Which is a byproduct of fermentation in muscle cells?

Correct Answer: C

Rationale: Lactic acid is a byproduct of fermentation in muscle cells. During intense exercise or when oxygen is limited, muscle cells use anaerobic respiration to generate energy. This process breaks down glucose into lactic acid, which can cause muscle fatigue and soreness. Choice A, Ethanol, is not produced in muscle cells during fermentation. Choice B, Pyruvic acid, is an intermediate product in glucose metabolism but is not a byproduct of fermentation in muscle cells. Choice D, Oxygen, is not a byproduct of fermentation but a reactant in aerobic respiration.

Correct Answer: B

Rationale: The final step in protein synthesis is when amino acids bond together to form a protein chain. This process occurs during translation, where transfer RNA (tRNA) brings specific amino acids to the ribosome, and the ribosome catalyzes the formation of peptide bonds between the amino acids. This step ultimately leads to the synthesis of a complete protein based on the instructions from messenger RNA (mRNA). Choice A ('DNA unzips') is incorrect as it refers to the initiation of transcription, not the final step of protein synthesis. Choice C ('Transfer RNA bonds to messenger RNA') is incorrect as it describes the process of translation initiation rather than the final step. Choice D ('Messenger RNA moves to ribosomes') is also incorrect as mRNA is already present at the ribosomes throughout the translation process, not just in the final step.

Correct Answer: B

Rationale: When both parents have polydactylism, they each possess at least one dominant allele for polydactylism. Through a Punnett square analysis, it can be determined that 50% of their offspring will inherit the dominant allele from both parents. This results in a 100% chance of manifesting the anomaly (2 out of 4 possibilities). Therefore, 50% of the offspring are predicted to manifest the anomaly. Choices A, C, and D are incorrect as they do not align with the principles of Mendelian genetics and Punnett square analysis.

Correct Answer: A

Rationale: Osmosis is the natural process that prevents high-salt content foods from spoiling without the need for refrigeration. Osmosis involves the movement of water across a semi-permeable membrane from an area of lower solute concentration (water) to an area of higher solute concentration (salt). In high-salt content foods, the salt acts as a preservative by drawing moisture out of bacteria or other microorganisms, making it difficult for them to survive and spoil the food. This process helps in preserving the food and preventing spoilage even without refrigeration. Choices B, C, and D are incorrect because they do not involve the specific mechanism of water movement in response to the salt concentration in high-salt content foods.

Correct Answer: D

Rationale: Active transport through a membrane requires energy in the form of ATP (adenosine triphosphate). ATP provides the necessary energy for the transport proteins to move molecules against the concentration gradient, from an area of lower concentration to higher concentration. This process is essential for maintaining cellular functions and regulating the internal environment of a cell. Glucose, oxygen, and sodium are important molecules involved in various cellular processes, but they are not the primary energy source required for active transport across membranes. Therefore, the correct answer is ATP.