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Amino Acids: Classification and Structure

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Amino Acids: Classification and Structure

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Questions and Answers

What are proteins composed of?

Carbohydrates and lipids

L- α-amino acids and N (correct)

C, H, and O

N, S, and P

Why did Berzelius suggest the term 'proteins' for the nitrogenous compounds discovered by Mulder?

Because they are highly reactive

Because they are primary and pre-eminent (correct)

Because they are the only compounds found in milk and eggs

Because they contain C, H, and O

How are proteins broken down into smaller units?

Hydrolysis (correct)

Condensation

Reduction

Oxidation

What is the approximate nitrogen content in proteins?

16% Signup and view all the answers

What are the monomers of proteins called?

Amino acids Signup and view all the answers

What is the primary reason for the term 'proteins' suggested by Berzelius?

Because of their nitrogen content Signup and view all the answers

What is the approximate nitrogen content in proteins?

16% Signup and view all the answers

How are protein molecules broken down into smaller units?

Hydrolysis Signup and view all the answers

What are proteins made up of?

20 standard amino acids Signup and view all the answers

What are the monomers of proteins called?

α-amino acids Signup and view all the answers

Study Notes

Dutch chemist GJ Mulder discovered nitrogenous compounds in milk and eggs in 1839, which could be coagulated on heating.
Swedish scientist JJ Berzelius suggested calling these substances "proteins," derived from the Greek word Proteios, meaning primary or pre-eminent.
Proteins are large molecules with a high molecular weight, ranging from 5000 to 25,000,000.
Proteins contain nitrogen, making up around 16% of their molecular weight, along with small amounts of S and P. Some proteins contain other elements like I, Cu, Mn, Zn, and Fe.
Proteins are polymers of L-α-amino acids. There are 20 standard amino acids that make up proteins, allowing for an indefinite number of protein structures to occur in nature.

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Description

Learn about the classification, structure, and non-standard types of amino acids, as well as their role in protein composition. This introduction provides insight into the foundational concepts of amino acids in biochemistry and molecular biology.