PROTEINS1. Give the general structure of amino acid.2. Give the 20 amino acids (include structure, name, and symbol) and classify them accordingto their structures and nutritional requirements.3. Give at least 10 functions of protein and describe each function. Cite an example for eachfunction if there are any.

Amino acids are the building blocks of protein. They are joined by peptide bonds to make a…

Answered: PROTEINS 1. Give the general structure…

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

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Provide examples of lipids/fats which are either saturated (2 examples) and unsaturated fats (2 examples). Write down their chemical structure and on the basis of its chemical structure explain its properties that make it as either good fat or fat.
B, C, D, and E please
Consider the 20 standard amino acids and their structures. Choose a set of 6 amino acids that you think could theoretically be eliminated from existence and still allow proteins to fold, function, and support life with the remaining 14. Eliminating amino acids from existence would result in a need for changes to the amino acid sequence of proteins, however your choices of amino acids to eliminate should result in minimal changes to the way proteins are currently structured and function. For each amino acid that you propose to eliminate defend your choice with a 2-3 point explanation using reasoning. Your answer should be no longer than 1.5 pages in length and you should start a new paragraph for each amino acid that you select to be eliminated.
Give detailed Solution with explanation needed..don't give Handwritten answer..don't use Ai for answering this
Can you please help me to understand 4 and 5 please
Answer the following multiple choice questions, and pick from the following a, b, c, d
Fats to include: · The dietary role of fat · The structure of fats and the difference between saturated, unsaturated (mono and poly) and trans-fats · Sources of dietary fat · Cholesterol and the difference between low-density lipoproteins (LDLs) and high-density lipoproteins (HDLs) · Amount of energy provided by a gram of fat · Healthy eating guidelines with reference to type and kcal

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