BIOMOLECULES AND ENZYMES

Detailed explanation-1: -“Starch” is a glucan and is present in many plants as a reserve carbohydrate and energy storage. It is the most abundant in seeds, fruits, tubers, and roots. Starches occur naturally in the form of granules, built up in concentric layers, whose size and shape vary in different plants.

Detailed explanation-2: -The starch in non-photosynthetic tissues, such as seeds, stems, roots or tubers, is generally stored for longer periods and regarded as storage starch.

Detailed explanation-3: -The carbohydrates produced are stored in or used by the plant. Starch is the storage form of glucose in plants, stored in seeds, roots, and tubers for later use as an energy source for the plant to reproduce.

Detailed explanation-4: -Depending on the plant, starch is made up of between 20-25% amylose and 75-80% amylopectin. As well as being important for plants, starch is also extremely important to humans. Starchy food for example is the main source of digestible carbohydrates in our diet.

Detailed explanation-5: -Deciduous trees use the starch stored in their stems and roots to promote sprouting and thickening of trunks and branches at the beginning of a growing season (Johansson, 1993; Bollmark et al., 1999; Kaelke and Dawson, 2005; Regier et al., 2010).