Unformatted text preview: 5. Draw the structure of an omega-3 fatty acid. 6. Explain brieﬂy the classiﬁcation of protein structure into primary, secondary, tertiary and quaternary. 7. Show the chemical process involved in the formation of a disulﬁde bridge. 8. Explain why enzymes typically have an optimal p H operating range using distribution curves....
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This note was uploaded on 03/03/2012 for the course CHEM 2000 taught by Professor Roussel during the Fall '06 term at Lethbridge College.
- Fall '06