interferes with the polarity. It is important to note that Ketones have diminished enol character thus the physical property determined by the keto forms resulting from the complexity in the bonds existing in the multiple numbers of carbons giving it the higher boiling point. Additionally, Ketones have a higher boiling point because of the presence of two electrondonating alkyl group which makes it more polar. A dipole moment is greater, meaning a greaterpolarization hence high boiling points. Propanol has a hydroxyl group (C-OH), thecovalent bond between C and H meaning a weaker dispersion, Van Dawaal forces of attraction hence a relatively lower boiling point. Propanal has a double bond between the carbon and oxygen atoms at the end of its molecule which makes it more polar thus a dipole-dipole interaction making it have a higher boiling point (Feng et al., 2017).
BHS105A Biochemistry Assignment_2
Running Head: BIOCHEMISTRY(4 marks)3.Stearic acid and linoleic acid are both long chain carboxylic acids with 18 carbon atoms.However, there is a vast difference in the melting points of these fatty acids. Stearic acid (18:0)melts at 70°C and linoleic acid (18:2) melts at 5°C. Explain why there is such a large difference‐in the melting points of these fatty acids.This is because an increase in molecular weight increases the boiling point as in the case ofStearic acid. Lauric acid remains solid at room temperature of 250but rather melts at aliquidtemperature of -50 0.The difference in melting point between the two acids depends on theirmolecular structure and arrangement when in thesolid state. Saturated fatty acids (stearic)have higher melting points than the unsaturated fatty acids (linoleic)this is because of themolecular geometrics; tetrahedral bond angles. This means a stacked molecular structure. Onthe contrary, unsaturated fatty acids due to their double bonds, have bends in their structurethus a weaker intermolecular interaction. Asa result, melting points of unsaturated fatty acidsare lower than that of the saturated fatty acids4.Some amides are reported to have antibacterial activity. Discuss the feature that is commonto all amides with antibacterial activity, mechanism of action and applications.Action: due to the cationic amphipathic properties of AMPs they can penetrate through the membrane of microorganisms such as fungi, protozoa, and bacteria. They are attracted to the negative charges of the outer microbial membrane, supporting highly-selective interaction. Dueto the cholesterol, zwitterionic and sphingomyelin surrounding of the mammalian surfaces, AMPs selectively attacks microbial membranes by developing secondary structures when in contact with pathogen’s membrane. After the electrostatic force binding permeabilization occurs and as a result disrupts bacterial membrane. Also, they may also inhibit cell-wall synthesis, inactivate relevant enzymes or affect DNA-protein synthesis. Usually, they are coatedto minimize formation of biofilms infection, reduce microbial contamination on polymers surface (Reinhardt & Neundorf, 2016). They do not exhibit basic properties in asolution like amines due to lack of electrons required for hydrogen bonding and (electrons are pulled by more electronegative atom in the carbonyl group. Polyamidesare more stiff and tough due to additional aromatic rings.
BHS105A Biochemistry Assignment_3
Running Head: BIOCHEMISTRYReferencesFeng, Y., Su, G., Sun-Waterhouse, D., Cai, Y., Zhao, H., Cui, C., & Zhao, M. (2017). Optimization of Headspace Solid-Phase Micro-extraction (HS-SPME) for Analyzing Soy Sauce Aroma Compounds via Coupling with Direct GC-Olfactometry (D-GC-O) and Gas Chromatography-Mass Spectrometry (GC-MS). Food Analytical Methods, 10(3), 713-726.Reinhardt, A., & Neundorf, I. (2016). Design and Application of Antimicrobial Peptide Conjugates. International Journal Of Molecular Sciences, 17(5), 701. http://dx.doi.org/10.3390/ijms17050701
BHS105A Biochemistry Assignment_4

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