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DENIUS [597]
3 years ago
8

15. A disease causing agent was isolated from a human. Under the microscope, the disease causing agent is seen to be made up of

a crystal-like outside. When these structures are exposed to a stain that turns blue in the presence of DNA, the middle of the structure turns blue. In the presence of living human cells, the crystal-like objects appear to increase in mass and become more numerous. In the absence of human cells or in the presence of dead cells, no changes are observed in the mass or number of crystal-like objects. [5pt] a. Using the criteria developed in class; determine whether the object is living or nonliving. b. Justify your answer. Be sure to examine each of the criteria.
I don't know how to do this, I need help!
Biology
1 answer:
Elan Coil [88]3 years ago
7 0

Answer: disease causing agent is living

Explanation:

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A phenotypic ratio for a dihybrid cross is predicted to be 9:3:3:1. The experimental values are:
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Two traits that we are examining are the color (purple/white) and the smoothness. 
In our sample, we have 135 individuals ( 75 +28+24+8= 135).

Since we know that expected ratio of a dihybrid cross, is <span>9:3:3:1 we can calculate what is the expected values of each phenotype is.

So, for the white wrinkled phenotype, we expect that there will be one-sixteenth of the whole sample ( there are 16 parts of the whole sample 9+3+3+1=16).
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When you calculate the values for all phenotypes you get results shown in the attached excel table.
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Why do researchers prefer to use embryonic stem cells instead of adult stem cells ?
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1.
Hitman42 [59]

Steps to improve food safety in commercial food preparation units like restaurants .

  1. Wash and sanitize hands to begin food preparation
  2. Clean & sanitize the prep sink or the 3-comparment sink
  3. Remove smallwares & dishes from the preparation area
  4. 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.

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