Answer: C) Turbine
Explanation: Crude oil is turned into usable forms of energey by a Combustion Turbine. Hope this helped!
Answer: Mitochondria
Explanation:
The power house of the cell is known as Mitochondria. The energy that is required by the body is provided by mitochondria.
The hydrolysis of the ATP takes place in which it is converted into ADP and Pi and some amount of energy is released.
This energy is used by the body for the various types of metabolic activities. The site of ATP formation is mitochondria.
Answer:
B. An experiment that you don't change any variables.
If there are 100 individuals in a population and 20 are homozygous for b, 60 are heterozygous, and 20 are homozygous for b, the allele frequency of b is 50%.
Allele frequency, sometimes referred to as gene frequency, is the percentage or fractional frequency of an allele (gene variant) at a certain location in a population. What is being discussed is the proportion of chromosomes in the population that carry that allele in comparison to the entire population or sample size. The slow change in allele frequencies within a population is known as microevolution.
Taking into consideration:
1. A particular allele at a particular chromosomal region.
2. A collection of N individuals with ploidy n, which denotes that each individual's somatic cells have n copies of each chromosome (e.g. two chromosomes in the cells of diploid species).
If an allele is found in a population on I chromosomes, the allele frequency is the proportion of all I occurrences of that allele to the total number of copies of the chromosome in the population (nN). Despite being related, the genotype frequency and the allele frequency are separate and one can infer the other from the other.
To know more about allele please refer: brainly.com/question/7602134
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Answer:
Bacteria, molds and yeast are the most important microorganisms that cause food spoilage and also find the maximum exploitation in production of food and food products. Different strains of bacteria and fungus are used for fermentation of dairy products for production of a wide variety of cultured milk products.
