The independent assortment of genes is a principle of Mendel and of genetics. Since humans are diploid organisms (they have 2 copies of their genetic information), we have that each gamete carries one of the two available alleles for each feature. These gametes are created in equal proportions.
We have that both parents are heterozygous for a feature, lets say H. Thus, their genotype is Hh. Hence, the child will get with probability 50%=1/2 H from the father and 50%=1/2 h from the father; same from the mother. By doing a Punnett square, we get that there is 1/4 chance that the child is HH, 1/2 chance that it is Hh and 1/4 that is hh. Since the disease is recessive (so both alleles are needed), we have that the chance that the kid has the disease is 1/4.
Henry Faulds and Galton are cousins which both helped each other like Faulds wrote a book about fingerprints which helped Galton out a lot.
Faulds was also the Father of Fingerprinting.
hope i helped ~Zuzu :)
Answer:
It is important that cell growth in a multi-cellular organism be regulated carefully so as to maintain the integrity of the cell cycle
Explanation: Each cell in a multi-cellular organism has it cycle which consist of the inter-phase and the m-phase (active division). Cell growth takes place in the G1 phase of the inter-phase and this ensures that deoxy ribonucleic acid is synthesized in the S-phase in preparation for division.
Hence, adequate cell volume is a key event in order for division to take place. If cell growth is not regulated, it might result in a cell exiting the cell cycle into the resting phase in case of slow growth or result in over-division of a cell in case of over-stimulated growth. The latter is often the case in the development of cancerous cells.
Answer:
Emulsifier
Explanation:
Emulsifier are the chemical additives which are required to breaking up fats or lipids globules into much smaller emulsion droplets.
An emulsifier consist of one oil-friendly and one water-friendly end. When an emulsifier added with fat or lipid, the emulsifier face towards the oil/water or air/water interface reduces the surface tension to make emulsion more stable.
Emulsification of fat makes the food easy to absorbed by small intestine.
Hence, the correct answer is "Emulsifier ".
