Answer:
% of wolves have normal fur.
Explanation:
Given , the allele for white fur is recessive and the allele for normal fur is dominant
Let "N" represents the allele for normal fur and "n" represents the fur for white fur.
As per Hardy Weinberg's principle, the frequency for dominant allele is represented by "p"
Given ,
Then frequency for dominant genotype will be "
"
So, Frequency for wolves with normal fur is
Percentage of the wolves with normal fur is
%
Double fertilization-plants with seeds (flowering plants), two male gametes joining with female gametophyte
Gametophyte generation-both (haploid, sexual stage stage-gametophyte, and the diploid stage that produces spores – sporophyte)
Endosperm formed-plants with seed because it is a tissue formed inside the seed which surrounds the embryo and provides nutrition
Mitosis-both (mitosis occurres in spores)
Spores develop into gametophytes-both but, in seedless plants sporophyte produces spores that will develop into a new organism (multicellular gametophyte) using mitosis, while spores of seed plants are produced internally and develop into more complex structures.
Correct answer: B). The phagocytotic barrier, which is a part of innate immunity
The scenario represents the phagocytosis, which is a type of endocytosis by which the cell engulfs microbial pathogens. The main cells of the immune system that are involved in phagocytosis include macrophages, neutrophils, and dendric cells.
It is a mechanism which is used by the immune system to kill and processing of antigen that play an important role in innate immune response.
Hence, the correct answer would be option B.
The coenzyme required is pyridoxal phosphate. It is a vitamins B6 cofactor required for transamination reaction.
Answer:
True
Explanation:
Physical contamination are foreign objects such as hair, fingernails, broken glasses , jewelries etc that are mixed with food. Although, it is important for a food handler who realizes that he is sick such as having fever, jaundice,wound while working to report such to his supervisor or manager,who will then take necessary action and to avoid risk of contamination; yet not the only cause of physical food contamination.
Physical contamination does not necessarily have to occur until the food handler is sick. It could be as a result of carelessness or not paying attention enough by the food handler . Physical contamination might not at all times cause injury or illness to the customer, yet such could bring discomfort to a customer who notices foreign objects in his food while eating. To avoid risk of physical food contamination, it is important for food handlers to keep jewelries to a minimum, wash fruits and vegetables thoroughly, wear hear neatly tied back, throw out and replace cracked, chipped, or broken dishware, glassware and equipment amongst others.
