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compounds composed of carbon, hydrogen.oxygen, and nitrogen atoms, arranged into amino acids linked in a chain. |
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is made up of about 20 different amino acids, each with a different side group |
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there are nine amino acids that the human body either cannot make at all or cannot make in sufficient quantity to meet its needs. thesenine amino acids must be supplied by the diet; they are essential |
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conditionally essential amino acids |
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sometimes a nonessential amino acid becomes essential under special circumstances.For example the body normally uses the essential amino acid phenylalanine to make tyrosine (a non essential amino acid). But if the diet fails to supply enough phenylalanine, or if the body cannot make the conversion for some reason(as happens in the inherited disease phenylketonuria), then tyrosine becomes conditionally essential. |
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histidine---isoleucine---leucine---lysine---methionine---phenylalanine---threonine---tryptophan---valine |
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alanine---arginine---asparagine---aspartic acid--- cysteine---glutamic acid---glutamine---glycine---proline---serine---tyrosine |
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builing blocks of proteins. each contains an amino group, an acid group, a hydrogen atom, and a distinctive side group, all attached to a central carbon atom. amino= containing nitrogen |
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a peptide bond unites each amino acid to the next. |
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a bond that connects the acid end of one amino acid with the amino end of another, forming a link in a protein chain. |
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two amino acids bonded together
di= two peptide= amino acid |
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three amino acids bonded together
tri= three |
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many (ten or more) amino acids bonded together.
poly= many (four or more) |
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if a person were to walk along a polypeptide chain, aech stepping stone would be one of 20 different amino acids. |
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the globular protein of the red blood cells that carries oxygen from the lungs to the cells throughout the body.
hemo= blood globin= globular protein |
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polypeptide chains twist into a variety of complex, tangled shapes, depending on their amino acid sequences. |
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the change in a protein's shape and consequent loss of its function brought about by heat, agitation, acid base, alcohol, heavt metals, or other agents. |
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when proteins are subjected to haet, acid, or other conditions that disturb their stability, they undergo denaturation- that is they uncoil and lose their shapes and, consequently, their ability to function. Past a certain point, denaturation is irreversible.--familiar examples of denaturation include the hardening of an egg when it is cooked, the curdling of milk when acid is added, and the stiffening of egg whites when they are whipped. |
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each human being is unique because of minute differences in the body's proteins. these differences are determined by the amino acid sequences of proteins, which, in turn, are determined by genes. |
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a hereitary form of anemia characterized by abnormal sickle-or crescent- shaped red blood cells. Sickled cells interfere with oxygen transport and blood flow. symptoms are precipitated by dehydration and insufficient oxygen (as may occur at high altitudes) and include hemolytic anemia (red blood cells burst), fever, and severe pain in the joints and abdomen. |
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nutrients and gene expression |
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cells can regulate gene expression to make the type of protein, in the amounts and at the rate, they need. nearly all of the body's cells possess the genes for making all human proteins it needs. For example, cells of the pancreas express the gene for insulin; in other cells, that gene is idle. Similarly, the cells of the pancreas do not make the protein hemoglobin, which is needed only by the red blood cells |
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the basic substance that gives form to a developing structure; in the body, the formative cells from which teeth and bones grow. |
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the protein from which connective tissues such as scars, tendons, ligaments, and the foundations of bones and teeth are made. |
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a form of PEM that results from a severe deprivation, or impaired absorption, of energy, protein, vitamins, and minerals |
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a form of PEM that results either from inadequate protein intake or, more commonly, from infections.
pg.198 |
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