Analysis and Manipulation of Proteins Review By: Anjutha Thayalan

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Across
  1. 5. The process of separating the components of the mixture.
  2. 8. Detects about 10 ng of protein,
  3. 9. Two amino acids are joined by one peptide bond.
  4. 10. Polyacrylamide gel has a tight _____, and it is suitable for protein separation.
  5. 11. The process of proteins accumulating in between the two gels
  6. 13. The unique group that amino acids bind to. This is what makes the ammo acid unique.
  7. 15. Units of mass for molecular weight.
  8. 18. Spectroscopic method to measure the concentration of protein in the solution.
  9. 20. Chemical added to make samples sink into the wells.
Down
  1. 1. Tolecules with this property are non-polar and group together and repel water.
  2. 2. Protien is smaller/bigger than DNA.
  3. 3. The process where a linear polypeptide turns into a functional 3D structure.
  4. 4. Short amino acid chains joined together by peptide bonds.
  5. 6. A peptide bond is located between two functional groups, a carboxyl and _____ group.
  6. 7. structure The sequence of amino acids forms a polypeptide chain.
  7. 12. Removes weakly bonded and unwanted proteins by allowing the solution to flow through columns.
  8. 14. What denatures protein and returns it to individual chains.
  9. 16. The clear liquid that is free of precipitate on top of a solid
  10. 17. The type of bond that holds the secondary structure in place.
  11. 19. Mainly used for protein separation. Similar to gel electrophoresis.