BIOLOGY (LOOSELEAF)-W/CONNECT
12th Edition
ISBN: 9781260692181
Author: Raven
Publisher: MCG
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Chapter 3, Problem 3S
Summary Introduction
To determine:
“To predict that the enzymes involved in starch synthesis can also be used for cellulose synthesis by plant and also explain the reason based on the structure and function of enzymes and the
Introduction:
The starch and glycogen are polysaccharide that are formed by many monomers of glucose units. These units joined together through
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Chapter 3 Solutions
BIOLOGY (LOOSELEAF)-W/CONNECT
Ch. 3.1 - Describe the relationship between functional...Ch. 3.1 - Recognize the different kinds of isomers.Ch. 3.1 - Prob. 3LOCh. 3.2 - Prob. 1LOCh. 3.2 - Prob. 2LOCh. 3.3 - Prob. 1LOCh. 3.3 - Prob. 2LOCh. 3.3 - Prob. 3LOCh. 3.3 - Prob. 4LOCh. 3.4 - Prob. 1LO
Ch. 3.4 - Prob. 2LOCh. 3.4 - Prob. 3LOCh. 3.5 - Prob. 1LOCh. 3.5 - Prob. 2LOCh. 3.5 - Prob. 3LOCh. 3 - Prob. 1UCh. 3 - Why are carbohydrates important molecules for...Ch. 3 - Plant cells store energy in the form of ______,...Ch. 3 - Prob. 4UCh. 3 - A molecule of DNA or RNA is a polymer of a....Ch. 3 - Prob. 6UCh. 3 - What monomers make up a protein? a....Ch. 3 - A triglyceride is a form of _______ composed of...Ch. 3 - You can use starch or glycogen as an energy...Ch. 3 - Which of the following is NOT a difference between...Ch. 3 - Prob. 3ACh. 3 - A mutation that alters a single amino acid within...Ch. 3 - Two different proteins have the same domain in...Ch. 3 - What aspect of triglyceride structure accounts for...Ch. 3 - The spontaneous formation of a lipid bilayer in an...Ch. 3 - Prob. 1SCh. 3 - Hydrogen bonds and hydrophobic interactions each...Ch. 3 - Prob. 3S
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- Name two common polysaccharides made by plants. Are they also made of glucose? Can we digest both of them, and why or why not?arrow_forwardDraw a typical enzyme and explain how lactose could be broken down by the enzyme. Label the enzyme and explain the difference between competitive and noncompetitive inhibition (which one is more dangerous and why?)arrow_forwardThe storage polysaccharide starch is a mixture of the molecules amylose (an unbranched polymer of glucose) and amylopectin (a branched polymer of glucose). Both amylose and amylopectin only have one reducing end, but amylopectin has many nonreducing ends.Enzymes that break down these molecules act on the nonreducing ends. Briefly describe why this is advantageous.arrow_forward
- For each of the four possibilities listed below (a through d), only one answer is correct and the others are false. Identify the correct statement and explain why the others are false. In your answer, write CORRECT next to the statement that you think is true, and ONLY for the ones that you think are false, explain what is wrong with the statement . When glucose reacts with ATP to form glucose-6-phosphate (as shown on the figure below): 1. The synthesis of glucose-6-phosphate is exergonic 2. ADP is at a higher energy level than ATP 3. Glucose-6-phosphate is at a higher energy level than glucose 4. Because ATP donates a phosphate to glucose, this is not a coupled reactionarrow_forwardA scientist investigated the hydrolysis of starch. He added amylase to a suspension of starch and measured the concentration of maltose in the (a) reaction mixture at regular intervals. His results are shown in the graph below. 300 250 200- Concentration of maltose/ 150 mg dm-3 100 50 10 15 20 25 30 Time/minutes Determine the rate of the reaction at 10 minutes. Show how you obtained your answer. Rate of reaction mg dm min (b) Explain the results shown in the graph.arrow_forwardWhat kind of changes must occur in the structure of a hexose molecule in order to produce a 3 C prow from a 6 C hexose? Write down their reactions.What steps does control take place? Explain.Make the energy balance of the cycle.arrow_forward
- Which of the following is true about plant cellulose synthesis? a.cellulose fibers are arranged in a random mesh b. cellulose synthesis is guided by the actin cytoskeleton c.cellulose synthesis occurs outside the cell d. cellulose is a polypeptide that makes up a plant cell wall Question 3 Which of the following are true about collagen synthesis? 1collagen fibers can be oriented in parallel or in alterating directions 2.collagen is synthesized by fibroblasts 3a collagen molecule is a double helix 4collagen is the most abundant protein in the animal extracellular matrix 5collagen molecules are assembled into fibers in the cytoplasm before secretionarrow_forwardState that during photosynthesis green plants produce food in the form of glucose. Most of the glucose is converted to starch and stored in the leaves and other parts of the plants, such as the stem and roots? what is starch? what are the uses of starch on the body? provide a conclusion pleasearrow_forwardFill in the blanks and answer the question: A. The enzyme ATCase (aspartate transcarbamoylase) uses _________________control to regulate its activity. The molecule ATP is an allosteric _____________ of ATCase and because it is a molecule different from the substrate of this enzyme it produces an _________________ effect in the enzyme’s activity. B. Is it appropriate to study the enzymatic activity of ATCase with the Michaelis Menten approximation? Justify your answer.arrow_forward
- Explain the meaning behind the term "reducing sugar ".arrow_forwardFoF1 ATPase is the enzyme that catalyzes ATP synthesis. The enzyme itself is deactivated by ATP. What mode of enzyme regulation is being exemplified? Select the correct response: Trasncriptional control Covalent modification Proteolytic modification Allosteric regulation Compartmentationarrow_forwardMany types of fruit turn brown when they are cut open and exposed to oxygen in the air. The brown color is the product of an enzyme that combines compounds in the fruit with oxygen from the air. Use your knowledge from our potato lab or simulation to answer the following question. You are having guests for dinner and have prepared a tray of freshly cut fruit for them to eat as a snack before the meal. Your guests call to inform you that they will be about an hour late due to winter weather. What things might you be able use or do to prevent the fruit from turning brown before your guests arrive and still be able to enjoy the fruit? Explain why your plan would work.arrow_forward
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