Q.

Green algal cell wall is made up of

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a

inner cellulose and  outer proteins

b

inner cellulose, and outer pectins

c

outer cellulose and inner algin

d

inner cellulose and outer poly-sulphate esters.

answer is A.

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Detailed Solution

 inner cellulose, and outer pectins

Understanding Algal Cell Wall Composition

The composition of algal cell walls varies significantly among different groups, reflecting their adaptation to diverse environments. Here's a detailed comparison of the cell wall structures in green, brown, and red algae:

Algal GroupInner LayerOuter LayerAdditional Components
Green Algae (Chlorophyta)CellulosePectinsHemicelluloses, glycoproteins
Brown Algae (Phaeophyceae)CelluloseAlginatesFucans, phlorotannins
Red Algae (Rhodophyta)CelluloseSulfated galactans (e.g., agar, carrageenan)Proteins, minerals

Explanation of Components:

  • Cellulose: A polysaccharide consisting of linear chains of glucose molecules, providing structural strength to the cell wall. It is a common component in the inner layer of algal cell walls across various groups.
  • Pectins: Gel-forming polysaccharides that contribute to the flexibility and porosity of the cell wall, commonly found in the outer layer of green algae.
  • Alginates: Polysaccharides composed of alginic acid, prevalent in the outer layer of brown algae, contributing to their gel-like consistency.
  • Sulfated Galactans: Sulfated polysaccharides such as agar and carrageenan, present in the outer layer of red algae, known for their gelling properties.
  • Hemicelluloses: Branched polysaccharides that work alongside cellulose to provide additional structural support, found in green algae.
  • Fucans: Sulfated polysaccharides present in brown algae, playing a role in cell wall integrity and defense mechanisms.
  • Phlorotannins: Phenolic compounds found in brown algae that may contribute to cell wall rigidity and protection against herbivory.

Understanding the distinct compositions of algal cell walls is crucial for various applications, including the extraction of valuable polysaccharides like agar, carrageenan, and alginates, which are widely used in the food and pharmaceutical industries. Additionally, this knowledge aids in the taxonomic classification and ecological study of algae.

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