问题 选择题

下列关于生命起源和生物进化的叙述中,错误的是(  )

A.原始大气成分与现代大气相同

B.原始生命在原始海洋中经漫长的时间形成

C.生物进化是自然选择的过程

D.自然选择与环境变化无关

答案

答案:D

考点:

分析:生物进化论,是生物学最基本的理论之一,是指生物在变异、遗传与自然选择作用下的演变发展、物种淘汰和物种产生过程;地球上原来无生命,大约在30多亿年前,在一定的条件下,形成了原始生命,其后,生物不断的进化,直至今天世界上存在着170多万个物种;生物进化论最早是由达尔文提出的,其在著《物种起源》时有详细的论述.

解答:解:A、水蒸气、氨、甲烷等构成了原始的大气层,与现在的大气成分明显不同的是原始大气中没有游离的氧.故A错误.

B、原始海洋是生命的摇篮,原始的海洋就像一盆稀薄的热汤,其中所含的有机物,不断的相互作用,经过及其漫长的岁月,逐渐形成了原始生命.故B正确.

C、达尔文认为,自然选择过程是一个长期的、缓慢的、连续的过程,由于生存斗争不断地进行,因而自然选择也是不断地进行,通过一代代的生存环境的选择作用,物种变异被定向地向着一个方向积累,这样,新的物种就逐渐形成了;因此生物进化是一个自然选择的过程.故C正确.

D、如果环境没有变化,生物与环境之间就没有了生存斗争,自然选择也就不会进行.故D错误.

本题选错误的故选:AD

点评:此题考查了生物进化与自然选择学说的主要内容.

单项选择题
单项选择题

A bite of a cookie containing peanuts could cause the airway to constrict fatally. Sharing a toy with another child who had earlier eaten a peanut butter and jelly sandwich could raise a case of hives. A peanut butter cup dropped in a Halloween bag could contaminate the rest of the treats, posing an unknown risk.

These are the scenarios that "make your bone marrow turn cold" according to L. Val Giddings, vice president for food and agriculture of the Biotechnology Industry Organization. Besides representing the policy interests of food biotech companies in Washington, D. C., Giddings is the father of a four-year-old boy with a severe peanut allergy. Peanuts are only one of the most allergenic foods; estimates of the number of people who experience a reaction to the beans hover around 2 percent of the population.

Giddings says that peanuts are only one of several foods that biotechnologists are altering genetically in an attempt to eliminate the proteins that do great harm to some people’s immune systems. Although soy allergies do not usually cause life-threatening reactions, the scientists are also targeting soybeans, which can be found in two thirds of all manufactured food, making the supermarket a minefield for people allergic to soy. Biotechnologists are focusing on wheat, too, and might soon expand their research to the rest of the "big eight" allergy-inducing foods: tree nuts, milk, eggs, shellfish and fish.

Last September, for example, Anthony J. Kinney, a crop genetics researcher at DuPont Experimental Station in Wilmington, Del., and his colleagues reported using a technique called RNA interference (RNAi) to silence the genes that encode p34, a protein responsible for causing 65 percent of all soybean allergies. RNAi exploits the mechanism that cells use to protect themselves against foreign genetic material; it causes a cell to destroy RNA transcribed from a given gene, effectively turning off the gene.

Whether the public will accept food genetically modified to be low-allergen is still unknown. Courtney Chabot Dreyer, a spokesperson for Pioneer Hi-Bred International, a subsidiary of DuPont, says that the company will conduct studies to determine whether a promising market exists for low allergen soy before developing the seeds for sale to farmers. She estimates that Pioneer Hi-Bred is seven years away from commercializing the altered soybeans.

Doug Gurian-Sherman, scientific director of the biotechnology project at the Center for Science in the Public Interest—a group that has advocated enhanced Food and Drug Administration oversight for genetically modified foods—comments that his organization would not oppose low-allergen foods if they prove to be safe. But he wonders about "identity preservation" a term used in the food industry to describe the deliberate separation of genetically engineered and no nengineered products. A batch of nonengineered peanuts or soybeans might contaminate machinery reserved for low-allergen versions, he suggests, reducing the benefit of the gene-altered food. Such issues of identity preservation could make low-allergen genetically modified foods too costly to produce, Chabot Dreyer admits. But, she says, "it’s still too early to see if that’s true. \

What is the author’s attitude towards genetically modified foods()

A.Supportive

B. Unbiased

C. Partial

D. Skeptical