Answer:
Evolution of management is the concept that was developed in the early days of men when the realization was made that we must live in groups for the survival.
Explanation:
- Since men saw and realized that they need to live in groups, mighty men in the past were able to organize the masses, share them into various groups. The sharing was done accord to the masses' strength, mental capacities and intelligence.
- The evolution of management section is mainly divided into four sections:
- Early Management Thought
- The Scientific Management Era
- The Social Person Era
- The Modern Era
Answer:
smooth was dominant over that for wrinkled
Explanation:
In complete dominance, a gene may have two different variants or 'alleles', dominant and recessive. A dominant allele is a gene variant that is able to produce a certain phenotype, even in the presence of other alleles, while a recessive allele is a gene variant that is masked by the dominant allele in heterozygous individuals (i.e., individuals that inherited different alleles from each parent). By crossing smooth and wrinkled pea plants, Mendel observed the offspring (F1) were smooth rather than mixed, indicating one type of seed texture was dominant over the other. Subsequently, Mendel observed that alleles for different traits (e.g., seed texture and seed color) assorted independently during meiosis.
Advantage: Dichotomous keys are very useful because they allow non-expert users to identify organisms by directing them to look at the known, important organisms. Disadvantage: Disadvantage of dichotomous keys is that if a single wrong decision is made at any juncture, a wrong identification will result. Sometimes it becomes obvious that an error has been made, and you can retrace your steps until you get back on the right track, but this is not always the case
Answer:
because the mother sells are less for that kind of cuts so they don't regenerate and in a cut its easier because they are just in number for that cut
Explanation:
In fact, there are bacteria that grow in all kinds of pH, from the most acidic to the bad alkaline. Depending on the pH at which they live, bacteria can be classified as neutrophil, acidophilic and alkalineophilic.
But in general, when we talk about bacteria that are present in foods, they tend to grow in a pH range between 5 and 9, so they are considered as <u>neutrophil</u>. This can vary by species and other factors such as temperature and available nutrients.
