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1. i) Suggest reagents and conditions for each step in the following synthesis of the amino acid valine, and identify the intermediate A. (CH3)2CHCHBrCN A O OH CH3 C CH CH NH2 CH3 ii) Draw the displayed formulae of the compounds formed when valine reacts with a. aqueous potassium hydroxide b. nitric acid solution 2. (i) A polypeptide, made up of 5 residues, was reacted with 2 different enzymes, B and C, underwent partial hydrolysis to produce the following peptides. Deduce the order in which the amino acids are bonded together in the original polypeptide, explaining your reasoning. Enzyme B Enzyme C Leu – Ala Gly – Leu – Ala Try – Lys – Gly Try – Lys (ii) A polypeptide, made up of 6 residues, was reacted with 2 different enzymes, D and E, underwent partial hydrolysis to produce the following peptides. Deduce the order in which the amino acids are bonded together in the original polypeptide, explaining your reasoning. Enzyme D Enzyme E Arg – Try – His Lys – Gly – Arg Lys – Gly Try Meth His – Meth 3. The following structure shows the repeating unit within a protein molecule. SH NH2 CH2 CH2 NH CH CO NH CH CO NH CH CO CH2 OH a. What reagents and conditions are needed to break the protein into its constituent amino acids? b. Draw an alpha helix structure base on this repeating unit, showing clearly the interactions involved. c. State, with the aid of diagrams, the bonds that holds this protein structure together in its unique confirmation. d. Describe three processes encountered in cooking and preparation of food and explain how they bring about the conformational changes.