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3 Quick protein questions

Hi, stuck on these 3 quick questions - all worth 2 marks.

Will be grateful for help and will give rep

1) Suggest 2 reasons why the instability of aspartame to heat and acid is a drawback for its use as a sweetener for foodstuffs.

2) Explain in terms of attractive forces between the particles, why alanine has a high melting point.

3) Suggest one way in which scientists might try to improve the lysine content of cereals.
1) Aspartame is a sugar subsitute, that the question tells you is unstable in heat and acid. In what conditions might you get heat and acid, where you want something sweet?

2) If something has a high melting point, it's due to the attractive forces holding it together. Look at alanine, is there something about it which might explain lots of attractive force?

3) Hmm...the only way I could think of is artificial selection.

Hope that's helpful!

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