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Hydrolysis of peptide bonds

Description
While hydrolysis of peptide bonds is thermodynamically favored in aqueous solutions, the reaction is exceedingly slow at physiological pH and temperature

Peptide bond hydrolysis can be achieved by:

Strong mineral acid (e.g., 6 M HCl) cleaves all peptide bonds
   (including the Asn and Gln amide bonds)

Chemicals that cleave at specific sites (e.g., CNBr cleaves at Met)

Proteolytic enzymes (proteases) that cleave at specific sites
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