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Question: 2 what would you expect if the ability to produce...

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2. What would you expect if the ability to produce capsaicin is genetic? Choose all that apply.
a. Some offspring of plants that produce capsaicin will also produce capsaicin.
b. It is not possible to predict if offspring of plants that produce capsaicin will also produce capsaicin. c. Plants will only contain capsaicin if it is present in the soil and can be absorbed by the roots.

3. In biology, what is an adaptation?
a. A trait with a genetic basis that increases the fitness of an individual with the trait in a particular

environment, compared to individuals lacking the trait.
b. A characteristic of an organism that can change in response to the environment.
c. Any characteristic of an organism that increases the fitness of an individual in a particular environment,

compared to individuals lacking the trait.

4. Consumption of chili fruits by rodents would ...
a. Decrease the fitness of chili plants since gnawing damages the seeds.
b. Have no effect on the fitness of chili plants since the plant produces lots of seeds and fruits. c. Increases the fitness of chili plants since seeds are dispersed to new locations.

“Las alas del Diablo” by Brett C. Couch

Page 5

NATIONAL CENTER FOR CASE STUDY TEACHING IN SCIENCE

  1. How might dispersal of chili seeds by birds benefit a chili plant? Choose all that apply.
    a. Seeds are transported to new locations so the offspring are not growing close to the parent and competing

    with it for light, water, space or minerals from soil.
    b. Some seeds may be moved to locations with appropriate conditions for growth of seedlings.
    c. Some seeds may be moved to locations that lack appropriate conditions for plant growth.
    d. Seeds are widely dispersed so the offspring don’t compete with each other for light, water, space or minerals

    from soil.
    e. Seeds are damaged when the birds eat the fruits and fail to germinate.

  2. Consumption of chili fruits by birds could ...
    a. Increase the fitness of thrashers by providing nutrition, which can contribute to the increased production of

    offspring.
    b. Have no effect on the fitness of thrashers since thrashers don’t digest the seeds and the nutrition in the seeds

    would not contribute to increased production of offspring.
    c. Reduce the fitness of thrashers since thrashers don’t digest the seeds and the loss of nutrition in the seeds

    would reduce the production of offspring.

  3. What is an experimental control?
    a. An experimental group or treatment that serves as a reference to which a treatment group or treatment(s)

    can be compared.
    b. A group that is not used in an experiment.
    c. An experimental group or treatment that represents natural conditions. d. An experimental group or treatment that lacks the factor of interest.

  4. Does capsaicin production have a genetic basis?
    a. Yes, capsaicin production is controlled by the Hot2 gene.
    b. Yes, capsaicin production is controlled by the Pun1 gene.
    c. No, if capsaicin is present in the soil it is taken up by the plant and concentrated in the fruit. d. No, capsaicin is made by the plant not a gene.

  5. What is (are) the control(s) in the food choice experiment performed by Tewksbury and Nabhan? a. Hackberry

    b. Mild chilies
    c. Hot chilies
    d. Hackberry and mild chilies e. Mild chilies and hot chilies

  6. Why is hackberry used as a control?
    a. Hackberries are a control for fruit characteristics other than capsaicin (e.g., color, other chemicals). b. Hackberries are a control for hunger or willingness to eat.
    c. Hackberries are part of the natural habitat of cactus mice.
    d. a and b.
    e. a, b and c.

  7. What criteria must be met for a trait to be considered an adaptation?
    a. Individuals with the trait generally have more offspring than individuals without the trait. b. The trait changes due to the environment (e.g., animals growing a thick coat in winter). c. The trait can be passed on to an organism’s offspring.
    d. a and c.
    e. a, b and c.

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