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Questions and Answers
What is the nitrogen content in proteins?
What is the nitrogen content in proteins?
- Around 10% of the molecular weight
- Around 16% of the molecular weight (correct)
- Around 5% of the molecular weight
- Around 25% of the molecular weight
Why did Berzelius suggest the term 'proteins' for these substances?
Why did Berzelius suggest the term 'proteins' for these substances?
- Because he thought them to be most important of biological substances (correct)
- Because of their high nitrogen content
- Because they could be coagulated on heating
- Because they were primarily found in milk and eggs
What are proteins made up of?
What are proteins made up of?
- 20 standard amino acids in different sequences and numbers (correct)
- 10 standard amino acids in different sequences and numbers
- 5 standard amino acids in different sequences and numbers
- 30 standard amino acids in different sequences and numbers
What are the monomers of proteins called?
What are the monomers of proteins called?
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What did GJ Mulder find about substances in milk and eggs?
What did GJ Mulder find about substances in milk and eggs?
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Study Notes
Proteins Overview
- Proteins contain approximately 16% nitrogen by weight.
Origin of the Term "Proteins"
- Jons Jakob Berzelius suggested the term "proteins" for these substances because they are primary or essential components of living organisms.
Protein Composition
- Proteins are made up of amino acids, which are organic compounds.
Monomers of Proteins
- The monomers of proteins are called amino acids.
Discovery about Substances in Milk and Eggs
- GJ Mulder discovered that substances in milk and eggs, previously thought to be albumin, were actually complex nitrogen-containing compounds, which led to the coinage of the term "proteins".
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Description
Learn about the classification, structure, and non-standard amino acids with Dr. Mohamed Attia Ragheb, a renowned lecturer of Biochemistry and Molecular Biology. Explore the protein composition and the historical background of amino acids' discovery.
