Proteoglycans are often made up of glycosaminoglycans (chondroitin sulfate, keratan sulfate, and dermatan sulfate) that are covalently linked to a core protein. True False
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Proteoglycans are often made up of glycosaminoglycans (chondroitin sulfate, keratan sulfate, and dermatan sulfate) that are covalently linked to a core protein.
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- Glycoproteins contain oligosaccharide chains covalently bonded to a polypeptide while proteoglycans have one or more glycosaminoglycan chains attached to the protein. True Falsetrue or false Once protein synthesis is completed, the protein that was synthesized may undergo further changes prior to its secretion or use within the cell.With the exception of Dermatan, the repeating disaccharide unit of glycosaminoglycans consists of uronic acid and an amino sugar True False
- true/false: Pepsin cleavage of the peptide Ala-His-Gly-Trp-Val-Ile-Arg-Gly would yield the peptides Ala-His-Gly-Trp and Val-Ile-Arg-Gly.When an inappropriate amino acid is substituted in place of another, as occurs in certain genetic disorders, the resulting protein is either poorly functional or non-functional. Since proteins contain hundreds if not thousands of amino acids, why should the change of a single amino acid be so critical?In Alzheimer’s disease, nerve cell death is associated with the accumulation of aggregates of misfolded protein. Compare this process with the onset of diabetes mellitus.
- "Loops of polypeptide that protrude from the surface of a protein often form the binding sites for other molecules" is true or false.True or false: A polypeptide amino acid sequence ultimately determines the function of a protein. What type of protein is included in milk? When milk sourness occurs, why does this protein precipitate?Discuss the overall process or mechanisms that cause proteins to precipitate.What is the definition of amphoterism? Show the amphoteric property of protein using a chemical equation. Strictly no plagiarism. Please cite the references.
- Sweet proteins. List the key classes of glycoproteins, their defining characteristics, and their biological functions.Proteins can be separated into 9 general classifications based on the role they play in a cell. List or briefly describe two of these functional classifications and provide an example of a protein that falls into each of those two categories.Is the product SARDINES is affected by protein denaturation during processing and storage? If so, is it good or bad or beneficial to the product?