Deck 4: Proteins As Products

Question 1

Inclusion bodies ________.

A) are important for a protein's function
B) can only be found in the primary structure
C) assist in protein purification
D) are insoluble clumps of foreign protein
E) are often part of the final protein product

Answer 1

D

Question 2

HPLC is ________.

A) high-performance liquid chromatography
B) high-pressure lyophilized chromatin
C) heat pressure and liquid contents
D) heat performance lyophilized chromatin
E) heat particulate liquid chromatin

Answer 2

A

Question 3

Adding a phosphate or sugar group to a newly made protein is an example of ________.

A) a posttranscriptional modification
B) a pretranscriptional modification
C) an intron removal
D) gene silencing
E) a posttranslational modification

Answer 3

E

Question 4

________ chromatography involves separating proteins by binding them to ligands.

A) Affinity
B) Polyacrylamide
C) Size-exclusion
D) Ion-exchange
E) Electrophoresis

Question 5

Which of the following techniques is designed for separating and analyzing proteins according to their size?

A) Agarose gel electrophoresis
B) Affinity chromatography
C) Polyacrylamide gel electrophoresis
D) Microarray analysis
E) Sanger sequencing

Question 6

Bioprocessing a protein often involves growing cells in carefully controlled environments using containers called ________.

A) bioreactors
B) proteomes
C) centrifuges
D) chromatography
E) electrophoresis

Question 7

Alpha helices and β-pleated sheets represent the ________ structure of a protein.

A) primary
B) secondary
C) tertiary
D) quaternary
E) All of the above

Question 8

________ involves separating proteins by differences in electrostatic charge.

A) Affinity chromatography
B) Mass spectroscopy
C) Size-exclusion chromatography
D) Ion-exchange chromatography
E) Gel-filtration chromatography

Question 9

A disadvantage of using bacterial cells to grow proteins is that ________.

A) they are simple to grow
B) their media is inexpensive
C) they are most like human cells
D) they do not correctly fold all proteins
E) they grow quickly

Question 10

Cheese manufacturing involves enzymatic or microbial processing of the milk protein ________ to form a coagulated mixture called curd.

A) chymosin
B) rennin
C) malt
D) lactic acid
E) casein

Question 11

Isolating and purifying a protein from biological materials to make a biotech product is known as ________.

A) bioprospecting
B) bioprocessing
C) bioremediation
D) biofermentation
E) bioengineering

Question 12

Quaternary structure of a protein refers to ________.

A) the sequence of amino acids in a polypeptide
B) alpha-helical or beta-sheet arrangements of protein structure
C) three-dimensional coil of a polypeptide around itself
D) the association of multiple polypeptide subunits to form a functional protein
E) the number of amino acids in a polypeptide chain

Question 13

Cells must be lysed to release the protein of interest if ________.

A) the protein is secreted into the media
B) the protein is intracellular
C) the protein is hydrophobic
D) the protein is positively charged
E) the protein is hydrophilic

Question 14

An advantage of using bacterial cells to express proteins is that ________.

A) they are simple to grow
B) they perform posttranslational modifications
C) they are most like human cells
D) they fold proteins correctly
E) their media is expensive

Question 15

Which recombinant protein is used to stimulate red blood cell growth and production?

A) Erythropoietin
B) Insulin
C) Factor VIII
D) Interleukin
E) Streptokinase

Question 16

Which recombinant protein is widely used to digest milk proteins for making cheeses?

A) Casein
B) Chymosin
C) Erythropoietin
D) Insulin
E) DNA ligase

Question 17

Recombinant forms of what protease are used in laundry detergents to remove stains?

A) Casein
B) Subtilisin
C) Erythropoietin
D) Insulin
E) Streptokinase

Question 18

Which of the following is NOT a recombinant protein isolated from bacteria?

A) Interferon
B) Factor VIII
C) Insulin
D) Erythropoietin
E) Cellulase

Question 19

Which of the following is NOT an enzyme?

A) Lactose
B) Amylase
C) Catalase
D) Protease
E) Isomerase

Question 20

Adding a carbohydrate group to a protein is known as ________.

A) phosphorylation
B) acetylation
C) glycosylation
D) isomerization
E) kinase activation

Question 21

If you are purifying a protein from an SEC column, what fractions do you want to collect?

Question 22

Define upstream and downstream processing when producing a protein.

Question 23

What is meant by lyophilization of proteins and why is it done?

Question 24

Name and define the four levels of structure of a protein. Are all proteins required to have all four levels of structures?