LESSON 4 Amino Acids And Proteins教案

1、Good is good, but better carries it.精益求精，善益求善。LESSON 4 Amino Acids And Proteins教案LESSON 4 Amino Acids And Proteins教案LESSON 4 Amino Acids And Proteinsintricate  a.复杂的,错综的,缠结的,难懂的collagenous a.胶原的 collagen英kldn 1.胶原蛋白2.成胶质;胶原globulin 球蛋白plasma 血浆，原生质immunological 免疫的hemoglobin 血红蛋白basic amino 碱性的

2、氨基acidic carboxyl 酸性的羧基aqueous 水的 含水的 水成的proton 质子,氕核dipolar 偶极的,两极的zwitterion 两性离子crystalline 结晶的,晶状 清澈的hydrophilic 亲水的serine 丝氨酸,羟基丙氨酸threonine 羟基丁氨酸,苏氨酸tyrosine 酪氨酸, 3-对羟苯基丙氨酸sulfhydryl 氢硫的  enzyme 硫化氢解酶  group 巯基cysteine 半胱氨酸,巯基丙氨酸cystine 胱氨酸,双巯丙氨酸amide 酰胺 氨化物asparagine  天门冬酰胺glut

3、amine 谷氨酰胺aspartic acid 天门冬氨酸,丁氨二酸glutamic acid 谷氨酸proline 脯氨酸,氮戊环-2-基羧酸lysine 赖氨酸arginine 精氨酸histidine 组氨酸,咪唑丙氨酸guanidino 胍imidazol n. 咪唑;1,3-二氮杂茂resonance n. 回声,反响 物共振,共鸣;谐振 医叩响imino 亚氨steric a.空间的,位的anserine 鹅肌肽carnosine 肌肽glutathione 谷胱甘肽peptide肽,缩氨酸oxytocin n.(垂体)后叶催产素vasopressin n.后叶加(血)压素,加压素

4、carbonyl 羰基,碳酰hemoglobin 血红蛋白  hemo-表示“血”myoglobin 肌红蛋白actin 肌动蛋白myosin 肌球蛋白tendon 腱,筋根collagen 胶原,胶原蛋白elastin 弹性蛋白ribonuclease 核糖核酸酶hydrophobic 疏水的restriction n. 限制,限定,约束vertebrate n.脊椎动物    a.有椎骨的,有脊椎的,脊椎动物的 (作品等)结构严密的kink n.(绳索,头发的)细结,绞缠 奇想,怪念头,乖僻 (奇特的)妙法 (颈背等处的) 肌肉痉挛,抽筋 美(结构或

5、设计等的)缺陷   vt.使纽结,使绞缠  vi纽结,打结glycine 甘氨酸,氨基醋酸tropocollagen 原胶原dalton 道尔顿devoid a. 缺乏,没有(of)covalent 共价    bond共价键quaternary a.四个一组的,四部组成的,第四的 四元的,四价的,季的 地第四纪的           n.四,四个一组,第四组中的组成部分 数四进制 地第四纪zigzag 之字形，Z字形，锯齿形；之字形的线条（或道

6、路、壕沟、装饰等）；蜿蜒曲折，盘旋弯曲 Knowledge point:1.  be of +名词，相当于形容词。 F： Proteins are molecules of great size, complexity, and diversity, proteins are molecules of great size, complexity, and diversity. roteins are molecules of great size, complexity, and diversity, proteins are molecules of grea

7、t size, complexity, and diversity.  2.  at PH 7,  at neutral PH (用介词at)  SOME GOOD SENTENCE: 1. Amino acids are the “building blocks” of proteins. 2. Skin the protective covering of the body, often accounts for about 10% of the total body protein. 3. Many proteins

8、are susceptible to alteration by a number of rather subtle changes in the immediate environment.4. A considerable amount of information is already available, although much of it has been collected by biochemists using a specific food component as a model system.5. Several properties of amino acids provide evidence for this st