The ability to taste PTC and other bitter chemicals is controlled by ____
a. hormone levels that change throughout life
b. the presence of fats and sugars in the food being eaten
c. the amount of PTC exposure as a child
d. the amount of capsaicin present in taste buds
e. proteins on the surface of receptor cells
e
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Answer the following statements true (T) or false (F)
1. The presence of salt helps prevent oceans from freezing. 2. A dehydration reaction that builds larger molecules from smaller units requires the addition of a water molecule. 3. The hydroxyl (OH-) concentration of a solution with a pH of 8 would be 10-6 molar. 4. Most enzymes or bioactive molecules work effectively within a broad range of pH. 5. Buffers minimize fluctuations in the pH of a solution.
When a bacteriophage carrying bacterial DNA infects a new bacterium,
A) the recipient is usually killed. B) the recipient keeps the transferred DNA in storage but does not replicate it. C) it transfers bacterial DNA from the donor bacterium to the recipient bacterium. D) only viral DNA is transferred to the recipient bacterium.
What are the downsides of sweat as a cooling mechanism? What will be an ideal response?
Refer to Figure 40-4. Which structure is most directly responsible for stimulating the release of calcium into the cytoplasm of the cell?
a. 2
b. 3
c. 4
d. 5
e. 6