ABSTRACT
Sections 9.1 and 9.5) • factors that influence the strength of acids (Chapter 6, Sections
6.3 and 6.5) • oxidation reactions (Chapter 17, Sections 17.2-17.4) • reduction reactions (Chapter 19, Sections 19.2-19.4)
This chapter will present the most fundamental concepts for structure, nomenclature, and chemical reactions of amines. Biological applications will focus on the characteristics, formation, and reactions of amino acids. The use of amino acids in proteins and relatively simple reactions that form peptides will be discussed. In addition, several chemical reactions that lead to controlled degradation of peptides and proteins will be introduced.
