Classify the following proteins according to their biological function: casein, albumin gluten, and myoglobin. 2.Which levels of protein structure organization are lost during hydrolysis and denaturation? 3.What is the Beer-Lambert's Law? Why is it relevant to the quantitative analysis of proteins?
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pls answer the following questions
1.Classify the following proteins according to their biological function: casein, albumin gluten, and myoglobin.
2.Which levels of protein structure organization are lost during hydrolysis and denaturation?
3.What is the Beer-Lambert's Law? Why is it relevant to the quantitative analysis of proteins?
-What are the other protein components of milk aside from casein?
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- 1.Which levels of protein structure organization are lost during hydrolysis and denaturation? 2.What is the Beer-Lambert's Law? Why is it relevant to the quantitative analysis of proteins? 3.What are the other protein components of milk aside from casein?pls answer the following question. -Which amino acids contain the following?a.sulfur/sulfhydryl group b. aromatic group c. imidazole ring d. guanidine group e. indole group -Classify the following proteins according to their biological function: casein, albumin gluten, and myoglobin. -Which levels of protein structure organization are lost during hydrolysis and denaturation? -What is the Beer-Lambert's Law? Why is it relevant to the quantitative analysis of proteins? -What are the other protein components of milk aside from casein?1. suggest a simple procedure (or test) to veify if the final prodeuct you obtained from the extraction of casein in milk is indded casein. 2. what are the three general steps involved in isolation of proteins> discuss briefly and describe the purpose of each step. 3. what is the purpose of ethanol in the isolation of casein from milk.
- Authophagy refers to naturally regulated mechanisms of degradation and removal of dysfunctional proteins. Denaturation is the unfolding of proteins under the effects of physical factors. Now, is denaturation part of the process of authophagy?23. DXA imaging can provide data about regional body composition (i.e., where excess body fat is located). Describe why data about regional body composition can be useful in assessing a person's risk for chronic diseases, such as cardiovascular disease and type 2 diabetes.What is the importance of this protein?? Please explain.
- Describe ‘protein turnover’ and explain, why should the protein turnover rate be equal in a healty adult?Hello, please answer the questions 1, 2, 3, 4, 5, 6, and 7 directly 1. What is isoelectric precipitation/point? 2. Differentiate whey from casein base on the slides below: (slides are posted in pictures) 3. List the common amino acids that can be found in bean proteins (ex. Mongo or mung bean) 4. State the uses of the proteins/nutrients found in mongo or mung bean. 5. Discuss myoglobin’s molecular description, functions and mechanism of activity. 6. Write down the difference between hemoglobin and myoglobin. 7. Myoglobin’s relationship with rhadomyolysis and myocardial infarction.J 7 Why do organic eggs and non-organic eggs have the same elasticity? Why do organic milk and non-organic milk not have the same elasticity?
- Sketch the appearance after visualization of a protein mixture containing the seven proteins(ovalbumin, insulin, fibrinogen, y-globulin, collagen, hemoglobin, myoglobin when subjected to SDS-PAGE.Answer all questions below: Account for the occurrence of lactose intolerance? Account for the distinct advantages of human milk over formula or cow’s milk for infants. Briefly discuss the importance of protein in our bodies? What are the major sources of protein?Need help, please. Answer choices are provided below for drop-down questions. 1. The overall charge of this protein at pH 7 is Drop-down answer choices are [positive, negative, or neutral] 2. In the first dimension of 2-D PAGE, this protein's isoelectric focusing point is Drop-down answer choices are [between 4 and 6, between 6 and 8, or between 8 and 10] 5. A mole of the above protein weighs ____ g. For 1 mL of a 5 mM solution of the above protein, you would need to weigh out ____ Drop-down answer choices are [g, mg, mcg, ng, or pg] (number and unit, at least one non-zero integer to the left of the decimal point, don't round)