Proteins

Carbon combines with nitrogen in amino acid linkages to form:

The number of peptide bonds in the compound is :

The naturally occurring amino acid that contains only one basic functional group in its chemical structure is

In an oligopeptide named Alanylglycylphenyl alanyl isoleucine, the number of ${\mathrm{sp}}^2$ hybridised carbons is _____.

Which is not true for arginine?

The one that does not stabilize $2^{\circ }$ and $3^{\circ }$ structures of proteins is

Sulphur (S) containing amino acids from the following are:

(a) isoleucine

(b) cysteine

(c) lysine

(d) methionine

(e) glutamic acid

Match List I with List II

A naturally occurring amino acid that contains only one basic functional group.

The number of ${\mathrm{sp}}^2$ hybridised carbon atoms in the following peptide is :

Ala-Phe-Gly-Ala-Phe-Leu

One which does not stabilise secondary and tertiary protein.

The chain structure of Lysine is shown below.

What will be the structure of lysine if it is placed in a solution of pH value as $1$?

The chain structure of Lysine is shown below.

Based on the structure, is Lysine acidic, basic, or neutral overall? Explain?

During protein synthesis in cells, amino acids condense (in the presence of enzymes) through the formation of the amide link $(–\mathrm{CONH}–)$, or peptide bond, to form a polypeptide chain, which then folds to form a biologically active protein. The equation below shows the formation of a dipeptide, Ala-Gly, formed by condensation of the two amino acids, alanine and glycine in a test tube.

Which of the following statements is/are true for the above reaction?

(i) A dipeptide Gly-Ala is equally likely to be formed by condensation of alanine and glycine.

(ii) Water is eliminated in the above condensation reaction.

(iii) Oxygen and hydrogen is released as gases in the above condensation reaction.

Which structure of polypeptide contains both intermolecular as well as intramolecular hydrogen bonds?

Assertion (A): The denaturation of proteins can destroy all $1°,2°$ and $3°$ protein structures.

Reason (R): Curdling of milk is due to denaturation of proteins.

The correct option among the following is

Given sub-structure belongs to which amino acid