Hi can someone help me please. The picture contains the full structure.

In the following list, identify the carbohydrate, the fatty acid, the amino acid, and the polypeptide: a. methionine-valine-proline-leucine-serine b. C6H12O6 c. NH2CHRCOOH d. CH3(CH2)16COOH

Amino acids have the generic structure seen below, where R represents different carbon-based side chains. Describe how the structure of amino acids allows them to be linked into long peptide chains to form proteins.

VISUALIZE The structures depicted are (a) enantiomers (b) different views of the same molecule (c) geometric (cistrans) isomers (d) both geometric isomers and enantiomers (e) structural isomers

The first and major effect in denaturation of proteins is that: a. peptide bonds break. b. helices unwind. c. sheet structures unfold. d. tertiary structure is changed. e. quaternary structures disassemble.

Lactose is a disaccharide formed by the formation of a bond between glucose and glycosidic; lactose glycosidic; galactose hydrogen; sucrose hydrogen; fructose

The synthetic process by which monomers are covalently linked is (a) hydrolysis (b) isomerization (c) condensation (d) glycosidic linkage (e) ester linkage

Understanding the Relevance of Chaperones in Protein Folding Protein molecules, like all molecules, can be characterized in terms of general properties such as size, shape, charge, solubility/hydrophobicity. Consider the influence of each of these general features on the likelihood of whether folding of a particular protein will require chaperone assistance or not. Be specific regarding just Hsp7O chaperones or Hsp7O chaperones and Hsp60 chaperonins.

PREDICT Do any of the amino acid side groups shown below have the potential to form an ionic bond with any of the other side groups shown? If so, which pair(s) could form such an association? (a)CH3 (b)CH2 COO (c)CH2 CH2 NH3+ (d)CH2 CH2 COO (e)CH2 OH

Maltose, sucrose, and lactose differ from one another: a. because not all contain glucose. b. because not all of them exist in ring form. c. in the number of carbons in the sugar. d. in the number of hexose monomers involved. e. by the linkage of the monomers.