Which one of the following is least likely to be an amino acid obtained by the hydrolysis of protein in food?
A - VCE - SSCE Chemistry - Question 11 - 2006 - Paper 1
Question 11
Which one of the following is least likely to be an amino acid obtained by the hydrolysis of protein in food?
A. H₂NCH(CH₃)COOH
B. H₂NCH(CH₃)SHCOOH
C. H₂NCH(CH₂)C... show full transcript
Worked Solution & Example Answer:Which one of the following is least likely to be an amino acid obtained by the hydrolysis of protein in food?
A - VCE - SSCE Chemistry - Question 11 - 2006 - Paper 1
Step 1
A. H₂NCH(CH₃)COOH
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Answer
This represents a typical amino acid structure with a side chain (R group) of a methyl group (CH₃), making it a common representation of an amino acid.
Step 2
B. H₂NCH(CH₃)SHCOOH
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Answer
This structure features a thiol (SH) in its side chain, indicating it could potentially be a cysteine derivative, which is also a common amino acid.
Step 3
C. H₂NCH(CH₂)COOH
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Answer
This structure has an unusual functional group—specifically, it includes an additional carboxylic acid group in the side chain (as determined by COOH), making this structure least likely to be an amino acid obtained from protein hydrolysis.
Step 4
D. H₂NCH(CH₂COOH)COOH
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Answer
This structure features both an amino group and two carboxylic acid groups. Such a high number of carboxylic acid groups characterizes it as a dicarboxylic acid rather than a typical amino acid.
