The more detail the better. Thank you! (just answering \'A\' by the way) 1. Muci
ID: 495513 • Letter: T
Question
The more detail the better. Thank you! (just answering 'A' by the way)
1. Mucilage is the term given to the gelatinous substance that is derived from the seed coat of various plants. Some of the major components of mucilage are very recognizable to even the young student of biochemistry: pectin, cellulose, and protein. Common forms of mucilage encountered in the laboratory are agar and agarose (both derived from different species of sea weed), and these are ground to a fine powder and then hydrated and boiled. Because of the abundance of carbohydrate and the ratio of protein, agar and agarose effectively swell and produce a Jell-o like substance that can be used for gel electrophoresis, plating of microorganisms, and more In plants, the seed coat aids the seed in absorbing and retaining water which is required for germination. Another less commonly recognized mucilage is that of the mustard seed coat. Ground mustard seed is the primary component of Dijon and other mustards, used widely as a condiment and flavorful substance. A secret well known to chefs is that mustard is an excellent emulsifier t prevents separation of oily and watery substances in food. Vinaigrettes often contain a bit of Dijon mustard which allows proper mixing of the dressing and application to the salad or dish of choice. The following experiments were performed by the culinary director of serious eats. Explain each result using your knowledge of biochemistry Note that very little botany is required here namely leaves are covered in a waxy coating that makes them waterproof. A. Salad greens were exposed to pure water, pure vinegar, or pure olive oil for ten minutes. The leaves wilted in the presence of oil, but not in the presence of water or vinegar.Explanation / Answer
a
water --> green salads are mainly water, i.e. 90% is water so it is isotonic. Also, water are impermeable
vinegar --> rich in polar compounds, also, acetone is a good conservator and antioxidator (i.e. will not allow xygen to diffuse)
oil --> note that oil is a very good extractant, It will also diffuse through the cells of the green salads, therefore, the plants will seem to "wilter".