5 Written questions
5 Matching questions
- Enzyme Activity
- precursors from the environment
- metabolic intermediates
- Supra Molecular Assemblies
- a the actual sequence of the amino acids
- b temperature- denature and breaks H bonds; pH; substrate concentration; inhibitors (antibiotics) inhibit enzymatic functions
- c CO2, H2O, NH3, N2, etc.
- d m. wt. = 10^6-10^9; ribosomes, enzyme complexes, contractile systems, microtubules.
- e pyruvate, citrate, malate, etc.
5 Multiple choice questions
- Needed to disrupt electronic configurations; physiological temperature and pressure too low for most chemical reactions to take place. Enzymes serve to speed up reactions by lowering activation energy.
- amino acid with another component; glycoprotein; nucleoprotein; lipoprotein; phosphoprotein.
- DNA and RNA; Basic Unit- nucleotide; Building Blocks- a cyclic pentose sugar; phosphate; nitrogenous base. DNA lacks a hydroxyl group making it more flexible.
- fats; long complex hydrocarbon chains; triglycerides, phospholipids in membranes, steroids like cholesterol; are non polar; function in energy storage and the structure of membranes; CH3(CH2)nCOOH n=14-22
- End-product allosterically inhibits the action of first enzyme in pathway. prevents cell from wasting resources.
5 True/False questions
Ribosomes → Biological catalysts- specific for a chemical reaction; not used up in that reaction; Apoenzyme: protein.
Co-factor: non-protein component; Coenzyme- organic cofactor (NAD, FAD); Holoenzyme-Apoenzyme + cofactor.
Nucleoside → Sugar + Base + Phosphate; N-glycosidic bond- base; phosphodiester bond- phosphate
Proteins → Made up of repeating units of amino acids (about 20 types); Subunits linked by peptide bonds forming polymers; Function: structural support, antibodies, contractile fibers, toxins, transport.
RNA → antiparallel orientation of complimentary strands; DNA is supercoiled in the cells; denaturation and renaturation. ssDNA absorbs more light. RNA can compete with ssDNA hybridization.
Oligosaccharides → most important are disaccharides; covalent linkages of two monosaccharides with the release of H2O (glycosidic bond). i.e. sucrose, lactose, maltose, etc.