Ne leggeremo assieme same place,same time e speriamo di riuscire,integrandoci a vicenda per combattere la nostra ignoranza,o almeno la mia, su queste sostanze organiche di cui siamo in prevalenza composti se si omette l'acqua.
Per ora mi ricordo solo che le proteine sono composte da sequenze di solo 15-20 amminoacidi dell'enorme quantità di quelli esistenti in natura,che esse sono rappresentate da molecole grandi,di elevato peso molecolare,che esse esistono del tipo semplce and type conjugate .
I also remember that every protein in our cells has a specific function, which proteins are made by those amino acids linked in sequence like a string of sausages, but that between a sausage and the next there is a link peptide and sausages are called residues.
I also remember that the proteins are classified into four types of structure, despite their tendency to form rows of sausages they generally prefer ripegarsi and wrap to form three-dimensional structures of globular type.
I also know that proteins, if battered hard, for example, subjecting them to high temperatures or pH different from 7 can permanently lose their original structure and their biological activity of this fact I agreement are, by cooking the egg tagamino, to see the effect made dall'albumina, a ubiquitous protein in our ODY, and almost colorless liquid that becomes solid and white (but very good with pepper and nutmeg!).
I know.
door, however, all books, notes and slides (if did you).
I put pictures in a drawing showing the hemoglobin, well-known protein conjugate type, belonging to the structure of the 4th tipo.Nella figure can be seen, as you know, an important molecule "foreign" protein, but its combined , the heme group.
Style Call and write about why do not the comments.
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