Proteins Flashcards

1
Q

Proteins

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Proteins are large organic molecules made up of carbon

A

hydrogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

and nitrogen atoms. Some proteins also contain the elements sulfur

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

phosphorus and iron. In contrast

A

remember that carbohydrates and lipids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

only contain carbon

A

hydrogen and oxygen.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Proteins are made up of long chains of amino acids

A

which are the building

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

blocks of proteins. All amino acids contain an amino group and a carboxyl

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

group. There are twenty amino acids that are used to form the large number of

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

proteins that are found in the human body. When two amino acids combine:

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

a dipeptide is formed (see Figure 7). When three or more amino acids

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

combine

A

a polypeptide chain is formed. Proteins consist of a chain of at least

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

50 amino acids. Examples of food that contain significant amounts of protein

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

are fish

A

meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

(a)

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Importance of proteins

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Figure 8 Examples of foods that are rich in protein: (a) fish

A

(b) lentils and (c) almonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

tissue.

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

(b)

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

• Proteins are very important in living organisms for growth and repair of

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

They form the body structure of organisms.

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

All enzymes are proteins.

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

lungs.

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

(c)

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

An example of an essential protein is haemoglobin

A

the pigment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
contained in red blood cells that carries oxygen to and from the
26
Factors that affect the structure of proteins
27
Testing for protein
28
Temperature and pH are factors that affect the structure of proteins.
29
The pH refers to the degree of acidity or alkalinity of a solution. High
30
temperatures and extremely acid or basic solutions can cause permanent
31
changes to the bonds that hold the structure of a protein in shape. Once
32
the molecular shape of a protein is changed
the protein is said to be
33
denatured. The process of denaturation can be seen when you cook
34
an egg (see Figure 9). The heat changes the egg white - which contains
35
the protein albumin - from a clear
gel-like material to a stiff
36
substance.
37
Biuret reagent
a blue solution
38
Contains sodium hydroxide and copper(l1) sulfate. In the alkaline
39
conditions provided by the sodium hydroxide
the peptide bonds of a
40
protein form a complex with the copper(1) ions
changing the solution
41
to a deep purple colour. The darker the solution
the more protein
42
is present.
43
(a)
44
(b
45
chenica
46
bond
47
Figure 7 Stru
48
polypeptide c
49
New
50
amino acide
51
blocks of pr
52
denaturatio
53
the molecul
54
function of
55
result of exp
56
temperature
57
pH condition
58
Figure 9 The effec
59
egg white:
60
(a) before exposure
61
(b) after exposure
62
Unit 3 Organic cc