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Bio 101: Final Exam Review Questions And Answers With Verified Solutions Latest Updated 2024
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Bio 101: Final Exam Review Questions And Answers With Verified Solutions Latest Updated 2024
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Bio 101: Final Exam Review QuestionsAnd Answers With Verified Solutions
Latest Updated 2024
Describe elements of research design and how they impact conclusions (identify
strengths and weaknesses in research related to bias, sample size, randomization,
etc.) - ANSWER✔✔ - correlation, not causation
- large population size
- random sampling
TTQ:
Which, if any, of these statements support the idea that the MMR vaccine causes
autism? (You can choose more than one).
- Sweden and UK studies found the rate of autism in the population before and
after the introduction of MMR was similar.
- UK Study: Some children show behavioral signs of autism before they receive
the vaccine.
- Denmark: The risk of autism is similar in children vaccinated vs. those not
vaccinated (sample included 500,000 children).
Answer: none of these
Formulate a testable hypothesis and design a controlled experiment -
ANSWER✔✔ - starts with something observed
- question is asked
- hypothesis is formulated
- hypothesis: if....then....
- independent and dependent variables
- what are you measuring
- control group
,Distinguish science from unjustified claims. - ANSWER✔✔ science is testable
Classify polysaccharides based on their structure/function in plants and animals
and describe how monomers join to form them. - ANSWER✔✔ dehydration
reaction: two molecules coming together and water is formed
hydrolysis: water is added and compound is broken down
monosaccharide + monosaccharide = disaccharide
polysaccharides of glucose:
- cellulose: structure of plant cell walls
- starch: store energy in plants
- chitin: exoskeleton of some animals
- glycogen: store energy in animals
Define lipids and explain their functions and properties in polar or non-polar
solvents. - ANSWER✔✔ lipids: fats
ex. triglyceride is a type of fat which is made of one glycerol and 3 fatty acids
- saturated: single bonds (solid of room temp)
- unsaturated: double bond in carbon chain (leg is bent) (liquid at room temp)
trans fat: unsaturated but acts like saturated (veg. oil butter)
ex. phospholipid
head is hydrophilic and tail is hydrophobic (amphiphilic)
plasma membrane is a phospholipid bilayer
fatty acid tails don't mix with water, which is a polar solvent
only monomers can be absorbed into intestine and so bile salt (amphiphilic like
phospholipid) is used to break down polymers
, Draw protein structure and depict the consequence of mutations on normal
structure and function. - ANSWER✔✔ protein- made up of animo acids
there are 20 different amino acids
different proteins are made depending on the variation of the sequence of amino
acids
primary structure: amino acid sequence and held by peptide bonds (covalent -
strong)
secondary structure: amino acids held by hydrogen bonds (helix shaped or other)
tertiary structure: folded in 3D compound
quaternary structure: two polymers together
if protein is heated up, secondary structure will be destroyed by primary structure
will be intatct
mutation- change in one amino acid- will change the primary structure but might
not affect secondary structure
Explain the molecular forces that hold protein structure together and how they can
be disrupted. - ANSWER✔✔ - Covalent bonds hold primary structure together.
These bonds are given a special name: peptide bonds.
- Hydrogen bonds hold secondary structure together between the amino end of one
amino acid and the carboxy end of another amino acid.
- Tertiary structure is held together by a variety of interactions between R groups.
These include both hydrogen bonds and covalent bonds.
- Not all proteins have quaternary structure. Like tertiary structure, quaternary
structure is held together by R group interactions.
- secondary structure can be disrupted with heat but hard to break primary since it's
a strong covalent bond
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