Study_Questions_Biomolecules - between amino acids?...

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Biomolecules Study questions 1. What are monosaccharides, disaccharides, polysaccharides? Typical examples? Various functional groups? Chirality? 2. Compare amylose (starch) and cellulose in terms of structure and chemical properties? Which one of them you think would be used as a carbon source for making ethanol with the fermentation of regular yeast? Why? Any methods to improve this? 3. What are fatty acids, fat (oil), glycerol, lipid (phospholipids), lipid bilayer? Typical examples? Various functional groups? Hydrophilic or hydrophobic? 4. What are amino acids? Structures? One-letter and three-letter abbreviations? Various functional groups? Chirality? Hydrophilic or hydrophobic? Charged or uncharged? pK 1 , pK 2 , pK R ? Charge vs. pH? pI? Titration curve? 5. Draw the acid-base titration curves similar to the Figure 4-6 in text and give the reasons of your estimation of the isoelectric points for glutamic acid and lysine. 6. What are dipeptides, tripeptides, oligopeptides, polypeptides? What is the linkage
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Unformatted text preview: between amino acids? Backbone? Side chain? Amino acid sequence? Termini? Charge? 7. What are protein primary, secondary, tertiary, and quaternary structures? -helix, -sheet, turn (coil)? Locations of side chains? Major force(s) causing the formation of each structure? Parallel and anti-parallel? 8. What are protein domain and protein subunit? Protein folding? Protein denaturation and renaturation? 9. What are protein functions? 10. What is enzyme? Active site? Enzyme activity? 11. What are differences between DNA and RNA in terms of structure and properties? 12. What are nucleotide, nucleoside, nucleotide base, base pairs? 13. What is the linkage between nucleotide bases? Charge? Double helix? DNA denaturation and renaturation? T m ? Tutorial 1. Structure formula 2. Various functional groups 3. Various bondings 4. Stereoisomers: L and D forms (R and S forms) 5. Chemical equilibrium, acid and base, K a (pK a ), pI...
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This note was uploaded on 08/05/2008 for the course CHE 161 taught by Professor Chou during the Spring '08 term at Waterloo.

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