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Transcript
Biochemistry Classwork January 2014 1. Polypeptides and proteins are formed by the condensation reactions of amino acids. (a) Give the general structural formula of a 2-amino acid. (1) (b) Give the structural formula of the dipeptide formed by the reaction of alanine and glycine. State the other substance formed during this reaction. ………………………………………………………………………………………… (2) (c) State two functions of proteins in the body. ………………………………………………………………………………………….. ………………………………………………………………………………………….. (2) (Total 5 marks) 1 2. Electrophoresis can be used to identify the amino acids present in a given protein. The protein must first be hydrolyzed. (i) State the reagent and conditions needed to hydrolyze the protein, and identify the bond that is broken during hydrolysis. ………………………………………………………………………………………….. ………………………………………………………………………………………….. ………………………………………………………………………………………….. ………………………………………………………………………………………….. (4) (ii) Explain how the amino acids could be identified using electrophoresis. ………………………………………………………………………………………….. ………………………………………………………………………………………….. ………………………………………………………………………………………….. ………………………………………………………………………………………….. ………………………………………………………………………………………….. ………………………………………………………………………………………….. ………………………………………………………………………………………….. ………………………………………………………………………………………….. ………………………………………………………………………………………….. (4) (Total 8 marks) 3. (a) Draw the straight chain structure of glucose. (1) 2 (b) The structure of α-glucose is shown below. 6 5 CH 2 OH O C H H 4 C H OH H C C 1 C OH HO 3 H 2 OH Outline the structural difference between α-glucose and β-glucose. ...................................................................................................................................... ...................................................................................................................................... (1) (c) Glucose molecules can condense to form starch which can exist in two forms, amylose and amylopectin. Describe the structural differences between the two forms. ...................................................................................................................................... ...................................................................................................................................... ...................................................................................................................................... ...................................................................................................................................... ...................................................................................................................................... (2) 3 (d) 1.00 g of sucrose, C12H22O11, was completely combusted in a food calorimeter. The heat evolved was equivalent to increasing the temperature of 631 g of water from 18.36°C to 24.58 °C. Calculate the calorific value of sucrose (in kJ mol–1) given the specific heat capacity of water in Table 2 of the Data Booklet. ...................................................................................................................................... ...................................................................................................................................... ...................................................................................................................................... ...................................................................................................................................... ...................................................................................................................................... ...................................................................................................................................... ...................................................................................................................................... (3) (Total 7 marks) 4