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Enzymatic Function
Linked via "amino acid side chains"
Temperature: Reaction rates generally increase with temperature due to increased kinetic energy, leading to more frequent productive collisions. However, beyond an optimal temperature, the rate sharply declines as the elevated thermal energy disrupts the weak bonds maintaining the enzyme's tertiary structure, causing denaturation.
pH: Changes in $\t… -
Protein
Linked via "amino acid side chains"
Tertiary and Quaternary Structure
The tertiary structure describes the overall three-dimensional conformation of a single polypeptide chain , stabilized by interactions between the amino acid side chains (R-groups). These interactions include hydrophobic interactions , electrostatic attractions (salt bridges), hydrogen bonds, and, critically, covalent [disulfide …