MCQOPTIONS
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MCQOPTIONS
This section includes 14 Mcqs, each offering curated multiple-choice questions to sharpen your Protein Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Macromolecular crystals are composed of approximately how much percent solvent on average? |
| A. | Zero percent |
| B. | 10 percent |
| C. | 95 percent |
| D. | 50 percent |
| Answer» E. | |
| 2. |
Which of the following is not related to vapour diffusion method of protein crystallization? |
| A. | High concentration in reservoir |
| B. | The Most commonly used method |
| C. | Gentle and gradual change in concentration |
| D. | An abrupt change in concentration |
| Answer» E. | |
| 3. |
Initially, the droplet of protein solution contains comparatively high precipitant and protein concentrations. |
| A. | True |
| B. | False |
| Answer» C. | |
| 4. |
In the vapour diffusion method of protein crystallization, a droplet is allowed to equilibrate with a larger reservoir containing buffers and precipitants. Which of the following is not a constituent of this droplet? |
| A. | Purified protein |
| B. | Buffer |
| C. | Precipitant |
| D. | Denatured DNA |
| Answer» E. | |
| 5. |
Which is the most common method of protein crystallization? |
| A. | Free-interface diffusion |
| B. | Microdialysis |
| C. | Micro-batch |
| D. | Vapour diffusion |
| Answer» E. | |
| 6. |
Which of the following is not required for protein crystallization? |
| A. | Buffer |
| B. | Additive |
| C. | Precipitants |
| D. | Denaturants |
| Answer» E. | |
| 7. |
Which of the following is not used to promote the formation of proteins crystals? |
| A. | PEG |
| B. | Ammonium sulfate |
| C. | Tris-HCL |
| D. | Ammonium nitrate |
| Answer» E. | |
| 8. |
Which of the following parameters does not influence the likelihood of protein crystallization? |
| A. | Concentration of protein |
| B. | Temperature |
| C. | pH |
| D. | Volume of sample |
| Answer» E. | |
| 9. |
Protein crystallization is inherently difficult because of the fragile nature of protein crystals. |
| A. | False |
| B. | True |
| Answer» C. | |
| 10. |
At very low solute concentration, proteins also become less soluble and form crystals. What is this phenomenon known as? |
| A. | Salt precipitation |
| B. | Salt minimization |
| C. | Salting out |
| D. | Salting in |
| Answer» E. | |
| 11. |
Most proteins are soluble at physiological conditions, but as the concentration of solutes (ions, precipitants, etc.) rises, the protein becomes less soluble. Thus, it crystallizes or precipitates. What is this phenomenon known as? |
| A. | Resolubilization |
| B. | Coagulation |
| C. | Salting in |
| D. | Salting out |
| Answer» E. | |
| 12. |
Protein crystallization is predominantly carried out in the water. |
| A. | False |
| B. | True |
| Answer» C. | |
| 13. |
Proteins can be prompted to form crystals when the solution in which they are dissolved becomes unsaturated. |
| A. | True |
| B. | False |
| Answer» C. | |
| 14. |
Which of the following is the process of the formation of a protein crystal? |
| A. | Protein solubilization |
| B. | Protein solidification |
| C. | Protein concentration |
| D. | Protein crystallization |
| Answer» E. | |