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

4. Protein Structure

Denaturation

Biochemistry

4. Protein Structure

Denaturation

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Multiple Choice

Which of the following will NOT denature a protein?

Heating to 100\degree C

Adding urea

Adding NaCl at physiological concentrations

Changing pH to extreme acidic or basic values

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Verified step by step guidance

Understand the concept of protein denaturation: Protein denaturation refers to the process where a protein loses its native structure due to external stress, such as heat, pH changes, or chemical agents. This disrupts the protein's secondary, tertiary, or quaternary structure, but not its primary structure (sequence of amino acids).

Analyze the effect of heating to 100°C: High temperatures can disrupt hydrogen bonds and non-covalent interactions within a protein, leading to denaturation. Proteins are sensitive to heat, and heating to 100°C is a common method to denature them.

Examine the role of urea: Urea is a chaotropic agent that disrupts hydrogen bonds and hydrophobic interactions within proteins. It is widely used in laboratory settings to denature proteins by breaking their tertiary and secondary structures.

Consider the impact of changing pH to extreme acidic or basic values: Extreme pH values can alter the ionization state of amino acid side chains, disrupting ionic bonds and hydrogen bonds within the protein structure. This can lead to denaturation.

Evaluate the effect of adding NaCl at physiological concentrations: Physiological concentrations of NaCl (around 0.9% or 150 mM) do not typically disrupt the native structure of proteins. This is because such concentrations mimic the natural ionic environment in the body, which proteins are adapted to function in. Therefore, adding NaCl at physiological concentrations will NOT denature a protein.