Microbiology: An Evolving Science (Fourth Edition)
Microbiology: An Evolving Science (Fourth Edition)
4th Edition
ISBN: 9780393615098
Author: John W. Foster, Joan L. Slonczewski
Publisher: W. W. Norton & Company
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Chapter 3.3, Problem 4TQ
Summary Introduction

To review:

The reason behind the presence of proteins at specific locations in the cell and also mention their inability to function everywhere within the cell.

Introduction:

Amino acids are the organic molecules composed of the side chain, carboxyl group, and an amine group. The major elements of amino acids are oxygen, nitrogen, carbon, and hydrogen. Amino acids are combined by peptide bonds for the formation of proteins. The proteins are evident for the proper functioning of the human body.

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The tertiary structure of a protein is the 3-dimensional folding of the polypeptide chain. What types of bonds support the folding of proteins into this level of protein structure? Also, how do these bonds/interactions impact how a protein folds and its surface properties? Can the tertiary structure of a protein depend on the type of cell system used for synthesis? Explain.
Cell membranes are fluid, and thus proteins can diffuse laterally within the lipid bilayer. However, sometimes the cell needs to localize proteins to a particular membrane domain. Name three mechanisms that a cell can use to restrict a protein to a particular place in the cell membrane.
Biological membranes are critical components of cells that allow compartmentalisation of cellular contents. The diagram shows a biological membrane comprised of a lipid bilayer with a single polypeptide integrated into the membrane and spanning the membrane seven times.  What types of amino acids are likely present in the parts of the polypeptide chain labelled 1-7 and in the parts of labelled A-G?  What is the name of the effect that forces the polypeptide to arrange itself like this within the lipid bilayer?  Give an example of a type of molecule that can move freely across the lipid bilayer and explain why it can do so based on its chemical properties.
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