The aleurone layer in maize grain is specially rich in

(a) proteins

(b) starch

(c) lipids

(d) auxins

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daniyaln035Lv1

16 May 2023

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Related questions

n corn, three gene loci control color of the aleurone layer ofthe kernel (which gives the kernel its color). Each locus has twoalleles; C is dominant to c, R isdominant to r, and P is dominant to p.The presence of at least one dominant allele at each of the threeloci produces a purple aleurone. If the kernel is homozygousrecessive at the âPâ locus, but each of âCâ and âRâ possess onedominant allele, the aleurone is red. If either the âCâ locus orâRâ locus is homozygous recessive, the aleurone is white,regardless of the state of the âPâ locus.

a. What sort of genetic phenomenon does this relationshipdemonstrate?

b. Briefly explain what it is about this situation thatdemonstrates the phenomenon (relationship) you named in the blankabove.

c. What color aleurone do you expect in kernels of the followinggenotypes? CC rr PP ______________________.

CC Rr Pp ______________________.

CC rr Pp ______________________.

CC Rr Pp ______________________.

Cc RR pp ______________________.

cc Rr Pp ______________________.

d. Describe (or diagram) a simple, but sufficient, biochemicalpathway model that would explain this relationship. (The model maybe hypothetical)

whitekoala608

Plant roots that are in a horizontal position grow down because:

a. cells on the upper side elongate more than those on the lower side

b. auxins are stimulating cells on the lower side to elongate more

c. auxins are having no influence on this process

Carbohydrates & Lipids

1. In what four ways do simple sugars differ and of what overall importance is this ?

Importance:

2. Structurally, what is different about starch and glycogen versus cellulose and chitin? How does this affect how we process these polysaccharides?

3. What role did carbohydrates play in chemical evolution and what is your evidence? Lipids?

Carbohydrates:

Lipids :

4. What is the difference between saturated and unsaturated lipids? What about the chemistry dictates the physical state of saturated and unsaturated lipids? How do we observe these differences (examples)?

Saturated:

Unsaturated: