In the nineteenth century, prevailing beliefs came
into conflict with findings from all of these EXCEPT
a. biogeography.
b. comparative morphology.
c. the fossil record.
d. plate tectonics.
e. global exploration.
Answer: d
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The peripheral nervous system in a vertebrate can be divided into
A. the brain and spinal cord. B. the sympathetic and parasympathetic systems. C. the central nervous and sensory systems. D. the somatic and autonomic systems. E. muscles and glands.
Your friend examines an ivy vine growing on the side of a campus building and says, “Look – some of the branches on this plant have a different morphology. The leaf shapes and patterning are different, and there are flowers on some branches but not others. There must have been a mutation!” You respond,
A. “I think you’re right. Maybe there was a mutation in the LEAFY (LFY) gene, and the loss of LFY has promoted flowering and had pleiotropic effects on leaf morphology.” B. “No, those branches have just undergone phase change. Now they’re in the adult form, and have become competent to respond to flowering signals.” C. “I think you’re right. Maybe the embryonic flower (emf) gene is being overexpressed, and that’s causing flowers to form.” D. “No, those morphological changes are just evidence that this plant’s environment has changed during its lifetime.” 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 flowers? 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?
A species whose effect on biological diversity is disproportionate to their own abundance is termed:
a. predator. b. keystone. c. carnivore. d. producer. e. herbivore.
Phospholipids such as lecithin are used extensively in food preparation because they
a. provide the agreeable feel of fat melting on the tongue. b. are excellent emulsifiers. c. provide important textural features. d. impart delicate flavors.