1) A common phenomenon involving changes in protein structure can be observed wh

Question

1) A common phenomenon involving changes in protein structure can be observed when frying eggs. The transparent gel surrounding the yolk becomes opaque and hardens when exposed to high levels of heat. What specific mechanism is responsible for this change?

Breaking of the hydrogen bonds that form the protein’s secondary structure

Disruption of the hydrophobic interactions that form the protein’s tertiary structure

Separation of the different polypeptide chains at the level of primary structure

Formation of double and triple bonds between proteins to create quaternary structure

3) The hydrolysis of ATP couples to other reactions that:

I. are exergonic.
II. are thermodynamically unfavorable.
III. are spontaneously reversible.
IV. can involve oxidization.

II only

I and II

II and III

I, II, and IV

4)A sample of cells of an unknown tissue type is analyzed and compared to a known sample of human skin cells. Assume that the two samples included a roughly equal number of cells. What is the most likely identity of the unknown sample?

Human liver cells

Human muscle cells

Human red blood cells

d. Any of these are equally likely

5)

Yes, because ?G > 0, the reaction would become endergonic and nonspontaneous.

Yes, because ?G < 0, the reaction would become exergonic and nonspontaneous.

No, because ?G > 0, the reaction would remain endergonic and spontaneous.

No, because ?G < 0, the reaction would remain exergonic and spontaneous.

2) Changes in which of these quantities would affect the rate of a reaction?

I. Temperature
II. Catalyst presence
III. Enthalpy
IV. Entropy

I only

III only

I and II

III and IV

Breaking of the hydrogen bonds that form the protein’s secondary structure

Disruption of the hydrophobic interactions that form the protein’s tertiary structure

Separation of the different polypeptide chains at the level of primary structure

Formation of double and triple bonds between proteins to create quaternary structure

Explanation / Answer

Heat destroys the hydrophobic interactions that forms tertiary structure of proteins, which results in the opaqueness of the transparent gel surrounding the yolk.

Hence, the correct option is b. Disruption of the hydrophobic interactions that form the protein's tertiary structure.

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