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- 5. Specific properties of amino acids in the organism: a) deamination; b) transamination; c) decarboxylation; d) polycondensation to form peptides and proteins.4. Which amino acids do not react to produce a purple color with ninhydrin. Why?2. Classification of amino acids: a) by the structure of carbon chain; b) by the position of amino group; c) by the presence of functional groups; d) by the polarity of the radical; e) by the ability to be synthesized in the human body.
- 14. Use the nucleotide shown below to answer the following questions. a) What type of pentose sugar does this nucleotide have? b) Would this nucleotide be found in RNA or DNA? H- o- c) Does this nucleotide contain a pyrimidine or a purine? 0=D. CH. d) Which carbon (1'-5') is bound to the phosphate group `H shown? 0=P-0 CH2 H e) Which carbon could participate in a phosphodiester bond? f) Which carbon is attached to a nitrogenous base? OH H g) What kind of bond holds two DNA strands together? h) What kind of bond holds the sugar phosphate backbone together?2. How much ATP (energy) is produced from a protein that has 500 amino acids?8.ldentify each of the amino acid in the polypeptide and then name it using the 3-letter abbreviations. H2N- CH- CH- CH CH- CH- OH CH2 CH2 CH-OH CH2 CH2 CH2 Cн CH2 CH2 NH NH ENH NH2
- 4. Draw the following amino acids linked by peptide bonds: a. aspartate b. lysine c. cysteine d. tryptophan Indicate the letter designation for each amino acid.10. If a cell produces a protein that has the following amino acid sequence, can you determine the DNA sequence of the gene that codes for this protein? Glu - Ala - Pro-Cys - Lys - Glu - Phe - Asp - Leu6. What amino acid side chains can be modified by methyl groups? What is unusual about methyl group addition compared to phosphate and acetyl addition to proteins?
- 3. How many amino acids are there in the polypeptide (protein)?1. What is the distinguishing structural feature of O-glycans? 2. What other prominent class of glycoproteins besides mucins is known for the presence of O-linked glycans?3. How to judge which amino acids are more hydrophobic vs hydrophilic?