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Answer Key for Assessment Protein Structure/Function and Enzymes
1. Proteins are biological macromolecules made up of building blocks called:
a) simple sugars
b) fatty acids
c) amino acids
d) nucleotides
2. In terms of the structure function relationship which kitchen utensil has the proper shape for
flipping pancakes?
a) whisk
b) spatula
c) slotted spoon
d) ladle
3. In terms of a protein’s structure, do you think that very small changes in structure will still
affect the protein’s function? Why or why not?
Yes, even small changes will affect function. Think of a spoon vs. a slotted spoon. It
is a very small change in terms of shape, but has big implications for function (ever
try eating soup with a slotted spoon?)
4. Using the first table in your background information. List the full names for the amino acids
abbreviated below:
Val: Valine
Ala: Alanine
Tyr: Tyrosine
His: Histidine
5. Using the table in your background information, write out the amino acid sequence for the
following mRNA sequence:
AUGACCGAGUUACAGAACGCAUAA
Met Thr Glu Leu Gln Asp Ala Stop
6. Using the table in your background information, write out a possible mRNA sequence for a
protein with the following amino acid sequence:
Met Val Ala His Tyr Phe Ser Val Ile Stop
AUG GUU GCA CAU UAU UUU UCG GUC AUU UAG
7. Are there other possible mRNA sequences that could give you the same amino acid
sequence?
YES
8. What are the three possible “stop” sequences?
UAA UAG UGA
Answer Key for Assessment
Protein Structure/Function and Enzymes
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Contextual Biology Integrated Projects
Created by the Center for Occupational Research and Development
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9. What is the name of the bond that holds amino acids together?
Peptide bonds
10. What is the name of the part of the cell that makes proteins?
Ribosome
11. Protein describes involves:
a) the peptide bonds that hold amino acids together
b) the activity of the ribosome
c) the 3-dimensional structure of the protein
d) the mRNA sequence
12. True/ False: Normally proteins that become unfolded can refold and resume their original
structure.
False: typically (like the boiled egg white) proteins cannot renature after denaturation.
Some very small proteins may be able to, but this is not the rule.
13. Choose a name for an enzyme that catalyzes the reaction:
Chocolate + milk  chocolate milk
Chocolate milkase (the important thing is that the enzyme has a name that has
something to do with what it does and ends in “ase”).
14. True/False: The structure/function relationship in enzymes is not as important as it is for
proteins.
False: enzymes are proteins!
15. In the chemical reaction below, label the substrates the products:
AB + CD
Substrates
 AD + BD
products
15. The name of the enzyme that helps juice fruits is _pectinase___________________.
16. Name that polysaccharide that this enzyme breaks down and what bond it targets.
Pectin: it targets the oxygen bonds between the simple sugars (a.k.a. glycosidic
bonds)
17. Using the internet or your textbook, briefly describe another enzyme and its commercial use.
Possibilities galore! Here’s a great website that lists many enzymes and their
applications:
http://www.enzymeindia.com/home.php
Answer Key for Assessment
Protein Structure/Function and Enzymes
Page 2 of 2
Contextual Biology Integrated Projects
Created by the Center for Occupational Research and Development
http://www.cordonline.net/HiESTbiology