Biology Lab Report

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By Henri Robben

Biology Lab Report

Lab No. 18: Biochemical Genetics: Smooth Peas Wrinkled Peas

Data Presentation:

The diagram of cotyledon for smooth and wrinkled pea is attached to the next page.

The table of starch presents is below:

Type of Pea

Starch Present? (Color change)

Smooth

Yes (Dark blue)

Wrinkled

No (No change)

Conclusion

Smooth pea is dominant than wrinkled one, hence we can say the letter of allele which controls this characteristics is S. 'SS' and 'Ss' for smooth, and 'ss' for wrinkled.

In the first experiment, we observed the cotyledon of both smooth and wrinkled pea that contains starch or not using iodine solution. Both smooth and wrinkled pea changed its color to dark-blue, and it means that they both contain starch. However, the shape was slightly different from each other; the smooth one had a brighter color and has a regular round shape. However, the wrinkled one was much darker and does not have a regular shape. This result might be caused by some mistakes, which were the amount of iodine solution and the thickness of cotyledon.
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We get very clear result in the second experiment. The section of smooth pea changed to dark-blue color when we added iodine solution and left it for 20 minutes, while the wrinkled pea did not change at all. In this experiment, we can say that the smooth pea has a phosphorylase, the enzyme that turns glucose into starch, but the wrinkled pea does not have a phosphorylase.

Smooth pea has a genotype either 'SS' or 'Ss' and has an enzyme called phosphorylase. However, the wrinkled pea that the genotype is 'ss', does not have phosphorylase. Hence we ...

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