The Behavior of Proteins: Enzymes Enzymes are Effective Biological Catalyst Catalysis- speeds up metabolism to allow production of products. Enzymes- Highly specific and most efficient catalyst that speeds up metabolism or rate of reaction in organisms by factor up to 10^20 (globular proteins) Nonenzymatic catalyst- enhance by 10^2 -10^4 Ribozymes- acts for catalytic activity in RNA’s Kinetics versus Thermodynamics Standard free energy change- difference between the energies of the reactants
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Citrate Test: Some bacteria can use citrate as a source of carbon. To test if the unknown bacteria uses citrate as a source of carbon‚ Simmon’s citrate agar was used as the medium on which the bacteria was grown. The Simmon’s citrate agar consists of sodium citrate as the source of carbon‚ ammonium dihydrogen phosphate as the source of nitrogen along with pH indicator such as bromothymol blue. Procedure: The Citratase activity was detected by inoculating the unknown bacteria on the slant surface
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undergo glycosylation by adding saccharides and phosphorylation by adding phosphate through the actions of threonine kinase (New World Encyclopedia‚ 2015). B. Protein Structure C. Peptide bond through dehydration D. Peptide bond broken through hydrolysis E. Four forces that stabilize tertiary protein structure The tertiary structure is the last shape formation that a protein undergoes and is determined by the various interactions that occur involving the variable R-group of each amino acid.
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Enzyme applications 1. Detergents Bacterial proteinases are still the most important detergent enzymes. Lipases decompose fats into more water-soluble compounds. Amylases are used in detergents to remove starch based stains. 2. Starch hydrolysis and fructose production The use of starch degrading enzymes was the first large scale application of microbial enzymes in food industry. Mainly two enzymes carry out conversion of starch to glucose: alpha-amylase and fungal enzymes. Fructose produced
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5 cm-1)‚ Sp2 C-H (3000 cm-1). The carbonyl peaks prove the presence of an acid anhydride. H’NMR (CDCL3) 6.287ppm (t‚ 2H)‚ 3.674ppm (m‚ 2H)‚ 3.483ppm (m‚ 2H)‚ 1.697ppm (m‚ 2H). 13C NMR (CDCL3) 172.291‚ 135.913‚ 53.109‚ 47.572‚ 46.288. Next‚ hydrolysis of the anhydride took place. The anhydride was combined with distilled water in a 125 mL Erlenmeyer flask and heated. After twenty minutes the solid is partially dissolved and removed from the hot plate. The solution sits at room temperature
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polymer backbones confer biodegradability. Biodegradability can‚ therefore‚ be engineered into polymers by the judicious addition of chemical linkages such as anhydride‚ ester‚ or amide bonds‚ among others. The usual mechanism for degradation is by hydrolysis or enzymatic cleavage of the labile heteroatom bonds‚ resulting in a scission of the polymer backbone. Macroorganisms can eat and‚ sometimes‚ digest polymers‚ and also initiate a mechanical‚ chemical‚ or enzymatic aging. Biodegradable polymers
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62%. Gummy bears are made up of a mixture of sugar and glucose syrup along with citric acid and gelatin. Citric acid is an organic acid to add a sour taste to food and drinks. Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin. Therefore‚ the salt water entered the blue gummy bear and mixed up with the sugar and glucose syrup leaving it small and hard. The orange gummy bear increased in size and mass because the water entered the body
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purple in the presence of protein‚ a polymer made of amino acids. It will not change color when only amino acids are present. 3. What type of molecules present in the suspension is hydrolyzed by the mild acid treatment? 4. The products of hydrolysis are peptones‚ peptides‚ and amino acids. Purine Analysis 5. After the addition of silver nitrate‚ a dirty white solution with brown layer on top was produced. 6. Yeast‚ especially brewer’s yeast‚ contains high levels of purines. Ribose Analysis
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bland-tasting filler and thickener. Various glucose syrups (DE 30–70)‚ also called corn syrups in the US‚ viscous solutions used as sweeteners and thickeners in many kinds of processed foods. Dextrose (DE 100)‚ commercial glucose‚ prepared by the complete hydrolysis of starch. High fructose syrup‚ made by treating dextrose solutions with the enzyme glucose isomerase‚ until a substantial fraction of the glucose has been converted to fructose. In the United States sugar prices are two to three times higher than
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_Tropomyosin________________________________________________ c. Which molecule has a binding site for calcium ions? _Troponin_____________________________________ 4. What molecule must bind to the myosin head in order for it to disconnect with actin? _ATP________________________ 5. Hydrolysis of the molecule in question 4 returns the myosin molecule to the _High energy________________________ confirmation. 6. Binding of the myosin heads sequentially prevents __Myosin cross bridge binding__________ of the thin filament. 7. Name three
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