A: Protein R would be less stable and had a lower rate of denaturation above 70°C compared to protein Q, while protein P was fully denatured by 80°C
B: Protein R would be more stable and had a lower rate of denaturation above 70°C compared to protein Q, while protein P was the least heat tolerant of all the proteins
C: Protein Q would be more stable and had a lower rate of denaturation below 70°C compared to protein R, while protein P was fully denatured by 80°C
D: Protein Q would be less stable and had a higher rate of denaturation below 70°C compared to protein R, while protein P was the least heat tolerant of all the proteins
A: Monomers in insulin are connected via a peptide bond between the carboxylic groups of two amino acids.
B: Monomers in insulin are connected via a peptide bond between the carboxylic group of one amino acid and the amino group of a neighboring amino acid.
C: Monomers in insulin are connected via a peptide bond between the amino group of two amino acids.
D: Monomers in insulin are connected via a peptide bond between the R group of one amino acid and the amino group of a neighboring amino acid.