Biology
Biology, 25.07.2019 10:30, jdkrisdaimcc11

What is a limiting amino acid in a dietary protein?

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Biology, 26.06.2019 04:00, dsporski
Need so bad. plz me! 1. if the dna sequence tca had a one base substitution to make it taa, which statement best describes how it would affect the protein? a.even though one letter changed, the same amino acid would still come in, so the protein wouldn't be altered. b.even though one letter changed, and one amino acid changed, the color of the amino acid stayed the same. therefore the protein's shape would not be altered. c.one letter changed and now instead of it being a white hydrophilic amino acid it is a yellow hydrophobic amino acid. this would cause the folding of the protein to alter as the yellow amino acid would force its way to the center of the protein. d.one letter changed and that would alter the entire reading frame of the protein and it would be so messed up a protein wouldn't even form.
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Biology, 27.06.2019 01:30, olivernolasco23
Which of the following statements about proteins is false? a. proteins are composed of amino acids b. different proteins are different due to different combinations of amino acids used in each type of protein c. dietary protein from animal sources better matches the amino acid needs of humans compared to dietary protein derived from plants sources d. proteins are made of amino acids, vitamins, and minerals
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Biology, 16.07.2019 04:20, rhettperkins
What is a "limiting" amino acid in a protein? a.an essential amino acid present in insufficient quantity for body protein synthesis to take place b.a nonessential amino acid present in high amounts, which inhibits protein synthesis c.an amino acid of the wrong structure to be utilized for protein synthesis efficiently d.an amino acid that has the paradoxical effect of causing catabolism e.an amino acid that limits the absorption of other essential amino acids by competing with them for transport sites within the gi tract
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Business, 08.10.2019 19:00, jaimon1016
Afood mix is to be made that would balance the amount of methionine (met), a limiting amino acid in terms of food protein nutritional value, by blending several types of plant proteins. corn, which contains 16% protein, has 1.3 g met/100 g protein; soy flour with 50% protein has 1.8 g met/100 g protein; and nonfat dry milk with 40% protein has 3.1 g met/100 g protein. how much of these ingredients must be used to produce 100 kg of formula that contains 25% protein and 2.3 g met/100 g protein.
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