Answer:
A dominant allele produces a dominant trait in individuals who have one copy of the allele, that can come from one parent. To produces a recessive trait, the child must have two copies of the recessive allele, one from each parent.
Explanation:
The terms dominant and recessive describe the patterns of certain traits. They describe how likely it is for certain traits to pass from parent offspring in humans and animals. The two copies of each gene (alleles), can be slightly different from each other. The differences can cause variations in the protein that’s produced, Proteins affect traits, so variations in protein activity or expression can create different phenotypes.
A dominant allele produces a dominant phenotype (trait) in individuals who have one copy of the allele, which can come from one parent. For a recessive allele to produce a recessive phenotype, the individual must have two copies, one from each parent. A person with one dominant and one recessive allele for a gene will have a dominant phenotype. They are generally considered carriers of the recessive allele- the recessive allele is there, but the recessive phenotype is not.
Answer:
Explanation:
Stiffness of spring k equal to 4 lb/ft.
Unstretched length of the spring L is equal to 0.5 feet.
Weight of the collar W is 15lb
Radius of curvature of curve guide is 1 feet
length of vertical rod is 1.5 feet
Initial speed of collar when released from rest at A is 0 feet per seconds
use the energy conservation equation

Estimate the potential energy , component as position B as below

Estimate the kinetic energy , component as position A as below

Estimate the kinetic energy , component as position B as below

Substitute 20.5lb- ft for 
0.5lb-ft for 
0lb -ft for 


= 16.05ft/sec
Here is the first question
Popcorn can be popped by either of the three forms of heat transfer:
Conduction in a pan with hot oil on a stove element.
Convection by an air popper and warm air rising over a heating element... no direct contact with heat source.
Radiation is what occurs in a microwave. Invisible radiant heat activates water molecules in the popcorn.
All the above heat the kernel over 100 Celsius. Water vaporizes/boils (latent heat) and erupts through the kernel.
Mmmm popcorn watch out for the lipids (fat in the oil and butter)