Answer:
Please find the expected genotypes and phenotypes of the progenies of each cross below.
Explanation:
In the MN blood-group locus of the gene, alleles LM and LN exhibit codominance i.e one allele is not dominant or recessive to the other, hence, they are both expressed when they occur in a heterozygous state (MN).
Considering the following crosses (find the punnet square attached);
a)LMLM x LMLN - The progeny are LMLM and LMLN in the genotypic ratio 1:1. Phenotypic ratio is Blood type M (1) : blood type MN (1)
b) LNLN x LNLN - The progeny are all LNLN offsprings with a phenotypic and genotypic ratio 4:0. All offsprings will have a blood type N (4)
c) LMLN x LMLN - The progenies are LMLM, LMLN and LNLN in the genotypic ratio 1:2:1 respectively. The phenotypic ratio is Blood type M (1) : L
Blood type MN (2) : Blood type N (1)
d) LMLN x LNLN - The progeny are LMLN and LNLN with genotypic ratio 1:1 and phenotypic ratio blood type MN (1) : blood type N (1)
e) LMLM x LNLN - The progeny are all LMLN offsprings with penotypic ratio blood type MN (4)
Answer:
Which region of the hip bone articulates with the sacrum? Ilium. The ilium is the largest region of this bone. It articulates with the sacrum at the articular surface.
Explanation:
Answer:
Translation
Explanation:
Translation is the second process that occurs in protein synthesis. It is the process whereby mRNA template is used to synthesize an amino acid sequence, which eventually becomes a protein.
The process of translation occurs in the cytoplasm (specifically in the ribosome). As depicted in this image, the mRNA produced during transcription is transported out of the nucleus into the cytoplasm. A RNA molecule called tRNA reads the mRNA sequence (codon by codon) and carries corresponding amino acid into the growing amino acid sequence.
Hence, according to this question, the process occuring at B according to this image is TRANSLATION.
Alcoholic fermentation; carbon dioxide. Alcoholic fermentation produces alcohol and carbon dioxide in bread. The alcohol evaporates during the baking process.