Important Concepts
Proteins
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Curriculum Links
B1.1 analyse technological applications related to enzyme activity in the food and pharmaceutical industries (e.g., the production of dairy products; breadmaking; the use of enzymes to control reaction rates in pharmaceuticals) [AI, C]
B2.3 construct and draw three-dimensional molecular models of important biochemical compounds, including carbohydrates, proteins, lipids, and nucleic acids [PR, C]
B3.2 describe the structure of important biochemical compounds, including carbohydrates, proteins, lipids, and nucleic acids, and explain their function within cells
B3.3 identify common functional groups within biological molecules (e.g., hydroxyl, carbonyl, carboxyl, amino, phosphate), and explain how they contribute to the function of each molecule
B3.4 describe the chemical structures and mechanisms of various enzymes
B2.3 construct and draw three-dimensional molecular models of important biochemical compounds, including carbohydrates, proteins, lipids, and nucleic acids [PR, C]
B3.2 describe the structure of important biochemical compounds, including carbohydrates, proteins, lipids, and nucleic acids, and explain their function within cells
B3.3 identify common functional groups within biological molecules (e.g., hydroxyl, carbonyl, carboxyl, amino, phosphate), and explain how they contribute to the function of each molecule
B3.4 describe the chemical structures and mechanisms of various enzymes
Misconceptions
- Since amino acids all have the same general structure they all work the same. This is not the case due to the presence of different R-groups on each amino acids. Each R-group is different, whether they are non-polar, polar, charged, acidic, or basic. By showing students the different structures of amino acid side groups and how to determine what type they are, you can better explain their characteristics.
- All proteins denature under the same conditions. This is not true. Every protein enzyme has optimal conditions under which they favor to function, whether this is in hot conditions, acidic condition, or basic conditions. The lab below which explores the denaturing of enzymes is a great lab to do with your students to address this misconception.
Activities and Teaching Strategies
It is important to show the the students the structure of the various R-groups in amino acids to allow them to understand the interactions that take place between the R-groups during tertiary phase of protein structure.
Once students understand the structure of proteins and how their structure is required for them to function properly, you can introduce the idea of denaturing proteins (enzymes). Denaturing proteins results in them not being able to carry out their specific function because the appropriate structure is now lost.
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STSE Application #2
Enzymes in Food Production
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Assessment #2
Macromolecule Quiz
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