which level of protein structure is defined by the folds and coils of the proteins polypeptide backbone

ATI TEAS 7

ATI TEAS Science

1. Which level of protein structure is defined by the folds and coils of the protein's polypeptide backbone?

A. Primary
B. Secondary
C. Tertiary
D. Quaternary

Correct answer: B

Rationale: The correct answer is B: Secondary. The secondary structure of a protein is defined by the folds and coils of the protein's polypeptide backbone. This level of structure is characterized by the formation of alpha helices and beta sheets, which are stabilized by hydrogen bonds between amino acids along the polypeptide chain. Choice A, Primary, refers to the linear sequence of amino acids in the protein. Choice C, Tertiary, involves the 3D folding of the entire polypeptide chain. Choice D, Quaternary, pertains to the arrangement of multiple polypeptide subunits in a protein complex.

2. When a certain plant is introduced into an area, and the population of a certain insect species declines, what can be concluded from this?

A. The plant is toxic to the insect in question.
B. The plant competes with and drives out plants that the insect feeds on.
C. The insect population was declining anyway; the fact that it happened when the plant was introduced is a coincidence.
D. All of these explanations may be possible; further investigation is necessary to determine which is true.

Correct answer: D

Rationale: The given scenario presents multiple possible explanations for the decline in the insect population with the introduction of a particular plant. It could be due to the plant being toxic to the insect (Option A), competing with and driving out plants that the insect feeds on (Option B), or the decline could be coincidental with the plant introduction as the insect population was already decreasing (Option C). Without further investigation and evidence, it is not possible to definitively determine which explanation is correct. Therefore, all of these possibilities may be true, and thorough investigation is necessary to reach a conclusive conclusion.

3. Where is keratin found?

A. It is a protein-digesting enzyme released by the stomach.
B. It is released in the neuromuscular junction.
C. It is a protein found in the hypodermis.
D. It is a protein found in hair.

Correct answer: D

Rationale: Keratin is a structural protein found in hair, skin, and nails, providing strength and protection. It forms the main structural component of hair, making choice D the correct answer. Choices A, B, and C are incorrect because keratin is not an enzyme released by the stomach, not released in the neuromuscular junction, and not found in the hypodermis. Remember that keratin is primarily associated with structural support in epithelial cells.

4. Which hormone is responsible for lowering blood sugar levels?

A. Glucagon
B. Insulin
C. Adrenaline
D. Cortisol

Correct answer: B

Rationale: Insulin is the hormone responsible for lowering blood sugar levels. It is produced by the pancreas and facilitates the entry of glucose into cells, thereby reducing blood sugar levels. Glucagon, adrenaline, and cortisol have roles in increasing blood sugar levels through various mechanisms. Glucagon raises blood sugar levels by stimulating the liver to release stored glucose, adrenaline increases blood sugar in fight-or-flight responses, and cortisol raises blood sugar levels as part of the stress response. Therefore, in the context of lowering blood sugar levels, insulin is the correct answer.

5. The Minimum Inhibitory Concentration (MIC) of an antibiotic refers to:

A. The lowest concentration that kills bacteria
B. The dose required for 50% bacterial inhibition
C. The time it takes for an antibiotic to work
D. The spectrum of bacteria the antibiotic targets

Correct answer: B

Rationale: A) The lowest concentration that kills bacteria is known as the Minimum Bactericidal Concentration (MBC), not the Minimum Inhibitory Concentration (MIC). MIC is the lowest concentration of an antibiotic that inhibits visible growth of bacteria. B) The MIC of an antibiotic is the concentration at which bacterial growth is inhibited by 50%. This concentration is used to determine the effectiveness of an antibiotic against a specific bacterium. C) The time it takes for an antibiotic to work is not described by the MIC. MIC is a measure of concentration, not time. D) The spectrum of bacteria the antibiotic targets is not defined by the MIC. The MIC value is specific to a particular antibiotic and bacterium, regardless of the spectrum of activity of the antibiotic.