The Properties Of Amino Acids Essay
The properties of amino acids, the components used to create proteins, vary as determined by their r-group; some r-groups are hydrophobic while others are hydrophilic. Engleman’s and Kyte and Doolittle’s scales quantify the degree of this hydrophobicity. Through this experiment the experimenters hoped to gain an understanding of the correlation between Engleman’s and Kyte and Doolittle’s values and solubility, or the amount of amino acid dissolved, as well as how hydrogen bonds affect solubility of amino acids.
Glycine, alanine, valine, leucine, and isoleucine, were placed into weigh boats then measured in grams. Scoopulas were used to place small increments of amino acids, into test tubes where they were then shaken for thirty seconds. Increments were added until they were unable to dissolve in the water; the remaining amount of amino acid was measured and final measurement of the weigh boat was taken and the initial and final weight were measured in order to determine the amount of amino acid dissolved.
The p-value expressed between Engleman’s measurements to the amount of amino acids dissolved an between Kyte and Doolittle’s values to the amount of amino acids, is less than five percent and therefore rejects the null hypothesis, meaning that there is a correlation between solubility and both Engleman’s and Kyte and Dolittle’s scales. (see page three for figures)
Glycine was the most soluble, valine was moderately soluble, and…