CO2 enters the inner spaces of the leaf through the
a) cuticle.
b) phloem.
c) walls of guard cells.
d) epidermal trichomes.
e) stoma.
Ans: e) stoma.
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Answer the following statements true (T) or false (F)
1. The cell is the basic structural/functional unit common to all living organisms. 2. Fluorescence microscopy enables researchers to label and visualize a particular type of cellular protein or organelle. 3. All plant cells contain centrioles. 4. The genome has more influence on the function of cells in different organs than does the proteome.
Why do some bread recipes suggest letting the dough rise in a warm place after kneading?
A. Warming the bread slightly before cooking it in a hot oven stretches out the gluten. B. The metabolic rate of yeast speeds up at warmer temperatures, so more carbon dioxide is released and the dough rises more quickly. C. The metabolic rate of yeast slows down at warmer temperatures, so more sugar is maintained and the bread is sweeter. D. Yeast cannot carry out fermentation at room temperature. Clarify Question What is the key concept addressed by the question? What type of thinking is required? Gather Content What do you already know about yeast? What other information is related to the question? Choose Answer Given what you now know, what information 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?
The processes listed below represent major chemical pathways in
photosynthesis. Respond to statements 80–84 with reference to these five processes. a. light-dependent reactions b. chemosynthetic reactions c. carbon dioxide fixation d. Calvin-Benson cycle e. C4 pathway D 80. This leads to the formation of a glucose-6-phosphate from two molecules of phosphoglyceraldehyde. M 81. In this process carbon dioxide is incorporated first into an unstable intermediate compound and then into phosphoglycerate. E 82. This yields NADPH as well as ATP. M 83. This is a carbon-fixing system that precedes the Calvin-Benson cycle in some plants. M 84. PGAL molecules are formed from the reaction of PGA molecules with ATP and NADPH in this pathway.
The taste of meat, triggered by amino acids, is called
a. origami. b. umami c. carnami. d. tsunami. e. miami.