Answer:
3/8 tall, green, round
3/8 dwarf, green, round
Explanation:
<u>The progeny which are in highest ratio represent parental plants.</u>
Here in the given question, 3 out of 8 progeny are tall, green, round and 3 out of 8 progeny are dwarf, green, round which are the highest in number so they represent parental plants. The reason behind this is that during crossing over only two non-sister chromatids undergo crossing over while two other parental chromosomes remain intact. Out of the 4 chromosome types, 2 remain the same which will result in the same type of genotype of off-springs as of parents. So even if there is 100% chance of crossing over between non sister chromatids still only 50% will be recombinants rest of the 50% will represent parental type.
Another case may be when two genes are very near to each other then it is quite possible that the genes may not undergo crossing over at all in that case there will be no recombinants at all.
So, it simply means that parentals > recombinants or the progeny which are highest in number represent parentals.
In case of unlinked genes, parentals = recombinants. But, <u>recombinants can never be greater than parentals.</u>
The two statements which describe the production of soy sauce.
Option A. When soy sauce is made, yeast and mold help break down the sugars to produce various acids.
Option F. To produce soy sauce, yeast and a type of mold are added to a
mixture of soybeans, wheat, and salt.
Explanation:
Soy sauce is naturally prepared by artisanal brewing and fermentation. The basic ingredients used are soybeans, wheat and salt.
During the brewing process, microbes like mold, yeast or bacteria are added to the basic mixture to ferment. When mold is added to the basic mixture, it ferments and forms a mixture called koji.
Molds like Aspergillus soyae called the koji starter is commonly used. The enzymes present in the mold break the starch in the soy beans and wheat into simpler sugars, and proteins into amino acids, and fats into simpler lipids.
The koji is then treated with yeast and lactic acid bacteria which ferments the koji and forms the moromi which is then processed further to form soy sauce.
The enzymes of the yeast converts the simple sugars into alcohol, CO2 and other organic acids and elements which enhance the flavor of the sauce. Lactic acid bacteria takes the role of converting the sugars into organic acids like aspartic and glutamic acid, and other amines.
The correct answer is: To propose the theory of evolution by natural selection
Answer:
Any other cell organelles would be at the same level of organization as a mitochondria.
