Answer:
1128.
Explanation:
The phenotype for dominant tasters is 1482.
The phenotype for recessive tasters = 2400 – 1482 = 918.
Recessive phenotypes = 2400 – 1482 = 918.
The frequency of the recessive phenotype = q² = 918 / 2400 = 0.38.
The frequency of the recessive allele q = √0.38 = 0.62.
For the dominant allele frequency, p = 1-q = 1- 0.62 = 0.38.
The heterozygous frequency = 2pq = 2 × 0.38 × 0.62 = 0.47.
The number of heterozygous individuals within the population = 0.47 × 2400 = 1128.
Thus, the result is 1128.
Answer:
Benedict's Reagent: A Test for Reducing Sugars In the laboratory, we employed Benedict's reagent to detect a specific reducing sugar: glucose.
Explanation:
Answer:
Cells within a large multicellular organism communicate through chemical signals. These signals are relayed from one cell to another. A cell must have a receptor for that chemical to interpret and respond to a signal.
Explanation:
To initiate a physiological response, all body cells possess specific proteins known as receptors. These receptors are essential for detecting chemical signals and eliciting responses. Different receptors are tailored for various chemical signals; for instance, a dopamine receptor engages with dopamine molecules, whereas an insulin receptor specifically binds to insulin molecules. Additionally, certain cells may also respond to mechanical signals.
Response:
While yeast is harmless and does not impart a sour flavor to wine, bacteria are capable of doing so. Yeast is able to thrive with or without air, but for alcohol production, it needs an anaerobic environment, which is referred to as Fermentation.
Alcoholic fermentation cannot occur in open containers. Bacterial contamination can lead pyruvate to transform into acetic acid, resulting in the alcohol developing a sour taste.
Thus, it is the bacterial contamination that could make the alcohol sour, not the addition of yeast.
Response:
This is a request to mark it on branliys
Clarification:
