What takes place in a lysosome?

Correct Answer: D

Rationale: In a lysosome, food particles are digested through the action of enzymes. Lysosomes are membrane-bound organelles containing digestive enzymes that break down large molecules into smaller ones, allowing the cell to utilize the nutrients for energy and other processes. Choices A, B, and C are incorrect because ribosomes are not made in lysosomes, food is not produced in lysosomes, and lysosomes do not store water.

Correct Answer: B

Rationale: Bacteria and blue-green algae (cyanobacteria) are often classified together because they are both prokaryotes. Prokaryotes are unicellular organisms that lack a membrane-bound nucleus and other membrane-bound organelles. This characteristic distinguishes them from eukaryotic organisms, which have these membrane-bound structures. Choice A is incorrect because gymnosperms are seed-producing plants with naked seeds, not bacteria or blue-green algae. Choice C is incorrect because being an autotroph (able to produce its own food) is not a reason for classifying them together. Choice D is incorrect because not all bacteria and blue-green algae are pathogens; many of them are beneficial or neutral to other organisms.

Correct Answer: B

Rationale: When both parents carry the recessive gene for cystic fibrosis (homozygous recessive), there is a 25% chance for each offspring to inherit two recessive alleles and, therefore, manifest the disease. There is also a 50% chance for each offspring to inherit one recessive allele and one dominant allele, making them carriers of the disease but not manifest it. Therefore, 25% of the offspring are predicted to be carriers but not manifest the disease. Choice A (0%) is incorrect because there is a portion of offspring that will be carriers. Choice C (50%) is incorrect as this percentage corresponds to carriers who will not manifest the disease. Choice D (100%) is incorrect as not all offspring will be carriers and not manifest the disease.

Correct Answer: C

Rationale: Nitrification is a biological process in the nitrogen cycle where ammonia is converted into nitrites and then nitrates by bacteria. It is not a step in the water cycle. The water cycle involves processes like evaporation, condensation, precipitation, and transpiration that are related to the movement and transformation of water in the environment. Choices A, B, and D are all part of the water cycle: condensation is the process where water vapor turns into liquid water, transpiration is the release of water vapor by plants, and absorption refers to the process of water being taken in by soil or other materials.

Correct Answer: A

Rationale: Beeswax is primarily composed of esters of long-chain aliphatic alcohols and fatty acids, making it a type of lipid. Lipids are a diverse group of molecules that are hydrophobic in nature and have important functions in energy storage, signaling, and forming cellular membranes. Beeswax's chemical composition and properties categorize it as a lipid rather than a carbohydrate, protein, or nucleic acid. Carbohydrates are composed of sugars, proteins are made up of amino acids, and nucleic acids consist of nucleotides; none of which match the chemical composition of beeswax.

Correct Answer: D

Rationale: Glucose is a type of simple sugar and is classified as a carbohydrate. It is commonly found in various carbohydrate-containing foods such as fruits, vegetables, grains, and sugary snacks. Therefore, the molecule containing glucose would be a carbohydrate, making choice D the correct answer. Proteins (choice A) are made up of amino acids, lipids (choice B) are fats, and nucleic acids (choice C) are DNA and RNA, none of which contain glucose.

Correct Answer: B

Rationale: The students' measurements are precise because they are consistently close to each other. However, they are not accurate because all the measurements deviate from the known mass of the product (30 g). Accuracy refers to how close a measurement is to the true or accepted value, while precision refers to the level of agreement among repeated measurements. Since the students' measurements are consistent but do not align with the true value, they can be considered precise but not accurate. Choice A is incorrect because accuracy relates to the proximity of the measurements to the true value, which is not the case here. Choice C is incorrect because although the measurements are precise, they are not accurate. Choice D is incorrect because the measurements are precise as they show good agreement with each other, even though they are not accurate.

Correct Answer: B

Rationale: Option B is the correct approach to test the hypothesis that eating chocolate leads to acne in teenagers. This method involves having a control group (50 teenagers not consuming chocolate) and an experimental group (50 teenagers consuming two bars of chocolate daily), which allows for comparison. By having two distinct groups, researchers can assess the impact of chocolate consumption on acne development. Option A lacks a control group for comparison, making it harder to attribute any observed effects specifically to chocolate consumption. Option C only involves a single subject, which limits the generalizability of the results. Option D, where all teenagers experience both conditions, does not allow for a direct comparison between chocolate consumption and acne development, as all subjects are exposed to both conditions.

Correct Answer: B

Rationale: Physical factors such as temperature and pH can alter enzyme activity by affecting the enzyme's shape. Enzymes rely on their specific shapes to function properly and catalyze reactions. Any changes in temperature or pH can disrupt these shapes, causing the enzyme to become denatured and lose its functionality. Therefore, alterations in temperature and pH can impact enzyme activity by directly affecting their shapes. Choices A, C, and D are incorrect because while pH can affect acidity and chemical properties of the enzyme, and temperature can influence the enzyme-substrate interaction, the primary reason for enzyme activity alteration due to temperature and pH is the change in the enzyme's shape.