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algol13
2 years ago
7

Brief about Gregor Mendel's di- hybrid cross in pea plant​

Health
1 answer:
Nina [5.8K]2 years ago
5 0

Answer:

For dihybrid cross, Mendel selected pea plant having yellow and round seeds (YYRR) as the female parent and pea plant having green and wrinkled (yyrr) seeds as the male parent. He obtained pure line by selfing these plants for three generations.

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List three adjectives to describe a healthy person.
cricket20 [7]

Answer:

Fit - Very healthy good body muscles.

Healthy - includes keeping your body healthy by giving it the things it need.

Strong - Built lots of muscles and body does a lot of work.

Explanation:

5 0
1 year ago
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Sweet potatoes and yams are unrelated to each other or to the white potato, but they share many of the same culinary characteris
BigorU [14]

Answer: False

Explanation:

They are both tuberous root vegetables that come from flowering plants, but they aren't related and don't have much in common.

4 0
3 years ago
A other term for eardrum is
Marta_Voda [28]
Myringa or tympanic membrane
8 0
2 years ago
A student who is biologically female is attracted to both males and females. Which term best describes this
kondor19780726 [428]

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2 years ago
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PLEASE HELP
Vinil7 [7]

Answer:

1. HACCP.

2. The HACCP Team.

Explanation:

HACCP is an acronym for Hazard Analysis Critical Control Point.

1. <u>HACCP</u>: it is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards, from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. It is recognized internationally as a method used for the identification and management of risks (hazards) that are related to food safety. Therefore, it is designed to be used in all aspects of the food industry such as growing, harvesting, processing, distribution, and consumption.

2. <u>The HACCP Team</u>: multi-disciplinary and including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology; may need assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process. These group of people (team) are saddled with the responsibility of developing, implementing and maintaining the Hazard Analysis Critical Control Point (HACCP) plan or system.

7 0
2 years ago
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