Proteins |
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Understandings:
• Amino acids are linked together by condensation to form polypeptides.
• There are 20 different amino acids in polypeptides synthesized on ribosomes.
• Amino acids can be linked together in any sequence giving a huge range of possible polypeptides.
• The amino acid sequence of polypeptides is coded for by genes.
• A protein may consist of a single polypeptide or more than one polypeptide linked together.
• The amino acid sequence determines the three-dimensional conformation of a protein.
• Living organisms synthesize many different proteins with a wide range of functions.
• Every individual has a unique proteome.
Applications and skills:
• Application: Rubisco, insulin, immunoglobulins, rhodopsin, collagen and spider silk as examples of the range of protein functions.
• Application: Denaturation of proteins by heat or by deviation of pH from the optimum.
• Skill: Drawing molecular diagrams to show the formation of a peptide bond.
• Proteomics and the production of proteins by cells cultured in fermenters offer many opportunities for the food, pharmaceutical and other industries.
Guidance:
• The detailed structure of the six proteins selected to illustrate the functions of proteins is not needed.
• Egg white or albumin solutions can be used in denaturation experiments.
• Know that most organisms use the same 20 amino acids in the same genetic code although there are some exceptions. Specific examples could be used for illustration.
• Amino acids are linked together by condensation to form polypeptides.
• There are 20 different amino acids in polypeptides synthesized on ribosomes.
• Amino acids can be linked together in any sequence giving a huge range of possible polypeptides.
• The amino acid sequence of polypeptides is coded for by genes.
• A protein may consist of a single polypeptide or more than one polypeptide linked together.
• The amino acid sequence determines the three-dimensional conformation of a protein.
• Living organisms synthesize many different proteins with a wide range of functions.
• Every individual has a unique proteome.
Applications and skills:
• Application: Rubisco, insulin, immunoglobulins, rhodopsin, collagen and spider silk as examples of the range of protein functions.
• Application: Denaturation of proteins by heat or by deviation of pH from the optimum.
• Skill: Drawing molecular diagrams to show the formation of a peptide bond.
• Proteomics and the production of proteins by cells cultured in fermenters offer many opportunities for the food, pharmaceutical and other industries.
Guidance:
• The detailed structure of the six proteins selected to illustrate the functions of proteins is not needed.
• Egg white or albumin solutions can be used in denaturation experiments.
• Know that most organisms use the same 20 amino acids in the same genetic code although there are some exceptions. Specific examples could be used for illustration.
| the_shape_of_food_allergenicity.pdf |
Enzymes
Understandings:
• Temperature, pH and substrate concentration affect the rate of activity of enzymes.
• Enzymes can be denatured.
• Temperature, pH and substrate concentration affect the rate of activity of enzymes.
• Enzymes can be denatured.
Enzymes lower the activation energy of the chemical reactions that they catalyse.
Be able to sketch graphs to show the expected effects of temperature, pH and substrate concentration on the activity of enzymes. Be able to explain the patterns or trends apparent in these graphs.
Skill: Distinguishing different types of inhibition from graphs at specified substrate concentration.
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Skill: Experimental investigation of a factor affecting enzyme activity. (Practical 3)
Design your own experiment to test the effect of temperature, pH and substrate concentration on the activity of enzymes.
Design your own experiment to test the effect of temperature, pH and substrate concentration on the activity of enzymes.
