Answer:
The correct answer is they show weak positive gram staining reaction.
Explanation:
<em>Mycobacterium phlei </em>is a rod-shaped species of the genus Mycobacterium. They are acid-fast bacteria with mycolic acids rich cell wall due to which gram stain cannot penetrate easily and show light purple color while staining.
When gram staining is performed on the <em>M.phlei </em>, they take light purple color which indicates that it is a gram-positive bacteria and is related to Actinobacteria phylum of the gram-positive bacteria.
Thus, <em>M. phlei</em> is a gram-positive bacteria.
Option A, B, D are only applicable for steroid hormones ( hydrophobic)
So the answer is C
Answer:
9/16 black, 3/16 brown, 4/16 white
Explanation:
BD Bd bD bd
BD BBDD BBDd BbDD BbDd
Bd BBDd BBdd BbDd Bbdd
bD BbDD BbDd bbDD bbDd
bd BbDd Bbdd bbDd bbdd
A punnet square can be described as a diagram which is made to predict the genotype as well as the phenotypes of the offsprings of a cross.
To study the epistatis nature of the pigmentation in bear, a punnet square was made and the results of the punnet square are shown above.
The results of the punnet square show that the cross between two bears will have the chances of producing 9/16 black bears, 3/16 brown bears and 4/16 white bears.
Answer:
First law of thermodynamics is the conservation of energy states that energy is not created and not destroyed but only can be stored.
Thermodynamics second law states that total entropy of a system increases from lower to higher system and some of the energy is always wasted during the work done.
In the food chain plants are the producers which accept light energy and stored in the form of chemical energy and energy flow to the herbivores and higher trophic levels in the chemical form only and no new energy is created in between the chain (Fisrt law of thermodynamics). Heat is generated during respiration by plants and animals (wasted energy) and entropy also increases with the increase in level of the pyramid of energy (Second law of thermodynamics).
