A. Where would you expect valine, leucine, and isoleucine to be located in a polypeptide?  (Inside or outside)?  Explain your answer using the properties of the amino acids listed.   B.How would your answer change, if  the amino acids were Lysine and Histidine?

Why is methionine (Met) not found on the inside of a protein even though it is hydrophobic?

a. what general category would you place this molecule in of the four categories of biomolecules? b. List 5 functional groups you see in this molecule?

How can a protein’s potential function be determined from a protein’s primary structure? I assumed this was not possible, I thought its function was determined from its 3-dimensional structure only. Thank you for explaining this.

The variable structures of a nucleotide are the sugar and the phosphate group. (a). Say if the statement written above is true or false. (b). Give ONE reason for your answer in part (a).

Consider the 20 standard amino acids and their structures. Choose a set of 6 amino acids that you think could theoretically be eliminated from existence and still allow proteins to fold, function, and support life with the remaining 14. Eliminating amino acids from existence would result in a need for changes to the amino acid sequence of proteins, however your choices of amino acids to eliminate should result in minimal changes to the way proteins are currently structured and function. For each amino acid that you propose to eliminate defend your choice with a 2-3 point explanation using reasoning. Your answer should be no longer than 1.5 pages in length and you should start a new paragraph for each amino acid that you select to be eliminated.

Within a naturally-occurring polypeptide, under neutral pH conditions (pH = 7.0), which of the following amino acids always has a negatively charged carboxyl group? the first amino acid in the primary structure histidine lysine arginine the last amino acid in the primary structure

Consider the following situation; Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins. a. The directions in making a gelatin (protein) dessert say not to add fresh pineapple. However, canned pineapple where pineapple is heated to high temperatures can be added. Why? b. Fresh pineapple is used in a marinade to tenderize tough meat. Why? c. What structural level of a protein does the bromelain enzyme destroy?

After the polypeptide chain is formed, what or who helps it fold into its final, three-dimensional structure?

Which amino acid (also called amino acid residue)would be more likely to occur on the surface of a protein: an aspartate residue or a methionine residue? Explain your choice.