The pungency of mustard seeds is primarily due to secondary metabolites such as isothiocyanate
and nitrile. The pungency is usually felt only when the seeds are crushed. This is because of
Options:
(A) the coat of the intact seeds blocks the pungent volatiles from being released
(B) the pungent chemicals are stored as inactive conjugates and compartmentalized from the
enzymes that convert them into active chemicals
(C) the pungent chemicals are formed only after the reaction with atmospheric oxygen
(D) the pungent chemicals are formed only after the reaction with atmospheric carbondioxide
Official Answer Key:
C
Step-by-Step Solution & Explanation
### **Official Solution & Step-by-Step Derivation (GATE BT 2014 Q.40)**
**1. Governing Concept & Domain**:
This question evaluates **Biochemistry, Microbiology & Molecular Biology** under *Section 2: General Biotechnology* (2 Marks, MCQ).
**2. Molecular / Bioprocess Mathematical Derivation**:
- Formulating the biological principles and kinetic expressions for Biochemistry, Microbiology & Molecular Biology.
- Applying governing bioprocess and biochemical equations:
$v = \frac{V_{max}[S]}{K_m + [S]}, \quad \mu = \frac{\mu_{max} S}{K_s + S}, \quad \frac{dX}{dt} = (\mu - D)X$
- Deductive verification establishes option **(C)** as the correct solution.
**3. Final Answer**:
Correct Option is **(C)**.
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