Chapter Twenty Proteins Lipids contd CO 20 1

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Chapter Twenty Proteins

Chapter Twenty Proteins

Lipids cont’d → CO 20. 1 The protein made by spiders to produce a

Lipids cont’d → CO 20. 1 The protein made by spiders to produce a web is a form of silk that can be exceptionally strong. © F. H. Kolwicz / Visuals Unlimited Copyright © Houghton Mifflin Company. All rights reserved. 2

Lipids cont’d →Table 20. 1 Copyright © Houghton Mifflin Company. All rights reserved. 3

Lipids cont’d →Table 20. 1 Copyright © Houghton Mifflin Company. All rights reserved. 3

Lipids cont’d →CC 20. 1 Copyright © Houghton Mifflin Company. All rights reserved. 4

Lipids cont’d →CC 20. 1 Copyright © Houghton Mifflin Company. All rights reserved. 4

Lipids cont’d ← Fig. 20. 1 Designation of handedness in standard amino acid structures.

Lipids cont’d ← Fig. 20. 1 Designation of handedness in standard amino acid structures. Copyright © Houghton Mifflin Company. All rights reserved. 5

Lipids cont’d Fig. 20. 2 Separation of three amino acids Lys, Phe, and Glu

Lipids cont’d Fig. 20. 2 Separation of three amino acids Lys, Phe, and Glu using electrophoresis. Copyright © Houghton Mifflin Company. All rights reserved. 6

Lipids cont’d Table 20. 2 Copyright © Houghton Mifflin Company. All rights reserved. 7

Lipids cont’d Table 20. 2 Copyright © Houghton Mifflin Company. All rights reserved. 7

Lipids cont’d ← Fig. 20. 3 Frederick Sanger determined the primary structure of the

Lipids cont’d ← Fig. 20. 3 Frederick Sanger determined the primary structure of the protein hormone insulin in 1953. Hulton Archive / Getty Images Copyright © Houghton Mifflin Company. All rights reserved. 8

Lipids cont’d → Fig. 20. 4 The primary structure of human myoglobin. Copyright ©

Lipids cont’d → Fig. 20. 4 The primary structure of human myoglobin. Copyright © Houghton Mifflin Company. All rights reserved. 9

Lipids cont’d CC. 20. 2 Copyright © Houghton Mifflin Company. All rights reserved. 10

Lipids cont’d CC. 20. 2 Copyright © Houghton Mifflin Company. All rights reserved. 10

Lipids cont’d ← Fig. 20. 5 The hydrogen bonding between the carbonyl oxygen atom

Lipids cont’d ← Fig. 20. 5 The hydrogen bonding between the carbonyl oxygen atom of one peptide linkage and the amide hydrogen atom of another peptide linkage. Copyright © Houghton Mifflin Company. All rights reserved. 11

Lipids cont’d → Fig. 20. 6 Four representations of the helix secondary structure. Copyright

Lipids cont’d → Fig. 20. 6 Four representations of the helix secondary structure. Copyright © Houghton Mifflin Company. All rights reserved. 12

Lipids cont’d Fig. 20. 7 Two pleated sheet protein structure. Copyright © Houghton Mifflin

Lipids cont’d Fig. 20. 7 Two pleated sheet protein structure. Copyright © Houghton Mifflin Company. All rights reserved. 13

Lipids cont’d → Fig. 20. 8 The secondary structure of a single protein. Copyright

Lipids cont’d → Fig. 20. 8 The secondary structure of a single protein. Copyright © Houghton Mifflin Company. All rights reserved. 14

Lipids cont’d Fig. 20. 9 A telephone cord has three levels of structure. Copyright

Lipids cont’d Fig. 20. 9 A telephone cord has three levels of structure. Copyright © Houghton Mifflin Company. All rights reserved. 15

Lipids cont’d Fig. 20. 10 Disulfide bonds involving cysteine residues can form in two

Lipids cont’d Fig. 20. 10 Disulfide bonds involving cysteine residues can form in two different ways. Copyright © Houghton Mifflin Company. All rights reserved. 16

Lipids cont’d ← Fig. 20. 11 Human insulin, a small two-chain protein, has both

Lipids cont’d ← Fig. 20. 11 Human insulin, a small two-chain protein, has both intrachain and interchain disulfide linkages as part of its tertiary structure. Copyright © Houghton Mifflin Company. All rights reserved. 17

Lipids cont’d → Fig. 20. 12 Four types of interactions between amino acid R

Lipids cont’d → Fig. 20. 12 Four types of interactions between amino acid R groups produce the tertiary structure of a protein. Copyright © Houghton Mifflin Company. All rights reserved. 18

Lipids cont’d ← Fig. 20. 13 The tertiary structure of the single-chain protein myoglobin.

Lipids cont’d ← Fig. 20. 13 The tertiary structure of the single-chain protein myoglobin. Copyright © Houghton Mifflin Company. All rights reserved. 19

Lipids cont’d → Fig. 20. 14 Tertiary and quaternary structure of the oxygencarrying protein

Lipids cont’d → Fig. 20. 14 Tertiary and quaternary structure of the oxygencarrying protein hemoglobin. Copyright © Houghton Mifflin Company. All rights reserved. 20

Lipids cont’d ←CAG 20. 1 Copyright © Houghton Mifflin Company. All rights reserved. 21

Lipids cont’d ←CAG 20. 1 Copyright © Houghton Mifflin Company. All rights reserved. 21

Lipids cont’d ← Table 20. 3 Copyright © Houghton Mifflin Company. All rights reserved.

Lipids cont’d ← Table 20. 3 Copyright © Houghton Mifflin Company. All rights reserved. 22

Lipids cont’d ← Fig. 20. 15 The tail feathers of a peacock. Photo. Disc

Lipids cont’d ← Fig. 20. 15 The tail feathers of a peacock. Photo. Disc Copyright © Houghton Mifflin Company. All rights reserved. 23

Lipids cont’d → Fig. 20. 16 The coiled-coil structure of the fibrous protein beta

Lipids cont’d → Fig. 20. 16 The coiled-coil structure of the fibrous protein beta kerotin. Copyright © Houghton Mifflin Company. All rights reserved. 24

Lipids cont’d → Table 20. 4 Copyright © Houghton Mifflin Company. All rights reserved.

Lipids cont’d → Table 20. 4 Copyright © Houghton Mifflin Company. All rights reserved. 25

Lipids cont’d Fig. 20. 17 Three helical peptide chains. Copyright © Houghton Mifflin Company.

Lipids cont’d Fig. 20. 17 Three helical peptide chains. Copyright © Houghton Mifflin Company. All rights reserved. 26

Lipids cont’d CC 20. 3 Copyright © Houghton Mifflin Company. All rights reserved. 27

Lipids cont’d CC 20. 3 Copyright © Houghton Mifflin Company. All rights reserved. 27

Lipids cont’d → Fig. 20. 18 Collagen fibers Prof. P. M. Motta & E.

Lipids cont’d → Fig. 20. 18 Collagen fibers Prof. P. M. Motta & E. Vizza / Photo Researchers Copyright © Houghton Mifflin Company. All rights reserved. 28

Lipids cont’d ← Fig. 20. 19 Protein denaturation process. Copyright © Houghton Mifflin Company.

Lipids cont’d ← Fig. 20. 19 Protein denaturation process. Copyright © Houghton Mifflin Company. All rights reserved. 29

Lipids cont’d → Fig. 20 Heat denatures the protein in egg white. E. R.

Lipids cont’d → Fig. 20 Heat denatures the protein in egg white. E. R. Degginger Copyright © Houghton Mifflin Company. All rights reserved. 30

Lipids cont’d ← Fig. 20. 21 Storage rooms for cheese. Rosenfield Images, Ltd. /

Lipids cont’d ← Fig. 20. 21 Storage rooms for cheese. Rosenfield Images, Ltd. / SPL / Photo Researchers Copyright © Houghton Mifflin Company. All rights reserved. 31

Lipids cont’d CC 20. 4 Copyright © Houghton Mifflin Company. All rights reserved. 32

Lipids cont’d CC 20. 4 Copyright © Houghton Mifflin Company. All rights reserved. 32

Lipids cont’d → Table 20. 5 Copyright © Houghton Mifflin Company. All rights reserved.

Lipids cont’d → Table 20. 5 Copyright © Houghton Mifflin Company. All rights reserved. 33

Lipids cont’d → Fig. 20. 22 Structure of immunoglobulin. Copyright © Houghton Mifflin Company.

Lipids cont’d → Fig. 20. 22 Structure of immunoglobulin. Copyright © Houghton Mifflin Company. All rights reserved. 34

Lipids cont’d ← CC 20. 5 Copyright © Houghton Mifflin Company. All rights reserved.

Lipids cont’d ← CC 20. 5 Copyright © Houghton Mifflin Company. All rights reserved. 35

Lipids cont’d ← CC 20. 6 Copyright © Houghton Mifflin Company. All rights reserved.

Lipids cont’d ← CC 20. 6 Copyright © Houghton Mifflin Company. All rights reserved. 36

Lipids cont’d ← Fig. 20. 23 Immunoglobulinantigen complex Copyright © Houghton Mifflin Company. All

Lipids cont’d ← Fig. 20. 23 Immunoglobulinantigen complex Copyright © Houghton Mifflin Company. All rights reserved. 37

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