PROTEINS

Question 1

PROTEINS

Answer 1

major structural material of animal tissue

Question 3

fibrous protein

Answer 3

LONG, SPIRAL CHAINS THAT ARE FOLDED TO FORM STRONG STRUCTURES SUCH AS HAIR, FINGERNAILS AND MUSCLE TISSUE

form thin long shapes

generally insoluble in water

Question 4

Globular proteins

Answer 4

SPIRAL CHAINS FOLDED INTO SPHERICAL SHAPES AND RESPONSIBLE FOR SUBSTANCES IN HUMAN BODY SUCH AS HAEMOGLOBIN, ENZYMES AND CERTAIN HORMONES LIKE INSULIIN

involved in regulation of life processes

generally soluble in water

Question 5

Protein plays important role in

Answer 5

maintenance and regulation of life proccesses

Question 6

What are proteins

Answer 6

natural condensation polymers formed by joining together thousands of amino acid molecules

Question 7

amino acid

Answer 7

2 functional groups

amine groups (NH2) and carboxyl group (COOH)

Question 8

Amine group

Answer 8

NH2

Question 9

How are proteins formed

Answer 9

condensation polymerisation reaction when amino acid molecules join together and water is removed

Question 10

functional group protein

Answer 10

CONH
amide link or peptide link

Question 11

essential amino acids

Answer 11

body cannot create all so relies of diet to gain essential amino acids

Question 12

breaking down protein

Answer 12

Hydrolysis

water molecule break apart peptide links of protein molecule, leaving separate amino acid molecules

amine and carboxyl group left

Question 13

digesting protein

Answer 13

break down protein we eat into amino acids by hydrolysis

Question 14

how are proteins transported

Answer 14

in blood

Question 15

what occurs in bloodstream

Answer 15

condensation reaction build amino acids up to produce proteins required by the body

Question 16

tender, lean meats such as steak being cooked

Answer 16

lower temp to retain texture because protein molecules in meat will chemically change when exposed to heat

Question 17

how are proteins held in shape

Answer 17

intermolecular forces between chains and amino acids

Question 18

during cooking

Answer 18

molecules become agitated and move around causing intermolecular bonds between molecules to be broken

Question 19

denature

Answer 19

heated so agitated and move around intermolecular forces broken

change shape

changes texture of food - raw egg vs boiled