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these bands are summarized in Table 72 Some of the bands are more useful for conformation studies than others and the amide I and amide II bands have been the most frequently used The amide II band represents mainly (60%) N H bending, with some C N stretching (40%) and it is possible to split the amide II band into components depending on the secondary structure of the protein The position of the amide II band is sensitive to deuteration, shifting from around 1550 cm 1 to a wavenumber of 1450 cm 1 The amide II band of the deuterated protein overlaps with the H O D bending vibration, so making it dif cult to obtain information about the conformation of this band However, the remainder of the amide II band at 1550 cm 1 may provide information about the accessibility of solvent to the polypeptide backbone.

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Hydrophobic environments or tightly ordered structures, such as -helices or -sheets, reduce the chance of exchange of the amide N H proton The most useful infrared band for the analysis of the secondary structure of proteins in aqueous media is the amide I band, occurring between approximately 1700 and 1600 cm 1 [20] The amide I band represents 80% of the C=O stretching vibration of the amide group coupled to the in-plane N H bending and C N stretching modes The exact wavenumber of this vibration depends on the nature of hydrogen bonding involving the C=O and N H groups and this is determined by the particular secondary structure adopted by the protein being considered Proteins generally contain a variety of domains containing polypeptide fragments in different conformations.

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As a consequence, the observed amide I band is usually a complex composite, consisting of a number of overlapping component bands representing helices, -structures, turns and random structures The infrared contributions of the side chains of the amino acids which constitute the protein must also be considered [21] Amino acid side chains exhibit.

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Another helpful technique to help you lose weight is to add bulk to your food; something that goes by the high falutin name of volumetrics. Hunger is often satisfied by increasing the volume of food even if the number of calories is reduced. Here are a few ways you can do this: Start your meals with a glass of water followed by a broth-based vegetable soup, like Veggie Soup (see 8). Eat a tossed salad with a small amount of light dressing, or eat raw vegetables and light dip. End your meal with diet Jell-O (or some other equivalent product).

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