In the turkey population studied by Krakauer (2005), would you expect to see the formation of coalitions composed of two male first cousins for whom r was 0.125?

1.) Ibu, a 39-year-old busy dad of three kids, finally gets the time to relax one lazy Sunday afternoon. Ibu is feeling tired but figures he is run-down from the busy week. Within just a few hours, Ibu finds himself laying in bed with chills and the onset of a fever. Ibu works at a hospital and wonders if he has contracted the virus which causes COVID-19.

1a.) What type of second line of defense non-specific immune cell is going to communicate with the third line of defense to help fight Ibu’s viral infection? (1p)

1b.) List the major third line of defense specific lymphocytes and their functions in fighting off Ibu’s viral infection. (3pts)

1c.) Fill in the blanks. A cytotoxic T cell will bind to the SARS-CoV-2 epitope presented on MHC I found on ___________ host cells. (1p)

1d. ) Which type of third line of defense specific lymphocyte is required to help “activate” the cytotoxic T cell (Th1 or Th2)? (1p)

1e.) Fill in the blanks. B cells will phagocytize and present the epitope on _______ (MHC I or MHC II) and become active through costimulation from _______ (Th1 or Th2) (T cell dependent activation). (1pt)

1f.) Which three major antibodies are produced by plasma B cells in response to Ibu’s viral infection? State where they are found in the body. (3pts)

1g.) Compare and contrast what Ibu’s immune response to the virus would look like with and without a vaccine. (4pts)

Describe the principles behind and the applications of the following:

a) Reverse transcriptase-PCR b) Cloning DNA into a plasmid vector

c) SDS-PAGE

d) Restriction mapping

e) Sanger Sequencing of DNA

Note

Detail explanation is required for each .

Phage gene expression is sometimes controlled by sigma factor switching and in other cases by antitermination. Describe these two regulatory processes and explain how they differ from each other.

Note

Please give detail and comprehensive explanation to the question.

..... The concentration of three different aminoacyl-tRNA synthetases, associated with three different amino acids, are found in much lower than normal concentrations in the cytosol of an animal cell. In your own words, describe how this may impact the rate of A) translation, and B) the citric acid cycle. Explain your reasoning for each. Please clearly label your responses as A) and B).

What activities or professions would increase the risk of contracting Coxiella burnetii.
Why and How?

Describe the regulation of trp operon by attenuating transcription.

1. What is the main RuBisCO inhibitor? How frequently does RuBisCO bind to the wrong substrate? What effect does this have on the plant when there is adequate CO2 and when there is very little CO2?

2. What is the full scientific name of Zea mays?

3. Describe the typical environment that Zea mays naturally lives in.

4. What does it do with its stomata during the day and during the night? Why?

Do eukaryotes that have chloroplasts also have mitochondria? Do eukaryotes that have mitochondria also have chloroplasts? Use the answers to these questions to explain why it is believed that the first endosymbiotic event was the introduction of the mitochondria into a proto-eukaryote

what might you look for as a signature of life on the red planet (mars)? What might you look for in the microenviornment? (this is a microbiology question and we have been looking at different metabolic approaches of microorganisms, their niches. please help explain the answer to this question!)

Instructions:

1) Below you will see the Nutrition Facts Panel and the Ingredients list for two very similar products. Then you will see the ingredients list for another unrelated product. Read the information on the NFP and Ingredients list and answer the questions on the question form to turn in. Then, find an alternative to these products that is a more whole food and talk about it in discussions. See the discussion forum for the specific details/requirements.

LC Thai Chicken with Noodles

Nutritional Information

Serving Size: 1 (9.75 ounces)

Servings Per Package: 1

%Daily Value**

LC Thai Chicken/Noodles

Ingredients:

WHOLE WHEAT FETTUCCINI (WHOLE WHEAT DURUM FLOUR), COOKED WHITE MEAT CHICKEN (WHITE MEAT CHICKEN, WATER, MODIFIED TAPIOCA STARCH, CHICKEN FLAVOR (DRIED CHICKEN BROTH, CHICKEN POWDER, NATURAL FLAVOR), CARRAGEENAN, WHEY PROTEIN CONCENTRATE, SOYBEAN OIL, CORN SYRUP SOLIDS, SODIUM PHOSPHATE, SALT), GREEN BEANS, SKIM MILK, CARROTS, YELLOW CARROTS, WATER, RED PEPPERS, 2% OR LESS OF SEA SALT, BROWN SUGAR, PEANUT BUTTER (PEANUTS, SUGAR, SALT, HYDROGENATED VEGETABLE OIL (RAPESEED, COTTONSEED AND SOYBEAN OILS), MOLASSES, MONO- AND DIGLYCERIDES), SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), RICE WINE VINEGAR, CILANTRO, SUGAR, MODIFIED CORNSTARCH, SOYBEAN OIL, TAMARIND, GARLIC PUREE, COCONUT MILK FLAVOR (MALTODEXTRIN (FROM CORN), TRIGLYCERIDES, SUGAR, SALT, NATURAL FLAVORS), SESAME OIL, SPICES, BROWN SUGAR SYRUP, LIME JUICE CONCENTRATE, YEAST EXTRACT, POTASSIUM CHLORIDE

EG Pad Thai with Chicken:

EG Pad Thai

Ingredients: RICE NOODLES (WATER, RICE FLOUR), PEANUT SAUCE (EVAPORATED CANE JUICE, WATER, SOY SAUCE [WATER, SOYBEANS, WHEAT, SALT], TOMATO PASTE, PEANUT BUTTER [ROASTED PEANUTS], RED WINE VINEGAR, CARROT JUICE CONCENTRATE, RED PEPPER, CORN STARCH), COOKED SEASONED WHITE MEAT CHICKEN (WHITE MEAT CHICKEN, WATER, CORN STARCH, GINGER, SALT, LEMON JUICE CONCENTRATE), CARROTS, SCALLIONS, ROASTED PEANUTS

The ingredients taken from CHEESE QUESADILLAS served at a public school*:

• (Enriched wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, ribflavin, folic acid), water, partially hydrogenated soybean oil with artificial flavoring, artificial coloring, citric acid, baking powder [sodium bicarbonate, sodium aluminum sulfate, cornstarch, monocalcium phosphate, calcium sulfate], salt, dextrose, dough conditioners [wheat flour, salt, partially hydrogenated vegetable oil (soybean, cottonseed and/or canola oil), L-cysteine, ascorbic acid, fungal enzyme], wheat gluten, xanthan gum, calcium proprionate, potassium sorbate), Cheddar Cheese (Pasteurized part skim milk, cheese cultures, salt, enzymes, cellulose gum [anticaking]), Cheddar Flavored Mozarella Cheese Substitute (water, partially hydrogenated soybean oil with citric acid, milk protein concentrate, casein, modified food starch, contains 2% or less of the following: sodium aluminum phosphate, salt, cheese blend [cheddar, blue, and semisoft cheese {Pasteurized milk, cheese cultures, salt, enzymes}, water, whey, salt, citric acid}, lactic acid, disodium phosphate, sorbic acid, nutrient blend {magnesium oxide, zinc oxide, calcium pantothenate, riboflavin and vitamin B12}, paprika annatto blend, [natural extractives of annatto seeds and paprika with soybean oil, mono-, di-, and triglycerides, other flavors, tocopherol, and potassium hydroxide], romano cheese flavor [cheese {milk, culture, rennet, salt}, milk solids, disodium phosphate], mozzarella cheese type flavor {cheese {milk, culture, rennet, salt}, milk solids, disodium phosphate}, provolone cheese flavor {milk, culture, rennet, salt}, milk solids, disodium phosphate, sodium glutaminate, salt, cheese flavor {maltodestrin, acacia gum, 1,2-propolyene glycol, trisodium diphosphate, sodium polyphosphate], beta carotene [partially hydrogenated cottonseed and soybean oils, corn oil, beta carotene, tocopherol], vitamin A palmitate), water, tomato paste (31% NTSS), Shredded Mozarella Cheese Substitute: (Water, partially hydrogenated soybean oil with citric acid, milk protein concentrate, casein, modified food starch, contains 2% or less of the following: sodium aluminum phosphate, salt, lactic acid, disodium phosphate, sorbic acid, romano cheese flavor [cheese {milk, culture, rennet, salt}, milk solids, disodium phosphate], mozarella cheese type flavor [cheese {milk culture, rennet, salt}, milk solids, disodium phosphate], provolone cheese flavor [cheese {milk, culture, rennet, salt], milk solids, disodium phosphate, sodium glutaminate, salt, cheese flavor {maltodextrin, acacia gum, 1,2-propylene glycol, trisodium diphosphate, sodium polyphosphate}], nutrient blend [magnesium oxide, zinc oxide, calcium pantothenate, riboflavin and Vitamin B12], beta carotene [partially hydrogenated cottonseed and soybean oils, corn oil, beta carotene, tocopherol], Vitamin A palmitate), salsa seasoning (salt, sugar, dehydrated onion and garlic, dehydrated jalapeno pepper, citric acid, xanthan gum, spice, dehydrated cilantro, potassium, sorbate), vinegar, releasing agent (water, mono and diglycerides, polysorbate 60 and lecithin, acetic acid, citric acid, potassium sorbate, propyl gailate, sodium benzoate and polydimethylsiloxane), cellulose gum.   CONTAINS MILK, WHEAT, SOY.

*Data provided by Debra Boutin, MS, RD, Bastyr University

2) Read the article: More Information about Food Labels (Links to an external site.)Links to an external site.

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Question 11 pts

Referring to the LC Thai Chicken with noodles, use the 9-4-4 kcalorie rule to calculate the kcalories in one serving:

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Question 21 pts

Referring to the LC Thai Chicken with noodles, what percent of the total kcalories come from fat?

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Question 32 pts

Referring to the LC Thai Chicken with Noodles, what percent of the total FAT comes from saturated fat? Show your work.

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Question 42 pts

Referring to the LC Thai chicken with Noodles, what percent of the total KCALS come from saturated fat? Show your work.

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Question 51 pts

Referring to the LC Thai chicken with Noodles, if you were to eat 19.5 ounces, what percent of the DV of potassium would you ingest?

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Question 61 pts

Referring to the LC Thai chicken with Noodles, identify the additive that is added for thickening:

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Question 72 pts

Referring to the LC Thai chicken with Noodles, if the manufacturer reported a total kcalories of 291 per serving, they would be within a range of accuracy. Explain why. (hint: you will want to use the article "More Information about Food Labels")

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Question 82 pts

Comparing the LC Thai Chicken Noodles and the EG Pad Thai, explain if one is probably a healthier choice than the other. Cite three SPECIFIC examples from the NFP and/or ingredients list.

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Question 92 pts

Referring to the Cheese Quesadillas, list 7 (seven) additives that are questionable/suspicious/should be avoided based on my lecture outline and/or the CSPI database of additives.

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Question 101 pts

Referring to the Cheese Quesadillas, identify all of the following which are additives used as antioxidant preservatives, AND which are considered safe based on my lecture outline and the CSPI database:

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Question 112 pts

Referring to the Cheese Quesadillas, does this product contain artificial trans fats? Explain.

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Question 122 pts

Referring to the Cheese Quesadillas, does this product contain cholesterol? Explain.

Question 3

In humans, the urge to exhale results from the high concentration of CO2 in the blood. Divers often hyperventilate (rapid breathing for several minutes) prior to making a dive in the belief that this will increase the O2 content in their blood. Use your knowledge of haemoglobin function to evaluate whether this practice is useful.

Question 4

Glutathione is a tripeptide, ECG. It contains an unusual peptide linkage between the amine group of cysteine and the carboxyl group of the glutamate side chain. It is an antioxidant and helps protect cells from reactive oxygen species such as free radicals and peroxides.

a) Draw the structure of the tripeptide and estimate its isoelectric point (pI).

b) The Cys moiety can be readily oxidized to form disulphide bonds. It is crucial that this tripeptide is maintained in the reduced form else it will lose its ability to transport oxygen effectively. Why do you think this is so?

Question 5

One molecule of 2,3-bisphosphoglycerate (BPG) binds to one molecule of haemoglobin (Hb) in a central cavity of the haemoglobin molecule. Is the interaction between BPG and Hb stronger or weaker than it would be if BPG were bound to the surface of the protein instead? Explain your answer.

With respect to newly synthesized secreted proteins describe how they are sorted and transported through the Golgi?

Describe the basic concepts of cell differentiation and maturation.

1. You are studying Drosophila melanogaster and you hypothesize that a particular protein called “Eyeless” is essential for the eye to form.

1. You first decide to use the Gal4-UAS system to make sure that Eyeless is expressed in the eye. To do this you have found what you believe is the eye-specific enhancer for the Eyeless gene. You also decide to use GFP as a readout for protein production induced by the Eyeless enhancer. Describe how you will use the Gal4-UAS system and these components to determine if the Eyeless proteins might normally be expressed in the eye. Be sure to make it clear how the system works and how you have set it up. (12 points)

2. To determine if the Eyeless protein is required for the eye to form, you need to test what would happen if the fly develops without it! How could you use the Gal4-UAS system slightly differently to specifically inhibit the translation of the Eyeless mRNA in the eye to test this? (6 points)