Question

11) Which of the following CAN NOT be directly involved in the foiding of a protein trom ts secondary tertiary structure? A) Hydrogen bond B) Peptide bond C) Hydrophobic interaction D) Disulfide covalent bond E) lonic interaction 12) Which type of bond links one carbohydrate to the next one in a polysaccharide? A) Glycosidic linkage B) Phosphodiester bond C) Ester linkage D) Peptide bond E) Hydrogen bond

Answer 1

12: Answer is: B) Peptide bond

Peptide bonds are not directly involved in secondary or tertiary structure. Peptide bonds link together the amino acids of a protein's primary structure. As with disulfide bridges, these hydrogen bonds can bring together two parts of a chain that are some distance away in terms of sequence. Salt bridges, ionic interactions between positively and negatively charged sites on amino acid side chains, also help to stabilize the tertiary structure of a protein.

13. Answer is A) Glycosidic linkage

Polysaccharides are long chains of monosaccharides linked by glycosidic bonds. Three important polysaccharides, starch, glycogen, and cellulose, are composed of glucose. Starch and glycogen serve as short-term energy stores in plants and animals, respectively. The glucose monomers are linked by α glycosidic bonds.