Standardized Test Prep

Multiple Choice

1. All of the following are characteristics of some protists EXCEPT

   1. peptidoglycan in the cell walls.

   2. a membrane-bound nucleus.

   3. flagella.

   4. cilia.

2. The structures in Amoeba that help the organism move and feed are the

   1. flagella.

   2. cilia.

   3. food vacuoles.

   4. pseudopods.

3. In protists, the process of conjugation

   1. is linked to photosynthesis.

   2. results in an exchange of some genetic material.

   3. produces offspring that are genetically identical to the parent.

   4. decreases the genetic diversity of a population.

4. Which of the following statements about slime molds is false?

   1. Slime molds are eukaryotes.

   2. Slime molds play an important part in recycling nutrients.

   3. Slime molds are multicellular at some time during their life cycle.

   4. Slime molds are photosynthetic protists.

5. Algal blooms can be caused by

   1. paramecia.

   2. lichens.

   3. dinoflagellates.

   4. Trichonympha.

6. Alternation of generations BEST describes sexual reproduction in

   1. Paramecium.

   2. water molds.

   3. Amoeba.

   4. yeast.

7. The primary carbohydrate found in the cell walls of fungi is

   1. chitin.

   2. actin.

   3. cellulose.

   4. starch.

Questions 8–10

Ripe grapes are covered with a grayish film, or bloom, that contains yeasts and sometimes other microorganisms. A group of students prepared three test tubes of fresh mashed grapes. They heated two of the test tubes to boiling and then cooled them. They inoculated one of those test tubes with live yeast, incubated all three test tubes at 30°C for 48 hours, and then examined the test tubes for signs of fermentation—an alcohol odor and bubbles. Their data are summarized in the table below.

d

8. What is the independent variable in the students' investigation?

   1. the presence of live yeast

   2. an odor of alcohol

   3. bubbles

   4. time

9. What is the dependent variable in the students' investigation?

   1. time

   2. boiling

   3. an odor of alcohol and the presence of bubbles

   4. the presence of live yeast

10. What can you conclude based on the students' results?

    1. Uninoculated, boiled grape mash does not seem to ferment over a 48-hour period.

    2. Boiled grape mash that contains live yeast undergoes fermentation.

    3. Grape mash does not ferment unless live yeast is added.

    4. Both A and B are correct.

Open-Ended Response

11. How does each of the partners in the lichen symbiosis benefit from the relationship?

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