Proteins

OH MY!!!!

If molecule Y is a protein, molecules “W” are best described as:

0%

100%

0%

0% 1. Nucleic acids

2. Carbonic acid

3. Amino acids

4. Fatty acids

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The monomer unit pictured below can best be describe as:

0%

0%

0%

100% 1. Amino acid

2. Carbohydrate

3. Nucleic acid

4. Fatty acid

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Which of the following amino acids would you expect to mix with water:

5%

5%

0%

89%A B

C D

1. A and B

2. B and C

3. C and D

4. A and D

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Which amino acids would form ionic bonds:

0%

11%

89%

0%

C D

BA

1. A and B

2. B and C

3. C and D

4. A and D

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When a dehydration reaction takes place between the molecules below, a ___________ bond is

formed:

0%

5%

0%

95%

0% 1. Polar

2. Peptide

3. Ionic

4. Hydrogen

5. Amino

……………………………………………………………………….

0%

32%

0%

68%

a

b

c

Which bond type is called a hydrogen bond?

d1. A

2. B

3. C

4. D

The reaction pictured below (moving from top to bottom) can best be described as

a(n):

0%

0%

100%

0% 1. Hydrolysis

2. Dehydration

3. Hydration

4. Rehydration

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56%

6%

39%

0%

a

b

c

Which area(s) of this molecule would be repulsed by water?

d1. A

2. B

3. C

4. D

The part of the molecule outlined in blue is best described as a:1. Ionic bond

2. Covalent bond

3. Hydrogen bond

4. Peptide bond

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The type of interaction at location “B”

0%

83%

17%

0%

A

B

C

D

1. Ionic

2. Disulfide

3. Hydrophobic

4. hydrogen

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The type of interaction at location “E”

6%

0%

0%

94%

A

B

C

D

1. Ionic

2. Disulfide

3. Hydrophobic

4. hydrogen

E

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The amino acid most likely at location “D”

94%

0%

6%

0%

A

B

C

D

1. Alanine

2. Glycine

3. Valine

4. Cysteine

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Let’s assume this is a single protein. The highest level of protein structure pictured

here is:

5%

95%

0%

0%

A

B

C

D

1. Primary

2. Secondary

3. Tertiary

4. Quaternary

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Structures A and B are known respectively as:

100%

0%

0%

0%

A

B

1. Random coil; alpha helix

2. Alpha helix; random coil

3. Random coil; beta sheet

4. Alpha helix; Beta sheet

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What level of protein structure is shown below?

80%

0%

20%

0% 1. Primary

2. Secondary

3. Tertiary

4. Quaternary

TO DENATURE A PROTEINIf the shape is changed so that it is no longer able to perform its function, we call it…

DENATURED

– What kinds of things do you think could denature a protein?

Denaturation

a. Disruption of protein structure by1. Heat: Break apart H bonds and disrupt

hydrophobic attractions 2. Acids/ bases: Break H bonds between polar

R groups and ionic bonds3. Heavy metal ions: React with S-S bonds to

form solids4. Agitation: Stretches chains until bonds

break

Applications of Denaturation

a. Hard boiling an egg

b. Cooking food to destroy E. coli

c. Heat used to cauterize blood vessels

d. Autoclave sterilizes instruments

e. Milk is heated to make yogurt

Think about it

Tannic acid is used to form a scab on a burn. An egg becomes hard boiled when placed in hot water. What is similar about these two events?

Solution

Acid and heat cause a denaturation of protein. They both break bonds in the structure of protein.

You are looking at the before and after picture of a protein. Based on the picture,

what has happened to this protein:

0%

0%

100%

0%

A

B

1. The protein has become renatured

2. The protein has become denatured

3. The protein has reached its highest level of organization

4. None of the above

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Let’s Talk about….

•Enzymes

Based on the bonding between the glucose molecules, this is most

likely :

0%

0%

0%

0% 1. Glycogen

2. Starch

3. Maltose

4. Cellulose

Which of the following would be a liquid at room temperature due to the fact it is an unsaturated

fatty acid?

0%

0%

0%

0%

0%

C

1. A

2. B

3. C

4. D

5. C and D

A B

D

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I am used by the body in the production of various hormones

0%

0%

0%

0%

A B

D

1. A

2. B

3. C

4. D

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This molecule is best described as a ____________

0%

0%

0%

0% 1. Monoglyceride

2. Diglyceride

3. Triglyceride

4. polyglyceride

1

2

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The final macromolecule we have yet to discuss are the:

0%

0%

0%

0% 1. Nucleic acids

2. Nucleic acids

3. Nucleic acids

4. Nucleic acids

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