Hyperproteinemia
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- Dehydration
- Monoclonal increase
- Polyclonal increase
Fibrous myosins
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muscles
,Myoglobin
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a single chain of 153 amino acids: carries O2 from the blood
vessels to the muscles and stores it until needed. Fe II
containing heme unit in each chain that binds O2
Protein Content (approx.%) of Foods
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cheese- 30
peanuts- 27
chicken- 21
fish- 18
beef- 18
soy- 17
wheat- 13
beans- 7
rice- 8
peas- 7
milk- 6
corn- 4
cassava- 3
potatoes- 2
pH dependent properties
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, - Zwitterionic* structures contain both N-H+ and COO-
- At low pH, protonate COO-
- At higher pH : lose H on N
Isoelectric** pH: differs for each amino acid (due to structural differences)
Nonpolar R groups (hydrophobic)
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- Do not form hydrogen bonds
- Coalesce in water
- Lack charged or highly electronegative atoms capable of
forming hydrogen bonds with water
Amino Acids
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building blocks of proteins. They are attached to one another by peptide
bonds forming a long chain of proteins
Active sites of enzymes
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bind the transition state of the reaction more tightly than the
substrate
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- Dehydration
- Monoclonal increase
- Polyclonal increase
Fibrous myosins
Give this one a try later!
muscles
,Myoglobin
Give this one a try later!
a single chain of 153 amino acids: carries O2 from the blood
vessels to the muscles and stores it until needed. Fe II
containing heme unit in each chain that binds O2
Protein Content (approx.%) of Foods
Give this one a try later!
cheese- 30
peanuts- 27
chicken- 21
fish- 18
beef- 18
soy- 17
wheat- 13
beans- 7
rice- 8
peas- 7
milk- 6
corn- 4
cassava- 3
potatoes- 2
pH dependent properties
Give this one a try later!
, - Zwitterionic* structures contain both N-H+ and COO-
- At low pH, protonate COO-
- At higher pH : lose H on N
Isoelectric** pH: differs for each amino acid (due to structural differences)
Nonpolar R groups (hydrophobic)
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- Do not form hydrogen bonds
- Coalesce in water
- Lack charged or highly electronegative atoms capable of
forming hydrogen bonds with water
Amino Acids
Give this one a try later!
building blocks of proteins. They are attached to one another by peptide
bonds forming a long chain of proteins
Active sites of enzymes
Give this one a try later!
bind the transition state of the reaction more tightly than the
substrate
