Question 1

What type of interaction would you expect between the following R groups in the tertiary structure of a protein?

Accepted Answer

A) disulfide bonds 
B) salt bridges 
C) hydrogen bonds 
D) hydrophobic interactions 
E) peptide bonds 
A) disulfide bonds 
B) salt bridges 
C) hydrogen bonds 
D) hydrophobic interactions 
E) peptide bonds

Question 2

Enkephalins are polypeptides that have ________.

Accepted Answer

A) a sweet taste 
B) a bitter taste 
C) extra caloric value 
D) pain-killing properties 
E) hormone activity 
A) a sweet taste 
B) a bitter taste 
C) extra caloric value 
D) pain-killing properties 
E) hormone activity

Question 3

Match between columns
                        Premises: activation energy without the enzyme
energy of the product
activation energy with the enzyme
energy of the substrate

Accepted Answer

The Answer of Region B and Region A and Region is...

Question 4

The optimum temperature for sucrase activity is 37 °C.The hydrolysis of sucrose is slowest at which temperature in the choices below?

Accepted Answer

A) 0 °C 
B) 10 °C 
C) 20 °C 
D) 25 °C 
E) 45 °C 
A) 0 °C 
B) 10 °C 
C) 20 °C 
D) 25 °C 
E) 45 °C

Question 5

In the β-pleated sheet secondary structure of a protein,two or more amino acid sequences in separate parts of the protein are held together ________.

Accepted Answer

A) in a coil,by hydrogen bonding 
B) in random order,due to hydrophobic interactions 
C) in a triple helix 
D) in a double helix 
E) by hydrogen bonding between different sections of the polypeptide chain 
A) in a coil,by hydrogen bonding 
B) in random order,due to hydrophobic interactions 
C) in a triple helix 
D) in a double helix 
E) by hydrogen bonding between different sections of the polypeptide chain

Question 6

Heat denatures a protein by disrupting ________.

Accepted Answer

A) salt bridges and peptide bonds 
B) hydrophobic interactions and hydrogen bonds 
C) peptide bonds and hydrophobic interactions 
D) disulfide bonds and peptide bonds 
E) hydrogen bonds and disulfide bonds 
A) salt bridges and peptide bonds 
B) hydrophobic interactions and hydrogen bonds 
C) peptide bonds and hydrophobic interactions 
D) disulfide bonds and peptide bonds 
E) hydrogen bonds and disulfide bonds

Question 7

How many generalized steps are there in the reaction of an enzyme (E)with a substrate (S)to form and release the product (P)?

Accepted Answer

A) one 
B) two 
C) three 
D) four 
E) five 
A) one 
B) two 
C) three 
D) four 
E) five

What type of interaction would you expect between the following R groups in the tertiary structure of a protein?

Enkephalins are polypeptides that have ________.

The optimum temperature for sucrase activity is 37 °C.The hydrolysis of sucrose is slowest at which temperature in the choices below?

In the β-pleated sheet secondary structure of a protein,two or more amino acid sequences in separate parts of the protein are held together ________.

Heat denatures a protein by disrupting ________.

How many generalized steps are there in the reaction of an enzyme (E)with a substrate (S)to form and release the product (P)?

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Exam 16: Amino Acids, Proteins, and Enzymes

What type of interaction would you expect between the following R groups in the tertiary structure of a protein?

Enkephalins are polypeptides that have ________.

The optimum temperature for sucrase activity is 37 °C.The hydrolysis of sucrose is slowest at which temperature in the choices below?

In the β-pleated sheet secondary structure of a protein,two or more amino acid sequences in separate parts of the protein are held together ________.

Heat denatures a protein by disrupting ________.

How many generalized steps are there in the reaction of an enzyme (E)with a substrate (S)to form and release the product (P)?

Chemistry in Our Lives

Chemistry and Measurement

Matter and Energy

Atoms and Elements

Nuclear Chemistry

Ionic and Molecular Compounds

Chemical Quantities and Reactions

Gases

Solutions

Acids and Bases and Equilibrium

Introduction to Organic Chemistry: Hydrocarbons

Alcohols, Thiols, Ethers, Aldehydes, and Ketones

Carbohydrates

Carboxylic Acids, Esters, Amines, and Amides

Lipids

Nucleic Acids and Protein Synthesis

Metabolic Pathways and Energy Production

Filters