Can someone review the last FRQ? I’m still confused on answers and the big ideas.
I have similar question:
wouldn’t the affect of the LAP in the cytosol be to decrease osmolarity to counteract the increased ocean salinity?
The LAP enzyme actually releases free amino acids into the cytosol, as said in the description of the question. So, it would increase the osmolarity/solute concentration.
As @Sophia4 stated, the LAP enzyme is responsible for releasing amino acids into the cytosol which increases osmolarity/solute concentrations. This allows the mussel to become isotonic in water with higher salt concentrations, hence the larger proportion of this enzyme in areas of high salt.