AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin...

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AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is the action of proteolytic enzymes released from the vacuoles of the cells.. Blanching (a quick dip in boiling water) prior to freezing improves the keeping qualities of of produce. How do you suppose blanching works?

Transcript of AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin...

Page 1: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology

Enzymes at workAn important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is the action of proteolytic enzymes released from the vacuoles of the cells.. Blanching (a quick dip in boiling water) prior to freezing improves the keeping qualities of of produce.

How do you suppose blanching works?

Page 2: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology

Chapter 7.

The Cell: Mitochondria & Chloroplasts

Page 3: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology

Overview Mitochondria & chloroplasts are the

organelles that convert energy to forms that cells can use for work mitochondria:

from glucose to ATP chloroplasts:

from sunlight to ATP & carbohydrates ATP = active energy carbohydrates = stored energy

ATP

+ATP

Page 4: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology 2005-2006

Mitochondria & Chloroplasts Important to see the similarities

transform energy generate ATP

double membranes = 2 membranes semi-autonomous organelles

move, change shape, divide internal ribosomes, DNA & enzymes

Page 5: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology 2005-2006

Mitochondria Function

cellular respiration generate ATP

from breakdown of sugars, fats & other fuels

in the presence of oxygen break down larger molecules into smaller to

generate energy = catabolism generate energy in presence of O2 = aerobic

respiration

Page 6: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology 2005-2006

Mitochondria Structure

2 membranes smooth outer membrane highly folded inner membrane

the cristae

fluid-filled space between 2 membranes

internal fluid-filled space mitochondrial matrix DNA, ribosomes & enzymes

Why 2 membranes?

increase surface area for membrane-bound enzymes that synthesize ATP

Page 7: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology

Mitochondria

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AP Biology

Membrane-bound Enzymes

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AP Biology 2005-2006

Dividing MitochondriaWho else divides

like that?

What does this tell us about the evolution of eukaryotes?

Page 10: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology 2005-2006

Mitochondria Almost all eukaryotic cells have mitochondria

there may be 1 very large mitochondrion or 100s to 1000s of individual mitochondria

number of mitochondria is correlated with aerobic metabolic activity more activity = more energy

needed = more mitochondria

What cells would have a lot of mitochondria?

active cells: • muscle cells • nerve cells

Page 11: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology 2005-2006

Page 12: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology 2005-2006

Page 13: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology 2005-2006

Chloroplasts Chloroplasts are plant organelles

class of plant structures = plastids amyloplasts

store starch in roots & tubers

chromoplasts store pigments for fruits & flowers

chloroplasts store chlorophyll & function

in photosynthesis in leaves, other green

structures of plants & in eukaryotic algae

Page 14: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology 2005-2006

Chloroplasts Structure

2 membranes outer membrane inner membrane

internal fluid-filled space = stroma DNA, ribosomes & enzymes thylakoids = membranous sacs where ATP is made grana = stacks of thylakoids

Why internal sac membranes?

increase surface area for membrane-bound enzymes that synthesize ATP

Page 15: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology 2005-2006

Membrane-bound Enzymes

Page 16: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology

Chloroplasts Function

photosynthesis generate ATP & synthesize sugars

transform solar energy into chemical energy produce sugars from CO2 & H2O

Semi-autonomous moving, changing shape & dividing can reproduce by pinching in two

Who else divides like that?

bacteria!

Page 17: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology

Cytoplasmic streaming in Elodea shows chloroplasts moving to optimum position in cell

Cyclosis Prepare for overly dramatic introductio

n

Page 18: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology 2005-2006

Chloroplasts

Why are chloroplasts green?

chlorophyll!

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AP Biology 2005-2006

Page 20: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology

Mitochondria & chloroplasts are different

Organelles not part of endomembrane system Grow & reproduce

semi-autonomous organelles

Proteins primarily from free ribosomes in cytosol & a few from their own ribosomes

Own circular chromosome directs synthesis of proteins produced by own

internal ribosomes

Who else has a circular chromosome not bound within a nucleus?

bacteria

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AP Biology 2005-2006

Endosymbiosis theory Mitochondria & chloroplasts were once

free living bacteria engulfed by ancestral eukaryote

Endosymbiont cell that lives within another cell (host)

as a partnership evolutionary advantage

for both one supplies energy the other supplies raw materials

& protectionLynn MargulisU of M, Amherst

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AP Biology 2005-2006

Endosymbiosis theoryEvolution of eukaryotes

Page 23: AP Biology Enzymes at work An important cause of deterioration in flavor, texture, and vitamin content of frozen fruits and vegetables during storage is.

AP Biology Thanks as always to Kim Foglia

Any Questions??


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