Having a meal before drinking affect the level of intoxication because when a person had taken meal before drinking alcohol, it will slow the process of alcohol, but if the person had taken a drink with an empty stomach, it would cause the person to be intoxicated immediately.
Mutation theory, idea that new species are formed from the sudden and unexpected emergence of alterations in their defining traits. Advanced at the beginning of the 20th century by Dutch botanist and geneticist Hugo de Vries in his Die Mutationstheorie (1901–03; The Mutation Theory), mutation theory joined two seemingly opposed traditions of evolutionary thought. First, its practitioners, often referred to as mutationists, accepted the primary contention of saltationist theory, which argued that new species are produced rapidly through discontinuous transformations. Saltationist theory contradicted Darwinism, which held that species evolved through the gradual accumulation of variation over vast epochs. Second, mutationists tended to hold the strict Darwinian line that all differentiation is for the good of the species, which differed from the saltationist idea that some organismic variations are inherently undesirable. The second argument was premised on the belief that more variation provided better opportunities for adaptation to a variable environment. The dovetailing of seemingly antithetical traditions made mutation theory one of the vanguard movements in early 20th-century evolutionary and genetic theory.
De Vries held that new species arrive suddenly and without prior precedent through the process of mutation, which he considered to be the change of one species into another due to the formation of “a new center of analogous variations.” Rather than simply argue that species are discontinuous from each other—as in the case of neo-Lamarckism—mutation theory suggested that variations themselves are discontinuous, as in the cases of dwarfism, giantism, and albinism. Based on his observations of common evening primrose (Oenothera lamarckiana), which occasionally spawns offspring that differ significantly in leaf traits and overall size from parent generations and that sometimes cannot be crossed with parent generations, de Vries argued that new species came into existence fully formed and viable but lacking the defining characteristics of the parent generation. Thus, de Vries’s analysis focused on the creative force of discontinuity as a prime explanation for the origin of new species.
Mutation theory attempted to address a key lack in Darwinian analysis with respect to the incompleteness of the fossil record. Rather than insist that knowledge of the fossil record is insufficient to identify transitional stages in the gradual accumulation of incremental variations over time, de Vries’s mutation theory insisted that no such gaps in the genealogical trees of organisms existed. Thus, what appeared to be absences in the fossil record could be marshaled as evidence in favour of a Mendelian and saltationist-based theory of evolution.
Other mutationist theories were developed after de Vries’s work, including German-born American geneticist Richard Goldschmidt’s “hopeful monsters” theory and American paleontologists Stephen Jay Gould and Niles Eldredge’s punctuated equilibrium theory. Those ideas not only remained faithful to the saltationist basis for new species formation but also championed de Vries’s devotion to the pure Darwinian belief that allvariation proves beneficial. In doing so, mutationist theories recognized alternative viable organismic formations (often labeled “disabilities” at the human level) as examples of the creative force of new species coming into existence through mutation. That interpretation contradicted assertions by eugenicists and geneticists that some mutations are monstrosities or organismic abominations.
Answer:
Selective breeding is when a human or farmer in this case selects two plants or chickens with the best traits in order to get a good yield and quality for the products they are producing. I hope this helps!
Answer:
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.
Explanation:
Explanation:
Lamarckism, a theory of evolution based on the principle that physical changes in organisms during their lifetime—such as greater development of an organ or a part through increased use—could be transmitted to their offspring. The doctrine, proposed by the French naturalist Jean-Baptiste Lamarck in 1809, influenced evolutionary thought through most of the 19th century. Lamarckism was discredited by most geneticists after the 1930s, but certain of its ideas continued to be held in the Soviet Union into the mid-20th century.