Answer:
A police car's radar gun emits microwaves with frequency f. 1. =36 GHz. The beam ... waves at f. 2 . • Which frequency is higher, f. 1 or f. 2 ? • Calculate the difference f. 2. – f. 1 . 2. Page 3 ... The Doppler effect for EM waves is derived in ... velocity between source and observer. 4 ... The reflected waves have this shifted.
Explanation:
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4 different phenotypes may be produced. If you write this down in a Punnet square you can get the exact ratio and the genotypes along with the phenotypes.
Let us assign B for brown eyes, b for blue eyes; H for right-handed, h for left-handed.
The mother's genotype will then be bbhh
The father's genotype will then be BbHh
bh bh bh bh
BH BbHh BbHh BbHh BbHh
Bh Bbhh Bbhh Bbhh Bbhh
bH bbHh bbHh bbHh bbHh
bh bbhh bbhh bbhh bbhh
Now based on that you can see that there are 4 possible genotypic combinations which would express different phenotypic combinations as well.
BbHh: Brown-eyed, right-handed
Bbhh: Brown-eyed, left-handed
bbHh: Blue-eyed, right handed
bbhh: Blue-eyed, left-handed
So again, there would be 4 possible phenotypes.
The statements which describe the production of soy sauce are:
A. When soy sauce is made, yeast and mold help break down the sugars to produce various acids that add to the flavor of the sauce
F. To produce soy sauce, yeast and a type of mold are added to a mixture of soybeans, wheat, and salt
Explanation:
Soy sauce is produced by the brewing and fermentation of a mixture containing soy beans, wheat, and salt along with water.
The fermentation process is a two-step process involving microbial actions through mold, yeast, and bacteria.
Traditional Japanese artisan production of soy sauce involves addition of mold to the raw material mixture. The mold commonly used is Aspergillus soyae which ferments the soya bean, wheat and salt mixture through its enzymes and breaks its complex molecules into simpler sugars, amino acids, and fatty acids. This forms a mixture called koji.
During the second fermentation process, koji is acted upon by yeast and lactic acid bacteria.
Enzymatic action of the yeast converts the simpler sugars into alcohol, and forms carbon dioxide and a other organic acids which enhances the flavor of the mixture which is now called the morami.
Morami is then acted upon lactic acid bacteria which also produce organic acids like glutamic acid, aspartic acid and other amines which define the unique flavor of the soy sauce.
Answer:
the answer is no a thanks
Answer:
The Eukaryotic Bacterial population
Explanation:
All life springs from this one magnificent cell, if there is a picture/diagram please meake sure to show it
