Model 11 activity questions
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Part A1
Viruses are microscopic parasites much smaller than bacteria. They lose the potential to survive and propagate outside the host organism. Viruses are mostly reputed to be the source of contagion. Such notoriety has no doubt been boosted by pervasive illness and death. While their prodigious reproductive capacities may seem like living beings, viruses are not known as alive, nor do they have cells. They are nuclear acid and protein packets. These have no ribosomes but use their host cell ribosomes to convert viral messenger RNA into viral proteins. Viruses cannot produce or store energy in the form of adenosine triphosphate (ATP). Instead, it obtains their energy from the host cell, as well as all other metabolic functions.
Part A 2
Foraminifera are normally singular-cell shell protists; some types exist in brackish and freshwater surfaces; other groups reside in loose sludge at a great depth. Stream feeders, rodents, and herbivores are foraminifers.
The height of fully grown men varies between 100 and almost 20 cm. Any of the more nuclei inside the cell may be present. The most notable species are symbiotically related to coral, which they “ferment” within their skins. Other organisms feed small animals such as copepods with food from disintegrated organic compounds, fungi, diatom algae, and other single-cell phytoplankton. They travel and collect their food through a complex cytoplasm network, named reticulosis, comparable to ameba pseudopods, but much more and even more nuanced.
Part B
Ascomycota, also known as sac fungi, are fungi phylum with a canonical form, an ascus that includes four to eight reproductive ascospores.
Throughout terrestrial environments, ascomycetes are very common. Due to the mineralization of natural organic compounds, live primarily as saprophytes on various substrates. Leavy dirt, dead ram, tree roots, processes like cellulose and lignin (not accessible for other organisms), allow an amazing difference in the cycles of carbon and nitrogen on Earth.
They are, indeed, widely seen in human activities. For starters, in the fermentation or bread-making industries, truffles, morels, and spring lines are consumed. And yeast as the causing agent for alcohol fermentation. Specific forms of Sac fungi are commonly used in the processing and development of substances (antibiotics, alkalos), minerals, proteins, phytohormones, organic acids, dietary content, and other useful products, including active natural materials (antibiotics, alkaloids). Eventually, certain ascomycetes are generally used for genetic and biochemical testing purposes.
References
Life in its Biological Environment, Module 11 Readings.