Podcast Beta
Questions and Answers
What is the percentage of nitrogen content in proteins?
What type of bond is formed between the carboxyl group of one amino acid and the amino group of another amino acid?
Which level of protein structure involves the formation of alpha helixes and beta sheets?
What is the term for the end of a protein structure with a free carboxyl group?
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What is the classification of proteins that are composed only of amino acids?
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What is the term for the interactions between the R groups of amino acids that form a three-dimensional structure?
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What is the characteristic of globular proteins?
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Which type of protein is composed of a protein and a nonprotein component?
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What is one of the functions of proteins in energy production?
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What is the characteristic of mucoproteins?
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What is one of the functions of proteins as a transporter?
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What is the function of the ionizable R groups of amino acids in proteins?
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What type of bond links amino acids together in a protein?
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Which level of protein structure involves the sequence of amino acids?
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What is the characteristic of proteins that distinguishes them from carbohydrates and lipids?
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What type of protein is composed only of amino acids?
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What is the term for the end of a protein structure with a free amino group?
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At which level of protein structure do hydrogen bonds form between CO and NH groups?
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What type of interactions occur between the R groups of amino acids in tertiary structure?
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What is the level of protein structure that involves the interactions of multiple polypeptide chains?
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What is a characteristic of globular proteins?
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Which type of protein is composed of a protein and a nonprotein component?
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What is a function of proteins in energy production?
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What is the function of proteins as transporters?
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What is the characteristic of fibrous proteins?
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What is the term for proteins with a lipid prosthetic group?
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What is a function of proteins in maintaining water distribution?
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Which type of protein has a carbohydrate content of 10-40%?
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What is a function of proteins as a buffer?
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