Review questions, Oct 7

 

1. Green olives may be preserved in brine, which is a 20–30% salt solution. How does this method prevent contamination by microorganisms?
1. Bacterial cell walls are shriveled up by salt, causing the cell to burst
2. High salt concentrations lower the pH, thus inhibiting the process of glycolysis.
3. High salt concentrations raise the pH, thus inhibiting the process of glycolysis.
4. Bacteria can't survive in a hypotonic solution because of pressure on the cell wall.
5. Bacteria can't survive in a hypertonic solution because they lose water.

 

2. The transport of molecules of a particular solute from inside an animal cell across the cell membrane to the extracellular fluid always requires energy when _____.
1. the lipid bilayer is permeable to the solute
2. the concentration of the solute is higher inside the cell than outside it
3. the concentration of the solute is lower inside the cell than outside it
4. a transport protein is involved in the movement of the molecules
5. the cytoskeleton blocks all available channels

 

3. Some liver cells ingest bacteria, a function probably accomplished by _____.
1. pinocytosis
2. phagocytosis
3. receptor-mediated endocytosis
4. exocytosis
5. passive transport

 

4. Low density lipoprotein (LDL) brings cholesterol in the cell by means of _____.
1. active transport
2. exocytosis
3. pinocytosis
4. phagocytosis
5. receptor-mediated endocytosis

 

 

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