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Disulfide or peptide bonds.

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15y ago

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What type of bond is specific to proteins?

Peptide bond


What is held together by a hydrogen bond?

A hydrogen bond is a type of weak chemical bond that holds together molecules or parts of molecules where hydrogen is covalently bonded to a highly electronegative atom. This bond is commonly found in water molecules, DNA strands, and proteins, which allows molecules to interact and form specific structures such as double helix in DNA or secondary structures in proteins.


What type of bond is responsible for promoting the working 3d shape for proteins and nucleic acids?

Peirce Brosnan


How does the formation of an oxidized disulfide bond impact the structure and function of proteins?

The formation of an oxidized disulfide bond can impact the structure and function of proteins by stabilizing the protein's three-dimensional shape. This bond helps maintain the protein's structure and can affect its stability, activity, and interactions with other molecules.


A strong covalent bond between amino acids that functions in maintaining a polypeptide's specific three dimensional shape?

A disulfide bond forms between two cysteine residues in a protein and helps maintain its specific three-dimensional shape by providing structural stability. It is a strong covalent bond that can resist disruption by changes in pH or temperature.


What kind of bond holds together the monomers the make up protein?

Peptide bonds


What type of bond occurs between proteins?

peptide bond, hydrogen bond


What type of bond holds carbohydrates together?

glycosidic bonds


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The atoms of proteins are bond with covalent bonds. The type of bonds participated in making the primary structure of proteins are peptide bonds. Proteins are natural polymers.


What is the bond that holds sugar and water together?

A covalent bond


What is the strongest bond in the body?

Covalent bonds are very common linking carbon to other elements. However hydrogen bonds between the base pairs hold the strands of DNA together and their presence in proteins contributes to their shape.


Does temperature affect a proteins shape?

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