Question

\Match the following descriptions with the corresponding amino acids:

This amino acid is responsible for the strength of rhino horns and wood lignin due to the strong hydrophobic interactions between them.

Subtle decreases in the serum pH lead to the protonation of this amino acid, which promotes O2 release from hemoglobin.

This amino acid is the nucleophile chymotrypsin uses to attack peptide bonds.

This amino acid disrupts α-helices because it makes the nearby protein backbone too flexible (and prevents proper hydrogen bonding).

This amino acid is believed by some to make you sleepy because it can be converted by our body into serotonin and melatonin.

This amino acid gives the titration curve shown below and it is not arginine.

The phosphorylation of this amino acid often signals for cells to grow and divide (its permanent phosphorylation could contribute to cancer).

This amino acid is added to food as a flavor enhancer because it excites neurons.

The hydroxylated version of this amino acid is essential to collagen synthesis. This amino acid forms disulfide bonds.

Answer 1

1.This amino acid is responsible for the strength of rhino horns and wood lignin due to the strong hydrophobic interactions between them- *HYDROXYPROLINE*

2. Subtle decreases in the serum pH lead to the protonation of this amino acid, which promotes O2 release from hemoglobin-GLUTAMINE

3.This amino acid is the nucleophile chymotrypsin uses to attack peptide bonds-SERINE

4.This amino acid disrupts α-helices because it makes the nearby protein backbone too flexible (and prevents proper hydrogen bonding).-ALANINE

5.This amino acid is believed by some to make you sleepy because it can be converted by our body into serotonin and melatonin.TRYPTOPHAN

6.This amino acid gives the titration curve shown below and it is not arginine.no information provided

7.The phosphorylation of this amino acid often signals for cells to grow and divide (its permanent phosphorylation could contribute to cancer).METHIONINE

8.This amino acid is added to food as a flavor enhancer because it excites neurons-LYSINE

9.The hydroxylated version of this amino acid is essential to collagen synthesis. This amino acid forms disulfide bonds.CYSTEINE