UNIT 7 Practice quiz #1

Which bacteria killed the mice in Griffith’s transformation experiment?

• live, harmless bacteria and heat-killed, harmful bacteria
• live, harmless bacteria and heat-killed, harmless bacteria
• live harmful bacteria and  heat-killed, harmless bacteria
• live harmless bacteria, and live, harmful bacteria

Griffith called the process he observed transformation because 

• the mouse had been transformed.
• the harmful bacteria had been transformed.
• the harmless bacteria had been transformed.
• the experiment had been transformed.

What did Avery conclude caused transformation?

• DNA was the transforming factor.
• A protein was the transforming factor.
• A carbohydrate was the transforming factor.
• A lipid was the transforming factor.

4.  What is inside a bacteriophage?

• protein
• nucleic acid
• lipid
• carbohydrate

Why did Hershey and Chase label the viral DNA with radioactive phosphorus and not radioactive sulfur?

• DNA contains phosphorus and no sulfur.
• Proteins contain phosphorus and no sulfur.
• DNA contains sulfur and little phosphorous.
• Proteins acids contain sulfur and little phosphorous.

What stores information in a cell?

• Protein
• Carbohydrates
• Lipids
• DNA

In what way is DNA like a book?

• DNA has information organized with an kind of index.
• DNA has stored information, that can be copied and passed on.
• DNA has information wrapped in an identifying cover.
• DNA has information that is periodically updated. 

Because of base pairing in DNA, the percentage of

• adenine molecules in DNA is about equal to the percentage of guanine molecules.
• thymine molecules in DNA is about equal to the percentage of adenine molecules
• adenine molecules in DNA is much greater than the percentage of thymine molecules.
• cytosine molecules in DNA is much greater than the percentage of guanine molecules.

Based on Chargaff’s rule, the percentages of guanine bases in chicken DNA should be around

• 28.8%
• 19.9%
• 21.5%
• 13.4% 

Based on Chargaff’s rule, the percentage of cytosine in the DNA of the bacterium, S. Lutea in Figure 12–3, should be around

• 26.6%.
• 73.2%.
• 36.6%.
• 29.4%.