During glycosylation
A) carbohydrates are attached to dolichol
B) an enzyme flips the molecule to the other side of the membrane
C) the carbohydrate chain is transferred to a protein
D) N-linked carbohydrates are attached to ser or thr
E) both A & D
F) both A & B
G) A, B, C
H) all of these
During glycosylation
A) carbohydrates are attached to dolichol
B) an enzyme flips the molecule to the other side of the membrane
C) the carbohydrate chain is transferred to a protein
D) N-linked carbohydrates are attached to ser or thr
E) both A & D
F) both A & B
G) A, B, C
H) all of these
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Can someone please help me with the following questions.
Question 6
Proteins can be regulated by removing phosphate groups that modify specific amino acids in their sequences. This removal activity is exerted by
| a. | Protein Phosphorylases | |
| b. | Protein Phosphatases | |
| c. | Protein Kinases | |
| d. | Protein Phosphoproteases |
Question 7
Proteolytic processing is a(n)
| a. | requirement for protein insertion into membranes | |
| b. | type of covalently-linked post-translational modification | |
| c. | irreversible post-translational modification | |
| d. | type of reversible post-translational modification | |
| e. | frequent consequence of heat denaturation |
Question 8
Allosteric regulation involves
| a. | the binding of a protein to a regulatory subunit | |
| b. | the binding of a regulatory molecule to the active site on an enzyme | |
| c. | the binding of a regulatory molecule to a site on an enzyme that is distinct from the catalytic site | |
| d. | the binding of GTP to an enzyme to regulate its function | |
| e. | the binding of a Ubiquitin-like protein to an enzyme |
Question 9
During N-linked glycosylation, a carbohydrate side chain is attached through a Nitrogen atom at the amino group of Serine or Threonine
True
False
Question 10
The signal sequence that targets proteins for insertion into the Endoplasmic Reticulum is rich in hydrophobic aminoacids and is most frequently located at the N-terminus of the protein
True
False
