Classify the following proteins according to their biological function: casein, albumin gluten, and myoglobin. 2.Which levels of protein structure organization are lost during hydrolysis and denaturation? 3.What is the Beer-Lambert's Law? Why is it relevant to the quantitative analysis of proteins?
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pls answer the following questions
1.Classify the following proteins according to their biological function: casein, albumin gluten, and myoglobin.
2.Which levels of protein structure organization are lost during hydrolysis and denaturation?
3.What is the Beer-Lambert's Law? Why is it relevant to the quantitative analysis of proteins?
-What are the other protein components of milk aside from casein?
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- 1.Which levels of protein structure organization are lost during hydrolysis and denaturation? 2.What is the Beer-Lambert's Law? Why is it relevant to the quantitative analysis of proteins? 3.What are the other protein components of milk aside from casein?pls answer the following question. -Which amino acids contain the following?a.sulfur/sulfhydryl group b. aromatic group c. imidazole ring d. guanidine group e. indole group -Classify the following proteins according to their biological function: casein, albumin gluten, and myoglobin. -Which levels of protein structure organization are lost during hydrolysis and denaturation? -What is the Beer-Lambert's Law? Why is it relevant to the quantitative analysis of proteins? -What are the other protein components of milk aside from casein?B. Draw what is indicate 8. Stachyose: galactose(al→6)galactose(al>6)glucose(al→2)fructose
- 10. o . Briefly discuss Ramchandran plot. . What is quaternary structure of proteins? Mention the role of various bond in its structure with the help of an example give its biochemical function. What are liposomes? Discuss their role in medicine. . Differentiate between cerebroside and ganglioside and one disorder associated with each. RPlease state if the statements are true or false.1. An aplha 1,4 glycosidic linkage is considered a branching linkage in polysaccharides2. Isocitrate dehydrogenerase is classified as an isomeraseClassify the fold of each protein. Classify the fold of each domain asall a (or mostly a), all b (or mostly b), a/b, or a+b.. 1. Firmicute collagen-binding protein (1FCB): 2. Bat glycosyltransferase (2BGT): 3. Proteobacterial nitrite sensor (3PNS):
- In 3-6 well developed sentences answer the question: What are the four steps for the production of a protein? What happens in each of these steps that leads to the structure of a functional protein.A. One example of conjugated protein that contains the following Prosthetic groups: a. Iron Protein class, Example, b. Lipids Protein class, Example, c. Phosphate group Protein class, Example, d. Carbohydrate Protein class, Example, е. Heme Protein class, Example,6a. Using your 5 mg/mL stock solution, you wish to make 100µL of the correct concentration of protein to load. How do you make this working solution? (Yes- you would want this to be in 1x sample buffer, but that makes this question more complicated. So for this question just make the protein in water.) Volume of 10mg/ml Final Volume ! 1 100μL of protein 6b. This is a 1: A N Body* @ 2 W S dilution. #3 X E D $ 4 A C R F B I % 5 T V MacBook Pro U וכ H E U 8 N J ( 0
- Part A tRNAS contain 4 arms, each characterized by the presence of certain modified bases or speciic nucleotide sequence having a specific function. Which of the following are you likely to find in the anticodon of tRNA? O CAA SEQUENÇE САА H H- H. H H N ribose Dihydrouridine H,C. Ribose Ribothymidylic acid (T) Ribose Pseudouridylic acid (V)The elegance and importance of proper protein folding and assembly cannot be overstated. Simple electrostatic interactions are fully responsible for long peptide chains becoming giant, globular, functional proteins. Research and discuss two examples of improper protein folding. What is the cause of each malformed protein? What is the consequence of this deformity? What are potential treatment options, and how do they address and remedy the problem?6 Answer these question At Chick-Fil-A, you order a chicken sandwich with a medium sized waffle fry. The chicken sandwich has 17 grams of fat, 38 grams of carbohydrates, and 30 grams of protein. Your answer should be a whole number and you should not include the word kcalories in the answer.What percentage of the meal is from fat?.