Answer:
50%
Explanation:
According to the given information, the allele for the red-green colorblindness is inherited in an X linked recessive manner. Let's assume that the allele X^c is responsible for red-green colorblindness. The woman is normal but had a colorblind father (X^cY). Fathers give their X chromosomes to the daughters while their Y chromosome is transmitted to their sons. The sons get their X chromosomes from the mother.
The colorblind father has transmitted the X-linked allele for the red-green colorblindness to his daughter. Therefore, the genotype of the woman is X^cX. The woman would produce two types of eggs: 50 % with X^C and 50% with X. Therefore, 50% of sons of this woman would get X linked allele for the red-green colorblindness and would be affected by the disorder while the rest 50% of her sons will be normal.
The answer is 'instinct'. This is innate complex behavior exhibited by an organism that is not learned. Some common examples are dogs shaking themselves dry when wet, honeybee communication via intricate dances, animal courtship behavior during mating season and the building of nests by birds.
Answer:
Humans have nearly 30,000 genes that determine traits from eye color to risk for hereditary diseases. Those genes sit along six feet of DNA, which are organized into chromosomes and stuffed into each and every human cell. Chromosomes are coiled into loops and then organized into many large domains called topologically associating domains (TADs).
Explanation:
In order to improve fat digestion, large fat globules must first be dispersed into smaller droplets in a process called <u>emulsification.</u>
<h3 /><h3>What is emulsification in the digestive system?</h3>
Fat emulsification is the process of increasing the surface area of fats in the small intestine by grouping them into small clusters. Large lipid globules are split up into a number of smaller lipid globules. In the chyme, these tiny globules are widely dispersed rather than aggregating into larger groups. Hydrophobic compounds include lipids. Bile salts, are present in bile and have both hydrophilic and hydrophobic sides.
Due to the fact that lipases can only effectively act on lipids when they are broken down into small aggregates, emulsification is crucial for the digestion of lipids. The lipids are converted into fatty acids and glycerides by lipases.
Learn more about emulsification here:
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Answer:
This system is responsible for all the sensations we feel – cold, hot, smooth, rough, pressure, tickle, itch, pain, vibrations, and more. Within the somatosensory system, there are four main types of receptors: mechanoreceptors, thermoreceptors, pain receptors, and proprioceptors.
Explanation:
