Question

1. differences in r - groups give different proteins different
2. how does a dipeptide form? sketch the dipeptide formed from glycine and alanine. what molecule had to be removed to join these 2 amino acids?
3. long chains of amino acids are called and these join together to make a
4. hydrogen bonding among individual amino acids in a chain cause what effect on the proteins shape?
5. what is the effect of temperature on protein shape? give an example of this.
6. most proteins act as catalysts or inside of cells.
7. the substance an enzyme is acting upon is called the and it must into a place called the active site on the enzyme.
8. when a substrate joins with an enzyme, what effect does this have on chemical bonding of that substrate? is the enzyme affected temporarily or permanently? how is it affected?
9. when chemical bonds in a substrate are weakened, what effect does this have on activation energy needed to start the reaction?
10. after the reaction, what happens to the products? can the enzyme be re - used & why?
11. besides temperature, what else can effect how an enzyme works by changing the enzymes shape? can the reaction still take place?

Explanation:

1. R - groups in amino - acids (building blocks of proteins) vary, giving proteins different properties such as shape, function, and reactivity.
2. A dipeptide forms through a dehydration synthesis reaction between the amino group of one amino acid (glycine) and the carboxyl group of another (alanine). A water molecule is removed. To sketch it, show the peptide bond between the two amino acids.
3. Long chains of amino acids are called polypeptides, and multiple polypeptides join to make a protein.
4. Hydrogen bonding among amino acids in a chain can cause the protein to form secondary structures like alpha - helices or beta - sheets, influencing its overall shape. For example, in keratin (a protein in hair), alpha - helices are formed by hydrogen bonding.
5. High temperatures can denature proteins by breaking hydrogen bonds and other weak interactions, changing their shape. For example, when an egg is cooked, the proteins in egg white (albumin) denature and change from a clear liquid to a white solid.
6. Most proteins act as catalysts or enzymes inside of cells.
7. The substance an enzyme acts upon is called the substrate, and it must fit into a place called the active site on the enzyme.
8. When a substrate joins with an enzyme, it can lower the activation energy of the reaction. The enzyme is temporarily affected as its shape may change slightly to better fit the substrate (induced - fit model).
9. When chemical bonds in a substrate are weakened by an enzyme, the activation energy needed to start the reaction is lowered.
10. After the reaction, the products are released from the active site. The enzyme can be re - used because its structure remains unchanged (assuming no denaturation), and it can bind to another substrate molecule.
11. Besides temperature, pH can also affect how an enzyme works by changing its shape. If the pH is too far from the enzyme's optimal pH, the reaction may slow down or stop.

Answer:

1. Properties
2. Forms via dehydration synthesis; sketch shows peptide bond between glycine and alanine; water molecule is removed
3. Polypeptides; protein
4. Forms secondary structures like alpha - helices or beta - sheets; e.g., keratin with alpha - helices
5. High temperatures can denature proteins; e.g., albumin in egg white denatures when cooked
6. Enzymes
7. Substrate; fit
8. Lowers activation energy; temporarily affected; shape may change slightly
9. Lowers activation energy
10. Products are released; can be re - used; structure remains unchanged
11. pH; reaction may slow down or stop