Exercise 3

Question 1

sequence of amino acids

Answer 1

primary structure

Question 2

define the porteins folded state

Answer 2

secondary & teritiary structure

Question 3

protein’s properly folded and assembled form with operative structure and function

Answer 3

native conformation

Question 4

holds the native conformation of proteins

Answer 4

• hydrogen bonds
• ionic interactions
• disulfide bridges
• hydrophobic interactions

Question 5

changing the conformation of protein either temporarily or permanently by disrupting the forces

Answer 5

denaturation

Question 6

reagents or conditions that can cause denaturation

Answer 6

denaturating agents

Question 7

denaturating agents

Answer 7

• heat
• extremes of pH
• alcohol
• heavy metal salts

Question 8

stock albumen solution

Answer 8

one egg white to 100 mL

Question 9

mL plaed into each of seven test tubes in exercise 3

Answer 9

5 mL

Question 10

test tube A

Answer 10

heat

Question 11

test tube B

Answer 11

1 - 2mL of 2N HCl
2 - 2mL of 2.5 NaOH

Question 12

test tube C

Answer 12

5-10 drops of AgNO3

Question 13

test tube D

Answer 13

1mL of 10% trichloroacetic acid

Question 14

test tube E

Answer 14

1mL of 95% ethanol

Question 15

test tube A results (heat)

Answer 15

egg white cooked and solidified

Question 16

test tube B1 results (2N HCl)

Answer 16

egg white clumped
pH=0-1

Question 17

test tube B2 results (2.5N NaOH)

Answer 17

egg white became clear
pH=13

Question 18

test tube C results (AgNO3)

Answer 18

• egg white clumped together
• settled down at drop 9-10

Question 19

test tube D restults (10% trichloroacetic acid)

Answer 19

egg white became cloudy and seemed cooked
pH=1

Question 20

test tube E results (95% ethanol)

Answer 20

egg white settled at top