BSC 101 Exam 3- Illinois State University Questions and Answers(A+ Solution guide)

explain the structure of a typical viral particle - Answer-all contain DNA or RNA, surrounded by capris made of protein explain how a virus infects a cell - Answer-get nuclear acid inside host (attach & engulf), "stinger" and injects. explain why a virus is not considered "alive" - Answer-acellular, not bacteria, can't reproduce and divide on our own!!! NEED host cell Identify different types of innate immunity - Answer-first line of defense, physical barrier (skin, nose, etc). immunity that you're born with, can mount response without seeing disease before explain the inflammatory response - Answer-if theres a cut or tear you have response to kill bacteria. swells up- if warm it engulfs and kills bacteria. Adaptive immune- "memory" when you're exposed once, cells remember next time and you get a quicker response explain how pathogens are marked and destroyed when they invade the body - Answer-antibodies specific to virus, antibody and antigen match, and your body knows good or bad. explain how vaccinations can cause a secondary response - Answer-give you a little of the virus, stimulate immune system explain how herd immunity works - Answer-if everyone in room was vaccinated but I wasn't, chances of me getting disease is lower because no one else is likely to get it. autoimmunity - Answer-disfunction where it recognizes body or non harmful cells and had response ex: allergies, crohns, type 2 diabetes, etc. hygiene hypothesis - Answer-so obsessed with being clean, do not expose ourselves to germs that our bodies could handle beforeexplain why everyone who is medically capable should get vaccinated - Answerexplain how fats, proteins, and carbohydrates are digested - Answer-carbs- repeated simple sugar units, breaks bonds of sugar down and starts in mouth because saliva has enzymes protein- repeated subunit of amino acids. digestion occurs in stomach. happens by cutting off each amino acid unit. fats- strains of carbon and hydrogen bonds saturated fats - Answer-"straight" only hydrogen links, solid at room temp unsaturated fats - Answer-"kinked" liquid at room temp