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Writing Assignment So, you have learned about how the denaturation of proteins works during lecture, and you have seen examples in these videos. Now you will write a 2-3 page discussion of protein denaturation putting all that together. Make sure you cover both the academic side (lecture knowledge) and practical side (what is done and observed in the lab). Make sure the answers to the following questions are contained in your report. Do NOT just answer them separately, but rather incorporate them seamlessly in your writing. This is a very broad topic, so comprehensive coverage is hardly expected, but you should demonstrate a good beginner's understanding. As usual, reference any and all resources you use. > What are the various levels of organization that any protein structure may have that gives it its 3-dimentional shape? Which of these changes during denaturation? > For each change made to a protein solution that you have seen or read about, how might it affect the interactions that are involved in a protein's shape? > What is the difference between precipitation of a protein and its denaturation? How might you tell the difference? > If changing the pH of an enzyme solution greatly reduces the activity of that enzyme without precipitation, how could you tell in the lab if it were the result of denaturation or just going to a pH that is just not a good one for the enzyme? And how would a change in pH impact or even stop enzyme function without denaturation? (Consider the enzymes that are active in your stomach, such as pepsin-discussed in Wikipedia.) > For changes that precipitate a protein, are some more likely than others to be denaturation? > Etc. If you find one aspect of what you've see more interesting, go ahead and learn more and expand that section of your report and keep the other sections more basic.

          Writing Assignment

So, you have learned about how the denaturation of proteins works during lecture, and you have seen examples in these videos. Now you will write a 2-3 page discussion of protein denaturation putting all that together. Make sure you cover both the academic side (lecture knowledge) and practical side (what is done and observed in the lab). Make sure the answers to the following questions are contained in your report. Do NOT just answer them separately, but rather incorporate them seamlessly in your writing. This is a very broad topic, so comprehensive coverage is hardly expected, but you should demonstrate a good beginner's understanding. As usual, reference any and all resources you use.

> What are the various levels of organization that any protein structure may have that gives it its 3-dimentional shape? Which of these changes during denaturation?

> For each change made to a protein solution that you have seen or read about, how might it affect the interactions that are involved in a protein's shape?

> What is the difference between precipitation of a protein and its denaturation? How might you tell the difference?

> If changing the pH of an enzyme solution greatly reduces the activity of that enzyme without precipitation, how could you tell in the lab if it were the result of denaturation or just going to a pH that is just not a good one for the enzyme? And how would a change in pH impact or even stop enzyme function without denaturation? (Consider the enzymes that are active in your stomach, such as pepsin-discussed in Wikipedia.)

> For changes that precipitate a protein, are some more likely than others to be denaturation?

> Etc. If you find one aspect of what you've see more interesting, go ahead and learn more and expand that section of your report and keep the other sections more basic.

Writing Assignment

So, you have learned about how the denaturation of proteins works during lecture, and you have seen examples in these videos. Now you will write a 2-3 page discussion of protein denaturation putting all that together. Make sure you cover both the academic side (lecture knowledge) and practical side (what is done and observed in the lab). Make sure the answers to the following questions are contained in your report. Do NOT just answer them separately, but rather incorporate them seamlessly in your writing. This is a very broad topic, so comprehensive coverage is hardly expected, but you should demonstrate a good beginner's understanding. As usual, reference any and all resources you use.

> What are the various levels of organization that any protein structure may have that gives it its 3-dimentional shape? Which of these changes during denaturation?

> For each change made to a protein solution that you have seen or read about, how might it affect the interactions that are involved in a protein's shape?

> What is the difference between precipitation of a protein and its denaturation? How might you tell the difference?

> If changing the pH of an enzyme solution greatly reduces the activity of that enzyme without precipitation, how could you tell in the lab if it were the result of denaturation or just going to a pH that is just not a good one for the enzyme? And how would a change in pH impact or even stop enzyme function without denaturation? (Consider the enzymes that are active in your stomach, such as pepsin-discussed in Wikipedia.)

> For changes that precipitate a protein, are some more likely than others to be denaturation?

> Etc. If you find one aspect of what you've see more interesting, go ahead and learn more and expand that section of your report and keep the other sections more basic.

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