Question

How are amino-acids classified?

Answer 1

Hint: Amino Acids are chemical molecules that combine to produce proteins and are hence known as the building blocks of proteins. These biomolecules play a role in a variety of biological and chemical functions in the human body and are essential for human growth and development.
Basic amino groups (\[ - N{H_2}\]) and carboxyl groups are found in amino acids (\[ - COOH\]). Amino acids are the main components of proteins. Proteins and peptides are both made up of lengthy chains of amino acids. There are twenty amino acids in total that are used in the production of proteins.

Complete answer:
R-groups are used to classify amino acids depending on the type and polarity of their R groups. R might be either aliphatic or aromatic in nature. Their polarity can range from nonpolar and hydrophobic (insoluble in water) to very polar and hydrophilic (water-soluble) (water-soluble). A three-letter shorthand and a one-letter symbol are used to denote each amino acid.
based on organisms' ability to synthesise.
Essential amino acids, also known as indispensable amino acids, are amino acids that cannot be produced by the body using its metabolic processes from its food source. As a result, these amino acids must be supplemented through the diet. Phenylalanine, Valine, Threonine, Tryptophan, Methionine, Leucine, Isoleucine, Lysine, and Histidine are nine amino acids that humans cannot produce.
Conditionally essential amino acids are those that can be produced by the body but are impacted by the organism's pathophysiological state. As a result, they are added to the human diet as a conditional necessary nutrient. Arginine, Cysteine, Glycine, Glutamine, Proline, and Tyrosine are the six amino acids.
Non-essential (dispensable) amino acids: These are amino acids that the body synthesises in sufficient amounts and do not require supplementation. Alanine, aspartic acid, asparagine, glutamic acid, and serine are the amino acids involved.

Note:
Amino Acids' Basic Characteristics
Their melting and boiling points are extremely high.
Amino acids are crystalline solids that are white in colour.
Few amino acids have a pleasant, tasteless, or bitter flavour.
The majority of amino acids are water soluble and insoluble in organic solvents.