The cells that migrate from the developing neural tube and eventually form different organs and tissues throughout the body are:

a. neural crest cells.

b. archenteron cells.

c. mesenchyme cells.

d. stem cells.

e. endoderm cells.

Morphogens (select all that apply):

a. diffuse from one group of cells to another.

b. are cell adhesion molecules.

c. work through concentration gradients.

d. bring about production of transcription factors.

e. are active only in nervous system development.

The homeobox DNA sequence is said to be ____ because _____.

a. an induction sequence; it controls general development

b. highly unusual; it exists in only a few animals

c. a diversifying influence; it brings about differences in animals

d. fast-evolving; it changes every few generations

e. highly conserved; it has changed little over evolutionary time

The segregation of cells into different layers in development is strongly shaped by ______, while the transformation of the human hand from its webbed to its five-fingered form is strongly shaped by

a. morphogens; neural crest cells

b. cell adhesion; apoptosis

c. homeobox sequences; morphogens

d. apoptosis; cell adhesion

e. induction; neural crest cells

The “input” into each kidney is _______ that flows through one of the body’s _______. The “output” from each kidney is _______ that flows into one of the body’s _______ and urine that flows into the _______.

The working unit of the kidneys is the nephron, composed of a nephron tubule, its associated _______, and the fluid in which both are immersed.

Nephrons work by means of retaining _______ within the nephron tubules while returning water and nutrients to the _______.

Most of the lipids we consume are com posed of molecules called triglycerides, which in turn are composed of a molecule called glycerol and three ______.

As we move from unsaturated to saturated fatty acids, we move in a general way from _______, which are dietary lipids that are liquid at room temperature, to _______, which are dietary lipids that are solid at room temperature.

Most saturated fats have a(n) _______ source, while most monounsaturated and polyunsaturated fats have a(n) _______ source.

In nutrition, each calorie is defined as the amount of _______ required to raise the temperature of a _______ of water by _______.