PROTEINS
BUILT BY INSTRUCTIONS FOUND IN DNA
GENE = DNA INSTRUCTIONS FOR ONE PROTEIN
Elements Carbon Hydrogen Oxygen Nitrogen – (NH 2 groups = amino group!) Phosphorus Sulfur
Polymers of amino acids
20 different kinds Essential vs “Nonessential”
Food Sources
Vegetarianism… Essential vs non-essential amino acids Vegan vs vegetarian Article discussion…
Classes FibrousGlobular
Functions? Shape is critical to function!
3d shape: demonstration
Structure and Function 3d shape of the protein is incredibly important!!! If it changes shape, it probably won’t be able to do its job anymore. DENATURE mations/content/proteinstructure.html mations/content/proteinstructure.html
SO WHAT DO PROTEINS DO?
Functions video (not high quality) y58 y58 ds/section2.rhtml ds/section2.rhtml
Contractile proteins movement
Structural Proteins Support protection
Transport Proteins Cell membrane and in blood (hemoglobin)
Communication Receptor proteins Hormones
demo tour/ tour/
Antibodies Immune system
Enzymes Biological catalysts
Functions Receptor proteins - Communication Maintain fluid balance (blood) Structural proteins – support Contractile proteins - movement Transport proteins – in cell membrane, hemoglobin Antibodies – immune system Hormones (communication) Biological catalysts (speed up chemical reactions) - ENZYMES
3D shape: modeling Obtain a strip of paper. Mark off every 2 blocks. Pick out two squares – leaving space between them – and color them yellow. Do the same for red, blue, green, and purple. Color in the rest of the squares with your choice of colors, in any order you wish…
the colored strip This represents PRIMARY STRUCTURE for an amino acid. Describe primary structure in your notebook.
3D shape: modeling part 2 Now take your strip and fold it as demonstrated. This represents SECONDARY STRUCTURE.
3D shape: modeling part 3 Yellow is attracted to yellow. Use a stapler to attach your yellow squares together. Blue and Red are attracted to one another. Use a stapler to attach those together. Green and purple are attracted to one
Questions to answer… What types of bonds hold the amino acids together? What types of bonds hold the 3d shape of a protein together? Can these “stabilizing bonds” withstand heat? What happens to a protein when it gets heated?