Answer:
everyone was skeptical of each other's work and findings and they wanted to do their own research. Also, there has been a bunch of technological advances over the years. microscopes became better and stronger as well
Explanation:
Answer:
1. SnapDragon - incomplete dominance
2. Cows/chickens- multiple alleles
3. Blood type in humans - co-dominance
4. Skin and hair color - polygenic inheritance
Explanation:
1. Sometimes, the phenotypic expression of a recessive allele cannot be completely covered by that of the dominant allele. This is called incomplete dominance. Flowers of snapdragon and four'o clock plants are the example of such an event where the recessive allele for flower color, which is white is also expressed in heterozygous plants along with the dominant red color, producing pink flowers.
2. Multiple alleles determine the genetic traits of cows and chickens.
3. There are three alleles in humans that determine the blood type - dominant Ia and Ib for A and B type respectively, and recessive Io for O type. when in a heterozygous person, both dominant alleles are present, both are expressed phenotypically forming AB type blood. this is called Co-dominance.
4. Skin and hair color in humans is determined by multiple alleles present in different chromosomes. this is called polygenic inheritance.
Connective tissues i believe because they are connected throughout the body
A. Sex cell
It looks like there’s more to the problem but since you only gave one I can only answer one. Hope this helps
The correct answer is option C, that is, 41 degrees.
The time and temperature are the most essential elements for monitoring the growth of disease-causing bacteria in food. The temperature danger zone lies in between 40 degrees F and 140 degrees F. It is recommended to keep the hot food hot and cold food cold, and there is a need to use the thermometer in order to check the temperatures of the food.
The potentially hazardous foods must go through the temperature danger zone as briskly as possible. The maximum temperature for holding cold, potentially hazardous food is 41 degrees F.
