{"id":60,"date":"2024-04-04T07:30:20","date_gmt":"2024-04-04T04:30:20","guid":{"rendered":"https:\/\/sisu.ut.ee\/huvitavkeemia\/77-amiidid\/"},"modified":"2024-04-04T23:35:46","modified_gmt":"2024-04-04T20:35:46","slug":"77-amiidid","status":"publish","type":"page","link":"https:\/\/sisu.ut.ee\/huvitavkeemia\/77-amiidid\/","title":{"rendered":"7.7. Amiidid"},"content":{"rendered":"<p style=\"text-align: center\">\r\n\t<\/p><div class=\"ratio ratio-16x9 mb-3\"><div class=\"video-placeholder-wrapper video-placeholder-wrapper--16x9\">\n\t\t\t    <div class=\"video-placeholder d-flex justify-content-center align-items-center\">\n\t\t\t        <div class=\"overlay text-white p-2 w-100 text-center d-block justify-content-center align-items-center\">\n\t\t\t            <div>Kolmandate osapoolte sisu n\u00e4gemiseks palun n\u00f5ustu k\u00fcpsistega.<\/div>\n\t\t\t            <button class=\"btn btn-secondary btn-sm mt-1 consent-change\">Muuda n\u00f5usolekut<\/button>\n\t\t\t        <\/div>\n\t\t\t    <\/div>\n\t\t\t<\/div>\n<\/div>\r\n\r\n\r\n<h6 style=\"text-align:center\">\r\n\tAllikas:\u00a0<a data-url=\"https:\/\/youtu.be\/K3dIOZOLTOA\" href=\"https:\/\/youtu.be\/K3dIOZOLTOA\" target=\"_blank\" title=\"\" rel=\"noopener\">https:\/\/youtu.be\/K3dIOZOLTOA<\/a>\r\n<\/h6>\r\n\r\n<p>\r\n\tAmiidid tekivad karboks\u00fc\u00fclhappe ja amiini vahelisel reaktsioonil, kus eraldub sarnaselt estri tekkereaktsioonile\u00a0vesi. Praktikas vajab selline amiidi saamine v\u00e4ga tugevat kuumutamist ning enamasti saadakse amiide teistest karboks\u00fc\u00fclhapete derivaatidest. Ilma tugevalt kuumutamata tekib karboks\u00fc\u00fclhappe (hape) ja amiini (alus) reageerimisel sool.\r\n<\/p>\r\n\r\n<h6 style=\"text-align: center\">\r\n\t<img loading=\"lazy\" decoding=\"async\" width=\"1668\" height=\"654\" class=\"alignnone wp-image-379\" style=\"width: 700px;height: 274px\" src=\"https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.14.49.png\" title=\"screenshot_2022-03-28_at_09.14.49.png\" alt=\"pilt\" srcset=\"https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.14.49.png 1668w, https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.14.49-300x118.png 300w, https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.14.49-1024x401.png 1024w, https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.14.49-768x301.png 768w, https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.14.49-1536x602.png 1536w\" sizes=\"auto, (max-width: 1668px) 100vw, 1668px\">\r\n<\/h6>\r\n\r\n<h6 style=\"text-align: center\">\r\n\tJoonis 1. Tugeval kuumutamisel annab karboks\u00fc\u00fclhappe ja amiini vaheline reaktsioon amiidi, tavatemperatuuril soola\r\n<\/h6>\r\n\r\n<p>\r\n\tTavap\u00e4rane amiidi s\u00fcntees l\u00e4htub aktiveeritud karboks\u00fc\u00fclhappederivaadist. N\u00e4iteks v\u00f5ib karboks\u00fc\u00fclhappest valmistada ats\u00fc\u00fclkloriidi, mis amiiniga soola ei anna, kuid annab\u00a0v\u00e4ga kergesti amiidi. Sellised reaktsioonid kulgevad kiiresti juba toatemperatuuril.\r\n<\/p>\r\n\r\n<h6 style=\"text-align: center\">\r\n\t<img loading=\"lazy\" decoding=\"async\" width=\"1412\" height=\"360\" class=\"alignnone wp-image-380\" style=\"width: 600px;height: 153px\" src=\"https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.15.54.png\" title=\"screenshot_2022-03-28_at_09.15.54.png\" alt=\"pilt\" srcset=\"https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.15.54.png 1412w, https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.15.54-300x76.png 300w, https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.15.54-1024x261.png 1024w, https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.15.54-768x196.png 768w\" sizes=\"auto, (max-width: 1412px) 100vw, 1412px\">\r\n<\/h6>\r\n\r\n<h6 style=\"text-align: center\">\r\n\tJoonis 2. Amiidi saamine ats\u00fc\u00fclkloriidi ja sekundaarse amiini reageerimisel\r\n<\/h6>\r\n\r\n<p>\r\n\tAmiidid on keemiliselt v\u00e4ga stabiilsed ning nende h\u00fcdrol\u00fc\u00fcs karboks\u00fc\u00fclhappeks v\u00f5i selle soolaks ning amiiniks vajab tugeva happe v\u00f5i aluse katal\u00fc\u00fcsi ja pikka kuumutamist.\r\n<\/p>\r\n\r\n<p style=\"text-align: center\">\r\n\t<img loading=\"lazy\" decoding=\"async\" width=\"1520\" height=\"184\" class=\"alignnone wp-image-381\" style=\"width: 661px;height: 80px\" src=\"https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.16.57.png\" title=\"screenshot_2022-03-28_at_09.16.57.png\" alt=\"pilt\" srcset=\"https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.16.57.png 1520w, https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.16.57-300x36.png 300w, https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.16.57-1024x124.png 1024w, https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/524\/screenshot_2022-03-28_at_09.16.57-768x93.png 768w\" sizes=\"auto, (max-width: 1520px) 100vw, 1520px\">\r\n<\/p>\r\n\r\n<h6 style=\"text-align: center\">\r\n\tJoonis 3. Amiidi h\u00fcdrol\u00fc\u00fcs on v\u00e4ga aeglane ja vajab happe, aluse v\u00f5i ens\u00fc\u00fcmi katal\u00fc\u00fcsi\r\n<\/h6>\r\n\r\n<p>\r\n\tAmiidid on tugevalt <b>polaarsed<\/b> ained ja nende molekulid v\u00f5ivad anda vesiniksidemeid. Eluslooduses on k\u00f5ige olulisemad amiidid valgud ehk proteiinid. Valkudes olevad aminohappej\u00e4\u00e4gid on omavahel seotud l\u00e4bi amiidsidemete. Amiidsidet nimetatakse biokeemias tihti ka peptiidsidemeks. Amiidid on olulised ka seet\u00f5ttu, et kasutatakse palju amiidseid pol\u00fcmeere \u2013 pol\u00fcamiide, n\u00e4iteks nailonit ja kevlarit.\r\n<\/p>\r\n<div class=\"accordion mb-3\">\n        <div class=\"accordion-item accordion-item--white\">\n        <h2 class=\"accordion-header\" id=\"accordion-69d56f9a14216-heading\">\n            <button class=\"accordion-button collapsed\" type=\"button\" data-bs-toggle=\"collapse\" data-bs-target=\"#accordion-69d56f9a14216-collapse\" aria-expanded=\"true\" aria-controls=\"accordion-69d56f9a14216-collapse\">\u00dclesanne 1<\/button>\n        <\/h2>\n        <div id=\"accordion-69d56f9a14216-collapse\" class=\"accordion-collapse collapse\" aria-labelledby=\"accordion-69d56f9a14216-heading\">\n            <div class=\"accordion-body\"><div class=\"h5p-iframe-wrapper\"><div class=\"video-placeholder-wrapper video-placeholder-wrapper--fixed\" style=\"height: 366px;\">\n\t\t\t    <div class=\"video-placeholder d-flex justify-content-center align-items-center\">\n\t\t\t        <div class=\"overlay text-white p-2 w-100 text-center d-block justify-content-center align-items-center\">\n\t\t\t            <div>Kolmandate osapoolte sisu n\u00e4gemiseks palun n\u00f5ustu k\u00fcpsistega.<\/div>\n\t\t\t            <button class=\"btn btn-secondary btn-sm mt-1 consent-change\">Muuda n\u00f5usolekut<\/button>\n\t\t\t        <\/div>\n\t\t\t    <\/div>\n\t\t\t<\/div>\n<\/div><\/div>\n        <\/div>\n        <\/div>\n    <\/div>","protected":false},"excerpt":{"rendered":"<p>Kolmandate osapoolte sisu n\u00e4gemiseks palun n\u00f5ustu k\u00fcpsistega. Muuda n\u00f5usolekut Allikas:\u00a0https:\/\/youtu.be\/K3dIOZOLTOA Amiidid tekivad karboks\u00fc\u00fclhappe ja amiini vahelisel reaktsioonil, kus eraldub sarnaselt estri tekkereaktsioonile\u00a0vesi. Praktikas vajab selline amiidi saamine v\u00e4ga tugevat kuumutamist ning enamasti saadakse amiide teistest karboks\u00fc\u00fclhapete derivaatidest. Ilma tugevalt kuumutamata &#8230;<\/p>\n","protected":false},"author":269,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-60","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/sisu.ut.ee\/huvitavkeemia\/wp-json\/wp\/v2\/pages\/60","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sisu.ut.ee\/huvitavkeemia\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sisu.ut.ee\/huvitavkeemia\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sisu.ut.ee\/huvitavkeemia\/wp-json\/wp\/v2\/users\/269"}],"replies":[{"embeddable":true,"href":"https:\/\/sisu.ut.ee\/huvitavkeemia\/wp-json\/wp\/v2\/comments?post=60"}],"version-history":[{"count":3,"href":"https:\/\/sisu.ut.ee\/huvitavkeemia\/wp-json\/wp\/v2\/pages\/60\/revisions"}],"predecessor-version":[{"id":625,"href":"https:\/\/sisu.ut.ee\/huvitavkeemia\/wp-json\/wp\/v2\/pages\/60\/revisions\/625"}],"wp:attachment":[{"href":"https:\/\/sisu.ut.ee\/huvitavkeemia\/wp-json\/wp\/v2\/media?parent=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}