MI 2.1.3 Review

What is the purpose of the 100 bp ladder in the experiment?

• To measure the volume of samples

• To control the temperature of the PCR

• To provide a size reference for DNA fragments

• To change the color of the samples

Which item is highly recommended for visualizing DNA after PCR in SNP analysis of the PTC gene?

• UV Transilluminator or Blue Light Visualization System

• D.C. power supply

• Automatic micropipettes

• Ice buckets and ice

What does SNP stand for in the context of genetics?

• Single Nucleotide Polymorphism

• Simple Nucleic Polysequence

• Synchronized Nucleotide Process

• Single Nucleotide Polygraph

Tags

NGSS.HS-LS3-1

NGSS.HS-LS3-2

What is the consequence of a point mutation where one nucleotide is replaced by another?

• It always changes the amino acid sequence of the protein.

• It can result in a Single Nucleotide Polymorphism (SNP).

• It leads to the deletion of a gene.

• It causes the duplication of a nucleotide sequence.

Tags

NGSS.HS-LS3-2

Which of the following best describes the PTC gene TAS2R38?

• It is responsible for the ability to taste the bitter compound PTC.

• It determines blood type.

• It encodes for a protein that regulates growth.

• It is a gene that controls eye color.

Tags

NGSS.HS-LS3-1

NGSS.HS-LS3-2

What percentage of the general population can taste PTC according to the text?

• About 30%

• About 50%

• About 70%

• About 90%

Tags

NGSS.HS-LS3-3

How many amino acid differences are there between PTC taster and non-taster alleles according to the sequence analysis of TAS2R38?

• 2

• 3

• 4

• 5

What is the inheritance pattern of the TAS2R38 alleles for PTC taste sensitivity?

• Autosomal dominant

• X-linked recessive

• Mitochondrial

• Autosomal recessive

Tags

NGSS.HS-LS3-1

NGSS.HS-LS3-2

In the context of the PTC sensitivity gene, what does the dominant allele (T) confer?

• The ability to taste PTC

• The inability to taste PTC

• A higher sensitivity to all tastes

• A lower sensitivity to bitter tastes

Tags

NGSS.HS-LS3-2

What was the accidental discovery made by Fox related to PTC?

• He found that a chemical compound could enhance taste sensitivity.

• He discovered that PTC was a non-toxic substance.

• He realized that some people could taste PTC while others could not.

• He invented a new method for synthesizing PTC.