Phosphatidylethanolamine has alternate pathways for synthesis. The reactions represent these pathways. Complete the reactions by
moving the correct enzyme, precursor, or product to the appropriate location. You will not use all of the terms. Abbreviations for phosphatidylserine (PS) and phosphatidylethanolamine (PE) are used in this question.
1 answer:
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Answer:
- It is very likely that temperatures above 35°C will change the structural configuration of the enzyme, denaturing it and preventing it from performing its function.
- According to the information, the most probable consequences for this rice crop is that its starch content will be lower, compared to crops grown at optimal temperatures.
Explanation:
<u>The full question includes this statement</u>:
<em>A rice grain is a fruit that encloses a seed. Most of the dry mass of a rice grain is starch. In rice plants, starch is produced by hydrolyzing sucrose and then linking the released glucose molecules together into starch . The optimal temperature range for starch synthase activity in a particular strain of rice is 27°C - 30°C. The optimal temperature range for sucrose synthase in the strain is 30°C - 35°C.</em>
One of the factors affecting enzyme activity is temperature, according to which an enzyme can make a reaction faster, slower or inhibit the activity of that enzyme.
For a grain of rice to acquire its starch content, the activity of two enzymes is required, sucrose synthase - to obtain glucose from sucrose - and starch synthase, to polymerize glucose into starch (see image).
<h3>In this case, how temperatures above 35°C most likely affect the structure and function of the starch synthase?</h3>The temperature of 35°C is far above the optimum temperature required for the enzyme to act, so it is possible that a change in the structure of the enzyme will occur or that it will be denatured, preventing the starch synthase from performing its function. One consequence of this is a lower starch synthesis.
<h3>When the average temperature in the growing season is 33°C, what can be predicted about the consequences on the starch content in mature rice grains?</h3>A temperature of 33°C is outside the range of starch synthase activity -even though it is optimal for sucrose synthase- which would decrease starch synthesis and, because of this, the rice grains in this crop would have less starch content.
Learn more:
Relationship between the reaction of velocity of an enzyme and temperature brainly.com/question/14198802
