AP Biology Final Exam Study Guide 1: Ecology & Animal Behavior
1. Water
a. Check off which characteristics apply to which body of water:
Characteristic
Moving Stream
Lake or Pond
Water layered by temperature
X
Higher levels of dissolved oxygen
X
Higher salt content
X
Occurrence of eutrophication
X
Many anaerobic organisms
X
Many aerobic organisms
X
X
b. How does heating up water affect:
-Hydrogen bonding: break as water heats
-Dissolved oxygen content: decreases
C. Define:
-Transpiration: movement of water out of a plant through its leaves
-Cohesion: attraction of a molecule to others of its kind
-Adhesion: attraction of a molecule to another unlike molecule
2. Define and give and example:
-Imprinting: attachment to a living/non living figure shortly after birth (hopefully a living parent
figure!); many birds imprint on their parents and learn from them
-Insight Learning: ability to problem solve the first time one is exposed to a situation; in
experiments chimpanzees have stacked materials to get at food that was out of reach
-Trial and Error Learning: also called Operant Conditioning: learning how to act based on positive
and negative experiences-many animals will learn what tastes good and what doesn't based on
actually trying it and either getting sick or being fine
3. The Nitrogen Cycle
d Ammonification
a. Conversion of ammonia to usable nitrates
C
Denitrification
b. Bacteria on plant roots convert N2 gas to ammonia
b
Nitrification
C. Conversion of unused nitrates back to N2 gas
a
Nitrogen Fixation
d. Bacteria produces ammonia from nitrogenous wastes
4. Energy flows through and ecosystem, matter is cycled (often by bacteria). No question here, just a reminder
comment!
5.
a. What is a "trophic level?" level where one
sits on a food chain; shows one's access to
food web
energy, numbers of species, who's a producer,
what level consumer one is...
b. Which organisms here feed at multiple
trophic levels? Grasshopper, mouse, wolf
C. Why are there usually only around 4 trophic
levels in a food chain? Energy is lost at each
level as heat; most food chains do not offer
enough energy to sustain multiple levels or
even high numbers of high order consumers
