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What are the roles of N-linked and O-linked glycosylation in protein structure and function?
N-linked glycosylation helps with protein folding, stability, and recognition of the protein by other molecules. O-linked glycosylation can affect protein function by regulating protein activity, localization, and interactions with other molecules. Both types of glycosylation play important roles in modifying protein structure and function.
Why G protein linked receptor is called as G protein linked receptor?
sciece
What is macro-molecules?
A molecule containing a very large number of atoms.
Is protein a macromolecule?
Protein macromolecules basically build all cells and make them work. Enzymes are also proteins. Without protein, you'd be very unhealthy and you wouldn't have any new cells and they wouldn't function quite so well!
What are macromolecules?
A macromolecule is a molecule in which there are many atoms linked together. All polymers are macro molecules,but not all macromolecules are not polymers because a polymer is linked with monomers.
What smaller molecules make protein molecules?
Smaller molecules called amino acids make protein molecules.
Protein is a chain of linked smaller molecules called?
Proteins are made from long chains of smaller molecules called amino acids. Amino acids are biologically important organic compounds that are composed of amine and carboxylic acid.
The smaller unit molecules which combine to form proteins and polypeptides are called what?
The smaller unit molecules that combine to form proteins and polypeptides are called amino acids. Amino acids are linked together through peptide bonds to form chains that ultimately fold into functional protein structures.
What are the roles of N-linked and O-linked glycosylation in protein structure and function?
N-linked glycosylation helps with protein folding, stability, and recognition of the protein by other molecules. O-linked glycosylation can affect protein function by regulating protein activity, localization, and interactions with other molecules. Both types of glycosylation play important roles in modifying protein structure and function.
Why G protein linked receptor is called as G protein linked receptor?
sciece
What are huge molecules made up of many smaller organic molecules called?
Huge molecules made up of many smaller organic molecules are called polymers. These polymers are formed through the process of polymerization, where smaller units called monomers are linked together to form long chains. Examples of polymers include proteins, DNA, cellulose, and synthetic materials like plastics.
What is macro-molecules?
A molecule containing a very large number of atoms.
Is protein a macromolecule?
Protein macromolecules basically build all cells and make them work. Enzymes are also proteins. Without protein, you'd be very unhealthy and you wouldn't have any new cells and they wouldn't function quite so well!
What are macromolecules?
A macromolecule is a molecule in which there are many atoms linked together. All polymers are macro molecules,but not all macromolecules are not polymers because a polymer is linked with monomers.
Is Starch molecules bigger than protein molecules?
Yes, starch molecules are generally larger than protein molecules. Starch is a polysaccharide made up of many glucose molecules linked together, while proteins are composed of amino acids linked in chains. This difference in molecular structure contributes to the varying sizes of the molecules.
Most macromolecules are made up of thousands of smaller molecules called?
Most macromolecules are made up of thousands of smaller molecules called monomers. These monomers are linked together through chemical reactions to form polymers, which are the large macromolecules found in living organisms.
What are the smaller molecules called that make a protein?
Proteins are polymers of amino acids. The instructions for protein synthesis are contained within the genes (on DNA). This instructions are read from an mRNA at the ribosomes to produce the correct sequence of amino acids - a protein.
