Help with the following questions/ I'm stuck!!?
a)the trans double bonds give them irregular shape
b)they have more Hydrogen atoms
c)they have fewer Hydrogen atoms.
d) their molecules fit closeley together
e) the cis double bond give them an irregular shape.
How many generalized steps are ther in the reaction of an enzyme (E) with a substrate (S) to form and relase the product (P)?
a)one
b)two
c)three
d)four
e)five
Glycine is the only naturally occurring amino acid that is
a)neutral
b)negatively charged
c)achiral
d)positively charged
e)in the L-form
Heat denatures a protein by distrupting
a)hydrophobic bonds and Hydrogen bonds
b)peptide bonds and hydrophobic bonds
c)hydrogen bonds and disulfide bonds
d)salt bridges and peptide bonds
e) disulfide bonds and peptide bonds
Answer:
1. c) Unsat. fatty acids are naturally cis. They have fewer hydrogen atoms due to the double bonds. Fewer hydrogens mean fewer hydrogen bonds and hence a lower melting point.
2. c) three. These 3 steps are: i) binding of the enzyme and substrate to form the enzyme substrate complex. E + S --> ES
ii) breaking of the substrate into products ES --> EP
iii) release of the products from the enzymes.EP --> E + P
3. c) Glycine is the only achiral amino acid because the R group is a hydrogen atom.
4. a) disulfide bonds and hydrogen bonds. These are the bonds that hold the proteins quaternary structure in place. Other bonds such as hydrophobic bonds are actually stabilized by heating up to about 70oC and these are primarily responsibly for the quaternary structure.
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