Answer:
P = f(TLTL) = 0,16
H = f(TLTS) = 0,48
Q = f(TSTS) = 0,36
Explanation:
Hello!
The allele proportion of any locus defines the genetic constitution of a population. Its sum is 1 and its values can vary between 0 (absent allele) and 1 (fixed allele).
The calculation of allelic frequencies of a population is made taking into account that homozygotes have two identical alleles and heterozygotes have two different alleles.
In this case, let's say:
f(TL) = p
f(TS) = q
p + q = 1
Considering the genotypes TLTL, TLTS, TSTS, and the allele frequencies:
TL= 0,4
TS= 0,6
Genotypic frequency is the relative proportion of genotypes in a population for the locus in question, that is, the number of times the genotype appears in a population.
P = f(TLTL)
H = f(TLTS)
Q = f(TSTS)
Also P + H + Q = 1
And using the equation for Hardy-Weinberg equilibrium, the genotypic frequencies of equilibrium are given by the development of the binomial:



So, if the population is in balance:



Replacing the given values of allele frecuencies in each equiation you can calculate the expected frequency of each genotype for the next generation as:



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Answer:
NUMEROUS DISEASES SPREAD
Explanation:
When Columbus stumbled upon the Americas, he and his crew were carrying numerous diseases, including smallpox, which killed 50% - 90% of the Native people's population.
The sole reason why red blood cells are unable to replace damaged proteins is that red blood cells lack DNA and cell organelles such as nucleus, ribosomes and mitochondria which are crucial for protein synthesis, assembly and repair. In other words they lack both the information and the machinery for making or repair of proteins.
Due to lack of DNA and cell organelles, red blood cells cannot be able satisfy the central dogma which summarizes synthesis of proteins as DNA → RNA → proteins.
DNA has the genetic information on how proteins should be made, RNA is responsible for transferring the information from DNA in the cell nucleus to the ribosomes in the cytoplasm, then translating or decoding this information, which results in the making of protein.
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