In comparison ot milk sugar, what is the approximate molecular weight range of proteins?
To determine the approximate molecular weight range of proteins in comparison to milk sugar, we first need to understand the molecular weight of milk sugar.
Milk sugar, also known as lactose, has a molecular formula of C12H22O11. The molecular weight of an element or compound is calculated by summing the atomic weights of all the atoms present in its formula.
To calculate the molecular weight of milk sugar, we can look up the atomic weights of carbon (C), hydrogen (H), and oxygen (O) from a periodic table.
The atomic weight of carbon (C) is approximately 12.01 grams per mole (g/mol), the atomic weight of hydrogen (H) is approximately 1.01 g/mol, and the atomic weight of oxygen (O) is approximately 16.00 g/mol.
Now, we can calculate the molecular weight of milk sugar (lactose):
(12.01 x 12) + (1.01 x 22) + (16.00 x 11) = 342.34 g/mol
Therefore, the molecular weight of milk sugar (lactose) is approximately 342.34 g/mol.
Moving on to proteins, their molecular weights can vary significantly depending on their amino acid composition and size. Proteins are composed of amino acids linked together by peptide bonds.
The approximate molecular weight range of proteins can vary from a few thousand to several million grams per mole (g/mol). For example, small proteins, such as insulin, have molecular weights around 5,800 g/mol, while larger proteins, like titin, have molecular weights of around 3,000,000 g/mol.
So, the approximate molecular weight range of proteins is typically within the range of a few thousand to several million g/mol, which is much higher than the molecular weight of milk sugar (lactose) at 342.34 g/mol.