The following is a sample of the type of exams that I will be giving in class. Try completing this exam in 45 minutes. This should be roughly half the size of your exam. Nick 1) Which of the following pairs is mismatched? a) immunologist – studies ecology of Legionella pneumophila b) virologist -- studies human immunodeficiency virus c) Microbial ecologist -- studies bacteria that degrade oil d) Microbial physiologist – studies fermentation of sourdough bread e) Molecular biologist
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The Chemistry of Life 3.1 Chemical Elements and Water 3.1.1 State that the most frequently occurring chemical elements in living things are carbon‚ hydrogen‚ oxygen and nitrogen. Carbon‚ hydrogen‚ oxygen and nitrogen are the most frequently occurring chemical elements in living things. 3.1.2 State that a variety of other elements are needed by living organisms‚ including sulphur‚ calcium‚ phosphorus‚ iron and sodium. Other elements are needed by living organisms including sulphur‚ calcium
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Shier‚ Butler‚ and Lewis: Hole’s Human Anatomy and Physiology‚ 10th ed. Chapter 4: Cellular Metabolism Chapter 4: Cellular Metabolism I. Metabolic Processes A. Introduction 1. Metabolism is the sum total of chemical reactions within cells. 2. In metabolic reactions‚ the product of one reaction serves as starting materials for another metabolic reaction. 3. This chapter explores how metabolic pathways supply a cell with energy and how other biochemical
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Biology Grade 11 Exam Study Guide Diversity Taxonomic Categories Domain Kingdom Phylum Class Order Family Genus Species Hierarchy From most general to most specific Binomial Nomenclature System used to identify all organisms on Earth Identifies an organism by its genus and species (ex. Humans-homo sapiens) Developed by Linnaeus in the 18th century Identifying Species 3 methods: Morphology Form and shape It is simple but there are natural variations in population Biology
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Brief 1 Nutrition Level 5 Module Code 5N2006 Assignment 1 Plan of Action In my assignment‚ I will discuss the following with regards to nutrition:- The Functions of food The value of food types and factors which effect the energy requirements of individuals. I will examine the role of each type of fat and fatty acid with relation to health and effects of deficiency and excess intake of fat To examine the functions‚ sources‚ deference symptoms and effects of fat soluble and
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The sense of taste is mediated by taste receptor cells which are bundled in clusters called taste buds. Taste receptor cells sample oral concentrations of a large number of small molecules and report a sensation of taste to centers in the brainstem. In most animals‚ including humans‚ taste buds are most prevalent on small pegs of epithelium on the tongue called papillae. The taste buds themselves are too small to see without a microscope‚ but papillae are readily observed by close inspection of
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1) Discuss the three energy systems that are responsible for the production of ATP. Adenosine triphosphate (ATP) is the immediately usable form of chemical energy use for muscular activity. It is stored in most cells‚ especially muscle cells. Other forms of chemical energy‚ such as that available from foods we eat must be transforming into ATP before they can be utilized by muscle cells . Human body cells generated ATP by three methods which are: I. ATP-PC system II. Glycolytic system
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polymers and the long chains of repeating units are joined together in a condensation reaction where water is also produced. The most common types of lipids are triglycerides‚ phospholipids and waxes. Triglycerides are formed by three fatty acids and glycerol linked together by an ester bond. The three fatty acids that make up the triglyceride bond may be identical but a mixture of fatty acids is possible therefore many different triglycerides structures can be formed and this means that they have a range
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Energy in context Introduction Digestion is the breakdown of large insoluble food molecules into smaller molecules so they can pass though the intestinal wall into the bloodstream and be transported throughout the body. There are seven different food groups in a balanced diet which should include Carbohydrate‚ fat‚ water‚ protein‚ fibre‚ vitamins and minerals. Although most foods contain these in some shape or form the foods that contain most of one type fall into that category‚ a chicken
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DIGESTION OF CARBOHYDRATES Digestion of carbohydrate begins in the mouth‚ with the secretion of the enzyme salivary amylase from the serous cells of the salivary gland. This enzyme breaks starch and glycogen into disaccharides. The mucous cells of the salivary gland secrete a mucus‚ which causes the food to stick together‚ and acts as a lubricant to aid in swallowing. The salivary glands are grouped into three categories: the parotid gland‚ submandibular glands‚ and sublingual‚ all located
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