Quiz 7: Biochemical Genetics

Your NAME: _____________________________

1. Fill in the blank: The wrinkled appearance of dry pea seeds is of particular historical interest because this phenotype played a key role in the breakthrough experiments of ________________

Answer: (Gregor) Mendel

2. Amylopectin is an unbranched starch. true / false

Answer: false

3. Amylose reacts more completely (than amylopectin) with iodine, forming a deep blue-black color. true / false

Answer: true

4. The enzyme starch synthetase enhances the production of unbranched amylopectin from simple sugars. true / false

Answer: false (of amylose)

5. Fill in the blank: Unlike dry wrinkled pea seeds, dry round/smooth pea seeds do not shrivel up because they have greater amounts of _______________________, which provides structural support.

Answer: amylopectin

6. Fill in 2 blanks: The enzyme starch synthetase promotes the branching of ____________ to form ____________.

Answer: amylose / amylopectin

7. Fill in the blank: One possible reason for the abundance of amylose in wrinkled peas is that the gene that codes for the enzyme ________________________________ is defective.

Answer: SBE1

8. In today’s lab, glucose-1-phosphate will be converted into amylopectin and then to amylose. true / false

Answer: false: amylose and then to amylopectin

9. The enzymes present in pea seeds can be extracted in distilled water. true / false

Answer: true