Answer:
The genotypic frequency = 1:1
The phenotypic frequency = 1:1
Explanation:
Given that:
The allele → R = Red beetles
The allele → B = Blue beetles
Since the gene color shows a codominant allele
The Red Beetle = RR
The blue beetles will be = BB
The heterozygous beetle will be = RB
∴
The punnet square showing the crossing of RB × RR is:
R B
R RR RB
R RR RB
The result shows that we have two red beetles and two heterozygous beetles.
Hence;
The genotypic frequency = 1:1
The phenotypic frequency = 1:1
Yes decaying plants add carbon to the soil
Random changes in allele frequency in a population are usually called genetic drift. The reason why this is the answer is because it is a very specific word which is used to describe exactly that - random changes in allele frequency.
All the other cases; answers, here aren't correct and don't apply.
Steps to improve food safety in commercial food preparation units like restaurants
.
- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
