Answer:
Well protines come in diffrent shapes, for there diffrent functions. The first level, or primary structure, is the linear sequence of amino acids that creates the peptide chain. In the secondary structure, hydrogen bonding between different amino acids creates a three-dimensional geometry like an alpha helix or pleated sheet. An alpha helix is simply a spiral or coiled molecule, whereas a pleated sheet looks like a ribbon with regular peaks and valleys as part of the fabric. The tertiary structure describes the overall shape of the protein. Most tertiary structures are either globular or fibrous. Generally, nonstructural proteins such as enzymes are globular, which means they look spherical. The enzyme amylase is a good example of a globular protein. Structural proteins are typically long and thin, and hence the name, fibrous. Quaternary structures describe the protein's appearance when a protein is composed of two or more polypeptide chains. Often the polypeptide chains will hydrogen bond with each other in unique patterns to create the desired protein configuration.
some hormones are proteins; and some proteins are involved with digestion, respiration, reproduction, and even normal vision, just to mention a few.
f the three-dimensional structure of the protein is altered because of a change in the structure of the amino acids, the protein becomes denatured and does not perform its function as expected.
Explanation:
The red and the blue parts of the visible spectrum are used by the plants for photosynthesis
Answer:
Lysosome
Explanation:
Phagocytes use phagocytosis as a mechanism to eliminate large pathogens (mostly bacteria). They do this by expanding their plasma membrane around the pathogen. As a consequence, the pathogen is enveloped in a vesicle and incorporated inside the cell. Once inside, the lysosomes are incorporated, providing enzymes capable of destroying the microbe.
Carbohydrates have the general molecular formula CH2O, and thus were once thought to represent "hydrated carbon". However, the arrangement of atoms in carbohydrates has little to do with water molecules. Starch and cellulose are two common carbohydrates.
Phase changes typically occur when the temperature or pressure of a system is altered. When temperature or pressure increases, molecules interact more with each other. When pressure increases or temperature decreases, it's easier for atoms and molecules to settle into a more rigid structure
