Question 6 -2.5 points Trichloroacetic acid is a potent denaturant of proteins. The process of protein denaturation invo

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Question 6 2 5 Points Trichloroacetic Acid Is A Potent Denaturant Of Proteins The Process Of Protein Denaturation Invo 1 (208.42 KiB) Viewed 46 times

Question 6 -2.5 points Trichloroacetic acid is a potent denaturant of proteins. The process of protein denaturation involves a. The disruption of many of the non-covalent bonds that hold the protein in its native shape. b. The breaking down of nucleic acid structure that holds the secondary protein structure Proteins cannot denature as their tertiary structure maintains its native shape during denaturation processes d. The reforming of covalent bonds to maintain the tertiary structure of a protein C. Question 7-2.5 points If Trichloroacetic acid was used to denature solubilised protein, Which of the following would best describe the effect you would observe from adding trichloroacetic acid? a. The Solution would become cloudy b. A precipitate would be formed The solution would remain clear d. A precipitate would be formed and the solution would remain clear. e. The Solution would became cloudy and a precipitate would be formed C. Question 8-1 point Which of the following answers best describes the solubility of denatured proteins? a. Denatured proteins are soluble b. Denatured proteins are insoluble Question 9 -2.5 points In the online practical video, a solution of azocasein which is a protein, was incubated with the enzyme trypsin at 37°C for 15 minutes. What happens to azocasein in the trypsin incubation? a. c. Trypsin degrades the azocasein into small non-precipitable peptides b. Trypsin precipitates the azocasein out of solution as small peptides Trypsin has no discernible effect on the protein azecasein d. Trypsin denatures the azocasein out of the solution, leaving behind white precipitable peptides Question 10-2.5 points How would boiling the trypsin at 100°C before the incubation affect its ability to react with azocasein? a. Boiling the trypsin will increase the activity of trypsin, degrading the azocasein faster by increasing the rate of reaction b. The trypsin becomes activated at boiling temperature and therefore will increase the rate of reaction Boiling the trypsin denatures it and so inhibits its activity. The trypsin won't be able to degrade the azocasein d. Boiling the trypsin will increase the activity of trypsin, degrading the azocasein faster by increasing the rate of reaction and e. the trypsin becomes activated at boiling temperature and therefore will increase the rate of reaction. C.