structure

Question 1

Peptide link

Answer 1

A peptide link is formed when the amino group of one amino acid reacts with the acidic group of an adjacent amino acid

Question 2

Condensation

Polymerisation

Answer 2

when a molecule of water is eliminated during the formation of the peptide link.

Question 3

Dipeptide

Answer 3

When TWO amino acids join together

Question 4

Polypeptide

Answer 4

long chains of amino acids join together

Question 5

Protein complementation

Answer 5

A mixture of proteins used to get the essential amino acids in vegetarians/vegans Don’t contain meat e.g. scrambled egg on brown bread beans on toast rice and peas

Question 6

HBV

Answer 6

High biological protein Protein which provide the 8 essential amino acids e.g. meat, fish, eggs, cheese, milk, soya bean

Question 7

LBV

Answer 7

Low biological value Protein which doesn’t give the 8 essential amino acids e.g. peas, beans, lentils, nuts, grains

Question 8

Primary structure

Answer 8

the sequence of amino acids in the protein chain. The amino acid and carboxyl groups take part in a condensation reaction to form a peptide bond. Peptide bonds are very stable and can only be broken by the action of strong acids or enzymes

Question 9

Secondary structure

Answer 9

amino acids are further linked by various bonds to give it a definite shape, often in the form of a spiral, namely at “R” groups variable group basically a hydrocarbon chain, different in each amino acid

Question 10

Tertiary structure

Answer 10

the coiled or folded chain of amino acids is often coiled or folded further. More bonds form between different parts of the polypeptide chain forms their final 3D structure

Question 11

Biological value

Answer 11

Meat – 82% Fish – 79% Dairy products – 77% Pulses – 73% Grains – 49%