Prelab 2

Terms in this set (15)

OriginalAlphabetical

Proteins are formed by linking basic building blocks together. These building blocks are called ‘amino-acids’, and there are ~20 different kinds of amino-acids. The first step is:

Formation of amino-acid building blocks

Second step is:

Joining amino-acids into a polymer like beads on a string (this order is the ‘primary structure’)

The third step is:

The first part of the protein folds due to side-chain and backbone interactions

The fourth step is:

The final protein tertiary structure is completed with the addition and folding of the last parts of the protein.

The last step is:

Enzymatic function is possible due to the completed tertiary structure creating an ‘active site’ region of the protein.

Some people cannot eat dairy products because they cannot break down the sugar in milk products. What is that sugar?

Lactose

Often, humans cannot break down milk sugar. Why?

These people lack the enzyme necessary to catalyze the breaking of lactose into smaller glucose and galactose parts.

In what class of biological macromolecules is the enzyme

Protein

Pick the 4 following conditions/substances that are most likely to strongly alter activity of the enzyme β-galactosidase. You can assume that all other conditions are held constant.

Extreme pH
Extreme heat
Addition of a hydrophobic oil to the mixture
Very high salt concentration

From this week’s lab instructions, find all words/names that can be synonymous with β-galactosidase (either names of enzymes or brand names of products that contain β-galactosidase).

Lacteeze(TM)
Beta-galactosidase
Lactaid(TM)
Lactase

What type(s) of covalent bond(s) stabilize the tertiary structure of proteins?

Disulfide bridges

What type(s) of non-covalent interaction(s) stabilize the tertiary structure of proteins? Pick all that apply.

Hydrogen Bonds
Hydrophobic Interactions
Ionic Bonds

A tricky question with no single right answer: In maintaining the functional shape of an enzyme, are the non-covalent interactions or covalent bonds stronger?

Covalent interactions are stronger, because each individual bond is a much stronger bond.
Non-covalent interactions, though weaker, are stronger in total because there are more of them in many proteins.

You need to measure 0.95 mL, which of the following micropipette would you use?

P-1000

What should you do if you get Sodium Carbonate (Na2CO3) in your eye? Select all correct answers. (Select all correct answers)

Notify your TA. Rinse your eyes in the eye wash station for 15 minutes.