Coursework.Info - Inspiration in an Instant

On the left is an image preview of every page of this document, and below are the first 150 words with formatting removed:

By Henri Robben Biology 2005-2006 Biology Lab Report (final draft) Lab No. 18: Biochemical Genetics: Investigating biochemical reactions in smooth peas and wrinkled peas Results: The presence of starch in smooth and wrinkled peas Phenotype of peas Genotype of peas Color (when iodine is added) Starch present Smooth SS or Ss (dominant) Dark blue-Black Yes Wrinkled ss (recessive) Brown No Conclusion The phenotype of the peas depends in its biochemical composition, which depends on all the biochemical reactions that take place. In turn, these reactions are controlled by enzymes and whether these enzymes are present depends on whether the genotype for their production was inherited. Therefore, in the end, whether particular enzyme(s) are present will determine the phenotype of the individual. The phenotype of the peas was also different (smooth, wrinkled), meaning that the biochemical reactions that take place in the peas are different to one another. We know that the presence of the enzyme phosphorylase has something to do with it. According to our results, starch is present in...

Get instant access

• Instant, unlimited access to our documents in full
• Swap your work for free access, or pay £4.99
• To see the full version of this document and 146,209 others

OR

Receive email updates for this category

• Simply tell us your email address and receive a weekly Study Help Email for FREE
• Receive 3 FREE essay views with each email
• Get all the latest essays from Coursework.Info & discussion from TheStudentRoom.co.uk