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What are some differences between each of the following pairs?

a. a salt bridge and a disulfide bond

b. an αhelix and collagen

c. αhelix and β-pleated sheet

d. tertiary and quaternary structures of proteins

Short Answer

Expert verified

a. A salt bridge is a blend of ionic holding and hydrogen holding, noncovalent interactions and Disulfide bonds, which is the covalent bond framed between two sulfur atoms.

b. helix structure is shaped by hydrogen holding between oxygen atoms and Collagen is a complex primary protein.

c. α-helix is a spiral right-handed structure and β-pleated is a plane

d. The quaternary construction requires tertiary design and subunit arrangement of such designs and Quaternary designs are more intricate, because of the subunit plan of the protein.

Step by step solution

01

Part (a) Step 1: Given Information

A salt bridge and a disulfide bond

02

Part (a) Step 2: Explanation

A salt bridge is a blend of ionic holding and hydrogen holding, noncovalent interactions. It likewise contributes solidness to the collapsed conformity of proteins. The salt bridge by and large emerges because of the cooperation of the cationic piece of ammonium with the anionic piece of carboxylate in proteins.

Disulfide bonds, as the name infers, is covalent bond framed between two sulfur iotas that tie two peptide chains or various pieces of one peptide chain.

03

Part (b) Step 1: Given Information

An alpha helix and collagen

04

Part (b) Step 2: Explanation

The alpha-helix structure is shaped by hydrogen holding between oxygen iota of the carbonyl gathering with a hydrogen molecule in the amide bunch. Each alpha-helix turn has a hydrogen holding.

Collagen is a complex primary protein. Since it is a stringy protein, it should have a quaternary construction.

05

Part (c) Step 1: Given Information

α helix and β-pleated sheet

06

Part (c) Step 2: Explanation

The fundamental distinction is the general state of the atom. α- helix is a basic right-given loop, while the β- sheet is a "sheet-like" structure. One could think of a "plane" for the β-sheet and a "string" for the α-helix.

07

Part (d) Step 1: Given Information

Tertiary and quaternary structures of proteins

08

Part (d) Step 2: Explanation

A tertiary design is basically a polypeptide which shapes a three-layered structure. It is framed between the intermolecular powers present. There may be disulfide bond presence, hydrogen holding, β-creased sheet and α-helix.

The quaternary construction requires tertiary design and subunit arrangement of such designs. It is a lot of complex than the tertiary construction too. A genuine model is a haemoglobin, which contains four subunits in its particle

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Most popular questions from this chapter

Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.

a. The directions for a gelatin (protein) dessert say not to add fresh pineapple. However, canned pineapple where pineapple is heated to high temperatures can be added. Why?

b. Fresh pineapple is used in a marinade to tenderize tough meat. Why?

c. What structural level of a protein does the bromelain enzyme destroy?

Indicate whether each of the following statements describes primary, secondary, tertiary, or quaternary protein structure:

a. Hydrophobic Rgroups seeking a nonpolar environment move toward the inside of the folded protein.

b. Protein chains of collagen form a triple helix.

c. An active protein contains four tertiary subunits.

d. In sickle-cell anemia, valine replaces glutamate in the β-chain.

Indicate whether each of the following statements describes primary, secondary, tertiary, or quaternary protein structure:

a.Rgroups interact to form disulfide bonds or salt bridges.

b. Peptide bonds join amino acids in a polypeptide chain.

c. Several polypeptides in a beta-pleated sheet are held together by hydrogen bonds between adjacent chains.

d. Hydrogen bonding between amino acids in the same polypeptide gives a coiled shape to the protein.

Adults who are lactose intolerant cannot break down the disaccharide in milk products. To help digest dairy food, a product known as Lactaid can be added to milk and the milk then refrigerated for 24hours?

a. What enzyme is present in Lactaid, and what is the major class of this enzyme?

b. What might happen to the enzyme if the Lactaid were stored at 55∘C?

How do enzymes differ from catalysts used in chemical laboratories?(16.4)

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