Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

9. Carbohydrates

Lectins

Biochemistry

9. Carbohydrates

Lectins

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Multiple Choice

Lectins are _ while glycoproteins are _.

Lipids ; neurotransmitters.

Proteins that covalently bind to specific sugars ; proteins that are non-covalently bound to sugar residues.

Storage carbohydrates ; enzyme specific hydrolysis of storage carbohydrates.

Structural carbohydrates ; enzymes specific for hydrolysis of structural carbohydrates.

Proteins that noncovalently bind to specific sugars ; proteins that are covalently bound to sugar residues

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Verified step by step guidance

Understand the role of lectins: Lectins are proteins that have the ability to bind specifically and non-covalently to certain sugars. This binding is crucial for various biological processes, including cell-cell recognition and signaling.

Understand the role of glycoproteins: Glycoproteins are proteins that have sugar residues covalently attached to them. These sugar modifications can affect the protein's function, stability, and location within the cell.

Differentiate between covalent and non-covalent interactions: Covalent bonds involve the sharing of electron pairs between atoms, resulting in a stable and strong bond. Non-covalent interactions, such as hydrogen bonds, ionic bonds, and van der Waals forces, are weaker and more transient.

Apply this knowledge to the options: The correct description of lectins is that they are proteins that non-covalently bind to specific sugars. For glycoproteins, the correct description is that they are proteins with covalently bound sugar residues.

Review the correct answer: Based on the understanding of lectins and glycoproteins, the correct answer is 'Proteins that noncovalently bind to specific sugars ; proteins that are covalently bound to sugar residues.'