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State the five functions of Globular Proteins, and give an example of a protein for each function.
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- Match the terms related to protein building.The nutrient-absorbing intestinal cells have a multitude of finger like projections in contact with the digested food (see Figure 16-20, p. 602). Based on your knowledge of structure— function relationships, explain the functional advantage of this structural feature. (Answers are in Appendix C.)Figure 3.23 Which categories of amino acid would you expect to find on the surface of a soluble protein, and which would you expect to find in the interior? What distribution of amino acids would you expect to find in a protein embedded in a lipid bilayer?
- What are ribosomes made of? Do ribosomes carry information to specify the amino acid sequence of proteins?Describe the four levels of protein structure. How do a proteins side groups influence its interactions with other substances? What happens when a protein is denatured?Indicate in which category, transcription or translation, each of the following functions belongs: RNA poly-merase, ribosomes, nucleotides, tRNA, pre-mRNA, DNA, anticodon, amino acids.
- Which of the following levels of protein structure may be affected by hydrogen bonding? (a) primary and secondary (b) primary and tertiary (c) secondary, tertiary, and quaternary (d) primary, secondary, and tertiary (e) primary, secondary, tertiary, and quaternaryArrange the following terms in order of increasing specialization: oligopotency, pleuripotency, unipotency, multipotency. multipotency, pleuripotency, oligopotency, unipotency pleuripotency, oligopotency, multipotency, unipotency oligopotency, pleuripotency, unipotency, multipotency pleuripotency, multipotency, oligopotency, unipotencyExplain why some dietary lipid is a necessary part of a balanced diet.
- Name two components of the digestive system that perform mechanical digestion. Describe how mechanical digestion contributes to acquiring nutrients from food.Some low-fat or non-fat foods contain a large amount of sugar to replace the fat content of the food. Discuss how this leads to increased fat in the body (and weight gain) even though the item is non-fat.Identify the four components of a negative feedback loop and explain what would happen if secretion of a body chemical controlled by a negative feedback system became too great.
