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__ / ‘ - t ‘W Complete the table 1. Complete the table below by enter ing the name and class 0 f each carbohydrate described in terms of its function(s). Carbohydrate Carbohydrate Class Function ] a. 38 [p. Most plentihil sugar in nature; form ed from glucose and fructose [p.38] b.exin’bc VVlvC) Five-carbon sugar occurring in DNA [p38] c. Used by cells as an energy source, a structural unit, or a precursor for other organic com pounds ] d. 39 [p LS &CC5 [p381 e. -‘j Five-carbon sugar occurring in RNA f. [p.38] ,. ( . €) g. Structural material of plant cell wall s; formed from glucose chains ? ¶I- ö(Q Sugar present galactose “ DLCC! CA in milk; formed from glucose and Muscle cells tap this compound for a burst of energy [p.39] h. Strengthens external skeletons and other hard body parts of many animals and fungi Ltp [p.39] i. The sugar-storage equivalent of starch in plants; stored by Labeling 1. In the appropriate blanks, label the molecules shown as saturated or saurated. For the unsaturated molecules, circle the regions that make them unsaturated. 4 [p. O ] OHHHHHHHHHHH HHHH I I II 1 I I I HO_C_CC00 0_00000 ° 0 II I HHHHHHHH HHHHHHH oleic acid QHHHHHHHHHHH HHHHH I II I I HO— C—C C C C—C —C—C C —C —C—CC C C C C I I I I I HH HHHHHHHHHHHH H stearic acid — — — — — — — — — C — H b OHHHHHHHHHHH HHHH I I I I I II I I HO—C—CC _C—C—CCC C C —C—CC—CC =0—C —C—H — HHHHHHH H IinoleniC acid H HH ____ _____ _____ ____ Identification 2. Label each sketch as a fatty acid, triglyceride, phospholipid, or sterol. [pp.40—41] HLiHHH i : jv= H’ a b c d Choice Choose from the following: a. fatty acids 3. 4. . 6. —c, 9. T) E Main structural component of honeycombs [p.41] Cholesterol [p.41] i . 4 .. Saturated fatty acids [p.40] .IE C. io. ii. 12. c. phospholipids d. waxes Richest source of body energy 4 [p. O ] 7. 8. b. triglycerides t) Animal fats such as butter and lard [p.40] Lack fatty acid tails [p.41] The main cell membrane component, cholesterol [p.41] All possess a rigid backbone of four fused carbon rings 4 [p. l ] Plant cuticles [p.41) Iz_. Cholesterol remodeled into vitamin D, steroids, and bile salts [p.41] 13. Unsaturated fatty acids [p.40] 14. Vegetable oil [p.40) 15. 16. Cushions and insulates vertebrate bodies [p.41) Furnishes lubrication for skin and hair [p.41] 17. Neutral fats [p.’IO] e. sterols 1 _____ ______ ______ ______ _____ ______ ______ Matching Match ea term with its description. 2. amino acid [p.421 3. peptide bond [p.431 polypeptide chain 43 [p. ] primary structure [p.43] . . 6. fr\ proteins [p.421 secondary structure [p.43] 7. 8. L- domain [p.43] 9. A tertiary structure [p.43] 10. quaternary structure [p.43] 11. heme group [p. ] 44 12. glycoproteins 13. globin [p. ] 44 14. F- lipoproteins 15. HbS [p. ] 44 16. denaturation [p.45] Third level of protein organization; what makes the protein a functional molecule Three or more amino acids joined in a linear chain ,.z A polypeptide chain, or part of it, that has become organized as a structurally stable unit d.-Twists, bends, loops, and folds of a new polypeptide chain; hydrogen bonds between R groups make some stretches of amino acids coil, and other regions form sheets or ioops Comes in two slightly different forms, alpha and beta; two of each form make up one hemoglobin molecule in humans Airoteins that transport attached cholesterol, triglycerides, and phospholipids The type of covalent bond linking one amino acid to another ‘-tC Fourth level of protein organization; globular, with multiple polypeptide chains i’ Breaking weak bonds in large molecules (such as protein) to disrupt three-dimensional shapes such that they no longer function 4’ The sequence of amino acids in a polypeptide chain A small organic compound having an amino group, a carboxyl group, a hydrogen atom, and an R group kmall, linear, or branched oligosaccharides attached by enzymes to a new polypeptide chain most diverse of all the large biological molecules; The some speed reactions, some are the stuff of organism structure, some are nutritious, some move substances, some communicate, and others defend against pathogens A large organic molecule with an iron atom at its center; an oxygen transporter with a particular y Designation for hemoglobin result is sickle-cell the chain; beta its in mutation anemia ,.‘. __________ ___. __________ _____. Complete the Table 1. Complete the table below by entering the correct name of the major cellular organic compounds suggested in the “Types” column (choose from carbohydrates, lipids, proteins, and nucleic acids). Cellular Organic Compounds Types Phospholipids Nucleotides Weapons against pathogens -c.r ,&3( Enzymes Cw Glycogen, starch, cellulose, and chitin DNA and RNAs >ç Lu2. p Triglycerides iiL15 ATh Saturated and unsaturated fats Sterols, oils, and waxes Glucose and sucrose 2. Amino acids are lied by bonds to form the primary structure of a protein. [p.43] a. disulfide b. hydrogen c. ionic d. peptide . 3 A 6. Proteins [p.’12j a. act as weapons against pathogens b. are composed of nucleotide subunits c. translate protein-building instructions into actual protein structures d. lack diversity of structure and function The information built into a protein’s amino acid sequence plus a coiled pattern of that chain and the addition of more folding yields the level of protein structure. [p.43] a. fourth b. primary c. second d. third Lipids [p.40] include fats that are broken down into one fatty acid molecule and three glycerol molecules are composed of monosaccharides c. include triglycerides that serve as rich energy sources d. include cartilage and chitin ; 7 Carbon is part of so many different 23 5. substa becaus [p.34] e nces a. carbon generally forms two covalent bonds with a variety of other atoms b. a carbon atom generally forms four covalent bonds with a variety of atoms c. carbon ionizes easily d. carbon is a polar compound 7. Hydrolysis could be correct ly described as [p.35] a. heating of a compound to drive off its excess water and concentrate its volume b. a type of cleavage reaction that is like condensation in reverse c. linking of two or more molecules by the removal of one or more water molecules d. constant removal of hydrogen atoms from the surface of a carbohydrate