Question

The sugar in corn is rapidly converted to starch after the corn has been picked. After picking, corn with the Sh2 gene was found to have more sugar and less starch than corn without this gene. Which of the following statements is most likely to be true about corn with this gene?

Answer 1

Corn with the Sh2 gene retains more sugar and converts less to starch after harvesting, making it sweeter than standard corn. This is due to a reduction in enzyme activity responsible for starch synthesis, which has been genetically determined.

Step-by-step explanation:

The presence of the Sh2 gene in corn is indicative of a genetically determined trait that affects the rate at which sugar is converted to starch in corn kernels after they are picked. Corn with the Sh2 gene tends to retain more sugar and less starch compared to corn without this gene, suggesting that the Sh2 gene is responsible for a reduction in the enzyme's activity that synthesizes starch from sucrose. As a result, corn with the Sh2 gene would be sweeter and less starchy after harvest than 'normal' corn. This information corresponds with the discovery of different varieties of corn with varying levels of sweetness due to their genetic makeup, where selections like the homozygous recessive mutants have reduced starch synthesis capabilities, leading to the 'super-sweet' varieties of corn available in the market today. By carrying the Sh2 gene, corn retains more of its initial sugars, providing a sweeter taste and a composition that is prized for consumption directly by humans.

Answer 2

The statement that is most likely to be true about corn with this gene is that it has no chloroplasts.

The corn with this gene have more sugar and less starch that resulted to faster conversion of sugar to starch and they are best eaten right after harvest.