Answer:
Because of different abiotic factors (Temp, humidity, ect.)
The purple kernel is dominant over the yellow kernel and hence it has the genotype of homozygous dominant PP.
<h3>What is Genotype?</h3>
Genotype may be defined as the ultimate combination of alleles of genes that are selected for specific studies.
If it has some offspring with purple kernels and some with yellow, the genotypes of the two parents are heterozygous dominant for the purple kernel, i.e. Pp and Pp.
And when these two parents are crossed with each other, the genotypes are PP, Pp, Pp, and pp. While the genotypic ratio is 1:2:1 (PP: Pp: pp), but the phenotypic ratio is 3:1 (Purple: Yellow).
Therefore, it is well described above.
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Answer:
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.
Explanation:
Answer:
C. Excretion
Explanation:
Excretion is the removal of metabolic waste and excess water from the body.
Excretion occurs in the lungs, kidneys and skin.
