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My book is talking about Condensation & Hydrolysis reactions & has said that Polymers are "digested" to become monomers in hydrolysis reactions, i.e. when water is added to a polymer.
I just want to clarify,
1) Does adding water to all polymers break them apart instantly? i.e. are all polymers hydrophobic or just specific polymers?
2) Do amino instantly break apart when added to water or do the side chains attached shield them or something?
3) Do Proteins instantly break apart when added to water or does the folding shield them or something?
NOTE: By Shielding I mean would a hydrophobic side chain prevent the water from causing polymers to break apart?
4) Do these polymers break apart in water because of polar reactions, i.e. the partial charges break apart the bonds?
For example, in this picture - http://www.bio.miami.edu/~cmallery/150/protein/c8.8x13.hydrolysis.sucrose.jpg
If I poured sucrose into a glass of water does electronegativity & hydrogen bonds account for these polymers breaking up
5) Maltose (formed from a condensation reaction of two glucose molecules) is in crackers, (you know crackers - the wafer biscuit things you eat), well when you put them in water they break apart and dissolve...
Does Hydrolysis explain this, i.e. the polarity of water pulls the molecules of the cracker apart?
With great sincerity I appreciate any help anyone can give me, thank you
I just want to clarify,
1) Does adding water to all polymers break them apart instantly? i.e. are all polymers hydrophobic or just specific polymers?
2) Do amino instantly break apart when added to water or do the side chains attached shield them or something?
3) Do Proteins instantly break apart when added to water or does the folding shield them or something?
NOTE: By Shielding I mean would a hydrophobic side chain prevent the water from causing polymers to break apart?
4) Do these polymers break apart in water because of polar reactions, i.e. the partial charges break apart the bonds?
For example, in this picture - http://www.bio.miami.edu/~cmallery/150/protein/c8.8x13.hydrolysis.sucrose.jpg
If I poured sucrose into a glass of water does electronegativity & hydrogen bonds account for these polymers breaking up
5) Maltose (formed from a condensation reaction of two glucose molecules) is in crackers, (you know crackers - the wafer biscuit things you eat), well when you put them in water they break apart and dissolve...
Does Hydrolysis explain this, i.e. the polarity of water pulls the molecules of the cracker apart?
With great sincerity I appreciate any help anyone can give me, thank you