The chtin binding site is a chitin binding domain or protein. The chitin is a polysaccharide composed of -linked D-glucosamine residues. Most of these residues are N-acetylated. The chitin binding protein domain is composed of 30-43 amino acid residues and mostly contain conserved glycine and cysteines residues. The conserved cysteines form disulfide bonds. Chitin-binding domains are usually found in plant, fungal and bacterial proteins.
The polysaccharide chitin was first discovered about two hundred years ago by Henri Braconnot, when researching the composition and nutritional value of mushrooms. Since then, chitin has been found to play an important structural role in fungi, crustaceans and insects. Although chitin is not produced by humans, somewhat surprisingly the enzyme chitinase that breaks down chitin has been found in certain human tissues. Suggest an explanation for this situation guided by the following questions: a. What is about the molecular...
What carbohydrate is held together by glycosidic bonds? Select all that apply. glucose sucrose galactose chitin amylose
how many times did chitin evolve?
1. Blood chemistry (again). The chemical equation for the binding of oxygen in your blood can be written as follows: Hemoglobin(aq) + O2(aq) → Hemoglobin* O2(aq) The reaction was studied using initial rates and the following data was obtained: [Hemoglobin] [02] Initial Rate 0.0050 M 0.0100 M 2105 M/s 0.0050 M 0.0200 M 4201 M/s 0.0100 M 0.0100 M 4198 M/s a. Determine the rate law for binding of hemoglobin and oxygen b. What is the rate constant? c. What...
Explain how a chemical that blocks the binding of EGF to the EGFR would interfere with the replication of cancerous cells that overexpress EGFR. a) It will activate the EGFR pathway. b) It will block the EGFR pathway. c) It will have no effect and the EGFR pathway will continue normally d) It will lead to overexpression of the EGFR pathway
Receptors are capable of binding different chemical molecules, having impact on potential downstream signalling. Within this context, differentiate between endogenous hormones, agonists, and antagonists for a NUCLEAR RECEPTOR.
Problem 6.83 Part A The shell of a shrimp is composed of chitin. If you eat a boiled shrimp without removing the shell, will your body break the shell down into its component suga Match the words in the left column to the appropriate blanks in the sentences on the right. Reset Help (1- 4 Chitin has glycosidic linkages just like break down cellulose, it is also likely they are Since our bodies to break down chitin. do not do...
The horsefly Hybomitra lasiophthalma has a cuticle that is made up of a layer of chitin 89 nm think with an index of refraction of 1.73. This layer is on top of chitin with a smaller index of refraction (1.40). When light shines on the cuticle with an angle of incidence of 0o, what color will the cuticle appear? You may assume that the horsefly is in air. Explain/show your work. *Color wavelength (nm) Purple 380-450 blue 450-495 green 495-570...
(3a)What is the difference between a binding price ceiling and a binding price floor in a market for a resource? (3b)What is the difference between a non-binding price ceiling and a binding price ceiling in a market for a resource? (3c)What is the policy objective of a government in setting a price ceiling or a price floor in a market for a resource? (3d)With the use of clearly labeled demand-supply diagrams show the difference between the concepts of (a) a...
QUESTION 9 Which amino acid stabilizes ligand binding in the binding pocket of hemoglobin and myoglobin via hydrogen bonding with the ligand? Distal Histidine Proximal Histidine Distal Valine Proximal phenylalanine QUESTION 10 Which of the following statement(s) is/are TRUE regarding enzymatic catalysis? Enzymes catalyze chemical transformations by altering the chemical equilibrium of the reactants and products. Enzymes catalyze chemical transformations by decreasing the free energy of the reactants. Enzymes catalyze chemical transformations by decreasing the free energy of the transition...