NUTR 3210 - Unit 7: Protein (Part 1)

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Across
  1. 4. Level of structure in which multiple subunits interact with each other
  2. 15. Facilitates import of small peptides (di/tri-peptides) into the enterocyte by using the sodium ion concentration gradient
  3. 16. Way of measuring protein quality; wet body weight gain / test protein consumed
  4. 18. Pancreatic enzyme involved in protein digestion in the small intestine; activated by enterokinase
  5. 21. Essential amino acid; non-polar AA; used in the synthesis of serotonin and niacin
  6. 22. Tissue with lower than normal protein concentration
  7. 24. Neutral molecule with both positive and negative electrical charge (like an amino acid at physiological pH)
  8. 25. Factor taken into consideration for protein quality; plant protein is harder to digest than animal protein (for example)
  9. 27. Factor taken into consideration for protein quality; ability to provide all of the essential AAs
  10. 29. A short chain of amino acids linked together (generally 4 to 50 AAs in length)
  11. 31. Enzyme secreted by the small intestine; involved in protein digestion
  12. 33. Level of structure referring to the sequence of amino acids
  13. 35. Trypsin zymogen
  14. 36. Factor taken into consideration for protein quality; plants may contain phytochemicals which are toxic
  15. 39. Level of structure referring to side chain interaction (e.g. disulfide bonds)
  16. 40. Pancreatic enzyme involved in protein digestion in the small intestine; activated by trypsin
  17. 41. Essential amino acid; positively charged at physiological pH; limiting AA in grains
  18. 43. Overall charge of an amino acid (not withstanding the R group)
  19. 44. Way of measuring protein quality; Nitrogen Intake (Diet) - Nitrogen Losses (urine and feces)
  20. 46. Non-physiological environmental conditions cause proteins to have only primary structure
  21. 47. Non-essential amino acid; negatively charged at physiological pH; can be converted to alpha-ketoglutarate
  22. 48. Non-active form of an enzyme
  23. 49. Essential amino acid in infants; positively charged at physiological pH; synthesized in the urea cycle
  24. 50. Monomeric unit of a protein
  25. 51. Essential amino acid; non-polar AA; first limiting AA in legumes
  26. 52. Essential amino acid; non-polar AA; branched chain AA
Down
  1. 1. Addition of an inorganic phosphate to a protein
  2. 2. Type of amino acid that is not processed by the liver, and signals to the body to start building new muscle tissue
  3. 3. Pathology resulting from a diet that is deficient in both protein and energy (low energy, but balanced diet)
  4. 5. Addition of -COOH to an AA at the gamma carbon, which provides sites for calcium binding
  5. 6. Two amino acids linked together
  6. 7. Essential amino acid; hydroxylated AA; site of phosphorylation
  7. 8. Essential amino acid, though some references believe it only to be essential in infants; positively charged at physiological pH
  8. 9. Essential amino acid; non-polar AA; branched chain AA
  9. 10. Pathology resulting from a diet that is deficient in only protein
  10. 11. Essential amino acid; non-polar AA; branched chain AA
  11. 12. Type of bond that links to amino acids together
  12. 13. Addition of -OH, which provides a site for cross linking in collagen and elastin
  13. 14. A long amino acid chain (generally at least 50 amino acids in length)
  14. 17. Addition of ADP-ribose to proteins associated with DNA repair and protein function
  15. 19. Refers to standard amino acids used to make proteins
  16. 20. Level of structure referring to the hydrogen bonding of the amino acid backbone
  17. 23. Way of measuring protein quality; (abundance of 1st limiting AA in test / abundance of same AA in whole egg) x100
  18. 26. Cell of the small intestine
  19. 28. Pepsin zymogen
  20. 30. Pancreatic enzyme involved in protein digestion in the small intestine; activated by trypsin
  21. 32. Essential amino acid; non-polar AA; can be "spared" by tyrosine
  22. 34. Enzyme in the stomach involved beginning the breakdown of proteins; activated by HCl
  23. 37. Addition of iodine to synthesize thyroid hormones
  24. 38. Type of reaction which forms amino acid chains
  25. 42. Factor taken into consideration for protein quality; humans, pigs, and chickens with similar protein requirements, but ruminants with different ones
  26. 45. Non-essential amino acid; negatively charged at physiological pH; can be converted to oxaloacetate