1. why does olive oil have a lower melting point than butterfat?
2. how does LDL differ from HDL's
3. In a helix, how does bond occur between the amino acids inthe peptide bond?
4. what is the difference in bonding between an alpha helix anda Beta plated sheet?
5. if serine were replaced by valine in a protein how would thetertiary stucture be affected?
6.(a) How does an enzyme speed up the reaction of asubstrate
(b) after the products have formed what happens to theenzymes?
7. How does a lactase make the reaction go faster.
