EBK ESSENTIALS OF BIOLOGY
4th Edition
ISBN: 9780100237209
Author: Mader
Publisher: YUZU
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Chapter 3, Problem 1TC
Nutritionists advise us to avoid consuming oils from tropical plants because, compared with oils from temperate plants, they contain high levels of saturated fatty acids. Let’s try to determine a physiological reason for this difference in fatty acid composition.
Change in Plasma Membrane Linolenic Acid Content of Seedlings
Weeks of Exposure to Chilling (5°C)
- Linolenic acid is an unsaturated fatty acid. What structure does an unsaturated fatty acid take? What happens to its level following exposure of plants to cold temperatures?
- If you put a product with a high level of unsaturated fats (such as canola oil) and a product with a high level of saturated fats (such as butter) in your refrigerator (chilling temperature), how would they differ in consistency? Why?
- How might fatty acid composition relate to chilling tolerance in plants?
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Please help with question. thank you
You are studying the expression of the lac operon. You have isolated mutants as described below. In the presence of glucose, explain/describe what would happen, for each mutant, to the expression of the lac operon when you add lactose AND what would happen when the bacteria has used up all of the lactose (if the mutant is able to use lactose).5. Mutations in the lac operator that strengthen the binding of the lac repressor 200 fold
6. Mutations in the promoter that prevent binding of RNA polymerase
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Chapter 3 Solutions
EBK ESSENTIALS OF BIOLOGY
Ch. 3.1 - 1. Distinguish between organic and inorganic...Ch. 3.1 - 2. Recognize the importance of functional groups...Ch. 3.1 - Prob. 1CYPCh. 3.1 - Prob. 2CYPCh. 3.1 - Prob. 3CYPCh. 3.1 - Prob. 1ACh. 3.1 - Prob. 2ACh. 3.1 - Prob. 3ACh. 3.1 - Prob. 4ACh. 3.2 - Summarize the structure and function of each...
Ch. 3.2 - Prob. 2LOCh. 3.2 - Prob. 3LOCh. 3.2 - Prob. 4LOCh. 3.2 - Prob. 1CYPCh. 3.2 - Prob. 2CYPCh. 3.2 - Prob. 3CYPCh. 3.2 - Prob. 4CYPCh. 3.2 - Prob. 5CYPCh. 3.2 - Prob. 5ACh. 3.2 - Prob. 6ACh. 3.2 - Prob. 7ACh. 3.2 - Prob. 8ACh. 3.2 - Prob. 9ACh. 3.2 - Prob. 10ACh. 3.2 - Prob. 11ACh. 3.2 - Prob. 12ACh. 3.2 - Prob. 13ACh. 3.2 - Prob. 14ACh. 3.2 - Prob. 15ACh. 3.2 - Prob. 16ACh. 3.2 - Prob. 17ACh. 3.2 - Prob. 18ACh. 3 - Prob. S2.1BYBCh. 3 - Prob. S2.2BYBCh. 3 - Prob. F8.8BYBCh. 3 - Prob. 1BYBCh. 3 - Prob. 2BYBCh. 3 - Prob. 3BYBCh. 3 - Prob. S4.2CTCCh. 3 - Prob. S6.1CTCCh. 3 - Prob. S11.2CTCCh. 3 - Nutritionists advise us to avoid consuming oils...Ch. 3 - Prob. 2TCCh. 3 - Prob. 3TC
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