Home
Class 12
BIOLOGY
A: Chromoplast is coloured plastid in co...

A: Chromoplast is coloured plastid in corolla and ripened fruits.ltBRgt R: It has water soluble chlorophyell and carotenoid pigments.

A

if both Assertion & Reason are true and the reason in the correct explanation of the assertion, then mark(1).

B

if both Assertion & Reason are true and the reason in the correct explanation of the assertion, then mark(2).

C

if Assertion is the ture statement but Reason is false, then mark(3)

D

if both Assertion and Reaosn are false statements, then mark(4)

Text Solution

Verified by Experts

The correct Answer is:
C
Promotional Banner

Topper's Solved these Questions

  • CELL:THE UNIT OF LIFE

    AAKASH INSTITUTE|Exercise Try Yourself|26 Videos
  • CELL:THE UNIT OF LIFE

    AAKASH INSTITUTE|Exercise Assignment (section-C) ( Previous Year Qusetion)|114 Videos
  • CELL CYCLE AND CELL DIVISION

    AAKASH INSTITUTE|Exercise SECTION-D (Assertion-Reason Type Questions )|10 Videos
  • CHEMICAL COORDINATION AND INTEGRATION

    AAKASH INSTITUTE|Exercise ASSIGNMENT (SECTION-D)|10 Videos

Similar Questions

Explore conceptually related problems

Read the following statements and find out the correct statements. (a) Mitochondrion is typically sausage shaped or cylindrical (b) The inner compatment of the mitochondrion is called stroma and of chlorplast is called matrix (c ) Chromoplasts have fat insoluble carotenoid pigments like carotene and xanthophylls (e) Plastids are found in all plant cells and euglenoids

Assertion : The chromoplasts contain fat soluble carotenoid pigments like carotene and xanthophylls etc. Reason : These pigments given yellow, orange or red colour to some parts of the plant.

A white coloured inorgatnic salt formed by an element fo group 14 give the following reactions : a. It is soluble in water and the solution has sweet taste . The salt when heate gives acetone and a yellow colured reside which is used in paints . ltbr. e. The solution of the salt gives a wihiter precipitate with dil HCi which is soluble in hot water . Explain the above observations with chemicl reactions invovled .

The colour or rose petals is due to water soluble pigments present in the

After wathicng a programme on TV about te presence of carcinogens (cancer causing agents) Potassium bromate and Potassium iodate in bread and other bakery products, Rupali a class XII student decided to make other awarre about the adverse effects of these carcinogens in food. she consulted the school principle and requested him to instruct the canteen contractor to stop selling sandwiches, pizzas, burgers and other bakery products to the students. The principal took an immediate action ad instructed the canteen contractor to replace the bakery products with some protein and vitamin rich food like fruits, salads, sprouts, etc. The decision was welcomed by the parents and the students. After reading the above passage, answer the following questions: (a) What are the values (at least two) displayed by Rupali? (b) which polysaccharide component of carbohydrates is commonly present in bread? ltBrgt (c) Write the two types of secondary structures of proteins (d) Give two examples of water soluble vitamin.

Assertion (A): Chromoplasts do not help in photosynthesis. Reason (R): Chromoplasts contain green coloured pigment.

Study the following statements regarding chl a molecule. (i) Molecular formula of chl a is C_(55)H_(72)O_(5)N_(4)Mg . (ii) It si the primary photosynthetic pigment. (iii) In pure state, it is red in colour and thus it absorbs more blue wavelength of light than the red wavelength. (iv) It is soluble in water as well as pertroleum ether. Which of the above statements is/are not correct

Read the passage given below and answer the following questions: Boiling point or freezing point of liquid solution would be affected by the dissolved solids in the liquid phase. A soluble solid in solution has the effect of raising its boiling point and depressing its freezing point. The addition of non-volatile substances to a solvent decreases the vapor pressure and the added solute particles affect the formation of pure solvent crystals. According to many researches the decrease in freezing point directly correlated to the concentration of solutes dissolved in the solvent. This phenomenon is expressed as freezing point depression and it is useful for several applications such as freeze concentration of liquid food and to find the molar mass of an unknown solute in the solution. Freeze concentration is a high quality liquid food concentration method where water is removed by forming ice crystals. This is done by cooling the liquid food below the freezing point of the solution. The freezing point depression is referred as a colligative property and it is proportional to the molar concentration of the solution (m), along with vapor pressure lowering, boiling point elevation, and osmotic pressure. These are physical characteristics of solutions that depend only on the identity of the solvent and the concentration of the solute. The characters are not depending on the solute’s identity. (Jayawardena, J. A. E. C., Vanniarachchi, M. P. G., & Wansapala, M. A. J. (2017). Freezing point depression of different Sucrose solutions and coconut water.) Assume three samples of juices A, B and C have glucose as the only sugar present in them. The concentration of sample A, B and C are 0.1M, .5M and 0.2 M respectively. Freezing point will be highest for the fruit juice: