Protein Chemical relations

What is an “insulin analog”?

• An exact copy of human insulin

• A modified version with improved absorption or duration

• A nonfunctional insulin substitute

• A mixture of human and animal insulin

Why can’t insulin be taken orally?

• It causes stomach ulcers

• It doesn’t dissolve in water

• It reacts with bile acids

• It is digested by stomach enzymes

Porcine insulin differs from human insulin by how many amino acids?

• 1

• 2

• 3

• 4

What type of chemical bonds are responsible for hair’s shape?

• Hydrogen bonds

• Ionic bonds

• Disulfide linkages

• Peptide bonds

What reducing agent is used during a hair permanent process?

• Potassium bromate

• Ammonium thioglycolate

• Sodium chloride

• Hydrogen peroxide

What happens when hair is treated with an oxidizing agent after curling?

• New disulfide bonds are formed

• Sulfhydryl groups are broken

• Peptide chains are shortened

• Hair moisture is removed

What gives red meat its color?

• Myosin

• Actin

• Myoglobin

• Hemoglobin

Why is chicken breast meat lighter than leg meat?

• It has higher iron content

• It has more fat

• It contains more oxygen

• It has less myoglobin

What happens to myoglobin when meat is cooked?

• It becomes reduced

• It binds nitrite ions

• It gets oxidized and turns brown

• It denatures but stays red

Which structural feature is unique in cyclosporine?

• It has a D-amino acid residue

• It contains no peptide bonds

• It has sulfur bridges

• It is made entirely of glycine