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 conformational change of a protein.
Living organisms synthesize many different proteins with a wide range of functions.
Every individual has a unique proteome.
Enzymes have an active site to which specific substrates bind.
Enzyme catalysis involves molecular motion and the collision of substrates with the active site.
Temperature, pH and substrate concentration affect the rate of activity of enzymes.
Enzymes can be denatured.
Immobilized enzymes are widely used in industry.
Protein (single or more than one polypeptide linked together) is used for:
-Structural: collagen in connective tissue, spider silk
-Contractile: actin and myosin in muscle tissue
-Hormonal: insulin
-Transport: hemoglobin
-Protective: antibodies
-Enzymatic: amylase
-Pigments: rhodopsin (photoreceptor cells)
Amino Acids are the building blocks of life, which are linked together by condensation reaction from polypeptides.
There are 20 different amino acids that have the ability of linking together in order to create a sequence of range of polypeptides; the genes code this sequence.
-Structural: collagen in connective tissue, spider silk
-Contractile: actin and myosin in muscle tissue
-Hormonal: insulin
-Transport: hemoglobin
-Protective: antibodies
-Enzymatic: amylase
-Pigments: rhodopsin (photoreceptor cells)
Amino Acids are the building blocks of life, which are linked together by condensation reaction from polypeptides.
There are 20 different amino acids that have the ability of linking together in order to create a sequence of range of polypeptides; the genes code this sequence.
The distinctive R-group each protein has can create interactions such as:
-Hydrophobic interactions between nonpolar amino acids
-Hydrogen bonds between polar amino acids
-Ionic bonds between ionic amino acids
-Covalent bonds between sulfur containing amino acids
Enzymes catalysis involves molecular motion and the collision of substrates with the active site:
1. The substrate binds to the active site of the enzyme.
2. While the substances are attached to the active site, they change into different chemical substances.
3. The new product separates from the active site, leaving it vacant for substrates to attach again.
-Hydrophobic interactions between nonpolar amino acids
-Hydrogen bonds between polar amino acids
-Ionic bonds between ionic amino acids
-Covalent bonds between sulfur containing amino acids
Enzymes catalysis involves molecular motion and the collision of substrates with the active site:
1. The substrate binds to the active site of the enzyme.
2. While the substances are attached to the active site, they change into different chemical substances.
3. The new product separates from the active site, leaving it vacant for substrates to attach again.
Once the substrate approaches the enzyme, this changes the shape of the active site creating a conformational change. This change alters the stability of bonds in a substrate.
Factors that affect the reaction rate of enzymes:
Temperature: as temperature increases, initially the rate of reaction will increase, because of increased Kinetic Energy. However, the effect of bond breaking will become greater and greater, and the rate of reaction will begin to decrease.
PH or Acidity and Basicity: Any large change in pH above or below the Optimum will quickly cause a decrease in the rate of reaction, since more of the enzyme molecules will have Active Sites whose shapes are not (or at least are less) Complementary to the shape of their Substrate; however small changes don’t create a permanent change to the enzyme.
Substrate Concentration: increasing Substrate Concentration increases the rate of reaction. This is because more substrate molecules will be colliding with enzyme molecules, so more product will be formed; after a certain amount of increase this will have no effect.
Lactose intolerance is the inability to digest lactose, because of a lack of the required enzyme lactase in the digestive system. This is a disability that is developed through the intake of lactose due to the reason that all babies are born wit the ability to intake lactose.
TOK QUESTIONS:
Development of some techniques benefits particular human populations more than others. For example, the development of lactose-free milk available in Europe and North America would have greater benefit in Africa/Asia where lactose intolerance is more prevalent. The development of techniques requires financial investment. Should knowledge be shared when techniques developed in one part of the world are more applicable in another?
Due to the fact that all of the world might suffer of lactose intolerance, techniques that are developed in one part of the world such as creating lactose-free milk should be shared and available for all the world; this should be a world-wide financial ability. Although there have been studies, which show that those countries that consume less amounts of milk, have a higher tendency of acquiring lactose intolerance, all countries should have the ability of ingesting milk whether or not they have a lower intake of lactose product consumption. Therefore techniques that allow the ability to consume certain products for those humans that don't have the ability to, should be in a world-wide understanding.
Development of some techniques benefits particular human populations more than others. For example, the development of lactose-free milk available in Europe and North America would have greater benefit in Africa/Asia where lactose intolerance is more prevalent. The development of techniques requires financial investment. Should knowledge be shared when techniques developed in one part of the world are more applicable in another?
Due to the fact that all of the world might suffer of lactose intolerance, techniques that are developed in one part of the world such as creating lactose-free milk should be shared and available for all the world; this should be a world-wide financial ability. Although there have been studies, which show that those countries that consume less amounts of milk, have a higher tendency of acquiring lactose intolerance, all countries should have the ability of ingesting milk whether or not they have a lower intake of lactose product consumption. Therefore techniques that allow the ability to consume certain products for those humans that don't have the ability to, should be in a world-wide understanding.