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Thinking Scientifically
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  1. You are studying the fat content of different types of seeds. You have discovered that some types of seeds have a much higher percentage of saturated fatty acids than others. You know the property difference (solid versus liquid) and the structural difference (more hydrogen versus less) between saturated and unsaturated fatty acids. How might these fatty acid differences correlate with the climate (tropical compared to temperate), the size of seeds (small compared to large), and environmental conditions for germination (favorable compared to unfavorable).
  2. You are investigating molecules that inhibit a bacterial enzyme. You discovered that the addition of several phosphate groups to an inhibitor improves its effectiveness. Why would knowledge of the three-dimensional structure of the bacterial enzyme help you understand why the phosphate groups improve the inhibitory effectiveness?

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