<span>Protein tertiary structures
are known to be a three dimensional structure of a protein with a single
polypeptide chain (backbone) and one or more protein secondary structures known as
protein domains.</span>
Tertiary Structure Interactions
1) Hydrophobic Interactions: they are non-
covalent bonds and very important in the formation of tertiary structure.
2) Ionic Bonds: the interaction of both positive
and negative amino acids forms a bond that helps to stabilize the protein molecules.
3) Hydrogen Bonds: this bond exit between the
amino acid with hydrophilic side chain found on the surface of the molecules and
water molecules in a solution.
4) Disulfide Bridges: it is a strong covalent bond commonly found between cysteine residues in close proximity space.
The volume<span> of water in a very small beaker is most appropriately </span>measured<span> in ... Two cups of the same</span>size<span> are filled to the brim with clear </span><span>liquids</span>
an increase in sucrose in food would increase the sucrose concentration inside the body thus increasing sucrase activity until it reaches its saturation point (approx 30g/l) if im correct
