Proteins (A-level only)

Proteins are sequences of amino acids joined by peptide links.

The importance of hydrogen bonding and sulfur–sulfur bonds in proteins.

The primary, secondary (α-helix and β–pleated sheets) and tertiary structure of proteins.

Hydrolysis of the peptide link produces the constituent amino acids.

Amino acids can be separated and identified by thin-layer chromatography.

Amino acids can be located on a chromatogram using developing agents such as ninhydrin or ultraviolet light and identified by their $R_{f}$ values.

Students should be able to: