Students' understanding of primary and secondary protein structure: Drawing secondary protein structure reveals student understanding better than simple recognition of structures

2013 ◽  
Vol 41 (6) ◽  
pp. 369-376 ◽  
Author(s):  
Marissa Harle ◽  
Marcy H. Towns
Keyword(s):  
Protein Structure ◽  
Student Understanding ◽  
Secondary Protein Structure ◽  
Better Than

scholarly journals Physical models have gender-specific effects on student understanding of protein structure-function relationships

2016 ◽  
Vol 44 (4) ◽  
pp. 326-335 ◽  
Author(s):  
Robin M. Forbes-Lorman ◽  
Michelle A. Harris ◽  
Wesley S. Chang ◽  
Erik W. Dent ◽  
Erik V. Nordheim ◽  
...  
Keyword(s):  
Protein Structure ◽  
Structure Function ◽  
Student Understanding ◽  
Physical Models ◽  
Specific Effects ◽  
Gender Specific

scholarly journals PENERAPAN MODEL PEMBELAJARAN COOPERATIVE LEARNING TIPE TALKING STICK TERHADAP PEMAHAMAN KONSEP KEGIATAN JUAL BELI PADA MATA PELAJARAN IPS KELAS III SEKOLAH DASAR

2018 ◽  
Vol 6 (2) ◽  
Author(s):  
Zerri Rahman Hakim ◽  
Taufik Taufik. ◽  
Qurrotul Aini
Keyword(s):  
Cooperative Learning ◽  
Social Studies ◽  
Student Understanding ◽  
Control Group ◽  
Class Iii ◽  
Conventional Model ◽  
Quasi Experimental ◽  
Stick Model ◽  
The Right ◽  
Better Than

The research in inteded to know the understanding concept buying and selling activities in IPS (social studies) subject learning that cooperative learning type talking stick modelis better than the conventional model. The research method used is quasi experimental with non-equivalent control group research design, sampling was done by using purposive sampling tehnique. The selected sample is class III A student as the control group that get a conventional model as the the treatment and class III B is an experimental class that get cooperative learning type talking stick model as the treatment. Based on the post –test data analysis, it showed that the average of control gorup  student understanding concept is 60,50 while the experimental class is 85,50 it can be seen from the result of the right example test , the result of tcount ttable or 3,43 2,00 with a significant level of 0,05. Based on the results of research that has done, it can be concluded that the student understanding concept buying and selling activities IPS (social studies) subject the applied cooperative learning type talking stick model better than student that applied conventional model. 

scholarly journals Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Mohammad Alrosan ◽  
Thuan-Chew Tan ◽  
Azhar Mat Easa ◽  
Sana Gammoh ◽  
Muhammad H. Alu’datt
Keyword(s):  
Protein Structure ◽  
Phenolic Compounds ◽  
Lens Culinaris ◽  
Protein Quality ◽  
Sinapic Acid ◽  
Protein Digestibility ◽  
Total Phenolic ◽  
Fermentation Time ◽  
Secondary Protein Structure ◽  
Water Kefir

Protein digestibility, secondary protein structure components, sugars, and phenolic compounds were analysed to investigate the effect of fermentation on the quality, structure, digestibility, and nonnutritive contents of lentil (Lens culinaris) proteins (LPs). Fermentation was carried out using water kefir seed. The initial pH of the unfermented LPs (6.8) decreased to pH 3.4 at the end of the fermentation on day 5. Protein digestibility increased from 76.4 to 84.1% over the 5 days of fermentation. Total phenolic content increased from 443.4 to 792.6 mg of GAE/100 g after 2 days of fermentation, with the sums of the detected phenolic compounds from HPLC analysis reaching almost 500 mg/100 g. The predominant phenolic compounds detected in fermented LPs include chlorogenic and epicatechin, while traces of rutin, ferulic acid, and sinapic acid were observed. Fermentation played a major role in the changes of the components in the secondary protein structure, especially the percentage of α -helices and random coils. In addition, the reduction in α -helix: β -sheet ratio with the increase in protein digestibility was related to the prolongation of the fermentation time. The model used in this research could be a robust tool for improving protein quality, protein degradation, and nonnutritive nutrients using water kefir seed fermentation.

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