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Protein Structure Lab Report

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The research that I am involved in is exploring the role and structure of the protein Perilipin 5, which is involved in lipolytic activity in oxidative muscles. The goal of my research is to uncover the N-terminal structure of the protein Perilipin 5. The value behind knowing the structure of a protein is great. Once the structure of a protein is fully comprehended, we can more fully grasp the impact and interactions that it has on other molecules in cells and, therefore, how the cell uses this protein in lipolytic activity. Knowing the structure of a protein could be the key to unlocking the potential to inhibit or expedite that protein’s activity, affecting phenotype in the organism.

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There is still more research that needs to be down with this protein to determine more about genetic diseases and

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Introduction The Lab 18 focuses on the reaction rates. Each experiment will have two or more test tubes with same amount of reactants to be included. However, the different variable will show the difference of how reaction can be hastened or delayed. The different variables are temperature, concentration, and presence of catalyst.

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Molecular Structure Lab Report: Determining Polarity Instructions: For this investigative phenomenon, you will investigate why certain substances, such as oil and vinegar, don't mix. To do so, you will combine various compounds, compare their solubility, and determine their polarity. Fill in each section of this lab report and submit it to your instructor for grading.

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I. In a brief paragraph, interpret your experimental observations and the experiment of another group, keeping in mind the key concepts of semipermeable membrane, large molecules, and small molecules. Our group mixed the blue dextran with the vitamin B12 and the content was a dark purple color. The next day, I observed that the water was a reddish color and inside of the dialysis bag was blue. This showed the semipermeable membrane process.

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Wang et al performed SMFS on a shallow trefoil knot protein, bovine carbonic anhydrase B, and stretched it to a tightened knot.(110) A figure-eightknotted protein, phytochrome, was stretched by Bornschlogl et al using SMFS based on atomic force microscopy (AFM) as well as SMD simulations.(106) The unfolding force of phytochrome was determined to be ~ 70 pN, which is not as high as many mechanically stable proteins such as I27 domain of human titin (~200 pN). In addition, both their experimental and simulation results revealed that the tightened figure-eight knot contains 17 to 19 amino acid residues as shown in Figure 1.11. Further discussion about the tightening of the knot can be found in chapter

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In this lab, various solutions will be tested for different forms of macromolecules, such as proteins, lipids and carbohydrates. The solutions being tested include control tests (both positive and negative), textbook suggested substances, as well as four other substances which will be tested and analysed for macromolecules. The first test is a test for proteins and peptides. Protein is one of the main categories of macromolecules, protein is essential for system function, maintaining structure and enzyme production. It maintains muscles, bones, blood and essential organs.

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The Ubx protein was successfully cross-linked with DMP and the results of it are shown below. In order to show that cross-linking the Ubx protein with DMP successfully cross-linked, a Native Page was ran. The sample type and lane number are presented in the table below. Figure 4 Image of the finished SDS Native page on light. Lane 1 contains the Sprectra Multicolor broad Range Protein Ladder provided by ThermoFisher.

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Humans consume a variety of foods on a dialy bases, but what makes up these foods. In this lab we will test for macromolecules in a variety of substances. In order to fully comprehend this lab one should be famillar with the various macromolecules. The four main macromolecules are protein, carbohydrates, lipids and nucliec acids, but in this investigation we will be only testing for protein, carbohydrates, and lipids. The term macromolecule refers to a "large molecule which is built by joining subunits called monomers"(Module 2: Macromolecules, 2016).

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Proteins are a chain of amino acids, and are found in all living things. Using the methods of x-ray crystallography, he solved the basic structure of proteins. His work with protein lead to the discovery of the Alpha helix, which is formed by hydrogen bonding and twists the protein shape into a spiral. The founding of molecular biology and protein structure sparked an interest in hemoglobin, and in no time Pauling was making discoveries with regards to hemoglobin. Hemoglobin is a protein found in red blood cells and is essential for the transport of oxygen throughout the human body ().

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David Lynn (Emory University), which helps the audience to have a good knowledge of the structures and forces during the supramolecular self-assembly process, and understand how the chemical information will be stored and translated into the new molecules in this process. His talk mainly focused on the mutant peptides of Aβ Amyloid protein that is well-known to be responsible for Alzheimer’s disease. By characterizing the properties of self-assembly of different pieces of peptides from Aβ Amyloid protein, he showed that this sequence specificity played an important role in self-assembly of these mutant peptides in vitro. In addition, I think he clearly explained the design of an in vivo genetic assay that is based on the use of the yeast prion, the Sup35 of S. cereviseiae. They studied the mechanism of this supramolecular self-assembly process according to the score able phenotype with this in vivo assay.

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Introduction The purpose of this lab is to use control variables to help identify different macromolecules. Biological systems are made up of these four major macromolecules: carbohydrates, lipids, proteins and nucleic acids. Carbohydrates are sugar molecules (monosaccharides, disaccharides, and polysaccharides) which make them the most abundant macromolecule on the earth. Lipids (oils and fats, phospholipids and steroids) are insoluble in water and perform many functions such as energy source, essential nutrients, hormones and insulators (Lehman, 1955).

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A protein is a vital macromolecule, some may even argue the most important protein, that resides in the human body. Proteins, one or more polypeptide chains twisted, folded, and wound upon itself to form a specific 3-D shape, consists of far different structures. The four primary structures of a protien are the primary, secondary, and tertiary, and lastly, quarternary, a level that emerges whenever two or more polypeptide chains are found in a protein. To begin, the primary structure, is the key structure that will conclude what the shape will be of the protein, since it consists of the amino acid sequence that is determined by the information of the cellular genetic code. The primary structure holds a shape of a linear chain of amino acids.

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The Secondary structure of protein consists of four structures such as alpha helix, beta sheet, coil and turn structure. Secondary structure prediction techniques are shown in fig 2.1 Statistical Methods Chou-Fasman (CF) Method Chou et. al. (1974).

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INTRODUCTION Protein folding is a process by which a polypeptide chain folds into its native three dimensional structure, a conformation that is biologically functional. It is most often assumed that protein folding and its biophysical and structural properties observed in dilute buffer solutions in vitro also represent the in vivo scenario. However the intracellular environment is highly crowded because of the presence of large amounts of soluble and insoluble biomolecules including proteins, nucleic acids, osmolytes, ribosomes and carbohydrates. [reference] It has been estimated that the concentration of macromolecules in the cytoplasm ranges from 80 to 400 mg/ml [life in crowded world, rivas, 2004].

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Amino acids are the building blocks of proteins. The biochemical activity of proteins is characterised by their individual structure, size and shape. These factors are determined by the sequence and characteristics of the constituent amino

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