RYAN CHRISTOPHER A.

SODSOD
BSED-II-C-SCIENCE
BIOCHEMISTRY
MODULE 5 & 6
APRIL 22, 2021

PRE-TEST.

1. On the basis of early determinations, the average nitrogen (N) content of proteins was found

to be about 16 percent, which led to use of the calculation N x 6.25 (1/0.16 = 6.25) to
convert nitrogen content into protein content. This use of a single factor, 6.25, is confounded by
two considerations.

2. Proteins can be classified as: (a) Simple proteins. On hydrolysis they yield only the amino acids
and occasional small carbohydrate compounds. Examples are: albumins, globulins, glutelins,
albuminoids, histones and protamines.

3. Types of plant that rich in proteins

 Lentils
 Chickpeas
 Peanuts
 Almonds
 Spirulina
 Quinoa
 Mycoprotein

4. Functions of Protein

 Causes Biochemical Reactions

 Digestion.
 Energy production.
 Blood clotting.
 Muscle contraction.

Activity 1

1. Only small amounts of copper are typically stored in the body, and the average adult has a
total body content of 50–120 mg copper.

2. Proteins are digested by hydrolysis of the carbon–nitrogen (C–N) bond. Peptidases are

secreted in an inactive form, to prevent auto-digestion. Endopeptidases cleave the polypeptides
at the interior peptide bonds, and the exopeptidases cleave the terminal amino acids.

3. Functions of Protein
 Causes Biochemical Reactions
 Digestion.
 Energy production.
  Blood clotting.
 Muscle contraction.
4. Amino acids can be classified based on the characteristics of their distinctive side chains as
nonpolar, polar but uncharged, negatively charged, or positively charged. The amino
acids found in proteins are L-amino acids.

Activity 2
1. -Lentils.
-Chickpeas
-Peanuts
-Almonds
-Spirulina
--Quinoa
-Mycoprotein
2. While there are a number of different methods of precipitation, the two most popular ones are
Salt Induced Precipitation (“Salting Out”) with ammonium sulfate or Isoeletric Precipitation with
trichloroacetic acid. There are two practical reagents used to precipitate proteins: ammonium
sulfate and trichloroacetic acid.
3. 10 Foods with Protein
 Fish.
 Seafood.
 Skinless, white-meat poultry.
 Lean beef (including tenderloin, sirloin, eye of round)
 Skim or low-fat milk.
 Skim or low-fat yogurt.
 Fat-free or low-fat cheese.
 Eggs.
 Pork Tenderloin
 Soy
Activity 3.
1. Albumins, globulins, and glutelins
2. Simple proteins are made up of amino acid subunits joined together by peptide bonds.
Conjugated proteins are complex proteins composed of simple proteins and a non-
protein substance referred to as a prosthetic group or cofactor. Most prosthetic groups or
cofactors are small organic molecules formed from vitamins
3. Proteins can be informally divided into three main classes, which correlate with typical
tertiary structures: globular proteins, fibrous proteins, and membrane proteins. Almost all
globular proteins are soluble and many are enzymes.

POST-TEST
1. On the basis of early determinations, the average nitrogen (N) content of proteins was found
to be about 16 percent, which led to use of the calculation N x 6.25 (1/0.16 = 6.25) to
convert nitrogen content into protein content. This use of a single factor, 6.25, is confounded by
two considerations.
2. Proteins can be informally divided into three main classes, which correlate with typical
tertiary structures: globular proteins, fibrous proteins, and membrane proteins. Almost all
globular proteins are soluble and many are enzymes.
3. 9 Important Functions of Protein in Your Body
 Growth and Maintenance. Share on Pinterest
 Causes Biochemical Reactions
 Acts as a Messenger
 Provides Structure
 Maintains Proper pH
 Balances Fluids
 Bolsters Immune Health
 Transports and Stores Nutrients
4. Types of plant that rich in proteins
 Lentils
 Chickpeas
 Peanuts
 Almonds
 Spirulina
 Quinoa
 Mycoprotein