Download Protein Unit Study Guide/Review Sheets

Accelerated Nutrition 2009/2010
Protein Unit Study Guide/Review Sheets
If you have questions, make sure to ask them. Come after school for extra help.
Review: these topics are not completely inclusive of test questions. You must be able to synthesize
responses using this information and also to apply this information in different ways or contexts.
GENERAL PROTEIN STRUCTURE and AMINO ACID CLASSIFICATION:
You must be able to:
1. List the elements which compose amino acids; C, H, O, N ALWAYS SOMETIMES S
2. Describe, label, and/or identify the basic structure of amino acids (amino, carboxyl/acid
group, alpha carbon, R group/variant);
3. Explain how amino acids are differentiated from one another; R GROUP
4. Explain how proteins are differentiated from other nutrients, such as carbohydrates;
NITROGEN/AMINO GROUP
5. Compare essential and non-essential amino acids; ESSENTIAL CAN NOT BE SYSNTHESIZED BY
THE BODY, NON-ESSENTIAL CAN BE SYNTHESIZED BY THE BODY
6. Describe peptide bonds and between what parts of adjacent amino acids they occur; PEPTIDE
BONDS FORM BETWEEN AMINO ACIDS, FORMING PEPTIDES/PROTEIN; THEY OCCUR
BETWEEN THE NITROGEN OF THE AMINO GROUP OF ONE AMINO ACID AND THE CARBON OF
THE CARBOXYL GROUP OF THE ADJACENT
AMINO ACID
1
7. Identify peptide bonds in protein structures;
8. Compare and contrast the anabolism (synthesis) the catabolism (break down) of proteins
(condensation/hydrolysis); ANBOLISM/SYNTHESIS/CONDENSATION: WHEN A PEPTIDE
BOND IS FORMED, THE OH FROM THE ACID GROUP OF THE FIRST AMINO ACID AND ONE H
OF THE AMINO GROUP ON THE SECOND AMINO ACID ARE LOST AND FORM WATER; THE
RESULT IS THE PEPTIDE BOND BETWEEN THE C OF THE ACID GROUP AND THE N OF THE
AMINO GROUP; CATABOLISM/BREAK DOWN/HYDROLYSIS: A WATER MOLECULE IS
INSERTED INTO THE PEPTIDE BOND AREA, DOING THE EXACT OPPOSITE OF CONDENSATION;
THE OH OF THE WATER BOND TO THE C OF THE ACID GROUP, THE OTHER H OF THE WATER
BONDS TO THE N OF THE AMINO GROUP; THIS BREAKS THE AMINO ACIDS
Sample Analysis: Explain how three different proteins can be composed of 250 amino acids. (1)
DIFFERENT AMINO ACIDS; (2) DIFFERENT AMOUNTS OF THE SAME AMINO ACIDS, (3) SAME AMINO
ACIDS, BUT DIFFERENT ORDER
QUALITATIVE TESTING FOR AMINO ACIDS AND PROTEINS
You must be able to:
9. List the names of the qualitative tests used to identify amino acids and proteins &
10. List and draw the functional group(s) that it tests for (if applicable); NINHYDRIN:
NITROGEN; BIURET: PEPTIDE BONDS; SOLUBILITY: POLARITY OF R GROUP; LEAD ACETATE:
SULFUR: SAKAGUCHI’S: GUANADINES, XANTHROPROTEIC: PHENYL GROUPS/AROMATIC
RINGS
11. Recognize specific elements, functional groups, and/or peptide bonds in amino acid and
protein structures;
LEVELS OF PROTEIN STRUCTURE: [PROTEIN FOLDING]
2
You must be able to:
12. Define the primary structure of a protein.
13. Describe the type of bonding that occurs in secondary structure and what part of the protein
is involved; HYDROGEN BONDING BETWEEN PARTS OF THE POLYPEPTIDE BACKBONE
14. Compare and contrast the two types of secondary structure. ALPHA HELICES (HELIX) AND
BETA SHEET (FOLDED LIKE ACCORDION); BOTH ARE CAUSED BY HYROGREN BONDING OF
THE POLYPEPTIDE BACKBONE TO ITSELF; DEPENDING ON WHICH AMINO ACIDS ARE
PRESENT IN THAT PARTICULAR PROTEIN DICTATES WHETHER THEIR WILL BE ALPHA
HELICES OR BETA SHEETS
15. Describe the 4 types of interactions that occur in tertiary structure and what part of the
protein is involved.
16. Define quaternary structure; TWO OR MORE POLYPEPTIDE UNITS (PICTURE 3 PROTEINS IN
TERTIARY STRUCTURE BONDED TOGETHER); CALLED A COMPLEX; NOT ALL PROTEINS HAVE
THIS LEVEL OF STRUCTURE
17. Compare and contrast the two types of quaternary structure; FIBROUS: STRONG, LONG,
STRINGY, NONSOLUBLE; GLOBULAR: NOT STRONG, GLOB-LIKE, SOLUBLE
CLASSIFICATION and FOOD SOURCES
You must be able to:
18. Explain what classifies a protein as complete; SUPPLIES ALL 9 ESSENTIAL AMINO ACIDS
19. List food sources of complete proteins. MEAT, DAIRY PRODUCTS
20. Explain what classifies a protein as incomplete; DOES NOT SUPPLY ALL 9 ESSENTIAL AMINO
ACIDS
21. List food sources of incomplete proteins. VEGETABLES, SOY, BEANS, NUTS
PROTEIN FUNCTION (*you have: discussion/written explanation of 22 and notes
we wrote on the board for #23)
You must be able to:
22. Explain the relationship between structure and function for each of the following: buffers,
antibodies, hormones, enzymes, albumins & water balance in tissues, transport proteins, and
proteins which form physical structures of the body (hair, nails)
23. Explain the consequences of not meeting essential amino acid needs (general).
PROTEIN NEEDS AND VEGETARIANISM/VEGANISM
You must be able to
24. Describe factors which are involved in determining protein needs: height, weight, age,
activity level
25. Explain the consequences of protein deficiency *Notes
26. Explain the consequences of excess protein consumption *Notes
3