Rita is a 105 pound 19 year-old college student who, as part of a sorority hazing ritual, attempted to drink 2 gallons of water over a 1 hour period. She made it through 1.5 gallons before she began vomiting, became disoriented, and started slurring her speech. Others at the party didn’t think much of her behaviors, until she collapsed and began having seizures. 911 was called and she was rushed to the hospital. In the emergency room, Rita was semi-comatose, responding only to painful stimuli. Her vital signs were stable, and a review of other systems noted no abnormalities. Blood and urine labs were ordered, with the following results:

Na+: 109 mEq/L K+: 4.0 mEq/L Chloride: 88 mEq/L CO2: 20 mEq/L Blood urea nitrogen (BUN): 9 mg/dL Creatinine: 1.0 mg/dL Glucose: 105 mg/dL Serum osmolality: 229 mOsm/kg H2O Urine osmolality: 80 mOsm/kg H2OQuestions (1 point each)1. List Rita’s abnormal lab values, along with their normal ranges

.2. What 2 conditions is Rita simultaneously suffering from?

3. What lab values support these diagnoses?

4. This condition can cause brain damage secondary to cerebral edema. Explain, in detail, the mechanism by which cerebral edema occurs in the setting of these diagnoses.

5. What will the treatment be for this patient?

Organisms, which fix atmospheric nitrogen in the soil, fall under the category of

(a) bacteria

(b) green algae

(c) soil fungi

(d) mosses.

Potted plants may die if they get too much of a good thing. With what you now know about water relations in plants, why might it be harmful to a plant to have too much soluble N, P, and K applied to its container?

A true-breeding strain of peas with round seeds and a true-breeding strain of peas with wrinkled seeds are crossed.

Their offspring (F1) are allowed to self-fertilize and produce an F2 generation.  

Round pea seeds (F2) were planted and produced mature plants with flowers.

The pollen from these plants was collected and used to fertilize plants from the true-breeding wrinkled strain.

a) what proportion of these progeny is expected to have wrinkled seeds?

b) what proportion of these progeny are expected to be heterozygous?

1. Read and construct 10 questions with Correct answers on food safety below The questions and answers that you provide should be written in the correct “jeopardy” format-answers first and questions second. The purpose of the assignment is to demonstrate an understanding of the course content.

Foodborne Illness in the United States When certain disease-causing bacteria, viruses or parasites contaminate food, they can cause foodborne illness. Another word for such a bacteria, virus, or parasite is “pathogen.” Foodborne illness, often called food poison- ing, is an illness that comes from a food you eat. • The food supply in the United States is among the safest in the world— but it can still be a source of infection for all persons. • According to the Centers for Disease Control and Prevention, 48 million persons get sick, 128,000 are hospitalized, and 3,000 die from foodborne infection and illness in the United States each year. Many of these people are children, older adults, or have weakened immune systems and may not be able to ght infection normally. Since foodborne illness can be serious—or even fatal—it is important for you to know and practice safe food-handling behaviors to help reduce your risk of getting sick from contaminated food. 2 • Your gastrointestinal tract, when functioning properly, allows the foods and beverages you consume to be digested normally. Diabetes may damage the cells that create stomach acid and the nerves that help Food Safety: It’s Especially Important for You As a person with diabetes, you are not alone—there are many people in the United States with this chronic disease. Diabetes can affect various organs and systems of your body, causing them not to function properly, and making you more susceptible to infection. For example: • Your immune system, when functioning properly, readily ghts off harmful bacteria and other pathogens that cause infection. With diabetes, your immune system may not readily recognize harmful bacteria or other pathogens. This delay in the body’s natural response to foreign invasion places a person with diabetes at increased risk for infection. your stomach and intestinal tract move the food throughout the intestinal tract. Because of this damage, your stomach may hold on to the food and beverages you consume for a longer period of time, allowing harmful bacteria and other pathogens to grow. Additionally, your kidneys, which work to cleanse the body, may not be functioning properly and may hold on to harmful bacteria, toxins, and other pathogens. A consequence of having diabetes is that it may leave you more susceptible to developing infections—like those that can be brought on by disease-causing bacteria and other pathogens that cause foodborne illness. Should you contract a foodborne illness, you are more likely to have a lengthier illness, undergo hospitalization, or even die. To avoid contracting a foodborne illness, you must be vigilant when handling, preparing, and consuming foods. Make safe food handling a lifelong commitment to minimize your risk of foodborne illness. Be aware that as you age, your immunity to infection naturally is weakened. 3 Major Pathogens That Cause Foodborne Illness Symptoms and Potential Impact • Fever, headache, and muscle pain followed by diarrhea (sometimes bloody), abdominal pain, and nausea. Symptoms appear 2 to 5 days after eating and may last 2 to 10 days. May spread to the bloodstream and cause a life-threatening infection. Symptoms and Potential Impact • Watery diarrhea, dehydration, weight loss, stomach cramps or pain, fever, nausea, and vomiting; respiratory symptoms may also be present. • Symptoms begin 7 to 10 days after becoming infected, and may last 2 to 14 days. In those with a weakened immune system, including people with diabetes, symptoms may subside and return over weeks to months. Symptoms and Potential Impact Associated Foods • Untreated or contaminated water • Unpasteurized (“raw”) milk • Raw or undercooked meat, poultry, or shell sh Associated Foods/Sources • Swallowing contaminated water, including that from recreational sources, (e.g., a swimming pool or lake) Eating uncooked or contaminated food Placing a contaminated object in the mouth Soil, food, water, and contaminated surfaces Associated Foods/Sources • Many outbreaks result from food left for long periods in steam tables or at room temperature and time and/or temperature abused foods. • Meats, meat products, poultry, poultry products, and gravy Associated Foods • Improperly reheated hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry Unpasteurized (raw) milk and soft cheeses made with unpasteurized (raw) milk Smoked seafood and salads made in the store such as ham salad, chicken salad, or seafood salads Raw vegetables • Onset of watery diarrhea and abdominal cramps within about 16 hours. The illness usually begins suddenly and lasts for 12 to 24 hours. In the elderly, symptoms may last 1 to 2 weeks. Campylobacter Cryptosporidium Clostridium perfringens • Complications and/or death occur only very rarely. Listeria monocytogenes Can grow slowly at refrigerator temperatures Symptoms and Potential Impact • Fever, chills, headache, backache, sometimes upset stomach, abdominal pain, and diarrhea. May take up to 2 months to become ill. Gastrointestinal symptoms may appear within a few hours to 2 to 3 days, and disease may appear 2 to 6 weeks after ingestion. The duration is variable. Those at-risk (including people with diabetes and others with weakened immune systems) may later develop more serious illness; death can result from this bacteria. Can cause problems with pregnancy, including miscarriage, fetal death, or severe illness or death in newborns. 4 Associated Foods • Undercooked beef, especially hamburger Unpasteurized milk and juices, like “fresh” apple cider Contaminated raw fruits and vegetables, and water Person-to-person contact Associated Foods • Shell sh and fecally- contaminated foods or water • Ready-to-eat foods touched by infected food workers; for example, salads, sandwiches, ice, cookies, fruit Associated Foods • Raw or undercooked eggs, poultry, and meat Unpasteurized (raw) milk or juice Cheese and seafood Fresh fruits and vegetables Toxoplasma gondii Associated Foods/Sources • Accidentalcontactofcatfeces through touching hands to mouth after gardening, handling cats, cleaning cat’s litter box, or touching anything that has come in contact with cat feces. • Raw or undercooked meat. Vibrio vulni cus Associated Foods • Undercooked or raw seafood ( sh or shell sh) Symptoms and Potential Impact • Severe diarrhea that is often bloody, abdominal cramps, and vomiting. Usually little or no fever. • Can begin 1 to 9 days after contaminated food is eaten and lasts about 2 to 9 days. • Some, especially the very young, may develop hemolytic-uremic syndrome (HUS), which can cause acute kidney failure, and can lead to permanent kidney damage or even death. Symptoms and Potential Impact • Nausea, vomiting, and stomach pain usually start between 24 and 48 hours, but cases can occur within 12 hours of exposure. Symptoms usually last 12 to 60 hours. • Diarrhea is more prevalent in adults and vomiting is more prevalent in children. Symptoms and Potential Impact • Stomach pain, diarrhea (can be bloody), nausea, chills, fever, and/or headache usually appear 6 to 72 hours after eating; may last 4 to 7 days. • In people with a weakened immune system, such as people with diabetes, the infection may be more severe and lead to serious complications including death. Symptoms and Potential Impact Escherichia coli O157:H7 One of several strains of E. coli that can cause human illness Noroviruses (and other caliciviruses) Salmonella (over 2,300 types) • Flu-like illness that usually appears 10 to 13 days after eating, may last months. Those with a weakened immune system, including people with diabetes, may develop more serious illness. • Can cause problems with pregnancy, including miscarriage and birth defects. Symptoms and Potential Impact • Diarrhea, stomach pain, and vomiting may appear within 4 hours to several days and last 2 to 8 days. May result in a blood infection. May result in death for those with a weakened immune system, including people with diabetes, cancer or liver disease. 5 Eating at Home: Making Wise Food Choices Some foods are more risky for you than others. In general, the foods that are most likely to contain harmful bacteria or viruses fall into two categories: • Uncooked fresh fruits and vegetables • Some animal products, such as unpasteurized (raw) milk; soft cheeses made with raw milk; and raw or undercooked eggs, raw meat, raw poultry, raw sh, raw shell sh and their juices; luncheon meats and deli-type salads (without added preservatives) prepared on site in a deli-type establishment. . . . about Particular Foods: KEEP YOUR FAMILY SAFER FROM FOOD POISONING If you are not sure about the safety of a food in your refrigerator, don’t take therisk. Interestingly, the risk these foods may actually pose depends on the origin or source of the food and how the food is processed, stored, and prepared. Follow these guidelines (see chart at right) for safe selection and preparation of your favorite foods. If You Have Questions . . . . . . about Wise Food Choices: Be sure to consult with your doctor or health care provider. He or she can answer any speci c questions or help you in your choices. When in doubt, throw it out! Wise choices in your food selections are important. All consumers need to follow the Four Basic Steps to Food Safety: Clean, Separate, Cook, and Chill. Check your steps at FoodSafety.gov 6 CLEAN SEPARATE CHILL CLEAN WASH HANDS AND SURFACES OFTEN SEPARATE SEPARATE RAW MEATS FROM OTHER FOODS CHILL REFRIGERATE FOOD PROMPTLY oF COOK TO THE RIGHT TEMPERATURE Common Foods: Select the Lower Risk Options Type of Food Higher Risk Lower Risk Meat and • Raw or undercooked • Meat or poultry cooked to a Poultry meat or poultry safe minimum internal tem- perature (see chart on p. 10) Tip: Use a food thermometer to check the internal temperature on the “Is It Done Yet?” chart on page 10 for speci c safe minimum internal temperature. Seafood • Any raw or undercooked sh, or shell sh, or food containing raw or undercooked seafood e.g., sashimi, found in some sushi or ceviche. Refrigerated smoked sh • Partially cooked seafood, such as shrimp and crab • Previously cooked seafood heated to 165 °F • Canned sh and seafood • Seafood cooked to 145 °F Milk • Unpasteurized (raw) milk • Pasteurized milk Eggs Foods that contain raw/undercooked eggs, such as: At home: • Homemade Caesar salad dressings* • Homemade raw cookie dough* • Homemade eggnog* • Use pasteurized eggs/egg products when preparing recipes that call for raw or undercooked eggs When eating out: • Ask if pasteurized eggs were used *Tip: Most pre-made foods from grocery stores, such as Caesar dressing, pre-made cookie dough, or packaged eggnog are made with pasteurized eggs. Sprouts • Raw sprouts (alfalfa, bean, or any other sprout) • Cooked sprouts Vegetables • Unwashed fresh vegetables, including lettuce/salads • Washed fresh vegetables, including salads • Cooked vegetables Cheese • Soft cheeses made from unpasteurized (raw) milk, such as: — Feta — Brie — Camembert — Blue-veined — Queso fresco • Hard cheeses • Processed cheeses • Cream cheese • Mozzarella • Soft cheeses that are clearly labeled “made from pasteurized milk” Hot Dogs and • Hot dogs, deli meats, and • Hot dogs, luncheon meats, and deli meats reheated to steaming hot or 165 °F Tip: You need to reheat hot dogs, deli meats, and luncheon meats before eating them because the bacteria Listeria monocytogenes grows at refrigerated temperatures (40 °F or below). This bacteria may cause cause severe illness, hospitalization, or even death. Reheating these foods until they are steaming hot ho destroys these dangerous bacteria and makes these foods safe for you to eat. Deli Meats luncheon meats that have not been reheated Pâtés • Unpasteurized, refrigerated pâtés or meat spreads • Canned or shelf-stable pâtés or meat spreads 7 Taking Care: Handling and Preparing Food Safely Foodborne pathogens are sneaky. Food that appears completely ne can contain pathogens—disease-causing bacteria, viruses, or parasites—that can make you sick. You should never taste a food to determine if it is safe to eat. As a person with diabetes, it is especially important that you—or those preparing your food—are always careful with food handling and preparation. The easiest way to do this is to Check Your Steps – clean, separate, cook, and chill – from the Food Safe Families Campaign. Four Basic Steps to Food Safety 1. Clean: Wash hands and surfaces often Bacteria can spread throughout the kitchen and get onto cutting boards, utensils, counter tops, and food. To ensure that your hands and surfaces are clean, be sure to: Wash hands in warm soapy water for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, or handling pets. Wash cutting boards, dishes, utensils, and counter tops with hot soapy water be- tween the preparation of raw meat, poultry, and seafood products and preparation of any other food that will not be cooked. As an added precaution, sanitize cut- ting boards and countertops by rinsing them in a solution made of one tablespoon of unscented liquid chlorine bleach per gallon of water, or, as an alternative, you may run the plastic board through the wash cycle in your automatic dishwasher. Use paper towels to clean up kitchen surfaces. If using cloth towels, you should wash them often in the hot cycle of the washing machine. Wash produce. Rinse fruits and vegetables, and rub rm-skin fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. With canned goods: remember to clean lids before opening. 8 2. Separate: Don’t cross-contaminate Cross-contamination occurs when bacteria are spread from one food product to another. This is especially common when handling raw meat, poultry, seafood, and eggs. The key is to keep these foods—and their juices—away from ready-to-eat foods. To prevent cross-contamination, remember to: • Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and in your refrigerator. • Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs without rst washing the plate with hot soapy water. • Don’t reuse marinades used on raw foods unless you bring them to a boil rst. • Consider using one cutting board only for raw foods and another only for ready-to-eat foods, such as bread, fresh fruits and vegetables, and cooked meat. 3. Cook: Cook to safe temperatures Foods are safely cooked when they are heated to the USDA-FDA recommended safe minimum internal temperatures, as shown on the “Is It Done Yet?” chart (see next page). To ensure that your foods are cooked safely, always: • Use a food thermometer to measure the internal temperature of cooked foods. Check the internal temperature in several places to make sure that the meat, poul- try, seafood, or egg product is cooked to safe minimum internal temperatures. Cook ground beef to at least 160 °F and ground poultry to a safe minimum internal temperature of 165 °F. Color of food is not a reliable indicator of safety or doneness. Reheat fully cooked hams packaged at a USDA-inspected plant to 140 °F. For fully cooked ham that has been repackaged in any other location or for leftover fully cooked ham, heat to 165 °F. Cook seafood to 145 °F. Cook shrimp, lobster, and crab until they turn red and the esh is pearly opaque. Cook clams, mussels, and oysters until the shells open. If the shells do not open, do not eat the seafood inside. Cook eggs until the yolks and whites are rm. Use only recipes in which the eggs are cooked or heated to 160 °F. Cook all raw beef, lamb, pork, and veal steaks, roasts, and chops to 145 °F with a 3-minute rest time after removal from the heat source. 9 3. Cook: Cook to safe temperatures (cont.) Bring sauces, soups, and gravy to a boil when reheating. Heat other leftovers to 165 °F. Reheat hotdogs, luncheon meats, bologna, and other deli meats until steam- ing hot or 165 °F. When cooking in a microwave oven, cover food, stir, and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer. Food is done when it reaches the USDA-FDA recommended safe minimum internal temperature. Is It Done Yet? Use a food thermometer to be most accurate. You can’t always tell by looking. 4. Chill: Refrigerate promptly Cold temperatures slow the growth of harmful bacteria. Keeping a constant refrigerator temperature of 40 °F or below is one of the most effective ways to reduce risk of foodborne illness. Use an appliance thermometer to be sure the refrigerator temperature is consistently 40 °F or below and the freezer temperature is 0 °F or below. To chill foods properly: • Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90 °F. Never thaw food at room temperature, such as on the counter top. It is safe to thaw food in the refrigerator, in cold water, or in the microwave. If you thaw food in cold water or in the microwave, you should cook it immediately. Divide large amounts of food into shallow containers for quicker cooling in the refrigerator. Follow the recommendations in the abridged USDA-FDA Cold Storage Chart (see page 11). The USDA-FDA Cold Storage Chart in its entirety may be found at www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp. USDA-FDA Recommended Safe Minimum Internal Temperatures Beef, Pork, Veal, Lamb Steaks, Roasts & Chops 145 °F with 3-minute rest time Fish 145 °F Beef, Pork, Veal, Lamb Ground 160 °F Egg Dishes 160 °F Turkey, Chicken & Duck Whole, Pieces & Ground 165 °F 10 USDA-FDA Cold Storage Chart These time limit guidelines will help keep refrigerated food safe to eat. Because freezing keeps food safe inde nitely, recommended storage times for frozen foods are for quality only. Product Refrigerator (40 °F) Freezer (0 °F) Eggs Fresh, in shell 3 to 5 weeks Don’t freeze Hard cooked 1 week Don’t freeze well Liquid Pasteurized Eggs, Egg Substitutes Opened 3 days Don’t freeze well Unopened 10 days 1 year Deli and Vacuum-Packed Products Egg, chicken, ham, tuna, & macaroni salads 3 to 5 days Don’t freeze well Hot Dogs Opened package 1 week 1 to 2 months Unopened package 2 weeks 1 to 2 months Luncheon Meat Opened package 3 to 5 days 1 to 2 months Unopened package 2 weeks 1 to 2 months Bacon & Sausage Bacon 7 days 1 month Sausage, raw—from chicken, turkey, pork, beef 1 to 2 days 1 to 2 months Hamburger and Other Ground Meats Hamburger, ground beef, turkey, veal, pork, lamb, & mixtures of them 1 to 2 days 3 to 4 months Fresh Beef, Veal, Lamb, Pork Steaks 3 to 5 days 6 to 12 months Chops 3 to 5 days 4 to 6 months Roasts 3 to 5 days 4 to 12 months Fresh Poultry Chicken or turkey, whole 1 to 2 days 1 year Chicken or turkey, pieces 1 to 2 days 9 months Seafood Lean sh ( ounder, haddock, halibut, etc.) 1 to 2 days 6 to 8 months Fatty sh (salmon, tuna, etc.) 1 to 2 days 2 to 3 months Leftovers Cooked meat or poultry 3 to 4 days 2 to 6 months Chicken nuggets, patties 3 to 4 days 1 to 3 months Pizza 3 to 4 days 1 to 2 months Check Your Steps Check “Sell-By” date Put raw meat, poultry, or seafood in plastic bags • Buy only pasteurized milk, soft cheeses made with pasteurized milk, and pasteurized or juices that have been otherwise treated to control harmful bacteria. • When buying eggs: – Purchase refrigerated shell eggs – If your recipe calls for raw eggs, purchase pasteurized, refrigerated liquid eggs • Don’t buy food displayed in unsafe or unclean conditions Is It Done Yet? You can’t tell by looking. Use a food thermometer to be sure. USDA-FDA Recommended Safe Minimum Internal Temperatures Beef, Pork, Veal, Lamb Steaks, Roasts & Chops 145 °F with 3-minute rest time Fish 145 °F Beef, Pork, Veal, Lamb Ground 160 °F Egg Dishes 160 °F Turkey, Chicken & Duck Whole, Pieces & Ground 165 °F Ordering “Smart” When Eating Out Higher Risk: ✘ Cheese made from unpasteurized (raw) milk. ✘ Raw or undercooked seafood. ✘ Cold hot dogs. ✘ Sandwiches with cold deli or luncheon meat. ✘ Raw or undercooked fish, such as sashimi or some kind of sushi. ✘ Soft-boiled or “over-easy” eggs, as the yolks are not fully cooked. Lower Risk: ✔Hard or processed cheeses. Soft cheeses only if made from pasteurized milk. ✔Fully cooked smoked fish or seafood. ✔Hot dogs reheated to steaming hot. If the hot dogs are served cold or lukewarm, ask to have the hot dogs reheated until steaming, or else choose something else. ✔Grilled sandwiches in which the meat or poultry is heated until steaming. ✔Fully cooked fish that is firm and flaky; vegetarian sushi. ✔Fully cooked eggs with firm yolk and whites. Clip out these handy Info Cards and carry them for quick reference when shopping, cooking, and eating out! In the Know: Becoming a Better Shopper Follow these safe food-handling practices while you shop. • Carefully read food labels while in the store to make sure food is not past its “sell by” date. (See Food Product Dating • Put raw packaged meat, poultry, or seafood into a plastic bag before placing it in the shopping cart, so that its juices will not drip on— and con taminate—other foods. If the meat counter does not offer plastic bags, pick some up from the produce section before you select your meat, poultry, and seafood. Buy only pasteurized milk, cheese, and other dairy products from the refrigerated section. When buying fruit juice from the refrigerated section of the store, be sure that the juice label says it is pasteurized. Purchase eggs in the shell from the refrigerated section of the store. (Note: store the eggs in their original carton in the main part of your refrigerator once you are home.) For recipes that call for eggs that are raw or undercooked when the dish is served—homemade Caesar salad dressing and ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella by pasteurization, or pasteurized egg products. When consuming raw eggs, using pasteurized eggs is the safer choice. • Never buy food that is displayed in unsafe or unclean conditions. When purchasing canned goods, make sure that they are free of dents, cracks, or bulging lids. (Once you are home, remember to clean each lid before opening the can.) Purchase produce that is not bruised or damaged. When shopping for food, it is important to read the label carefully. on page 13) 12 Food Product Dating Read the “Safe Handling Label” for food safety information on raw foods. Types of Open Dates Open dating is found primarily on perishable foods such as meat, poultry, eggs, and dairy products. A “Sell-By” date tells the store how long to display the product for sale. You should buy the product before the date expires. A “Best If Used By (or Before)” date is recommended for best avor or quality. It is not a purchase or safety date. A “Use-By” date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product. CHICKEN SAMPLER PACK SELL BY JAN 13.06 576 PRICE/LB NET WT LB 270567 005093 BEST IF USED BY 1.99 2.56 lb MEAT DEPT. $5.09 TOTAL PRICE P—7903 “Closed or coded dates” are packing numbers for use by the manufacturer. “Closed” or “coded” dating might appear on shelf-stable products such as cans and boxes of food. Transporting Your Groceries Follow these tips for safe transporting of your groceries: • Pick up perishable foods last, and plan to go directly home from the grocery store. Always refrigerate perishable foods within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90 °F. In hot weather, take a cooler with ice or another cold source to transport foods safely. 13 10 NOV 06 Eating out can be lots of fun—so make it an enjoyable experience by following some simple guidelines to avoid food- borne illness. Remember to observe your food when it is served, and don’t ever hesitate to ask questions before you order. Waiters and waitresses can be quite helpful if you ask how a food is prepared. Also, let them know you don’t want any food item containing raw meat, poultry, sh, sprouts, or eggs.

-

-

-

-

-

design an experiment to determine the concentration of HbA1c in the blood sample by following these six steps

Step 1, pick one differentiating characteristic

Step2 how will u probe that differentiating characteristic

Step3 tell the anticipated response to the probe

step4 measure the response to the probe

step 5 how will u interpret the response to the probe to obtain the desired information

step6 tell the likely interference with the method you have chosen.

you have to design experiment to tell the concentration of HbA1c

After watching Frontline’s Endgame: AIDS in Black America, answer the following questions in a separate Word document and attach it below. Be sure to include very obvious headers for each question answered.

What was your knowledge of the impact of the HIV/AIDS epidemic on the African American community prior to watching this film?

DNA is the blueprint not only for the organism but for all the parts of the cell. How does DNA dictate the functions of a particular cell (by the production of proteins)? But how does a cell produce proteins? This week, we'll discuss how DNA functions as a blueprint for the cell by looking at the relationship between genes and proteins, but we have to crawl before we walk. Let's begin by taking a close look at the cell, identifying all cellular organelles along with their roles in the cell.

This week, we're exploring the amazing and unique properties of cells! Cells are truly more than the sum of their parts. Scientists can add all the necessary ingredients to make a cell to in test tube, but no one has ever succeeded in making a living cell.

We'll start our discussion by making a running list of the organelles and their functions. By the end of the week, we'll have a complete picture of the cell's machinery.

The first student to post should pick an organelle and describe its structure and function. The next student should summarize the first student's organelle info and then add their own to the list. The third student will copy that list and add his or her own organelle description. Pass it on!

Skin creams that claim to stop the process of aging is a billion-dollar business. What are the differences between young and old skin? What factors can impact the aging process? What are some of the ingredients in these skin creams that make these claims? What do you think? Do they work?

What are the three mechanism used to close/open channels? What is the difference between channels made of proteins with beta-pleated sheets versus alpha helix structures? Give an example of each.

What type of amino acid must produce the helix or sheet that spans the lipid bilayer?

Describe how the glucose transporter is regulated.

The text raises excellent questions about ethical issues related to using technology in genetics, such as. If you could select three genetic traits for your children, which ones would you select? How would you feel about raising children you have adopted or fostered but to whom you are not genetically related? If a biological child of yours might be born disabled or fatally ill because of your genetic heritage, would you have children anyway? What 
circumstances or conditions would affect your decision? 

How is it that a single photopigment can give a different response to different wavelengths, yet an organism with only one receptor type (and one variety of photopigment) does not have true color vision?

The process of movement requires and interaction between muscle fibres and bone tissue to pull about a joint. Construct an information leaflet that can be used at a local Gym to explain the processes involved in muscular contraction and movement of the skeleton. In this leaflet ensure that the following points are addressed: you need to do it in a leaflet I will do it.

1) explain the mechanical process of contraction (there is no need to address nerve impulses here)

2) Analysis the roles of antagonist, agonist and synergist muscles and their contractions. This should be linked to specific examples in the body.

3) The different types of fibres that make up muscle tissue and how they work together to produce movement relating to their properties.

4) The components of skeletal muscle fibres and a comparison between them