Biochemical Genetics Starch is how plants store energy. It is insoluble in water, which makes it good for long-term storage. This is because water is a very common molecule and if something is soluble in water it’s more likely to be degraded. Today we will be working with two different species of peas: Smooth and Round Wrinkled and Sweet Few simple sugars More simple sugars Contain Amlopectin Contain Amylose Purple rxn b/c amlopectin is branched Blue-Black rxn b/c amylose is coiled Faster enzyme (SBE1) Slower enzyme (SBE1) Starch is made from glucose units linked together, in this lab we’re going to extract the starch-making enzymes from two different kinds of peas and test them to see if they can turn glucose into starch. So, starch starts out as glucose => amylose => amylopectin Today we are going to rehydrate dried peas and remove the enzymes from them. The enzymes
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