The answer would be conservative plate boundaries.
They occur where plates slide past each other in opposite directions, or in the same direction but at different speeds. Friction is eventually overcome and the plates slip past in a sudden movement. The shockwaves created produce an earthquake.
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Answer:
Heterozygous for the gene
Explanation:
Alleles are the possible alternative forms of a gene. An organism having two identical alleles of a gene is said to be homozygous for that gene. On the other hand, an organism having two dissimilar alleles for a gene is heterozygous for that gene.
For example, let's suppose that I^A and I^B are the two alleles for ABO blood type in humans. Here, an individual with one copy of I^A and one copy of I^B would be heterozygous for ABO blood type. On the other hand, genotypes I^AI^A and I^BI^B are homozygous for the ABO blood type gene.
Taking a measure of someones blood glucose level before they eat in the morning is a measure of fasting blood glucose. A normal measure of fasting blood glucose is 3.8 to 5.5 mmol. If the value were higher, say 5.8 mmol then the patient would be described as being pre-diabetic. Since the value is the highest in the range of being normal she should be monitored for pre- diabetes.
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
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