Viruses that utilize reverse transcriptase belong to the virus families
A) Retroviridae and Picornaviridae.
B) Herpesviridae and Retroviridae.
C) Hepadnaviridae and Retroviridae.
D) Herpesviridae and Poxviridae.
E) Rhabdoviridae and Herpesviridae.
C
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Coloration in the peppered moth (Biston betularia) is determined by a single gene with two alleles showing complete dominance. Dark moths are homozygous dominant or heterozygous for the gene, light moths are homozygous recessive. In a sample of 100 moths, you determine that 64 of the moths are dark. According to the Hardy-Weinberg rule, the expected frequency of the dominant allele is ___.
A. 0.4 B. 0.36 C. 0.6 D. 0.64 E. cannot be determined Clarify Question · What is the key concept addressed by the question? · What type of thinking is required? · What key words does the question contain and what do they mean? Gather Content · What do you already know about the Hardy-Weinberg principle? How does it relate to the question? Consider Possibilities · What other information is related to the question? Which information is most useful? Choose Answer · Given what you now know, what information and/or problem solving approach is most likely to produce the correct answer? Reflect on Process · Did your problem-solving process lead you to the correct answer? If not, where did the process break down or lead you astray? How can you revise your approach to produce a more desirable result?
Primary production is generally highest in
A. taiga. B. temperate rain forests. C. temperate oceans. D. tropical rain forests. E. tropical oceans.
Antigen presented within Type I MHC molecules will activate T________ cells, while antigens presented within Type II MHC molecules will activate T ________ cells.
A. cytotoxic; helper B. CD4+; CD8+ C. helper; cytotoxic D. regulatory; cytotoxic
In the first step of starch digestion, starch is converted to ________, which is then digested to ________ by the enzyme maltase.
A. fat; glycerol and 3 fatty acids B. maltose; glucose C. amino acids; proteins D. glucose; maltose