Answer:
In a fruit fly experiment, grey body, normal winged (homozygous dominant) fruit flies were mated with black body, short winged (homozygous recessive) fruit flies. The F1 dihybrid females were then used in a test cross. If the genes are always linked and no crossing over occurs, what would be the predicted ratio in the F2 generation?
GG x bb = Gb, Gb, Gb and Gb F1 generation
grey body heterozygous offspring 4:0
Gb x Gb= GG, Gb, Gb, and bb F2 generation
3:1 three grey body fly and one black body fly
Explanation:
Soaring and gliding birds like eagle, vulture, albatross, sea gulls etc are efficiently adapted to utilize the air currents in their flight.
Explanation:
The soaring flight and gliding movements are special adaptation developed by birds to meet the challenge of increasing turbulent air current.
Birds have the extraordinary skill of flying smoothly and effortlessly even at very high altitudes
Birds soar by using thermal and dynamic soaring techniques.
Gliding movements help the birds to deflect the wind downward which helps to lift their bodies in the air. They do not flap their wings during gliding but just dive straight into the air which helps to increase their speed.
The adaptation of the bird’s structure with very light but strong bones on their wings helps to soar and glide in the air.
Answer:
active transport
Explanation:
they are using energy to move across the membrane, using energy means its active Hope this helps
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
brainly.com/question/15087595
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Not sure what the choices are but a biotic factor is anything living.
