Question 2: In which part of the cell is starch synthesized? When it meets iodine, it will turn blue, so the darkest part should be the part where starch exists. In plant cells, glucose produced by 1 photosynthesis (which can also be said to be transformed from C3 reducing sugar through calvin cycle) can be immediately converted into starch in chloroplasts. In addition, it can also be synthesized in starch storage organelles (powder).
(1) The process of synthesizing glucose from carbon dioxide and water is photosynthesis; ② This process means transcription and translation, which takes place in the nucleus and cytoplasm. (2) Maize fruit cells can't carry out photosynthesis, but can only breathe, so the organelle that can synthesize ATP in cells is mitochondria. (3) Because the genotype of non-sweet corn is A_B_, and the genotypes of sweet corn are A_bb, aa_B_ and aabb .. Therefore, the genotypes of homozygous super sweet corn are aaBB, AaBb and AAbb. By crossing two homozygous super sweet corn, F 1 generation is all non-sweet corn, F 1 generation genotype is aaBB, and self-crossing F 1 generation is non-sweet (9A_B_): super sweet (3A_bb, 3aa_B_ and 650).
Question 3: What is the difference between glucose synthesized in chloroplasts and starch? Just remember that photosynthesis uses dark reaction to synthesize organic matter (sugar) on chloroplast substrate. There is no clear synthesis point of glucose and starch in the book.
Question 4: How to cook synthetic starch silk It is meaningful for people to use starch in cooking. People's taste is related to the physical state and chemical composition of food. Physical state such as humidity, viscosity, temperature, tenderness and other factors will affect the taste of food. When food comes into contact with human tongue, it has different tastes due to the difference of cold, heat and contact time. For example, the dish of fried belly with oil tastes fragrant, crisp, tender and thick when it is hot, which increases the viscosity, makes the dish stay on the tongue for a long time, and increases the contact surface between the dish and the tongue, so it feels thick and long. Take fried pork slices as an example. Starch should be used to size the meat slices before oiling them. The first function is that starch can prevent the nutrients and gravy in the meat slices from flowing out. Second, it can reduce the water loss of meat slices. When frying quickly, starch is used to thicken the food. Its function is to spread the seasoning on the taste buds of the tongue to increase the contact time and area, thus improving the delicacy of the food. Why does starch have such a function? This should start with the properties of starch.
Question 5: How does glucose in plants synthesize starch 1 C6H 12O6 → (enzyme) 2c 2 H5 oh+2 CO2+ energy?
Plant glucose is not only used to synthesize starch, but also used to synthesize protein, fat (that is, essential oil) and cellulose (that is, shell).
3. The equation of making ethanol from plant straw is to decompose plant straw into glucose in advance, and then use the above equation (C6H 12O6 → (enzyme) 2c 2 H5 oh+2 CO2+ energy).
There are many equations to decompose plant straw into glucose, because there are many kinds of cellulose, but they are all decomposed in this way.
Question 6: Where does plant starch produce plant synthetic sucrose? Does plant starch produce sucrose synthesized by plants outside or inside chloroplasts?
Sucrose is formed outside chloroplast and starch is synthesized inside chloroplast.