The Functions of Proteins

So basically Proteins are basic constituents in all living organisms. They are complex molecules composed of amino acid and necessary for the chemical processes that occur in living organisms. Proteins are sometimes referred to as macromolecular polypeptides because they are very large molecules and because the amino acids of which they are composed are joined by peptide bonds. The vast majority of the proteins found in living organisms are composed of only 20 different kinds of amino acids, repeated many times and strung together in a particular order. Each type of protein has its own unique sequence of amino acids.

Proteins are a type of biomolecule that all living things need in life. An example of proteins is amino acids, amino acids in food are milk, meat, eggs, beans, fish, cheese, and yogurt. Eggs are loaded with proteins and on of the most high proteins food. Amino Acids function through biochemical processes in anyone's body. Amino Acids do a variety of thing:they perform synthesis and hormones.

So when they are adjacent, an enzyme can cause them to join by catalyzing dehydration synthesis. ("Amino Acid") Moreover, essential amino acids are those that cannot be synthesized in the body and must be taken to obtain protein from rich foods that contain them. Our body breaks down protein to get the essential amino acids and form new proteins. Essential amino acid can be found in eggs, dairy, seafood, and beans. Out of the twenty amino acids in our body, nine are essential in our diet.

Proteins are a necessary part of every living cell in the body. Next to water, protein makes up the greatest portion of our body weight. In the human body, protein substances make up the muscles, ligaments, tendons, organs, glands, nails, hair, and many vital body fluids, and are essential for the growth of bones. The enzymes and hormones that catalyze and regulate all bodily processes are proteins. Proteins help to regulate the body's water balance and maintain the proper internal pH.

Biology: Separation of Proteins Lab Report 1: Separation of Proteins Abstract/Summary: “Proteins account for more than 50% of the dry weight of most cells, and they are instrumental in almost everything organisms do” (Campbell, 1999). The significance of proteins to the continuation of our biological systems is undeniable, and a study of how to quantify proteins seems an appropriate introduction to our studies of biology. In order to study proteins we must first know how to separate then quantify the amount using basic principles of experimental design such as a standard curve. In this experiment we wish to quantify the amount of previously extracted protein by measuring the absorbance of the unknown amount and determining its concentration by overlaying it against a standard curve of the absorbance of known concentrations of the protein. We used the dye agent Bradford Protein Assay to get an absorbance of 0.078, 0.143, 0.393, 0.473, and 0.527 at the protein’s respective concentrations of 0.28, 0.56, 0.84, 1.12, and 1.40 mg/mL.

They are particularly important when in the form of enzymes, as they catalyse most biochemical reactions. Other globular proteins include the antibodies, which combine with foreign substances in the body to prevent infection and illness; the carrier proteins, such as haemoglobin; the storage proteins (e.g. casein in milk and albumin in egg white), and certain hormones (e.g. insulin). Haemoglobin is one of a group of globular proteins which occurs widely in animals as oxygen carriers in blood.

Protein Synthesis Proteins are some of the most essential compounds on the planet. They perform a variety of tasks ranging from muscle contraction to fighting diseases. Over 50% of the dry weight of organisms are made of proteins; this is because things like your nails and hair are made of proteins. Proteins are also components of biological membranes, and they help regulate the passage of molecules through the membranes. This is all very important to the body, but the most important function, by far, is their use as enzymes to speed up the reactions in the body.

Many people are taught from childhood that in order to maintain a healthy lifestyle, a well balanced diet must be implemented to include all the essential nutrients: carbohydrates, fiber, proteins, etc. But the question at hand is how can your body properly “digest” and utilize all of the necessary nutrients. The scope of this research will focus on one particular macromolecule, the protein, and the unique system called the ubiquitin proteasome system that degrades these proteins. To better understand how this system works we must first have an understanding of what a protein is. A protein is an organic compound that consists of amino acid residues that are combined by bonds called peptide bonds.

This is due to the active sites of the enzyme molecules which, at any given moment are virtually saturated with substrate. The enzyme/substrate complex has to dissociate before the active sites are free to accommodate more substrate. (The Skinners School, 2015) Catalase, a form of protein, is an enzyme (substance that speeds chemical reactions) that catalyses to the reaction by which hydrogen peroxide is decomposed to water and oxygen. Catalase is found in all living organisms, predominately in the liver cells of mammals that live in the presence of oxygen. It protects cellular organelles and tissues from damage by peroxide, which is continuously produced by numerous metabolic reactions.

Why the Structure and Function of Proteins is Essential to Living Organisms Proteins, along with carbohydrates, lipids and nucleic acid make up all life on earth, and without any one of these macromolecules, life on earth would not be able to continue. Proteins consist of amino acids joined together via peptide bonds to form polypeptides. There are 20 natural amino acids without which proteins couldn't exist. COOH | H-C-R | NH 2 Above is the general structure of an amino acid, the R represents the variable group, which varies with each amino acid, and affects the properties and behaviour of each amino acid. To form a protein the amino acid must bond with at least one other amino acid, forming a peptide bond.