Answer:
a. Recall and master the procedure in using a salinometer
Explanation:
Salinometer, which is also known as salimeter is a laboratory equipment used to measure the salinity of a solution. Salinity refers to the concentration/amount of salt in a solution.
According to this question, a student was instructed by his/her teacher to measure the salinity of brine used in curing fish. This means that to do this, the student will have to make use of a SALINOMETER. In order to use the salinometer, the student has to recall and master the procedure in using a salinometer.
Answer:
This flaw of thinking is called the HINDSIGHT bias.
Explanation:
<em>"We don't really know the result, but we think as though we do." </em>
The Hindsight bias, <em>creeping determinism</em>, or <em>knew-it-all-along phenomenon</em>, is the <u>assumption of an individual regarding an event that have already occurred as expected, as if he knew it even before the event took place</u>. This leads to the person believing they have a high sense of certainty of what the outcome would really be, even before the culminating of the event. This usually <u>results to </u><u>overconfidence or overestimation</u><u> in recalling the sequence of events before the predicted bias</u>.
<h3>There are 3 levels of hindsight bias </h3>
- Memory distortion - unable to recall the previous judgment (<em>"I said it would happen"</em>).
- Inevitability - the event must happen even with or without the circumstances (<em>“It had to happen”</em>).
- Foreseeability - that belief and confidence wherein results of the event were already anticipated, even way before the event culmination (<em>“I knew it would happen”</em>).
Answer:
one in four plants had two alleles for the recessive trait
Explanation:
Hope it helps.
Answer:
Saturated fats have no double bonds in their chemical structure. They are “saturated” with hydrogen atoms. Because of their chemical structure, they have a solid consistency at room temperature. Unsaturated fats are typically liquid at room temperature. They differ from saturated fats in that their chemical structure contains one or more double bonds. They can be further categorized as: 3
Monounsaturated fats: This type of unsaturated fat contains only one double bond in its structure. Monounsaturated fats are typically liquid at room temperature and include canola oil and olive oil.
Polyunsaturated fats: This type of unsaturated fat contains two or more double bonds in their structure. They are liquid at room temperature. Polyunsaturated fats include safflower oil, sunflower oil, and corn oil.
Explanation:
Answer:
Prokaryotes do not have introns, eukaryotes have introns
Explanation:
Prokaryotes do not have introns, eukaryotes do. Introns are regions of DNA that are transcribed but not part of the final protein. They interrupt exons, which are the coding parts of the gene. These are only present in eukaryotes.
Introns need to be removed before the mRNA can be translated into the protein sequence. This occurs by a process called splicing. The splicing machinery binds the junction between introns and exons and excises the intron. The exons are then fused together to create the mRNA.
Other processing steps occur to the eukaryotic pre mRNA to prevent it from being degraded in the cell. This includes adding a cap to the 5' end of the protein, and adding a poly A tail to the 3' end. One these steps are complete, the eukaryotic mRNA is complete.
The prokaryotic mRNA undergoes transcription and translation simultaneously because it doesn't require these processing steps.
