2ND TIME ASKING PLEASE HELP ME ITS URGENT I BEG YOU! ripe tomatoes are naturally soft and can become damaged or rot while in transit to markets. in the past, to solve this problem, tomatoes were picked when they were not yet ripe. the green tomatoes were firm enough to handle the transit and then were sprayed with ethylene gas, which causes them to artificially ripen. they turn a nice red color but are rather tasteless.

A. How was genetic engineering able to solve the problem of tomatoes being damaged in transit without sacrificing taste?

B. What was the problem with this genetic engineering solution.

It delayed the ripening process.

Explanation:

Genetic engineering in tomatoes caused the pectin in the cell wall to degrade resulting in the tomatoes to soften. When the tomato softens it releases an antisense gene that interferes in the tomatoes process of making polygalacturonase enzymes. This makes the ripening process much slower than normal.

hydroxyl -oh

alcohols, always polar, can form hydrogen bonds with h2o molecules

carboxyl -cooh  

cargoxylic acids, has acidic properties which is a source of hydrogen ions, found in cells in ionized for with a charge of oh-1

carbonyl > co

ketone if within skeleton, aldehyde if group is at the end of skeleton, k & a may be structural isomers, it determines 2 sugars (ketose & aldose)

amino -nh2

amines, acts as a base, it can pick up h+ ions from surrounding solution, ionized with charge of 1+

methyl ch2

addition to rna/dna affects and gene expression

phosphate -opo3 ²⁻

organic phosphates, contributes to negative charge to, molecule that it is a part of, and potential to react with h20

sulfhydryl -sh

thiols, cross-linking stabilize the protein, and it is structure

answer; the correct answer is conflict- related aggression; +