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Assignment:
Complete the Module 2 assigned readings and then answer the following questions.
1. Prokaryotes are all around us. Develop an experiment to visualize these microbes from an environmental sample.
2. Flagella are unique structures on some microbes. What role does flagella play to help microbes?
3. Eukaryotes can be found in a variety of environments. Describe at least 2 places where you might come in contact with eukaryotic microbes in nature. What makes this environment suitable for these microbes?
4. Scientists have argued for decades about whether viruses are alive. Using a pros and cons list, indicate at least 3 characteristics on both lists that support this argument.
Describe a stratified squamous tissue and compare it with transitional epithelium. Explain.
The total amount of water on the Earth ____________ from year to year and the hydrologic cycle ________________.
Describe the atomic composition of the major macromolecules: proteins, lipids, nucleic acids (DNA and RNA) and carbohydrates.
Explain the species: Physical description Background information about the endangered species Information about its native environment
How would you describe a neurtransmitter and receptor?
Black History Month. In your own words. Explain who Charles Henry Turner was and what he invented. What is the overall effect on metabolism of an increasedconcentration of 2,6, bisphosphate? How do fossils form in Sedimentary rocks?
write a short critique (3-4 paragraphs) highlighting your thoughts regarding the information presented in the following three talks. • TED Talk Michael Pollan:
explain how it can impact the immune system and respiratory system
q1. comparisons of amino acids sequences can shed light on the evolutionary divergence of related species. would you be
Outline and the process of the gas exchange and the process of oxygen and carbon dioxide transport within the respiratory system.
a) What part of the cytoskeleton is this poison likely to affect?
List 1 example of how each of the following health issues could cause a hygiene risk for food safety:
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