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A representation of the 3D structure of the protein myoglobin showing turquoise α-helices. This protein was the first to have its structure solved by X-ray crystallography. Toward the right-center among the coils, a prosthetic group called a heme group (shown in gray) with a bound oxygen molecule (red). Proteins are large biomolecules and ...
Ionization and Brønsted character of N-terminal amino, C-terminal carboxylate, and side chains of amino acid residues The common natural forms of amino acids have a zwitterionic structure, with −NH + 3 (−NH + 2 − in the case of proline) and −CO − 2 functional groups attached to the same C atom, and are thus α-amino acids, and are the only ones found in proteins during translation ...
- Domains, Motifs, and Folds in Protein Structure
- Protein Dynamics and Conformational Ensembles
- Protein Folding
- Protein Stability
- Protein Structure Determination
- Protein Structure Databases
- Structural Classifications of Proteins
- Computational Prediction of Protein Structure
- See Also
- Further Reading
Proteins are frequently described as consisting of several structural units. These units include domains, motifs, and folds. Despite the fact that there are about 100,000 different proteins expressed in eukaryoticsystems, there are many fewer different domains, structural motifs and folds.
Proteins are not static objects, but rather populate ensembles of conformational states. Transitions between these states typically occur on nanoscales, and have been linked to functionally relevant phenomena such as allosteric signaling and enzyme catalysis. Protein dynamics and conformational changes allow proteins to function as nanoscale biolog...
As it is translated, polypeptides exit the ribosome mostly as a random coil and folds into its native state. The final structure of the protein chain is generally assumed to be determined by its amino acid sequence (Anfinsen's dogma).
Thermodynamic stability of proteins represents the free energy difference between the folded and unfolded protein states. This free energy difference is very sensitive to temperature, hence a change in temperature may result in unfolding or denaturation. Protein denaturation may result in loss of function, and loss of native state. The free energy ...
Around 90% of the protein structures available in the Protein Data Bank have been determined by X-ray crystallography. This method allows one to measure the three-dimensional (3-D) density distribution of electrons in the protein, in the crystallized state, and thereby infer the 3-D coordinates of all the atoms to be determined to a certain resolut...
A protein structure database is a database that is modeled around the various experimentally determined protein structures. The aim of most protein structure databases is to organize and annotate the protein structures, providing the biological community access to the experimental data in a useful way. Data included in protein structure databases o...
Protein structures can be grouped based on their structural similarity, topological class or a common evolutionary origin. The Structural Classification of Proteins database and CATH database provide two different structural classifications of proteins. When the structural similarity is large the two proteins have possibly diverged from a common an...
The generation of a protein sequence is much easier than the determination of a protein structure. However, the structure of a protein gives much more insight in the function of the protein than its sequence. Therefore, a number of methods for the computational prediction of protein structure from its sequence have been developed. Ab initio predict...
50 Years of Protein Structure Determination Timeline - HTML Version - National Institute of General Medical Sciences at NIH
Umami (/ uː ˈ m ɑː m i / from Japanese: 旨味 Japanese pronunciation:), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats.: 35–36 People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products.
Below are two tables which report the average adult human height by country or geographical region. With regard to the first table, original studies and sources should be consulted for details on methodology and the exact populations measured, surveyed, or considered. With regard to the second table, these estimated figures for adult human ...
Munsey's Magazine was an American magazine founded by Frank Munsey in 1889. Originally launched in 1889 as Munsey's Weekly, it became an illustrated monthly in 1891, printing both fiction and non-fiction. In 1893 the price was reduced from 25 to 10 cents and circulation rose to more than 250,000 issues. The same year Munsey became one of the ...
HDPE has SPI resin ID code 2. High-density polyethylene ( HDPE) or polyethylene high-density ( PEHD) is a thermoplastic polymer produced from the monomer ethylene. It is sometimes called "alkathene" or " polythene " when used for HDPE pipes. [1] With a high strength-to-density ratio, HDPE is used in the production of plastic bottles, corrosion ...
