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Campbell Essential Biology, 5e (Simon/Yeh)
Chapter 8 Cellular Reproduction: Cells from Cells
Multiple-Choice Questions
1) A(n) ______ is an example of an organism that can sometimes reproduce asexually.

A) cat
B) human
C) Komodo dragon
D) mouse
Answer: C
Topic: 8 Biology and Society
Skill: Knowledge/Comprehension
2) Ordinary cell division produces two daughter cells that are genetically identical. This type of cell
division is important for all of the following functions EXCEPT
A) growth of a multicellular organism.
B) cell replacement.
C) production of sperm and eggs.
D) asexual reproduction.
Answer: C
Topic: 8.1 What Cell Reproduction Accomplishes
3) The chromosomes of eukaryotic cells are found in the ______.

A) nucleus
B) centriole
C) Golgi apparatus
D) nucleolus
Answer: A
Topic: 8.2 The Cell Cycle and Mitosis
4) Chromatin consists of ______.

A) DNA and protein
B) RNA and protein
C) protein only
D) DNA only
Answer: A
1
Copyright © 2013 Pearson Education, Inc.
5) A duplicated chromosome consists of two ______.
A) centromeres
B) centrosomes
C) genomes
D) sister chromatids
Answer: D
6) Sister chromatids are joined at the ______.

A) centromere
B) spindle
C) centrosome
D) centriole
Answer: A
7) Which of the following occurs during interphase?

A) Chromatin becomes tightly coiled.
B) Chromosome duplication.
C) Sister chromatids separate.
D) The mitotic spindle forms.
Answer: B
8) The cell cycle results in the production of ______.

A) four cells, each with the same amount of genetic material and the same genetic information
B) two cells, each with the same amount of genetic material but with different genetic information
C) two cells, each with the same amount of genetic material and the same genetic information
D) four cells, each with the same amount of genetic material but with different genetic information
Answer: C
9) Which of the following occurs during prophase?

A) Chromosomes line up on the midline of the cell.
B) The nuclear envelope forms.
C) Sister chromatids separate.
D) The mitotic spindle begins to form.
Answer: D
2
10) Which of the following is a stage of mitosis?
A) cytokinesis
B) telophase
C) interphase
D) DNA synthesis
Answer: B
11) The correct sequence of stages of mitosis is ______.

A) prophase, metaphase, anaphase, telophase
B) telophase, prophase, interphase, anaphase, metaphase
C) anaphase, interphase, prophase, metaphase, telophase
D) interphase, prophase, metaphase, anaphase, telophase
Answer: A
12) During metaphase ______.

A) the nuclear envelope breaks up
B) sister chromatids separate
C) centromeres divide
D) chromosomes line up in the middle of the cell
Answer: D
13) Which of these events occurs during anaphase?

A) Sister chromatids separate.
B) Chromosomes line up in the middle of the cell.
C) The nuclear envelope reappears.
D) The nuclear envelope breaks up.
Answer: A
14) During telophase ______.

A) the events of prophase are reversed
B) chromosomes line up in the middle of the cell
C) sister chromatids separate
D) the nuclear envelope breaks up
Answer: A
3
15) A cell that completed the cell cycle without undergoing cytokinesis would ______.
A) have less genetic material than it started with
B) not have completed anaphase
C) have its chromosomes lined up in the middle of the cell
D) have two nuclei
Answer: D
16) Cytokinesis typically begins during the ______ stage of mitosis.

A) telophase
B) prophase
C) metaphase
D) anaphase
Answer: A
17) What is the difference between a benign and a malignant tumor?

A) Benign tumors are composed of cancer cells; malignant tumors are not.
B) Benign tumors are not the result of a failure of a cell cycle control system; malignant tumors are.
C) Benign tumors do not metastasize; malignant tumors do.
D) Benign tumors do not form lumps; malignant tumors do form lumps.
Answer: C
18) Which of the following will help prevent cancer and increase survival?
A) Eat a low-fiber, low-fat diet.
B) Limit exercise.
C) Seek early detection of tumors.
D) Smoke only cigarettes.
Answer: C
Skill: Application/Analysis
19) Homologous chromosomes ______.

A) carry genes controlling the same inherited characteristics
B) include only the autosomes
C) are a set of chromosomes that the cell received from one parent
D) carry the same versions of all genes
Answer: A
Topic: 8.3 Meiosis, The Basis of Sexual Reproduction
4
20) What chromosomes belong to a normal human male?
A) 22 autosomes and two Y chromosomes
B) 44 autosomes and two Y chromosomes
C) 44 autosomes, one X chromosome, and one Y chromosome
D) 46 autosomes, one X chromosome, and one Y chromosome
Answer: C
21) What chromosomes belong to a normal human female?

A) 22 autosomes and 2 X chromosomes
B) 44 autosomes and 2 X chromosomes
C) 44 autosomes, one X chromosome, and one Y chromosome
D) 46 autosomes and two X chromosomes
Answer: B
22) Chromosomes that do not determine the sex of an individual are called ______.
A) homologous chromosomes
B) nonhomologous chromosomes
C) sex chromosomes
D) autosomes
Answer: D
23) Sexual intercourse in humans ______.

A) allows a haploid sperm cell to fertilize a haploid egg cell
B) produces a haploid individual
C) produces an individual with 23 chromosomes
D) combines two diploid gametes, producing a zygote
Answer: A
24) In meiosis, how does prophase I differ from prophase II?

A) During prophase I there is one diploid cell; during prophase II there are two haploid cells.
B) During prophase I chromosomes line up single file in the middle of the cell; during prophase II the
chromosomes line up in double file in the middle of the cell.
C) During prophase I the chromosomes coil up; the chromosomes are not coiled up during prophase II.
D) In prophase I the sister chromatids are attached; in prophase II the sister chromatids are separated.
Answer: A
5
25) How much genetic material is present in a cell during prophase I compared to a cell that has
completed meiosis II?
A) one-quarter as much
B) four times as much
C) one-half as much
D) twice as much
Answer: B
26) During metaphase I, ______.

A) crossing over occurs
B) homologous chromosomes line up in the middle of the cell
C) the nuclear envelope breaks up
D) sister chromatids separate and migrate to opposite poles
Answer: B
27) Upon completion of telophase I and cytokinesis, there is(are) ______ cell(s).
A) four haploid
B) two diploid
C) two haploid
D) one diploid
Answer: C
28) Which of the following is a characteristic seen in prophase I that does not occur in prophase II?
A) Chromosomes move to the middle of the cell.
B) Spindle formation occurs.
C) Chromosomes have been duplicated.
D) Crossing over occurs.
Answer: D
29) Anaphase II is essentially the same as mitotic anaphase except that in anaphase II ______ and in
mitotic anaphase ______.
A) the cells are diploid... the cells are haploid
B) chromosomes line up double file in the middle of the cell... chromosomes line up single file in the
middle of the cell
C) crossing over occurs... crossing over does not occur
D) the cells are haploid and sister chromatids separate... the cells are diploid and sister chromatids
separate
Answer: D
6
30) One difference between mitosis and meiosis is ______.
A) mitosis produces cells genetically identical to the parent cell, but meiosis does not
B) mitosis produces more daughter cells than meiosis
C) mitosis produces haploid cells, but meiosis produces diploid cells
D) mitosis requires only one parent cell, but meiosis requires two parent cells
Answer: A
31) Genetic variation is accomplished by all but one of the following. Which is it?
A) the events of meiosis I
B) crossing over
C) independent assortment
D) the events of meiosis II
Answer: D
32) Which of the following is the best description of the events of anaphase I?
A) Half of the chromosomes inherited from the mother go to one pole along with half of the
chromosomes inherited from the father.
B) Sister chromatids separate and the daughter chromosomes migrate to opposite poles.
C) Homologous chromosomes randomly separate and migrate to opposite poles.
D) All of the chromosomes inherited from the mother go to one pole of the cell, and all of the
chromosomes inherited from the father go to the other pole.
Answer: C
33) For a species with four pairs of chromosomes, ________ chromosome combinations are possible.
A) 4
B) 8
C) 16
D) 20
Answer: C
34) A ______ describes a site of crossing over.

A) chiasma
B) histone
C) synapse
D) centromere
Answer: A
7
35) Crossing over during prophase I results in ______.
A) nondisjunction
B) reciprocal translocation
C) duplication
D) genetic recombination
Answer: D
36) A karyotype (a chromosome display) would be unable to determine ______.

A) sex
B) Down syndrome
C) Turner syndrome
D) eye color
Answer: D
37) How many chromosomes can a gamete possess as a result of nondisjunction?

A) n + 1 or n - 1
B) 2n + 1 or 2n - 1
C) 2n - 1 only
D) 2n + 1 or n - 1
Answer: A
38) How many chromosomes does an individual with Turner syndrome have?
A) 2n + 1
B) n + 1
C) 2n - 1
D) n - 1
Answer: C
8
Art Questions
1) Examine the figure below. Nucleosomes are made of ______.
A) RNA and protein

B) DNA
C) proteins
D) DNA and histone proteins
Answer: D
9
2) As shown in the following figure, plant cell cytokinesis differs from animal cell cytokinesis because
______.
A) plant cells produce more daughter cells

B) plant cells form a cell plate and animal cells do not
C) animal cells produce more daughter cells
D) animal cells form a cell plate and plant cells do not
Answer: B
10
3) This diagram of the human life cycle shows that ______.
A) meiosis produces a diploid zygote

B) meiosis produces haploid sperm and egg cells
C) fertilization produces a haploid zygote
D) a diploid zygote undergoes meiosis to produce an adult human
Answer: B
11
4) The following figure shows that ______.
A) meiosis results in the formation of four haploid daughter cells

B) fertilization results in four haploid daughter cells
C) the human 2n number is 4
D) meiosis forms diploid gametes
Answer: A
12
5) The karyotype below shows ______.
A) abnormal sex chromosomes

B) trisomy 21, a cause of Klinefelter syndrome
C) Turner syndrome
D) trisomy 21, a cause of Down syndrome
Answer: D
Scenario Questions
Please read the following paragraph and answer the following question(s).
Amanda's parents realized that her body was not developing properly about the time she was 12 years
old. She was shorter than most of her friends and was not going through changes normally associated
with female puberty. They took her to a doctor who initially diagnosed Amanda with Turner Syndrome
because of her physical features. He ordered a karyotype that confirmed his diagnosis. Amanda was
born with only one X chromosome. Although there is no specific cure, the doctor was able to treat her
and correct some of the problems associated with the condition. For example, she received growth
hormone to improve her growth and estrogen to help her develop the physical changes of puberty.
1) Amanda's abnormal number of sex chromosomes resulted from ______.

A) independent assortment of chromosomes
B) crossing over
C) nondisjunction
D) random fertilization
Answer: C
13
2) With respect to her sex chromosomes, Amanda would be designated as ______.
A) XYY
B) XO
C) XOY
D) XX
Answer: B
14
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CURRANT BLANC-MANGE.
In three-quarters of a pint of clear currant-juice, drawn from the

fruit as for jelly, and strained, dissolve an ounce and a half of
isinglass; add nine ounces of sugar broken small, give the whole a
boil, strain it, and stir it by slow degrees to three-quarters of a pint of
thick cold cream; when it is less than milk-warm pour it into the
moulds. The proportions of juice and cream can be varied to the
taste, and a portion of raspberries or strawberries added to the
currants. Black currants would, we think, make an agreeable variety
of this blanc-mange for persons who like their peculiar flavour, but
we have not tried them.
Clear juice of red currant, 3/4 pint; isinglass, 1-1/2 oz.; sugar, 9
oz.; cream, 3/4 pint.
LEMON SPONGE, OR MOULDED LEMON CREAM.
Infuse in half a pint of cream the very thin rind of one large lemon,
or of one and a half of smaller size; or, instead of this, rasp the fruit
with the sugar which is to be used for the preparation. Add three-
quarters of an ounce of fine isinglass, and when this is dissolved
throw in seven ounces of sugar in small lumps. Do not boil the
mixture, to reduce it, but let it be kept near the point of simmering,
until the sugar and isinglass are entirely dissolved, and a full flavour
of the lemon-rind has been obtained; then stir in another half-pint of
cream, and strain the mixture immediately into a deep bowl or pan.
When it is quite cold, add to it very gradually the strained juice of one
lemon and a half, whisking the preparation well all the time; and
when it begins to set, which may be known by its becoming very
thick, whisk it lightly to a sponge, pour it into an oiled mould, and, to
prevent its breaking when it is dished, just dip the mould into hot, but
not boiling water; loosen the edges carefully, and turn out the cream:
to save time and trouble the whisking may be omitted, and a plain
lemon-cream take place of the sponge.
Cream, 1 pint; rind of lemons 2 middling-sized, or 1-1/2 large;
isinglass, 3/4 oz.; sugar, 7 oz.; juice of 1-1/2 lemon.
Obs.—For this, as for all other dishes of the kind, a little more or
less of isinglass may be required according to the state of the
weather, a larger proportion being needed in summer than in winter.
AN APPLE HEDGE-HOG, OR SUÉDOISE.
This dish is formed of apples, pared,

cored without being divided and stewed
tolerably tender in a light syrup. These are
placed in a dish, after being well drained,
and filled with apricot, or any other rich
marmalade, and arranged in two or more
layers, so as to give, when the whole is complete, the form shown in
the engraving. The number required must depend on the size of the
dish. From three to five pounds more must be stewed down into a
smooth and dry marmalade, and with this all the spaces between
them are to be filled up, and the whole are to be covered with it; an
icing of two eggs, beaten to a very solid froth, and mixed with two
heaped teaspoonsful of sugar, must then be spread evenly over the
suédoise, fine sugar sifted on this, and spikes of blanched almonds,
cut lengthwise, stuck over the entire surface: the dish is then to be
placed in a moderate oven until the almonds are browned, but not
too deeply, and the apples are hot through. It is not easy to give the
required form with less than fifteen apples; eight of these may first be
simmered in a syrup made with half a pint of water and six ounces of
sugar, and the remainder may be thrown in after these are lifted out.
Care must be taken to keep them firm. The marmalade should be
sweet, and pleasantly flavoured with lemon.
VERY GOOD OLD-FASHIONED BOILED CUSTARD.
Throw into a pint and a half of new milk, the very thin rind of a
fresh lemon, and let it infuse for half an hour, then simmer them
together for a few minutes, and add four ounces and a half of white
sugar. Beat thoroughly the yolks of fourteen fresh eggs, mix with
them another half-pint of new milk, stir the boiling milk quickly to
them, take out the lemon-peel, and turn the custard into a deep jug;
set this over the fire in a pan of boiling water, and keep the custard
stirred gently, but without ceasing, until it begins to thicken; then
move the spoon rather more quickly, making it always touch the
bottom of the jug, until the mixture is brought to the point of boiling,
when it must be instantly taken from the fire, or it will curdle in a
moment. Pour it into a bowl, and keep it stirred until nearly cold, then
add to it by degrees a wineglassful of good brandy, and two ounces
of blanched almonds, cut into spikes; or omit these, at pleasure. A
few bitter ones, bruised, can be boiled in the milk in lieu of lemon-
peel, when their flavour is preferred.
New milk, 1 quart; rind of 1 lemon; sugar, 4-1/2 oz.; yolks of eggs,
14; salt, less than 1/4 saltspoonful.
RICH BOILED CUSTARD.
Take a small cupful from a quart of fresh cream, and simmer the
remainder for a few minutes with four ounces of sugar and the rind of
a lemon, or give it any other flavour that may be preferred. Beat and
strain the yolks of eight eggs, mix them with the cupful of cream, and
stir the rest boiling to them: thicken the custard like the preceding
one.
Cream, 1 quart; sugar, 4 oz.; yolks of eggs, 8.
THE QUEEN’S CUSTARD.
On the beaten and strained yolks of twelve new-laid eggs pour a

pint and a half of boiling cream which has been sweetened, with
three ounces of sugar; add the smallest pinch of salt, and thicken the
custard as usual. When nearly cold, flavour it with a glass and a half
of noyau, maraschino, or cuirasseau, and add the sliced almonds or
not, at pleasure.
Yolks of eggs, 12; cream, 1-1/2 pint; sugar, 3 oz.; little salt; noyau,
maraschino, or cuirasseau, 1-1/2 wineglassful.
CURRANT CUSTARD.
Boil in a pint of clear currant-juice ten ounces of sugar for three

minutes, take off the scum, and pour the boiling juice on eight well-
beaten eggs; thicken the custard in a jug set into a pan of water,
pour it out, stir it till nearly cold, then add to it carefully, and by
degrees, half a pint of rich cream, and last of all two tablespoonsful
of strained lemon-juice. When the currants are very ripe omit one
ounce of the sugar.
White currants and strawberries, cherries, red or white
raspberries, or a mixture of any of these fruits, may be used for
these custards with good effect: they are excellent.
Currant-juice, 1 pint; sugar, 10 oz.: 3 minutes. Eggs, 8; cream, 1/2
pint; lemon-juice, 2 tablespoonsful.
QUINCE OR APPLE CUSTARDS.
Add to a pint of apple-juice prepared as for jelly, a tablespoonful of

strained lemon-juice, and from four to six ounces of sugar according
to the acidity of the fruit; stir these boiling, quickly, and in small
portions, to eight well-beaten eggs, and thicken the custard in a jug
placed in a pan of boiling water, in the usual manner. A larger
proportion of lemon-juice and a high flavouring of a rind can be given
when approved. For quince custards, which if well made are
excellent, observe the same directions as for the apple, but omit the
lemon-juice. As we have before observed, all custards are much
finer when made with the yolks only of the eggs, of which the
number must be increased nearly half, when this is done.
Prepared apple-juice (see page 456), 1 pint; lemon-juice, 1
tablespoonful; sugar, 4 to 6 oz.; eggs, 8. Quince custards, same
proportions, but no lemon-juice.
Obs.—In making lemon-creams the apple-juice may be substituted
very advantageously for water, without varying the receipt in other
respects.
THE DUKE’S CUSTARD.
Drain well from their juice, and then roll in dry sifted sugar, as
many fine brandied Morella cherries as will cover thickly the bottom
of the dish in which this is to be sent to table; arrange them in it, and
pour over them from a pint to a pint and a half of rich cold boiled
custard; garnish the edge with macaroons or Naples biscuits, or pile
upon the custard some solid rose-coloured whipped cream, highly
flavoured with brandy.
Brandied Morella cherries, 1/2 to whole pint; boiled custard, from 1
to 1-1/2 pint; thick cream, 1/2 pint or more; brandy, 1 to 2 glassesful;
sugar, 2 to 3 oz.; juice of 1/2 large lemon; prepared cochineal, or
carmine, 20 to 40 drops.
CHOCOLATE CUSTARDS.
Dissolve gently by the side of the fire an ounce and a half of the
best chocolate in rather more than a wineglassful of water, and then
boil it until it is perfectly smooth; mix with it a pint of milk well
flavoured with lemon peel or vanilla, add two ounces of fine sugar,
and when the whole boils, stir it to five well-beaten eggs which have
been strained. Put the custard into a jar or jug, set it into a pan of
boiling water, and stir it without ceasing until it is thick. Do not put it
into glasses or a dish until it is nearly or quite cold. These, as well as
all other custards, are infinitely finer when made with the yolks only
of the eggs, of which the number must then be increased. Two
ounces of chocolate, a pint of milk, half a pint of cream, two or three
ounces of sugar, and eight yolks of eggs, will make very superior
custards of this kind.
Rasped chocolate, 1-1/2 oz.; water, 1 large wineglassful: 5 to 8
minutes. New milk, 1 pint; eggs, 5; sugar, 2 oz. Or: chocolate, 2 oz.;
water, 1/4 pint; new milk, 1 pint; sugar, 2-1/2 to 3 oz.; cream, 1/2 pint;
yolks of eggs, 8.
Obs.—Either of these may be moulded by dissolving from half to
three quarters of an ounce of isinglass in the milk. The proportion of
chocolate can be increased to the taste.
COMMON BAKED CUSTARD.
Mix a quart of new milk with eight well beaten eggs, strain the
mixture through a fine sieve, and sweeten it with from five to eight
ounces of sugar, according to the taste; add a small pinch of salt,
and pour the custard into a deep dish with or without a lining or rim
of paste, grate nutmeg or over the top, and bake it in a very slow
oven from twenty to thirty minutes, or longer, should it not be firm in
the centre. A custard, if well made, and properly baked, will be quite
smooth when cut, without the honey-combed appearance which a
hot oven gives; and there will be no whey in the dish.
New milk, 1 quart; eggs, 8; sugar, 5 to 8 oz.; salt, 1/4 saltspoonful;
nutmeg or lemon-grate: baked, slow oven, 30 to 40 minutes, or
more.
A FINER BAKED CUSTARD.
Boil together gently, for five minutes, a pint and a half of new milk,
a few grains of salt, the very thin rind of a lemon, and six ounces of
loaf sugar; stir these boiling, but very gradually, to the well-beaten
yolks of ten fresh eggs, and the whites of four; strain the mixture,
and add to it half a pint of good cream; let it cool, and then flavour it
with a few spoonsful of brandy, or a little ratifia; finish and bake it by
the directions given for the common custard above; or pour it into
small well-buttered cups, and bake it very slowly from ten to twelve
minutes.
FRENCH CUSTARDS OR CREAMS.
To a quart of new milk allow the yolks of twelve fresh eggs, but to
equal parts of milk and cream of ten only. From six to eight ounces of
sugar will sweeten the custard sufficiently for general taste, but more
can be added at will; boil this for a few minutes gently in the milk with
a grain or two of salt, and stir the mixture briskly to the eggs, as soon
as it is taken from the fire. Butter a round deep dish, pour in the
custard, and place it in a pan of water at the point of boiling, taking
care that it shall not reach to within an inch of the edge; let it just
simmer, and no more, from an hour to an hour and a half: when quite
firm in the middle, it will be done. A very few live embers should be
kept on the lid of the stewpan to prevent the steam falling from it into
the custard. When none is at hand of a form to allow of this, it is
better to use a charcoal fire, and to lay an oven-leaf, or tin, over the
pan, and the embers in the centre. The small French furnace, shown
in Chapter XXIII., is exceedingly convenient for preparations of this
kind; and there is always more or less of difficulty in keeping a coal
fire entirely free from smoke for any length of time. Serve the custard
cold, with chopped macaroons, or ratafias, laid thickly round the
edge so as to form a border an inch deep. A few petals of fresh
orange-blossoms infused in the milk will give it a most agreeable
flavour, very superior to that derived from the distilled water. Half a
pod of vanilla, cut in short lengths, and well bruised, may be used
instead of either; but the milk should then stand some time by the fire
before or after it boils, and it must be strained through a muslin
before it is added to the eggs, as the small seed of the vanilla would
probably pass through a sieve.
The French make their custards, which they call crêmes, also in
small china cups, for each of which they allow one egg-yolk, and
then add sufficient milk or cream to nearly fill them; they sweeten
and give them a delicate flavour; and simmer them in a pan of water
until they are set.
New milk, 1 quart; yolks of eggs, 12; sugar, 6 to 8 oz. Or: new
milk, 1 pint; cream, 1 pint; yolks of eggs, 10; flavouring of orange-
flowers or vanilla: simmered in water-bath, 1 to 1-1/2 hour.
GERMAN PUFFS.
Pound to a perfectly smooth paste two ounces of Jordan almonds

and six bitter ones; mix with them, by slow degrees, the yolks of six,
and the whites of three eggs. Dissolve in half a pint of rich cream,
four ounces of fresh butter, and two of fine sugar; pour these hot to
the eggs, stirring them briskly together, and when the mixture has
become cool, flavour it with half a glass of brandy, of cuirasseau, or
of orange-flower water; or, in lieu of either, with a little lemon-brandy.
Butter some cups thickly, and strew into them a few slices of candied
citron, or orange-rind; pour in the mixture, and bake the puffs twenty
minutes, in a slow oven.
Jordan almonds, 2 oz.; bitter almonds, 6; eggs, whites, 3—yolks,
6; cream, 1/2 pint; butter, 4 oz.; sugar, 2 oz.; brandy, cuirasseau, or
orange-flower water, 1/2 wineglassful (or little lemon-brandy): 20
minutes, slow oven.
A MERINGUE OF RHUBARB, OR GREEN GOOSEBERRIES.
Weigh a pound of delicate young rhubarb-stems after they have

been carefully pared and cut into short lengths; mix eight ounces of
pounded sugar with them, and stew them gently until they form a
smooth pulp; then quicken the boiling, and stir them often until they
are reduced to a tolerably dry marmalade. When the fruit has
reached this point turn it from the pan and let it stand until it is quite
cold. Separate the whites of four fresh eggs carefully from the yolks,
and whisk them to a froth sufficiently solid to remain standing in
points when it is dropped from the whisk or fork. Common cooks
sometimes fail entirely in very light preparations from not properly
understanding this extremely easy process, which requires nothing
beyond plenty of space in the bowl or basin used, and regular but
not violent whisking until the eggs whiten, and gradually assume the
appearance of snow. No drop of liquid must remain at the bottom of
the basin, and the mass must be firm enough to stand up, as has
been said, in points. When in this state, mingle with it four heaped
tablespoonsful of dry sifted sugar, stir these gently together, and
when they are quite mixed, lay them lightly over the rhubarb in a
rather deep tart-dish. Place the meringue in a moderate oven and
bake it for about half an hour, but ascertain, before it is served, that
the centre is quite firm. The crust formed by the white of egg and
sugar, which is in fact the meringue, should be of a light equal
brown, and crisp quite through. If placed in an exceedingly slow
oven, the underpart of it will remain half liquid, and give an uninviting
appearance to the fruit when it is served. Unless the rhubarb should
be very acid, six ounces of sugar will be sufficient to sweeten it for
many tastes. It is a great improvement to this dish to diminish the
proportion of fruit, and to pour some thick boiled custard upon it
before the meringue is laid on.
Obs.—When gooseberries are substituted for spring-fruit, a pint
and a half will be sufficient for this preparation, or even a smaller
proportion when only one of quite moderate size is required. In the
early part of their season they will be more acid even than the
rhubarb, and rather more sugar must be allowed for them.
CREAMED SPRING FRUIT, OR RHUBARB TRIFLE.
Boil down the rhubarb with seven ounces of sugar, after having
prepared it as above, and when it is perfectly cold, but not long
before it is sent to table, pour over it about half a pint of rich boiled
custard also quite cold, then heap on this some well drained, but
slightly-sweetened whipped cream, which should be good and very
fresh when it is whisked, but not heavily thick, or it will be less easily
converted into a snow-froth. The rhubarb will be very nice if served
with the whipped cream only on it.
MERINGUE OF PEARS, OR OTHER FRUIT.
Fill a deep tart-dish nearly to the brim with stewed pears, and let
them be something more than half covered with their juice. Whisk to
a solid froth the whites of five eggs; stir to them five tablespoonsful of
dry sifted sugar, and lay them lightly and equally over the fruit; put
the meringue immediately into a moderate oven, and bake it half an
hour. Cherries, bullaces, and damsons, with various other kinds of
plums, first either stewed as for compôtes (see page 457), or baked
with sugar, as for winter use, answer as well as pears for this dish;
which may, likewise, be made of apples, peaches, apricots, or
common plums boiled down quite to a marmalade, with sufficient
sugar to sweeten them moderately: the skins and stones of these
last should be removed, but a few of the blanched kernels may be
added to the fruit.
Dish filled with stewed pears or other fruit; whites of eggs, 5;
pounded sugar, 5 tablespoonsful: baked, 1/2 hour.
AN APPLE CHARLOTTE, OR CHARLOTTE DE POMMES.
Butter a plain mould (a round or square

cake-tin will answer the purpose quite well),
and line it entirely with thin slices of the
crumb of a stale loaf, cut so as to fit into it
with great exactness, and dipped into
clarified butter. When this is done, fill the
mould to the brim with apple marmalade; cover the top with slices of
bread dipped in butter, and on these place a dish, a large plate, or
the cover of a French stewpan with a weight upon it. Send the
Charlotte to a brisk oven for three quarters of an hour should it be
small, and for an hour if large. Turn it out with great care, and serve it
hot. If baked in a slack oven it will not take a proper degree of colour,
and it will be liable to break in the dishing. The strips of bread must
of course join very perfectly, for if any spaces were left between
them the syrup of the fruit would escape and destroy the good
appearance of the dish: should there not have been sufficient
marmalade prepared to fill the mould entirely, a jar of quince or
apricot jam, or of preserved cherries even, may be added to it with
advantage. The butter should be well drained from the Charlotte
before it is taken from the mould; and sugar may be sifted thickly
over it before it is served, or it may be covered with any kind of clear
red jelly.
A more elegant, and we think an easier mode of forming the crust,
is to line the mould with small rounds of bread stamped out with a
plain cake or paste cutter, then dipped in butter, and placed with the
edges sufficiently one over the other to hold the fruit securely: the
strips of bread are sometimes arranged in the same way.
3/4 to 1 hour, quick oven.

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Campbell Essential Biology With

Physiology 4th Edition Simon Test

1) A(n) ______ is an example of an organism that can sometimes reproduce asexually.

3) The chromosomes of eukaryotic cells are found in the ______.

4) Chromatin consists of ______.

6) Sister chromatids are joined at the ______.

7) Which of the following occurs during interphase?

8) The cell cycle results in the production of ______.

9) Which of the following occurs during prophase?

11) The correct sequence of stages of mitosis is ______.

12) During metaphase ______.

13) Which of these events occurs during anaphase?

14) During telophase ______.

16) Cytokinesis typically begins during the ______ stage of mitosis.

17) What is the difference between a benign and a malignant tumor?

19) Homologous chromosomes ______.

21) What chromosomes belong to a normal human female?

23) Sexual intercourse in humans ______.

24) In meiosis, how does prophase I differ from prophase II?

26) During metaphase I, ______.

34) A ______ describes a site of crossing over.

36) A karyotype (a chromosome display) would be unable to determine ______.

37) How many chromosomes can a gamete possess as a result of nondisjunction?

1) Examine the figure below. Nucleosomes are made of ______.

A) RNA and protein

A) plant cells produce more daughter cells

A) meiosis produces a diploid zygote

A) meiosis results in the formation of four haploid daughter cells

A) abnormal sex chromosomes

1) Amanda's abnormal number of sex chromosomes resulted from ______.

In three-quarters of a pint of clear currant-juice, drawn from the

This dish is formed of apples, pared,

On the beaten and strained yolks of twelve new-laid eggs pour a

Boil in a pint of clear currant-juice ten ounces of sugar for three

Add to a pint of apple-juice prepared as for jelly, a tablespoonful of

Pound to a perfectly smooth paste two ounces of Jordan almonds

Weigh a pound of delicate young rhubarb-stems after they have

Butter a plain mould (a round or square

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