1. 21

2. Pressure always increases as altitude decreases
Pressure increases with decreasing temperature
Pressure increases with increasing temperature
Pressure increases with decreasing temperature
Pressure increases with increasing temperature

3. 22

4. There’s no data given in the introduction or the graph to indicate that the different strata would behave differently.

5. 23

6. Range of carbohydrate % is similar
The vertically migrating shrimp have a greater % of protein than lipid in all cases

7. 24

8. Greater depths
Non-migrating shrimp have similar water % and a higher lipid %
There is less oxygen at depth and nonmigrating shrimp are found at greater depths

9. 25

10. The implication of “captured at a minimum depth of 200m” is these shrimp are found at deeper depths, but not at more shallow depths.

11. 26

12. It’s either vm 1 or vm 3. vm 1 is not an option, so you don’t need to worry about calculating the absolute value

13. 27

14. Oxygen pressure is below 25 mm Hg below 400 m

15. 28

17. 29

19. 30

21. 31

23. 32

25. 33

27. 34

29. 35

30. You don’t need to read the introduction or the experiment
The answer can be found using the table or the graph

31. 36

32. You don’t need to read experiment 2
You don’t need to read experiment 2. You just need to recognize that the information you need is in Table 2
The greater the NO2- concentration, the greater the corrected absorbance (we learned that from question #35)
Pastrami

33. 37

34. The table or the graph will give the answer
0.23 is the only option between and 0.302
0.23

35. 38

37. 39

38. The introduction tells us that NO2- is added to meats
Table 1 tells us that there is some level of absorbance that is unrelated to NO2- and absorbance increases as concentration of NO2-
increases

39. 40

40. As far as we can tell by the experimental design, there was no control in place for compounds in the various meats that might absorb light at the same wavelength as the compound that forms from NO2- and the coloring agent