Question

zymes in your textbook, especially the sections on enzym REPORT: Your report should include two separate files: a table of the data from your enzyme experiments online and conclusions consisting of answers to the questions. WARM-UP QUESTIONS: 1. What part of the name 6-O-a-L-ramnosyl-D-glucosidase shows that it is an enzyme? The -ase 2. Most enzymes belong to what family of biological molecules: carbohydrates, lipids, or proteins? pro- teins 3. Based on your experience in the Amino Acids and Proteins lab and the Milk lab and your reading, what happens to the structure of a protein when it is denatured? 4. Based on your experience in the Amino Acids and Proteins lab and the Milk lab and your reading, why is it important for a protein to be at a certain pH to carry out its function? 5. Based on your experience in the Amino Acids and Proteins lab and the Milk lab and your reading, why is it important for a protein to be at a certain temperature to carry out its function? At high temperature heat can distrupt hydrogen bonding , non polar hydrophobic interactions occurs dur to increase of ki- nectic energy of molecules to vibrate, rapidly so bonds are disrupted EXPERIMENTAL PROCEDURE: This computer activity is written by Angel Herráez, of the University of Alcalá, Spain. Credits: http://bi- Focus English (United States
question 3: what happens to the structure of a protein when it is denatured?

question 4: why is it important for a protein to be at a certain ph to carry out its function

Answer 1

Q.3

Certain changes like high temperature , pH change or use of certain denaturing agents leads to Denaturation of proteins native structure.

When a protein is denatured, mostly tertiary (quartenary if exists ) and sometimes secondary structures are altered but the primary structure remains intact. Since all structural levels of the protein determine its function, the denatured protein can no longer perform its function once it has been denatured. It change solubility and ionic properties of protein.

Q.4

Every protein have a optimal pH range, within that it functions properly. pH dependent reflects the importance of the local pH on all processes in the cell.

Change in pH changes ionic nature of side chains (based on pKa) , thus overall charge on protein/polypeptide chain. This changes nature catalytic site of enzyme/protein, thus it is no longer functional. When protein is at a pH where charge is zero, it is no longer soluble in water, thus precipitates as solid . This used for cheese making form milk.