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

Peptidoglycan

Biochemistry

9. Carbohydrates

Peptidoglycan

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Multiple Choice

What type of molecule provides the 'cross-links' between the peptidoglycan polysaccharides?

Fatty acid.

Lipid.

Carbohydrate.

Protein.

Salt bridge.

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Verified step by step guidance

Understand the structure of peptidoglycan: Peptidoglycan is a complex polymer found in bacterial cell walls, consisting of polysaccharide chains cross-linked by short peptides.

Identify the components of peptidoglycan: The polysaccharide chains are made up of alternating units of N-acetylglucosamine (GlcNAc) and N-acetylmuramic acid (MurNAc).

Recognize the role of cross-links: The cross-links are formed by peptide chains that connect the polysaccharide strands, providing structural integrity to the cell wall.

Determine the type of molecule involved in cross-linking: The cross-links are made of peptides, which are short chains of amino acids, indicating that proteins are involved in the cross-linking process.

Conclude that proteins provide the cross-links: Since peptides are composed of amino acids, and proteins are made up of one or more polypeptide chains, proteins are responsible for the cross-linking in peptidoglycan.