Answer:
Explanation:
The observed frequency of the double crossovers (DCOs) is 20/1000, or 0.02. If there is no interference then this will be the same as the expected, which is just the product of the single crossover frequencies, that is, SCO frequency (a-b) x SCO freq. (b-c) = 0.02.
(a) Any combination of map distances whose product (a-b) x (b-c) = 0.02 is possible. However, three are most likely:
a 20 mu b 10 mu c
a 10 mu b 20 mu c
a 14.14 mu b 14.14 mu c
(b) The distances would be exactly the same.
(c) The expected number of DCO progeny would be 17.
The answer is <span>No, emotions of non-human organisms cannot be tested.
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<span><span>C. descending order by weight. </span>The standard rule in food labeling guide is to list ingredients </span>in order of weight. The first ingredient being the one that weighs the most, and the last ingredient that weighs the least. Water should also be included in the list of ingredients unless it's less than 5 percent of the product.
The answer would be A
Because
The sense of smell is part of our chemical sensing system, or the chemosenses. Sensory cells in our nose, mouth, and throat have a role in helping us interpret smells, as well as taste flavors. Microscopic molecules released by the substances around us (foods, flowers, etc.) stimulate these sensory cells. Once the cells detect the molecules they send messages to our brains, where we identify the smell. Olfactory, or smell nerve cells, are stimulated by the odors around us--the fragrance of a gardenia or the smell of bread baking. These nerve cells are found in a small patch of tissue high inside the nose, and they connect directly to the brain. Our sense of smell is also influenced by something called the common chemical sense. This sense involves nerve endings in our eyes, nose, mouth, and throat, especially those on moist surfaces. Beyond smell and taste, these nerve endings help us sense the feelings stimulated by different substances, such as the eye-watering potency of an onion or the refreshing cool of peppermint.
