1. Which of the following factors or conditions stabilize the folded state of a
ID: 716856 • Letter: 1
Question
1. Which of the following factors or conditions stabilize the folded state of a protein? Please consider a "typical protein" (not an exception to the rule which do exist in biology!). Select all that apply.
chain entropy
disulfide bonds between amino acids within the protein
hydrogen bonding between amino acids within the protein
ionic bonds between amino acids within the protein
addition of urea
hydrophobic effect
very low pH (for example, consider pH=1)
very high temperature (for example, above 100 degrees Celsius)
2.
VRIMGFIRGC
This peptide is known to form a typical right-handed -helix. In an alpha helix, the amide proton of which amino acid will be hydrogen bonded with the carboxyl group of the first Arg amino acid (R2)? Select one answer.
V1
I3
M4
G5
F6
I7
R8
G9
C10
chain entropy
disulfide bonds between amino acids within the protein
hydrogen bonding between amino acids within the protein
ionic bonds between amino acids within the protein
addition of urea
hydrophobic effect
very low pH (for example, consider pH=1)
very high temperature (for example, above 100 degrees Celsius)
Explanation / Answer
Answer:
All those factors which are responsible for inter- or intra-molecular/interchain association and/or favors strong bonding stabilizes the folded structure of protein.
a) YES. Chain Entropy i.e.Entropic stabilization of native protein structures. This owe to decrease the entropy of the unfolded state.
b) YES. Disulfide bonds between amino acids within the protein. The disulphide linkage holds chains folded.
c) YES. Hydrogen bonding between amino acids within the protein.
d) NO. ionic bonds between amino acids within the protein doesnot exist.
e) NO. Adition of Urea. This cause unfolds the structure and leads to coagulation.
f) YES. hydrophobic effect results into strengthening of chain folding as water is repelled by chain which otherwise would cause hydration resulting into breaking of weak interactions or even peptide linkages (amide bond breaking).
g) NO. Very Low pH will cause unfolding that leads to coagulation.
h) NO. High temperature cause unfolding that leads to coagulation.
Hence the answer.
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