Question

1. why does olive oil have a lower melting point than butter fat?

2. how does LDL differ from HDL's

3. In a helix, how does bond occur between the amino acids in the peptide bond?

4. what is the difference in bonding between an alpha helix and a Beta plated sheet?

5. if serine were replaced by valine in a protein how would the tertiary stucture be affected?

6.(a) How does an enzyme speed up the reaction of a substrate

(b) after the products have formed what happens to the enzymes?

7. How does a lactase make the reaction go faster.

Answer 1

Solution.

1. Olive oil contain more unsaturated carbonic acids, which form a lipids with a lower melting point.

2. LDL are carrying cholesterol through human's body to different organs, whereas HDLs are carrying cholesterol to liver from all body organs.

3. The peptide bond can be denoted as CO-NH, in a helix the hydrogen bonds are present between each NH-group and C=O group.

4. In a beta-plated sheet there are 3 hydrogen bonds between β-chains.

5. Serine is a polar aminoacid, containing -OH groups participating in the hydrogen bonding in tertiary structure. Valine is hydrophobic aminoacid, the replacement will make the tertiary structure weaker and larger.

6. Enzyme speeds up the conversion of a substrate into products. After the products have formed the enzyme is getting out of products to participate in a new cycle.

7. Lactase is the enzyme facilitating the hydrolysis of lactose. It hydrolyses the glycosidic bond to produce galactose and glucose.