The general structural and functional differences between a nerve and smooth muscle cell within an individual are a result of
A. the proteome (proteins in a cell) that differ between muscle and nerve cells.
B. the genome (DNA in a cell) being different between muscle and nerve cells.
C. the relative amounts of certain proteins between muscle and nerve cells.
D. the proteome and the relative amounts of certain proteins that differ between muscle and nerve cells.
E. the genome and the relative amounts of certain proteins that differ between muscle and nerve cells.
D. the proteome and the relative amounts of certain proteins that differ between muscle and nerve cells.
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What conclusion is consistent with these results?
A researcher is studying coat color in mice. Wild-type fur in mice is brown. Three pure-breeding strains of mice with white fur have been isolated. The strains are called milky, blanc, and weiss. White fur is a recessive trait in each strain. These mice are crossed to each other in pairs and the progeny phenotypes are recorded. milky × blanc = all white progeny milky × weiss = all brown progeny blanc × weiss = all brown progeny A) All three strains have mutations in the same gene. B) All three strains have mutations in different genes. C) The milky and blanc strains have mutations in the same gene; weiss has a mutation in a different gene. D) The milky and weiss strains have mutations in the same gene; blanc has a mutation in a different gene. E) The weiss and blanc strains have mutations in the same gene; milky has a mutation in a different gene.
The extremely flexible tissue that provides support in soft, nonwoody plants, allowing them to grow
upward, is: a. parenchyma tissue. b. collenchyma tissue. c. sclerenchyma tissue. d. dermal tissue. e. meristematic tissue.
The rapid onset of overproduction of immature white blood cells is known as:
a. anemia. b. hemolytic anemia. c. leukemia. d. thrombocytopenia. e. pernicious anemia.
Which of the following reactions makes wine less acidic, and is important for good flavor when grapes with higher acidity are used?
A) sugar ? ethanol B) ethanol ? acetic acid C) malic acid ? lactic acid D) carbon dioxide ? sucrose E) sugar ? CO2 + H2O