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aksik [14]
3 years ago
11

Pine

Biology
1 answer:
Mamont248 [21]3 years ago
3 0

Answer:

it increases for a while and then decreases

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1. Explain how the traits of an organism are related to the genes in DNA.
viktelen [127]

Genes in DNA or responsible for the traits an organism has. This is caused by Dominant and Recessive Traits. Remember that Genotypes are the genetic letters such as RR, Rr, and rr. Phenotype is physical traits.

Dominant Traits are more likely or always show in the offspring. The Dominant Genotype uses Capital letters such as RR.

Recessive Traits are less likely to show up. Their Genotype use lower case such as rr. Now genotypes of Rr have one dominant trait and one recessive trait. If the dominant trait was black fur and the recessive white fur, the offspring will be black fur because dominant traits overpower the other.

To understand how to know if an organism will have Dominant or Recessive Genes, you have to use something called a Punnet Square. Lets imagine 2 parents both have the genotype Rr. R is Black fur and r is white fur. As you can see from the chart, 3 of 4 boxes have Rr and 1 rr. Since there is a Dominant Trait with a Recessive, they will show a Dominant Phenotype, or Black fur. This has 3/4 chance and a 1/4 chance for white fur in the offspring.

| R. r

-----------------------------------

R | Rr. Rr

-----------------------------------

r | Rr. rr

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3 years ago
What are the levels of organization in a shark
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Cell
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3 years ago
H20 and O2 are examples of.<br> Atoms, molecules, droplets <br> Or water
shutvik [7]

Answer:

molecules because an water would just be H20, an atom would just be oxygen or hydrogen on its own, and droplets also refer to just liquid which oxygen is not

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Aerobic respiration creates more of what molecule than fermentation?
s344n2d4d5 [400]

Answer:

Atp

Explanation:

This is the correct answer

4 0
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Why processing of fish and shellfish is neede?
aleksklad [387]

Answer:  The operations of importance in fish processing are washing, degutting, salting, fermentation, drying, and smoking. These operations contribute to the development of flavor, texture, color, and improved storage characteristics of the products.

Explanation:

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