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Proteins

Proteins. OH MY!!!!. If molecule Y is a protein, molecules “W” are best described as:. Nucleic acids Carbonic acid Amino acids Fatty acids. The monomer unit pictured below can best be describe as:. Amino acid Carbohydrate Nucleic acid Fatty acid. A. B. C. D.

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Proteins

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  1. Proteins OH MY!!!!

  2. If molecule Y is a protein, molecules “W” are best described as: • Nucleic acids • Carbonic acid • Amino acids • Fatty acids

  3. The monomer unit pictured below can best be describe as: • Amino acid • Carbohydrate • Nucleic acid • Fatty acid

  4. A B C D Which of the following amino acids would you expect to mix with water: • A and B • B and C • C and D • A and D

  5. A B C D Which amino acids would form ionic bonds: • A and B • B and C • C and D • A and D

  6. When a dehydration reaction takes place between the molecules below, a ___________ bond is formed: • Polar • Peptide • Ionic • Hydrogen • Amino ……………………………………………………………………….

  7. Which bond type is called a hydrogen bond? • A • B • C • D d a b c

  8. The reaction pictured below (moving from top to bottom) can best be described as a(n): • Hydrolysis • Dehydration • Hydration • Rehydration

  9. Which area(s) of this molecule would be repulsed by water? • A • B • C • D d a b c

  10. The part of the molecule outlined in blue is best described as a: • Ionic bond • Covalent bond • Hydrogen bond • Peptide bond

  11. B C A D The type of interaction at location “B” • Ionic • Disulfide • Hydrophobic • hydrogen

  12. B C A D The type of interaction at location “E” • Ionic • Disulfide • Hydrophobic • hydrogen E

  13. B C A D The amino acid most likely at location “D” • Alanine • Glycine • Valine • Cysteine

  14. B C A D Let’s assume this is a single protein. The highest level of protein structure pictured here is: • Primary • Secondary • Tertiary • Quaternary

  15. A B Structures A and B are known respectively as: • Random coil; alpha helix • Alpha helix; random coil • Random coil; beta sheet • Alpha helix; Beta sheet

  16. What level of protein structure is shown below? • Primary • Secondary • Tertiary • Quaternary

  17. TO DENATURE A PROTEIN If 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?

  18. Denaturation • Disruption of protein structure by • Heat: Break apart H bonds and disrupt hydrophobic attractions • Acids/ bases: Break H bonds between polar R groups and ionic bonds • Heavy metal ions: React with S-S bonds to form solids • Agitation: Stretches chains until bonds break

  19. Applications of Denaturation • Hard boiling an egg • Cooking food to destroy E. coli • Heat used to cauterize blood vessels • Autoclave sterilizes instruments • Milk is heated to make yogurt

  20. 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.

  21. A B You are looking at the before and after picture of a protein. Based on the picture, what has happened to this protein: • The protein has become renatured • The protein has become denatured • The protein has reached its highest level of organization • None of the above

  22. Let’s Talk about…. • Enzymes

  23. Based on the bonding between the glucose molecules, this is most likely : • Glycogen • Starch • Maltose • Cellulose

  24. B A D Which of the following would be a liquid at room temperature due to the fact it is an unsaturated fatty acid? • A • B • C • D • C and D C

  25. B A D I am used by the body in the production of various hormones • A • B • C • D

  26. This molecule is best described as a ____________ • Monoglyceride • Diglyceride • Triglyceride • polyglyceride 1 2

  27. The final macromolecule we have yet to discuss are the: • Nucleic acids • Nucleic acids • Nucleic acids • Nucleic acids

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