Practice: Which amino acids in chymotrypsin’s active site are critical participants in the cleavage of the substrate?
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Introduction to Protein-Ligand Interactions | 15 mins | 0 completed | Learn |
Protein-Ligand Equilibrium Constants | 22 mins | 0 completed | Learn |
Protein-Ligand Fractional Saturation | 35 mins | 0 completed | Learn |
Myoglobin vs. Hemoglobin | 30 mins | 0 completed | Learn |
Heme Prosthetic Group | 32 mins | 0 completed | Learn |
Hemoglobin Cooperativity | 24 mins | 0 completed | Learn |
Hill Equation | 22 mins | 0 completed | Learn |
Hill Plot | 45 mins | 0 completed | Learn |
Hemoglobin Binding in Tissues & Lungs | 33 mins | 0 completed | Learn |
Hemoglobin Carbonation & Protonation | 19 mins | 0 completed | Learn |
Bohr Effect | 24 mins | 0 completed | Learn |
BPG Regulation of Hemoglobin | 32 mins | 0 completed | Learn |
Fetal Hemoglobin | 10 mins | 0 completed | Learn |
Sickle Cell Anemia | 25 mins | 0 completed | Learn |
Chymotrypsin | 19 mins | 0 completed | Learn |
Chymotrypsin's Catalytic Mechanism | 42 mins | 0 completed | Learn |
Glycogen Phosphorylase | 21 mins | 0 completed | Learn |
Liver vs Muscle Glycogen Phosphorylase | 22 mins | 0 completed | Learn |
Antibody | 38 mins | 0 completed | Learn |
ELISA | 20 mins | 0 completed | Learn |
Motor Proteins | 16 mins | 0 completed | Learn |
Skeletal Muscle Anatomy | 23 mins | 0 completed | Learn |
Skeletal Muscle Contraction | 45 mins | 0 completed | Learn |
Concept #1: Chymotrypsin
Concept #2: Chymotrypsin's Active Site
Practice: Which amino acids in chymotrypsin’s active site are critical participants in the cleavage of the substrate?
Practice: The following polypeptide N-G-I-F-D-A-Y-G-N-T-W-R-A-P-C-F-V-A is cleaved by chymotrypsin to produce multiple peptide fragments. Based on the specificity of chymotrypsin cleavage, how many peptide fragments are produced?
Practice: The activity of chymotrypsin drastically changes as the pH fluctuates in the relatively small range of pH 5-9. What amino acid residue in chymotrypsin’s active site is most likely to be responsible for this effect of pH?
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