Basic dyes are
A. anionic.
B. attracted to the acidic surface of bacterial cells.
C. dyes such as India ink and nigrosin.
D. used in negative staining.
E. repelled by cells.
Answer: B
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Female cardinals select male mates in part based on their bright red color. What effect would this have on a cardinal population that was in Hardy-Weinberg equilibrium?
A. The red allele frequencies would decrease because of equilibrium. B. The frequency of red alleles would be less than those predicted by Hardy-Weinberg equilibrium. C. The frequency of red alleles would be greater than those predicted by Hardy-Weinberg equilibrium. D. The frequency of red alleles would be equal to those predicted by Hardy-Weinberg equilibrium. E. The red allele frequencies would remain unchanged because of equilibrium. 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?
The first human infected by HIV appears to have contracted it from butchering and eating a ________
a. chimpanzee b. mountain gorilla c. cane rat d. brush-tailed porcupine
Which structure marks the ends of a sarcomere?
a. cell b. myofibril c. Z line d. actin e. myosin
A piece of meat and a piece of fruit are fed to both a lizard and a person. The extent to which these foods are digested by digestive enzymes along these two gastrointestinal tracts varies. Which of the following is not a reason for the variation in digestion?
a. pH of the digestive organs b. body temperature c. variation in enzymes produced d. the amount of protein in the meat and fruit e. bacteria present in the digestive tract