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In what form do plants store food?
Plants store food in the form of starch, which is a complex carbohydrate made up of glucose molecules. Starch is stored in specialized plant structures like roots, tubers, and seeds, where it can be broken down later to provide energy for growth and metabolism.
What is iodine used as an indicator for?
Iodine is commonly used as an indicator for starch. It turns blue-black in the presence of starch, allowing for easy detection of the presence of this polysaccharide.
Which part of the plant cell has starch?
Starch is stored in the chloroplasts of plant cells, particularly in amyloplasts, which are specialized organelles for starch synthesis and storage. Starch is primarily found in seeds, tubers, and roots of plants where it serves as a reserve energy source.
What is the difference between storage and structural polysaccharides?
Storage polysaccharides are used for storing energy in plants and animals, such as glycogen in animals and starch in plants. Structural polysaccharides provide support and structure to cells and organisms, such as cellulose in plants and chitin in animals.
Does frozen water becomes a starch?
No, frozen water does not become a starch. Starch is a complex carbohydrate found in plants, while frozen water is simply ice in its solid state. Starch is composed of glucose molecules, while frozen water is made up of water molecules arranged in a specific lattice structure.
Do virus have starch granules?
No, viruses do not have starch granules. Starch granules are complex carbohydrate structures typically found in plants and some algae, used for energy storage. Viruses are simpler entities that lack the cellular machinery necessary to produce or store such structures.
Does fungus have starch granules?
No, fungus does not produce starch granules. Starch is a carbohydrate storage molecule typically found in plants. Fungi store carbohydrates in the form of glycogen instead.
What is the function of the starch granule?
Starch granules serve as a storage form of energy in plants, providing a source of carbohydrates for growth and metabolism. When needed, these granules can be broken down into simpler sugars for energy production in the plant.
The energy-storing polysaccharide of plants?
The energy-storing polysaccharide of plants is starch. It is a polymer of glucose molecules and is stored in plant cells in the form of granules. Starch serves as a major energy reserve for plants and is used for growth, development, and reproduction.
Plant store glucose in the form of larger molecules cell?
Plants store glucose as starch.They are in starch granules.
How are the major polymers stored in plants and animals?
In plants, the major polymers (carbohydrates such as cellulose and starch) are stored in the form of starch granules in specialized plant organs like roots, tubers, and seeds. In animals, the major polymers (such as glycogen) are stored in the form of glycogen granules primarily in the liver and muscles for rapid energy release when needed.
What do chloroplasts store?
They store starch mainly.Starch is stored in starch granules.
What stores starch in roots?
Plants store starch in roots as an energy reserve to support growth and development. Starch is stored in specialized structures called amyloplasts or amyloplastids, which are organelles within root cells that synthesize and store starch granules. Examples of plants that store starch in their roots include potatoes and carrots.
Most common food storage product in plants?
The most common food storage product in plants is starch. Starch is a complex carbohydrate that is synthesized by plants through photosynthesis and serves as a long-term energy reserve. It is mainly stored in the form of grains or granules in plant cells, such as in roots, tubers, seeds, and fruits.
What stain is used amyloplasts?
Iodine stain is commonly used to detect amyloplasts due to their ability to stain starch granules purple-black.
What are the six stages of gelatinisation?
Absorption of water: dry starch granules absorb water and swell. Disintegration of granules: starch granules break apart, releasing amylose and amylopectin. Hydration of amylose and amylopectin: water molecules bind to the exposed starch molecules. Gel formation: molecular entanglements between starch molecules form a gel network. Amylose leaching: some amylose molecules migrate out of the starch granules and contribute to gel formation. Retrogradation: re-arrangement of starch molecules leads to the formation of a firmer gel upon cooling.
What are not in animal cells?
There are some organells.Chloroplast,glyoxisomes,starch granules are some.
