BioChemistry > STUDY GUIDE > Biochemistry Readiness Check IV. (All)

Biochemistry Readiness Check IV.

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Interaction between two amino acids shown below can help to stabilize the structure of a protein. What is the interaction? (1 Point) Hydrogen bond Ionic bond Disulfide bond Hydrophobic interaction 19 What type of bond is responsible for the primary structure of a protein? (1 Point) Hydrogen bond Glycosidic bond Peptide bond Ionic bond 20 Several types of side chain interactions stabilize the tertiary structure of proteins, including which of the following? (1 Point) Hydrogen bonds, phosphodiester bonds, peptide bonds, covalent bonds Ionic bonds, peptide bonds, protein bonds, hydrogen bonds Ionic bonds, hydrophobic interactions, hydrogen bonds, disulfide bonds Peptide bonds, hydrogen bonds, ester bonds and covalent bonds 21 Which of the following statements about the secondary structure of proteins is true? You may select more than one answer. (1 Point) It involves hydrogen bonding between atoms in the backbone It includes alpha helices It includes beta pleated sheets It involves hydrogen bonding between amino acid sidechains 22 In a certain protein, a mutation occurred that changed the first member of a Glutamate-Arginine pair where Glutamate was a mutated to Lysine, resulting in a Lysine-Arginine pair. Which amino acid from the choices below could the Arginine be mutated to in order to restore the original interaction? (1 Point) Lysine Arginine Either Aspartate or Glutamate 23 Which of the following forces can lead to aggregation as a result of protein misfolding? (1 Point) Disulfide bonds Hydrogen bonds Ionic bonds Hydrophobic interactions 24 Aggregation of proteins is the main reason behind many neurodegenarative diseases. Which one of the following mutations will likely cause a neurodegenerative disease? (1 Point) Replacing a positively charged amino acid with a negatively charged amino acid Replacing a polar amino acid with a nonpolar amino acid Replacing a polar amino acid with another polar amino acid Replacing negatively charged amino acid with a negatively charged amino acid 25 Slow-cooker recipes will occasionally call for addition of a soda pop or cola to tenderize a pot roast. What types of bond or interactions in proteins would most likely be disrupted by the addition of an acidic soda pop or cola? (1 Point) The carbonic acid disrupts ionic bonds The dark cola additives disrupts disulfide bonds The residual aluminum from the can disrupts hydrophobic interactions 26 As a piece of bacon is heated in a skillet on the stove, you may observe that the appearance of the bacon changes. What types of bonds or interactions in proteins are susceptible to temperature changes and why?

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