Table of contents

1. Matter and Measurements4h 31m
2. Atoms and the Periodic Table5h 23m
3. Ionic Compounds2h 18m
4. Molecular Compounds2h 18m
5. Classification & Balancing of Chemical Reactions3h 17m
6. Chemical Reactions & Quantities2h 27m
7. Energy, Rate and Equilibrium3h 46m
8. Gases, Liquids and Solids3h 25m
9. Solutions4h 10m
10. Acids and Bases3h 29m
11. Nuclear Chemistry56m
BONUS: Lab Techniques and Procedures1h 38m
BONUS: Mathematical Operations and Functions47m
12. Introduction to Organic Chemistry1h 34m
13. Alkenes, Alkynes, and Aromatic Compounds2h 12m
14. Compounds with Oxygen or Sulfur1h 6m
15. Aldehydes and Ketones1h 1m
16. Carboxylic Acids and Their Derivatives1h 11m
17. Amines39m
18. Amino Acids and Proteins1h 51m
19. Enzymes1h 37m
20. Carbohydrates1h 41m
21. The Generation of Biochemical Energy2h 8m
22. Carbohydrate Metabolism2h 22m
23. Lipids2h 26m
24. Lipid Metabolism1h 45m
25. Protein and Amino Acid Metabolism1h 37m
26. Nucleic Acids and Protein Synthesis2h 54m

18. Amino Acids and Proteins

Summary of Protein Structure

GOB Chemistry

18. Amino Acids and Proteins

Summary of Protein Structure

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1:16 minutes

Problem 33a

Textbook Question

List the type of attractive force disrupted and the level of protein structure changed by the following denaturing treatments:
a. adding salt to soy milk to make tofu

Verified step by step guidance

Understand the concept of protein denaturation: Denaturation involves the disruption of the protein's structure without breaking its primary structure (the sequence of amino acids). It affects higher levels of protein structure, such as secondary, tertiary, and quaternary structures.

Identify the denaturing agent: In this case, adding salt to soy milk is the denaturing treatment. Salt ions interact with the protein molecules in the soy milk.

Determine the type of attractive force disrupted: Salt disrupts ionic bonds and electrostatic interactions between charged amino acid side chains in the protein. These interactions are part of the tertiary and quaternary structures.

Analyze the level of protein structure affected: The disruption of ionic bonds and electrostatic interactions primarily affects the tertiary structure (the three-dimensional folding of the protein) and, if applicable, the quaternary structure (the arrangement of multiple protein subunits).

Conclude the explanation: Adding salt to soy milk disrupts ionic bonds and electrostatic interactions, leading to changes in the tertiary and quaternary structures of the protein, which causes the protein to precipitate and form tofu.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Denaturation

Denaturation refers to the process where proteins lose their native structure due to external stressors, such as heat, pH changes, or chemical agents. This alteration affects the protein's functionality, as the specific three-dimensional shape is crucial for its biological activity. In the case of soy milk, adding salt disrupts the interactions that maintain protein structure.

Types of Attractive Forces

Proteins are stabilized by various attractive forces, including hydrogen bonds, ionic bonds, hydrophobic interactions, and van der Waals forces. When salt is added to soy milk, ionic interactions are disrupted, leading to changes in the protein's solubility and structure. Understanding these forces is essential for grasping how denaturation occurs.

Levels of Protein Structure

Proteins have four levels of structure: primary (amino acid sequence), secondary (alpha helices and beta sheets), tertiary (three-dimensional folding), and quaternary (multiple polypeptide chains). Denaturation primarily affects the secondary and tertiary structures, as the attractive forces that maintain these configurations are disrupted, leading to the unfolding of the protein.