During wine-making, yeast cells obtain energy by fermenting sugar. Alcohol and CO2 are products of this process. When alcohol content reaches a certain level, the yeast cells can no longer survive. The limiting factor to yeast growth in this example is the
A. availability of raw materials.
B. availability of energy.
C. production of waste products.
D. interactions with other organisms.
C. production of waste products.
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A polypeptide is ________.
A. a long chain of amino acids B. a long chain of fatty acids C. a long chain of glucose D. a long chain of nucleic acids
After meals
a. the pancreas secretes glucagon. b. liver cells take up glucose and produce glycogen. c. the brain continues to receive adequate glucose. d. fatty-acid conversions supply about half of the ATP needed by muscle and liver cells. e. all of these occur.
Fertilization of a frog egg triggers the resumption of meiosis by an increase in
a. ATP. b. Ca2+. c. cAMP. d. PIP2.
Pasteurization is a more rigorous process than canning
Indicate whether the statement is true or false