Cellulose, Chitin, and Amino Acids

Questions and Answers

What is the goal of applied genetics?

To create new species

To reduce the cost of food production

To develop new medical treatments

To improve the quality of food and fiber products, and minimize adverse environmental effects (correct)

What is the result of a missense mutation?

The same amino acid is formed

No amino acid is formed

A different amino acid is formed (correct)

A premature stop codon is formed

What is the purpose of selective breeding?

To reduce the quality of food products

To create hybrids of different species

To eliminate genetic diseases

To selectively develop particular phenotypic traits (correct)

What is the result of a deletion mutation?

A part of a chromosome or a sequence of DNA is lost Signup and view all the answers

What is inbreeding?

Breeding between individuals that are closely related Signup and view all the answers

What is the result of a frameshift mutation?

Different amino acids are formed due to a change in the reading frame Signup and view all the answers

What is a gene mutation?

A change in a single gene or allele Signup and view all the answers

What is the result of a nonsense mutation?

A premature stop codon is formed Signup and view all the answers

What is the primary function of the active site of an enzyme?

To bind to a specific substrate molecule, facilitating the reaction. Signup and view all the answers

Which of the following accurately describes the role of enzymes in living organisms?

Enzymes increase the rate of chemical reactions by providing an alternate pathway with a lower activation energy. Signup and view all the answers

Which of the following is NOT a component of the tertiary structure of a protein?

Phosphodiester bonds Signup and view all the answers

Which of the following statements accurately describes the "induced fit" model of enzyme action?

The substrate binds to the enzyme, causing a conformational change in the enzyme's active site. Signup and view all the answers

What type of interaction stabilizes the secondary structure of proteins, specifically the β-pleated sheet?

Hydrogen bonds Signup and view all the answers

Which of the following is a characteristic of lipids?

They are composed primarily of carbon, hydrogen, and nitrogen. Signup and view all the answers

The α-helix structure of proteins is primarily stabilized by:

Hydrogen bonds between the amino group of one amino acid and the carbonyl group of another. Signup and view all the answers

What is the main difference between the lock and key model and the induced fit model of enzyme action?

The lock and key model involves a rigid active site, while the induced fit model involves a flexible active site. Signup and view all the answers

What does the central dogma of molecular biology state about genetic information?

It flows only in one direction from DNA to RNA to protein. Signup and view all the answers

Which scientist is known as the Father of Modern Genetics?

Gregor Mendel Signup and view all the answers

What role does RNA polymerase play in the central dogma?

It initiates transcription by building RNA. Signup and view all the answers

What organism did Gregor Mendel use in his genetic studies?

Pisum Sativum (Pea) Signup and view all the answers

Which of the following is NOT a part of the central dogma of life?

Evolution Signup and view all the answers

Which theory proposed by Aristotle relates to genetic information?

Pangenesis Signup and view all the answers

Which process involves copying a DNA strand into RNA?

Transcription Signup and view all the answers

What was the focus of Oswald Avery's work in genetics?

Transformation of bacteria Signup and view all the answers

What is the primary function of cellulose in plants?

Structural support Signup and view all the answers

Which type of amino acids are characterized by their ability to attract water?

Polar amino acids Signup and view all the answers

What do glycogen and starch primarily serve as in living organisms?

Energy storage Signup and view all the answers

How are amino acids classified?

By their characteristics Signup and view all the answers

What elements primarily compose proteins?

Carbon, hydrogen, oxygen, nitrogen, and sulfur Signup and view all the answers

What type of structures does chitin form?

Rigid shells Signup and view all the answers

Which of these statements about non-polar amino acids is true?

They repel water molecules. Signup and view all the answers

What distinguishes essential amino acids from non-essential amino acids?

Essential amino acids must be obtained from the diet. Signup and view all the answers

What is the primary role of food engineers?

To design sustainable and safe food manufacturing processes Signup and view all the answers

Which of the following principles is NOT a focus of food engineering?

Astrophysics Signup and view all the answers

What is biotechnology primarily used for in food processing?

To increase crop production and safety Signup and view all the answers

Which aspect of biology is a key principle in food engineering?

Microbiology Signup and view all the answers

What type of food products do food engineers aim to manufacture?

Nutritious, safe, and tasty food products Signup and view all the answers

Which of the following is a benefit of biotechnology in food safety?

Development of pest-resistant crop varieties Signup and view all the answers

Which processes are included in food processing operations?

Production, preservation, and packaging Signup and view all the answers

How does biotechnology aid in increasing the shelf life of food?

By developing better packaging methods and safety protocols Signup and view all the answers

Study Notes

Cellulose and Chitin

Structural polysaccharides composed of glucose.
Cellulose forms wood-like structures; chitin forms hard shells.
Provide rigid structural components for plants and some animals.

Glycogen and Starch

Vital storage sugars for animals (glycogen) and plants (starch).
Both grow outward from a central point in complex patterns.

Proteins

Composed of carbon, hydrogen, oxygen, nitrogen, and sulfur.
Enzymes are proteins that lower activation energy, facilitating chemical reactions.
Protein structures include:
- α-Helix: coiled shape due to hydrogen bonds between amino acids.
- β-Pleated Sheet: strands form sheets linked by hydrogen bonds.

Amino Acids

Basic units of proteins; 20 varieties categorized as:
- Polar: Hydrophilic, found on surface.
- Non-polar: Hydrophobic, located inside proteins.
- Electrically Charged: Participate in various chemical interactions.
Essential (obtained from diet) and non-essential (synthesized by the body).

Tertiary Structure

Formed by interactions among R-groups of amino acids, resulting in a 3D shape.

Quaternary Structure

Common in proteins with multiple chains, maintaining stability through R-group interactions.

Enzyme Action Models

Lock and Key Model: Active site perfectly fits substrate like a key in a lock.
Induced Fit Model: Substrate binding causes the enzyme's shape to adjust, enhancing fit.

Lipids and Nucleic Acids

Lipids: Chemical compounds mainly composed of carbon and hydrogen, crucial for body functions.

Central Dogma of Life

Genetic information flow is unidirectional: DNA → RNA → Protein.
Key processes involve:
- Replication: DNA copying with complementary nucleotides.
- Transcription: RNA synthesis by RNA polymerase.
- Translation: Synthesizing proteins from RNA templates.

Applied Genetics

Focuses on improving food quality, cost efficiency, and minimizing adverse environmental impacts.

Mutations

Missense: Mutation causing one amino acid change.
Nonsense: Mutation resulting in a premature stop signal.
Frameshift: Alteration of the reading frame due to base addition or deletion.
Deletion: Loss of a chromosome segment.
Insertion: Addition of base pairs.

Selective Breeding

Process of human-directed mating to enhance desirable traits in plants and animals.

Biotechnology in Food Engineering

Food engineers create sustainable food production processes.
Combines principles of engineering, math, science, and food chemistry.
Focuses on biotechnology applications in food safety, processing operations, and packaging.

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Description

Learn about the structural polysaccharides cellulose and chitin, and the basic units of proteins, amino acids. Understand their composition and functions.