The answer is D.
Heterozygous individuals pass the dominant and recessive alleles to offspring.
Hello friends..
Some (not all) of the nutritional value in vegetables is lost during the cooking process – but why? Vegetables are packed FULL of vitamins, which are essential for our overall diet and the chemical reactions within our bodies.
Vitamins are split up into two different groups: water-soluble (B-complexes, and C) and fat-soluble (A, D, E, and K). During the cooking process, water-soluble vitamins are more likely to be destroyed.
Hope this answer helps you..
Ground water gets in soil
amount of water in atmosphere is affected
water level rises up
Twice as many I’m pretty sure
The clear epidermal cells exist in a single layer and do not contain chloroplasts, because the onionfruiting body (bulb) is used for storing energy, not photosynthesis. Each plantcell has a cell wall, cell membrane, cytoplasm, nucleus, and a large vacuole.