Quizzes

• Evolution


  The change in inherited traits over successive generations in populations of organisms
• Evolution


  • Allowed organisms to adapt and survive in their environment
• Evidences of Evolution


  • Fossil Records
  • Comparative Anatomy
  • Embryonic Development
  • Genetic Information
• Fossil Record


  Remains of organisms that lived long ago and were preserved in rocks, tar, ice or amber through natural processes
• Types of Fossils


  • Body fossils
  • Trace fossils
• Body fossils


  Actual remains of an organism such as bones and teeth
• Trace fossils


  Records such as footprints and feces
• Types of Fossil Formation

  • Mold
  • Cast
  • Compression
  • Permineralization
• Fossils may sometimes contain little or no tissues at all
• Mold


  Mineral deposits on the shape left behind when the body of an organism decomposes
• Cast


  Fossil formed in a mold
• Compression


  Dark stain left on the rock when the remains of an organism is compressed with tremendous amount of pressure
• Permineralization


  Water and minerals enter the small spaces of a buried remains of a plant or an animal, filling the spaces with minerals and leaving behind a hardened material that follows the shape of the organism
• Fossil records are traces of organisms that lived in the past and were preserved by natural process or catastrophic events
• Fossils document the existence of now-extinct past species that are related to present-day species
• Six Main Types of Fossils

  • Petrified Fossils
  • Carbon Films
  • Molds
  • Casts
  • Trace Fossils
  • Preserved Remains
• Fossil Preservation


  • Resin fossil
  • Fossil preserved in tar
  • A mammoth preserved in ice
• Imprints


  Shallow external molds left by animal or plant tissues with little or no organic materials present
• Compression fossils


  Animal or plant tissues preserved in sedimentary rock and is formed with more organic material
• Determining the age of fossils

  1. Relative Dating

  2. Radiometric Dating
• Relative Dating


  The age of the fossil is determined based on the layer of rock where it was found
• Radiometric Dating


  Method used to determine the age of rocks using the decay of radioactive isotopes of Carbon-14 which is present in rocks when the organism died
• Comparative Anatomy


  Study of the similarities and differences in the structures of different species
• Types of Comparative Anatomy

  • Homologous Structures
  • Analogous Structures
  • Vestigial Structures
• Homologous Structures


  Body parts of organisms that may perform different functions but are of the same origin (Divergent Evolution)
• Analogous Structures


  Body parts of organisms that may perform the same function but are of the different origins (Convergent Evolution of Echolocation)
• Vestigial Structures


  Body parts that are useless or left over from a previous ancestor in which they were useful
• Embryonic Development


  The portion of the life cycle that begins just after fertilization
• Many organisms have similar embryos, supporting the idea of common ancestors
• Small mutations or changes in the DNA eventually lead to the evolution of new species
• Sediments and minerals fill in the open space, creating a cast shaped like the original organism
• Types of knives and their uses


  • French or chef's knife - for general purpose, chopping, slicing, and dicing
  • Utility knife - for carving roast chicken and duck
  • Boning Knife - boning raw meats and poultry
  • Slicer - carving and slicing cooked meat
  • Butcher knife - cutting, sectioning, trimering raw meats
  • Scimitar or steak knife - for accurate cutting of steak
  • Cleaver - cutting through the bone
• Meat sources


  • Pork - from pig
  • Beef - from cattle over 1 year old
  • Lamb - from sheep
  • Carabeef - from carabao
  • Chevon - from deer or goat
  • Veal - from young calf (4-5 months old)
• Methods of preserving meat


  • Drying
  • Smoking
  • Curing
  • Refrigerating
  • Freezing
  • Canning
  • Freeze Drying
• Drying


  Reduction of the original 70% of water content of the meat to about 15%
• Smoking


  Meat is smoked to create a distinctive color and flavor, thus helping its preservation
• Curing


  Salt, sugar, potassium or sodium nitrate, and other curing elements such as ascorbic acid, phosphate blend, and spices are used to prolong the keeping quality of meat
• Refrigerating


  Meat is stored at a temperature range of 2 to 10°C to retard mold and bacterial growth for a limited period
• Freezing


  Meat is preserved at a temperature of 10°C and below, deactivating enzymes and bacteria
• Canning


  Meat is packed in sealed cans or jars which are subjected to a temperature of 100°C and above 5-/ kilo pressured for a specific period of time