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BIOCHEMISTRY REVIEW SHEET
BIOCHEMISTRY REVIEW SHEET

... i. If you join three glucose molecules together you form ______________ and you release _________________,. This process is called dehydration synthesis/hydrolysis? (circle one) j. If a big polysaccharide is broken down, this is called____________________. What must be added in order to break the bo ...
Carbohydrates
Carbohydrates

bio12_sm_07_3
bio12_sm_07_3

... 6. The A site is where the mRNA is recognized by the appropriate tRNA, which has an amino acid bound ready to add to the growing peptide chain. The P site is where translation is initiated by the association of the methionine tRNA with the mRNA and the ribosome. The P site is also the site of the fo ...
Ch19.1 Amino-acids-disposal-of
Ch19.1 Amino-acids-disposal-of

Chapter 13: RNA and Protein Synthesis
Chapter 13: RNA and Protein Synthesis

...  The RNA contains the code for making a protein  Proteins are made by joining together amino acids into long chains called polypeptides  There are 20 different amino acids commonly found in polypeptides ...
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Slide 1

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Bioinformatics and Functional Genomics, Chapter 8, Part 1
Bioinformatics and Functional Genomics, Chapter 8, Part 1

... Inferred by curator Inferred from direct assay Inferred from electronic annotation Inferred from expression pattern Inferred from genetic interaction Inferred from mutant phenotype Inferred from physical interaction Inferred from sequence or structural similarity Non-traceable author statement No bi ...
The Chemistry of Life
The Chemistry of Life

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... • For membrane proteins, targeting leads to insertion of the protein into the lipid bilayer • For secretory/water-soluble proteins, targeting leads to translocation of the entire protein across the membrane into the aqueous interior of the organelle. • Protein destined for cytosol simply remain whe ...
Worksheet6-3Proteins
Worksheet6-3Proteins

... 10. To make all the proteins your body needs, you require ________________ different amino acids. 11. Why are some amino acids called “non-essential” amino acids, even when your body still needs them? _______________________________________________________________ ___________________________________ ...
Chapter 11. Protein Structure and Function
Chapter 11. Protein Structure and Function

... • Family of related proteins. • About one third of all protein in humans. • Structural protein • Provides strength to bones, tendon, skin, ...
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Proteins Chapter 3 pages 54-58

... A) It is more dense when liquid than when frozen. B) It can dissolve large quantities of solutes. C) It has a high specific heat. D) It has a strong surface tension. E) None of these can explain what you observe. ...
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Ammonia - Wellington ICU

... highly water soluble produced from protein, amino acid and glutamine break down toxic to human cells normal range: 100-200 mg/L ...
Bio1A Unit 1-3 The Cell Notes File
Bio1A Unit 1-3 The Cell Notes File

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ws bubbles new 1213 with answers

... 1. Complete each complementary DNA strand. 2. Transcribe the complementary strand into mRNA 3. Translate the mRNA into tRNA 4. Use Table A to identify the amino acid that corresponds to each anticodon 5. Use Table B to identify the protein coded for by that strand of DNA 6. Identify the kind of muta ...
Unit 3 Biology - moleculesoflife2
Unit 3 Biology - moleculesoflife2

... known as its ……………………….., which is determined by its sequence of amino acids. Thus proteins are known as …………………………, with amino acids being the monomers. Biochemists refer to four distinct aspects of protein structure. 1. Primary structure. – The amino acid …………………………….. 2. Secondary structure – hig ...
Carbon Compounds In Cells
Carbon Compounds In Cells

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Metabolism of amino acids, porphyrins

... Structural proteins – usually stable (lens protein crystallin lives during the whole life of the organism) Regulatory proteins - short lived (altering the amounts of these proteins can rapidly change the rate of metabolic processes) How can a cell distinguish proteins that are meant for degradation? ...
Dna sequence and Cell Activity
Dna sequence and Cell Activity

Biomolecules
Biomolecules

... It’s not just for the water cycle anymore • Macromolecules are constructed by covalently bonding monomers by condensation reactions where water is removed from the functional groups of the monomers • Dehydration synthesis (water is removed) • A hydroxyl (-OH) from one monomer and a hydrogen (-H) fro ...
D5 Phylogeny and systematics – summary of mark
D5 Phylogeny and systematics – summary of mark

DNA Function II - Complete Vocab with
DNA Function II - Complete Vocab with

... Transcription: The process of copying a gene into mRNA RNA Polymerase: An enzyme that copies DNA into mRNA mRNA: AN RNA molecule that is a copy of a gene General Transcription Factors: Other enzymes/proteins that are required for RNA Polymerase to function Transcription Activators: Proteins that bin ...
Tissue- Collection of cells working together to perform a function
Tissue- Collection of cells working together to perform a function

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Proteolysis



Proteolysis is the breakdown of proteins into smaller polypeptides or amino acids. Uncatalysed, the hydrolysis of peptide bonds is extremely slow, taking hundreds of years. Proteolysis is typically catalysed by cellular enzymes called proteases, but may also occur by intra-molecular digestion. Low pH or high temperatures can also cause proteolysis non-enzymatically.Proteolysis in organisms serves many purposes; for example, digestive enzymes break down proteins in food to provide amino acids for the organism, while proteolytic processing of a polypeptide chain after its synthesis may be necessary for the production of an active protein. It is also important in the regulation of some physiological and cellular processes, as well as preventing the accumulation of unwanted or abnormal proteins in cells. Consequently, dis-regulation of proteolysis can cause diseases, and is used in some venoms to damage their prey.Proteolysis is important as an analytical tool for studying proteins in the laboratory, as well as industrially, for example in food processing and stain removal.
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