Test Bank Introduction to Biotechnology 3rd Edition Thieman Palladino

Test Bank Introduction to Biotechnology 3rd Edition Thieman Palladino

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WITH ANSWERS

Test Bank Introduction to Biotechnology 3rd Edition Thieman Palladino

 

Introduction to Biotechnology, 3e (Thieman)

Chapter 4   Proteins as Products

 

1) Which recombinant protein is widely used to digest milk proteins for making cheeses?

1. A) Casein
2. B) Chymosin
3. C) Erythropoietin
4. D) Insulin
5. E) DNA ligase

Answer:  B

 

2) Which of the following is NOT a recombinant protein isolated from bacteria?

1. A) Interferon
2. B) Factor VIII
3. C) Insulin
4. D) Erythropoietin
5. E) Cellulase

Answer:  E

 

3) Isolating and purifying a protein from biological materials to make a biotech product is known as ________.

1. A) bioprospecting
2. B) bioprocessing
3. C) bioremediation
4. D) biofermentation
5. E) bioengineering

Answer:  B

 

4) Quaternary structure of a protein refers to ________.

1. A) the sequence of amino acids in a polypeptide
2. B) alpha-helical or beta-sheet arrangements of protein structure
3. C) three-dimensional coil of a polypeptide around itself
4. D) the association of multiple polypeptide subunits to form a functional protein
5. E) the number of amino acids in a polypeptide chain

Answer:  D

 

5) Which of the following techniques is designed for separating and analyzing proteins according to their size?

1. A) Agarose gel electrophoresis
2. B) Affinity chromatography
3. C) Polyacrylamide gel electrophoresis
4. D) Microarray analysis
5. E) Sanger sequencing

Answer:  C

 

 

6) ________ chromatography involves separating proteins by binding them to ligands.

1. A) Affinity
2. B) Polyacrylamide
3. C) Size-exclusion
4. D) Ion-exchange
5. E) Electrophoresis

Answer:  A

7) ________ involves separating proteins by differences in electrostatic charge.

1. A) Affinity chromatography
2. B) Mass spectroscopy
3. C) Size-exclusion chromatography
4. D) Ion-exchange chromatography
5. E) Gel-filtration chromatography

Answer:  D

 

8) Bioprocessing a protein often involves growing cells in carefully controlled environments using containers called ________.

1. A) bioreactors
2. B) proteomes
3. C) centrifuges
4. D) chromatography
5. E) electrophoresis

Answer:  A

 

9) Cheese manufacturing involves enzymatic or microbial processing of the milk protein ________ to form a coagulated mixture called curd.

1. A) chymosin
2. B) rennin
3. C) malt
4. D) lactic acid
5. E) casein

Answer:  E

 

10) Recombinant forms of what protease are used in laundry detergents to remove stains?

1. A) Casein
2. B) Subtilisin
3. C) Erythropoietin
4. D) Insulin
5. E) Streptokinase

Answer:  B

 

 

11) Which recombinant protein is used to stimulate red blood cell growth and production?

1. A) Erythropoietin
2. B) Insulin
3. C) Factor VIII
4. D) Interleukin
5. E) Streptokinase

Answer:  A

 

12) Alpha helices and -pleated sheets represent the ________ structure of a protein.

1. A) primary
2. B) secondary
3. C) tertiary
4. D) quaternary
5. E) All of the above

Answer:  B

13) Which of the following is NOT an enzyme?

1. A) Lactose
2. B) Amylase
3. C) Catalase
4. D) Protease
5. E) Isomerase

Answer:  A

 

14) Adding a carbohydrate group to a protein is known as ________.

1. A) phosphorylation
2. B) acetylation
3. C) glycosylation
4. D) isomerization
5. E) kinase activation

Answer:  C

 

15) Adding a phosphate or sugar group to a newly made protein is an example of ________.

1. A) a posttranscriptional modification
2. B) a pretranscriptional modification
3. C) an intron removal
4. D) gene silencing
5. E) a posttranslational modification

Answer:  E

 

16) Inclusion bodies ________.

1. A) are important for a proteins function
2. B) can only be found in the primary structure
3. C) assist in protein purification
4. D) are insoluble clumps of foreign protein
5. E) are often part of the final protein product

Answer:  D

 

17) An advantage of using bacterial cells to express proteins is that ________.

1. A) they are simple to grow
2. B) they perform posttranslational modifications
3. C) they are most like human cells
4. D) they fold proteins correctly
5. E) their media is expensive

Answer:  A

 

18) A disadvantage of using bacterial cells to grow proteins is that ________.

1. A) they are simple to grow
2. B) their media is inexpensive
3. C) they are most like human cells
4. D) they do not correctly fold all proteins
5. E) they grow quickly

Answer:  D

19) Cells must be lysed to release the protein of interest if ________.

1. A) the protein is secreted into the media
2. B) the protein is intracellular
3. C) the protein is hydrophobic
4. D) the protein is positively charged
5. E) the protein is hydrophilic

Answer:  B

 

20) HPLC is ________.

1. A) high-performance liquid chromatography
2. B) high-pressure lyophilized chromatin
3. C) heat pressure and liquid contents
4. D) heat performance lyophilized chromatin
5. E) heat particulate liquid chromatin

Answer:  A

 

21) Name and define the four levels of structure of a protein. Are all proteins required to have all four levels of structures?

Answer:  Primary, which is the string of amino acids that define the protein; secondary, in which the protein folds into alpha helices and beta sheets; Tertiary, which is the binding within alpha helices and beta sheets; and quaternary, which happens when two or more proteins must associate into a final three-dimensional shape to be active.

A protein does not need all four levels; only two or more associated proteins forms a quaternary structure.

 

22) If you are purifying a protein from an SEC column, what fractions do you want to collect?

Answer:  It depends on whether or not your protein is large or small. Large proteins elute first because they go around the beads whereas small proteins go within the beads. So, for large proteins, you collect the first set of fractions. For smaller proteins, you collect the second set of proteins.

 

23) Define upstream and downstream processing when producing a protein.

Answer:  Upstream processing is the actual cell line expression of the protein of interest. Downstream is the purification of the protein from all the other components in the cell to ensure purity.

 

24) What is meant by lyophilization of proteins and why is it done?

Answer:  It is the freeze-drying of a protein to prepare it to be placed into its final container. It helps to stabilize the protein in transit to the pharmacy or doctors office, and it gives the protein better long-term storage capabilities.

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