Dominic made the table below to organize his notes about mixtures. A 1-column table. The first column labeled properties of mixt
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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
