Answer:
C, Both parents have the blue-eyed gene.
Answer:
The aroma, taste, shine, snap, smoothness, “melt‐in‐your‐mouth” sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed.
Explanation:
Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.
The heartbeat has two specialised areas of muscle (the sa node and the av node) that control and synchronise the heartbeat. The rhythm of relaxation and concentration of the pacemaker sets the rythym of the heartbeat.
The part of the nervous system that regulates the voluntary responses to external stimuli is the Parietal lobe. Another functions and features of the parietal lobe is its involvement on perception and sensation. Also, it involves with the integration of the sensory input and the visual system.
Answer:It has an alternating chemical phosphate and sugar backbone, making the 'sides' of the ladder. (Deoxyribose is the name of the sugar found in the backbone of DNA.) In between the two sides of this sugar-phosphate backbone are four nitrogenous bases: adenine (A), thymine (T), cytosine (C), and guanine (G).
Explanation: