In general, most DNA viruses multiply in the host cell's _________ while most RNA viruses multiply in the host cell's ________.
cell membrane; cytoplasm
cytoplasm: nucleus
nucleus; cytoplasm
nucleus; endoplasmic reticulum
cytoplasm; cell membrane
The Correct Answer is C
A. cell membrane; cytoplasm: Viral replication does not generally occur at the cell membrane. The membrane may be involved in viral entry or exit (such as budding in enveloped viruses), but it is not the primary site where viral genomes replicate. DNA viruses require access to host nuclear enzymes, while most RNA viruses replicate within the cytoplasm.
B. cytoplasm; nucleus: This arrangement reverses the typical replication locations of DNA and RNA viruses. Most DNA viruses depend on host DNA polymerases and transcription machinery located in the nucleus. In contrast, most RNA viruses replicate in the cytoplasm because they carry or encode their own RNA-dependent RNA polymerase.
C. nucleus; cytoplasm: Most DNA viruses replicate in the nucleus because they rely on host cell enzymes for DNA replication and transcription, which are located there. Most RNA viruses replicate in the cytoplasm, where viral RNA polymerases synthesize new RNA genomes and messenger RNA without needing host nuclear machinery.
D. nucleus; endoplasmic reticulum: While the endoplasmic reticulum is involved in protein synthesis and processing of viral proteins, it is not typically the primary location of RNA genome replication. RNA viruses generally replicate their genomes freely in the cytoplasm rather than within the endoplasmic reticulum.
E. cytoplasm; cell membrane: DNA viruses typically replicate in the nucleus rather than the cytoplasm. Additionally, the cell membrane is not a location for viral genome replication. Although some viruses assemble or bud at the membrane, genome synthesis primarily occurs either in the nucleus (DNA viruses) or cytoplasm (RNA viruses).
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
A. conjugation: Conjugation is the transfer of genetic material between bacterial cells through direct cell-to-cell contact, usually via a pilus. It requires live donor and recipient cells and is not mediated by DNA from a dead cell.
B. mitosis: Mitosis is the process of eukaryotic cell division, resulting in two genetically identical daughter cells. It does not involve horizontal gene transfer or the uptake of DNA from other cells.
C. transmission: Transmission is a general term for the spread of organisms or genetic material but does not specifically describe the process in which a dead cell’s DNA is incorporated into a living recipient cell.
D. transformation: Transformation is the process by which a competent bacterial cell takes up DNA fragments from a dead or lysed cell in its environment. This exogenous DNA can be incorporated into the recipient’s genome, resulting in a genetically altered cell, a mechanism first described in Streptococcus pneumoniae by Griffith.
E. transduction: Transduction is the transfer of bacterial DNA from one cell to another via bacteriophages (viruses that infect bacteria). Unlike transformation, it requires a viral vector rather than direct uptake of free DNA from a dead cell.
Correct Answer is C
Explanation
A. chlorination: Chlorination is effective for disinfecting water and some surfaces but is not suitable for beverages like milk, juice, or wine. Chlorine can leave undesirable tastes and chemical residues, making it impractical for liquid foods intended for consumption.
B. boiling water: Boiling can destroy many vegetative microorganisms but may not eliminate heat-resistant spores and can negatively affect the flavor, texture, or nutritional quality of beverages. It is less controlled than pasteurization for commercial beverage safety.
C. pasteurization: Pasteurization is the preferred method for disinfecting beverages. It uses controlled heat (typically below 100°C) for a specific time to kill pathogenic microorganisms and reduce spoilage organisms without significantly altering taste or nutritional value. Milk, juice, and wine are commonly treated with this method to ensure safety and extend shelf life.
D. moist heat autoclave: Autoclaving sterilizes liquids and equipment at high temperature and pressure, destroying all microbial life including spores. While effective, it is too harsh for beverages, as it can cause changes in flavor, color, and nutrient content.
E. filtration: Filtration can physically remove microorganisms, including bacteria and yeast, from liquids. While it is useful for certain beverages like beer or wine, it is less practical for fluids with high particulate content and does not achieve the controlled microbial reduction provided by pasteurization.
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