Question 1

Proteins are large molecules containing 100 or more amino acid residues, which are linked together covalently by:

Accepted Answer

A)  Water 
B)  Oxygen 
C)  Peptide bonds 
D)  Proline bonds 
E)  Lipids 
A)  Water 
B)  Oxygen 
C)  Peptide bonds 
D)  Proline bonds 
E)  Lipids C

Question 2

Protein coagulation occurs most readily at:

Accepted Answer

A)  pH 2.5 
B)  pH 7.0 
C)  pH 6.6 
D)  A protein's isoelectric point 
E)  None of these 
A)  pH 2.5 
B)  pH 7.0 
C)  pH 6.6 
D)  A protein's isoelectric point 
E)  None of these D

Question 3

Compounds that can act as an acid or a base, depending on conditions, are said to be:

Accepted Answer

A)  Ambidextrous 
B)  Conjugated 
C)  Amphoteric 
D)  Esoteric 
E)  none of these 
A)  Ambidextrous 
B)  Conjugated 
C)  Amphoteric 
D)  Esoteric 
E)  none of these C

Question 4

Fibrous proteins of particular interest from the standpoint of food:

Accepted Answer

A)  Collagen and elastin 
B)  Leucine and isoleucine 
C)  Metalloproteins 
D)  Lipoprotein 
E)  Globular proteins 
A)  Collagen and elastin 
B)  Leucine and isoleucine 
C)  Metalloproteins 
D)  Lipoprotein 
E)  Globular proteins

Question 5

Differentiate among the primary, secondary, and tertiary structure of a protein.

Accepted Answer

[The primary structure is the amino acid

Question 6

The change in the native state of a protein caused by heat is called

Accepted Answer

A)  Hydrolysis 
B)  Curdling 
C)  Denaturation 
D)  Precipitation 
E)  All of the above 
A)  Hydrolysis 
B)  Curdling 
C)  Denaturation 
D)  Precipitation 
E)  All of the above

Question 7

Denaturation, coagulation, and hydrolysis are physical changes

Accepted Answer

A) True 
 B)False

Question 8

Beating denatures some of the proteins in egg whites.

Accepted Answer

A) True 
 B)False

Question 9

At the isoelectric point, the neutral nature of the molecule makes a protein have:

Accepted Answer

A)  Minimum solubility 
B)  Maximum solubility 
C)  No pH 
D)  The ability to form very stable emulsions 
E)  A very strong attraction for oil. 
A)  Minimum solubility 
B)  Maximum solubility 
C)  No pH 
D)  The ability to form very stable emulsions 
E)  A very strong attraction for oil.

Question 10

Amino acids may coil in an alpha helix stabilized by hydrogen bonds.

Accepted Answer

A) True 
 B)False

Question 11

Some enzymes catalyze hydrolysis of specific proteins.

Accepted Answer

A) True 
 B)False

Question 12

Denaturation of proteins by heat occurs as protein molecules;

Accepted Answer

A)  Repel each other 
B)  Relax from their tertiary structure and form secondary bonds between molecules 
C)  Change to their tertiary structure and repel each other 
D)  Take up iron 
E)  Form fibrous strands and become more soluble 
A)  Repel each other 
B)  Relax from their tertiary structure and form secondary bonds between molecules 
C)  Change to their tertiary structure and repel each other 
D)  Take up iron 
E)  Form fibrous strands and become more soluble

Question 13

The fibrous nature of collagen is due to the comparatively large amounts of:

Accepted Answer

A)  Methionine and tryptophan 
B)  Leucine and isoleucine 
C)  Methionine and phenylalanine 
D)  Proline and hydroxyproline 
E)  None of these 
A)  Methionine and tryptophan 
B)  Leucine and isoleucine 
C)  Methionine and phenylalanine 
D)  Proline and hydroxyproline 
E)  None of these

Question 14

Define the following terms (be specific) and give an example of where each occurs.
Denaturation.
Coagulation.
Curdling

Accepted Answer

Denaturation [Relaxation of the tertiary

Question 15

When proteins coagulate, they are more soluble.

Accepted Answer

A) True 
 B)False

Question 16

The isoelectric point is the:

Accepted Answer

A)  Ability of an amino acid to carry a positive or negative charge 
B)  pH at which proteins are least soluble and most easily precipitated 
C)  pH at which proteins are most soluble and combine easily in foods 
D)  Point at which cross linkages are the strongest 
E)  Structure of a protein where the polar chains fold to the outside and the non-polar chains fold to the inside 
A)  Ability of an amino acid to carry a positive or negative charge 
B)  pH at which proteins are least soluble and most easily precipitated 
C)  pH at which proteins are most soluble and combine easily in foods 
D)  Point at which cross linkages are the strongest 
E)  Structure of a protein where the polar chains fold to the outside and the non-polar chains fold to the inside

Question 17

A β-pleated sheet is an example of the following level of protein structure:

Accepted Answer

A)  Primary 
B)  Secondary 
C)  Tertiary 
D)  Quaternary 
E)  None of the above 
A)  Primary 
B)  Secondary 
C)  Tertiary 
D)  Quaternary 
E)  None of the above

Question 18

The α-helical configuration describes the following level of protein structure:

Accepted Answer

A)  Primary 
B)  Secondary 
C)  Tertiary 
D)  Quaternary 
E)  None of the above 
A)  Primary 
B)  Secondary 
C)  Tertiary 
D)  Quaternary 
E)  None of the above

Question 19

Mucoproteins are comprised of:

Accepted Answer

A)  Protein and a sugar 
B)  Lipid and a sugar 
C)  Lipid and a protein 
D)  Iron and protein 
E)  None of these 
A)  Protein and a sugar 
B)  Lipid and a sugar 
C)  Lipid and a protein 
D)  Iron and protein 
E)  None of these

Question 20

The backbone chain of a protein is composed of :

Accepted Answer

A)  -C-C-N-C-C-N- 
B)  -N-C-N-N-C-N-N-C- 
C)  -C-O-N-C-C-N-C-N-C- 
D)  _C-N-C-N-C-N-, 
E)  None of these 
A)  -C-C-N-C-C-N- 
B)  -N-C-N-N-C-N-N-C- 
C)  -C-O-N-C-C-N-C-N-C- 
D)  _C-N-C-N-C-N-, 
E)  None of these

Exam 10: Overview of Proteins

Proteins are large molecules containing 100 or more amino acid residues, which are linked together covalently by:

Protein coagulation occurs most readily at:

Compounds that can act as an acid or a base, depending on conditions, are said to be:

Fibrous proteins of particular interest from the standpoint of food:

Differentiate among the primary, secondary, and tertiary structure of a protein.

The change in the native state of a protein caused by heat is called

Denaturation, coagulation, and hydrolysis are physical changes

Beating denatures some of the proteins in egg whites.

At the isoelectric point, the neutral nature of the molecule makes a protein have:

Amino acids may coil in an alpha helix stabilized by hydrogen bonds.

Some enzymes catalyze hydrolysis of specific proteins.

Denaturation of proteins by heat occurs as protein molecules;

The fibrous nature of collagen is due to the comparatively large amounts of:

Define the following terms (be specific) and give an example of where each occurs. Denaturation. Coagulation. Curdling

When proteins coagulate, they are more soluble.

The isoelectric point is the:

A β-pleated sheet is an example of the following level of protein structure:

The α-helical configuration describes the following level of protein structure:

Mucoproteins are comprised of:

The backbone chain of a protein is composed of :

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