The tertiary structure of a protein is a complex arrangement formed as the polypeptide chain folds and twists. The folding and twisting of the polypeptide chain is caused by different interactions between the side chains of the amino acids. The side chains of the amino acids also interact with the surrounding aqueous environment. Identify the different types of attractive forces or interactions present in the given tertiary structure of a protein molecule. Drag the appropriate labels to their respective targets. ► View Available Hint(s) Hydrophobic interaction Hydrogen bond Disulfide bond Salt bridge eee NH₂ II CH₂-OH 000 Q-CH₂ H-Q OH OH CH, a H TSISI 0-H topt CH, CH, Reset Help

The tertiary structure of a protein is a complex arrangement formed as the polypeptide chain folds and twists. The folding and twisting of the polypeptide chain is caused by different interactions between the side chains of the amino acids. The side chains of the amino acids also interact with the surrounding aqueous environment. Identify the different types of attractive forces or interactions present in the given tertiary structure of a protein molecule. Drag the appropriate labels to their respective targets. ► View Available Hint(s) Hydrophobic interaction Hydrogen bond Disulfide bond Salt bridge eee NH₂ II CH₂-OH 000 Q-CH₂ H-Q OH OH CH, a H TSISI 0-H topt CH, CH, Reset Help

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

See similar textbooks

Similar questions

Please help answer these questions on natural polymers
Now let us look at a real amino acid, alanine. Fill in the chart below for each ionizable group. You need only the relationship discussed in the pdf posted and the numbers posted below. The next 6 questions will ask for the numbers you calculated for each of the letters below. pH when Average charge of group Group Ka pKa [A]/[HA] = 1 when pH = pK alpha-COOH ~10-2 A C alpha-NH3* ~10-9 В
Find an example of an enzyme that was NOT discussed in the book or video lectures. Answer the following questions about the enzyme that you chose. a) What is the chemical reaction that is catalyzed by the enzyme? b) Why is this enzyme/chemical reaction important to the organisms in which it occurs? Please post your source (include a link to the website you read your information)
None
Please correct answer and don't use hand rating
Part C and D
I'm struggling with this chemistry. Can you help me?
Highlight each peptide bond in the molecule below. In addition, list the common names of the smaller molecules that would be released if all the peptide bonds were hydrolyzed. You can add more rows to the table if you need to. (Note: you do not need to list water.) If there are no peptide bonds in the molecule, just check the no peptide bonds box below the drawing area. Ono peptide bonds Add Row I Don't Know H₂N-C Submit CH₂ CH C–NH–CH—CO0 CH, CH3 molecules released if peptide bonds hydrolyzed (list one name per row) 0 CH3 00 X S X 3 alo Ar © 2023 McGraw Hill LLC. All Rights Reserved. Terms of Use | Privacy Center Accessibility
The chemical structure of cysteine (C3H-NO₂S) is shown below. Highlight each atom that is in an amino group. :S H | HC-H H-C | H-N-H :0: || C. -0-H X 5 Save For Late
The name carbohydrate comes from the fact that many simple sugars have chemical formulae that look like water has simply been added to carbon. (The suffix hydrate from the Greek word hydor ("water") means "compound formed by the addition of water.") The actual chemical structure of carbohydrates doesn't look anything like water molecules bonded to carbon atoms (see sketch at right). But it is nevertheless possible to chemically extract all the hydrogen and oxygen from many simple carbohydrates as water, leaving only carbon behind. If you search the Internet for "reaction of sulfuric acid and sugar" you will find some impressive videos of this. Suppose you had 300.g of ordinary table sugar, which chemists call sucrose, and which has the chemical formula C12H22O11 . Calculate the maximum mass of water you could theoretically extract. Be sure your answer has a unit symbol, and round it to the correct number of significant digits.