14. The salting in of proteins can be explained by A) salt counter-ions reducing

Question

14. The salting in of proteins can be explained by A) salt counter-ions reducing electrostatic attractions between protein molecules. B) proteins attracting primarily salt cations. C) proteins attracting primarily salt anions. D) releasing hydrophobic proteins from nonpolar tissue environments. E) hydration of the salt ions reducing solubility of proteins 15. Which physical characteristic is not commonly used in protein separation? A) solubility B) stereochemistry C) size D) charge E) polarity 16. The acronym HPLC stands for: A) Hydrophobic protein liquid chromatography B) High performance liquid chromatography C) Hydrophilic partition liquid chromatography D) High priced liquid chromatography E) Hydrostatic process liquid chromatography 17. In a protein, the most conformationally restricted amino acid is : the least conformationally restricted is A) Trp, Gly B) Met, Cys C) Pro, Gly D) Ile, Ala E) Ala, Pro 18. The conformation(s) that has (have) both a favorable hydrogen bonding pattern and and values that fall within the allowed Ramachandran conformational regions is (are) A) helix B) collagen helix C) sheet D) All of the above E) None of the above

Explanation / Answer

16 . HPLC stands for high performance liquid chromatography. Option B

15. Option B stereochemistry

17. Option C Pro and Gly

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