u should ask your Biology teacher
Difference between chloroplast and chromoplast : Chloroplast; 1) Chloroplast are green plastids. 2) They contains chlorophyll and carotenoids. 3) Lamellae are present in them. 4) They are sites of photosynthesis. Chromoplast: 1) Chromoplasts are non-green coloured plastids. 2) Chlorophylls are absent only carotenoids are present. 3) Lemallae are absent in them. 4) They add colour to the organs( e.g., flowers, fruits) for attracting animals to perform pollination and fruit dispersal.
Plant cell is composed of cell wall, cell membrane, cytoplasm, large vacuoles, mitochondria, lysosomes, nucleus, nucleoplasm, nuclear membrane, Golgi bodies called dictyosomes in plant cell, plastids- chromoplast, chloroplast, leucoplast, chromatin fibres, endoplasmic reticulum, ribosomes & granules.
yes
leucoplast
A leucoplast can be analogized to a blank canvas waiting to be painted. Just as a leucoplast is an organelle in a plant cell that can transform into other types of plastids depending on the plant's needs, a blank canvas has the potential to become any type of artwork based on the artist's vision and creativity.
The leucoplast stores starches and oils.
Chloroplasts are responsible for photosynthesis, converting sunlight into chemical energy. Etioplasts are chloroplast precursors that develop in darkness. Chromoplasts store pigments for fruit and flower coloration. Leucoplasts are involved in storing starch, while amyloplasts specifically store starch. Proteinoplasts are responsible for synthesizing and storing proteins within a cell.
Difference between leucoplast and chromoplast 1) Leucoplasts are colourless 2) They are cylindrical or round in shape. 3) They are found in unexposed cells. 4) They can change to other types of plasids. 5) They take part in storage of food example amyloplasts, elaioplasts, aleuroplasts etc.
They help with storage of starch.
because they're are starches in the leucoplast
Chromoplast :)
A red bell pepper can be compared to a chromoplast. Chromoplasts are responsible for giving the red, yellow, and orange color to fruits and vegetables like tomatoes, carrots, and peppers.