You discover a new phosphatase which function is to remove phosphate groups from the rb protein during the g1 phase of the cell cycle. which of the following statements would you predict to be true?

How are the testes and ovaries similar? a. both produce sex cells. b. both connect internal reproductive organs to the exterior. c. both transport sex cells from their site of production. d. both store mature sex cells.

Use this dichotomous key for insect identification to identify the insect shown. 1. a. insect has one pair of wings. order diptera b. insect has two pairs of wings. go to #2 2. a. front wings thicker in texture than hind wings go to #3. b. front and hind wings are same texture throughout. go to #4 3. a. front wings are short order dermaptera b. front wings cover entire abdomen order coleoptera 4. a. wings with scale on all parts of their area. order lepidoptera b. wings without scales go to #5. 5. a. hind wings smaller than front wings. order ephemeroptera b. front and hind wings nearly equal in size. order odonata the insect pictured is in the order diptera. ephemeroptera. coleoptera. odonata.

Recently, crops of vegetables such as lettuce and green onions have been contaminated, while they are still on the farm, with bacteria that cause food poisoning. how will science influence the way the government responds to prevent an increase in food-borne diseases? because science has shown that lettuce and green onions are not nutritionally valuable, the government may pass laws that ban the sale of lettuce and green onions. because science has shown that there is no way to prevent bacterial contamination, the government may pass laws that punish businesses that buy lettuce and green onions. because science has shown that the washing of hands prevent the spread of infectious diseases among people, the government may pass laws that require hand washing by everyone who handles food. because science has shown there are ways to find the source of the contamination, the government may pass laws that require farm practices that reduce the contamination of lettuce and green onions.