4 possible answers:
1: the initial temperature was not hot enough.
2: the protein did not congeal properly.
3: the yeast continued to ferment during baking.
4: the dough was overfermented prior to baking.
Answer:
The correct answer is - 2 genes.
Explanation:
The number of genes involved in the coloration of the strain of cereal grain, could be either dark tan, medium-dark tan, medium tan, light tan, or cream-colored if all F1 are medium tan when crossed a dark tan crossed with cream-colored, can be calculated as follow:
suppose there are only two gene - TT dominant over tt and CC dominant over cc
then the cross would be - RRCC - rrcc
gametes - RC and rc
Cross F1: RrCc
Self cross in F2:
offspring by Punnet cross are:
RRCC -->1/16
RRCc, RrCC .---> 4/16
RrCc, RRcc, rrCC--->6/16
rrCc, Rrcc--->4/16
rrcc ----> 1/16
thus, the correct answer is 2 genes
Answer:
I think I it is selective breeding also known as artificial selection
