Stiffness in the neck can make it difficult for drivers to look behind when they are backing up.
Don’t worry this is pretty easy :)
The answer is -
50% recessive alleles
50% dominate alleles
explication- find out what alleles you’re working with (heterogeneous and homogeneous)
[heterogeneous is 1 dominant and 1 recessive- homogeneous is 2 of the same alleles they can be dominant or recessive]
We’re working with a parent with heterogeneous and another parent with recessive homogeneous.
draw a allele chart
__
|_|_|
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they look like this and take your first parents alleles and put them at the top
L s
_ _
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it should look like this, then take your parent with both recessive and put them vertical to the box
L s
_ _
s |_|_|
s |_|_|
it should look like this, now you drag one letter down and one letter across for each box
L s
__ __
s|Ls|ss |
s|Ls|ss |
— —
it’s should look like this when they’re done, i think you’re doing a grade below me in biology so the ratio should be 50/50 for both phenotype and genotype.
TRY TO LEARN THE VOCABULARY IT HELPS A LOT AND BASICALLY TELLS YOU THE ANSWERS!
GOOD LUCK :)
Answer:
Besides storing genetic information, nucleic acids helps in
Understanding diseases
Creation of proteins
Transmission of information
Explanation:
Understanding diseases
Knowledge about the nucleic acids and their mechanism of action helps in understanding the causes of a disease and the possible cure for the disease. A genetic disease is caused when there is a faulty gene, which is made up of nucleic acids, is present in the genome. These genes will make faulty RNA's which will result in the establishment of faulty proteins. Hence, by having understanding about nucleic acids, diseases can be studies and cured.
Creation of proteins
The information from the DNA is coded by the mRNA which is used to make proteins.
Transmission of information
Apart from storing information, the nucleic acids such as the DNA are also involved in the transmission of information.
Carbohydrates are composed of monomers or repeating subunits of simple sugars or monosaccharides, such as glucose, galactose etc.
