Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

1. Introduction to Biochemistry

Proteins

Biochemistry

1. Introduction to Biochemistry

Proteins

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Multiple Choice

Which of the following is a key difference between proteins and carbohydrates or fats?

Proteins are not made of monomers, but carbohydrates and fats are.

Proteins are hydrophobic, while carbohydrates and fats are hydrophilic.

Proteins contain nitrogen, while carbohydrates and fats do not.

Proteins serve only as energy storage, while carbohydrates and fats have structural roles.

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Verified step by step guidance

Step 1: Begin by analyzing the structural composition of proteins, carbohydrates, and fats. Proteins are made up of amino acids, which are monomers containing nitrogen in their structure. Carbohydrates are composed of monosaccharides, and fats are composed of glycerol and fatty acids, neither of which contain nitrogen.

Step 2: Evaluate the hydrophobic and hydrophilic properties of these biomolecules. Proteins can have both hydrophobic and hydrophilic regions depending on their amino acid composition, while carbohydrates are generally hydrophilic due to their hydroxyl groups, and fats are predominantly hydrophobic due to their long hydrocarbon chains.

Step 3: Consider the roles of these biomolecules in biological systems. Proteins serve diverse functions such as catalysis (enzymes), structural support, signaling, and transport, while carbohydrates primarily provide energy and structural support, and fats are used for energy storage and insulation.

Step 4: Address the claim that proteins are not made of monomers. This is incorrect because proteins are indeed made of amino acid monomers linked by peptide bonds, forming polypeptides.

Step 5: Conclude that the key difference is the presence of nitrogen in proteins, which is absent in carbohydrates and fats. This is due to the amino group (-NH2) in amino acids, which is a defining feature of proteins.