Suppose that a dominant allele (p) codes for a polka-dot tail and a recessive allele (p) codes for a solid colored tail. if two heterozygous individuals with polka-dot tails mate, what's the probability of the phenotype and genotype combinations of the offspring? a. 25 percent chance of a polka-dot tail and 75 percent chance of a solid colored tail (25 percent pp; 50 percent pp; 25 percent pp) b. 50 percent chance of a polka-dot tail and 50 percent chance of a solid colored tail (50 percent pp; 50 percent pp) c. 75 percent chance of a polka-dot tail and 25 percent chance of a solid colored tail (25 percent pp; 50 percent pp; 25 percent pp) d. 75 percent chance of a polka-dot tail and 25 percent chance of a solid colored tail (75 percent pp; 25 percent pp)

Which of the following will a bacterium produce when a human gene is added to its genome? question 4 options: human carbohydrates a protein made up of both human and bacterial properties the human protein coded for by the human gene human plasmids that can be isolated from the bacterium

Recently, crops of vegetables such as lettuce and green onions have been contaminated, while they are still on the farm, with bacteria that cause food poisoning. how will science influence the way the government responds to prevent an increase in food-borne diseases? because science has shown that lettuce and green onions are not nutritionally valuable, the government may pass laws that ban the sale of lettuce and green onions. because science has shown that there is no way to prevent bacterial contamination, the government may pass laws that punish businesses that buy lettuce and green onions. because science has shown that the washing of hands prevent the spread of infectious diseases among people, the government may pass laws that require hand washing by everyone who handles food. because science has shown there are ways to find the source of the contamination, the government may pass laws that require farm practices that reduce the contamination of lettuce and green onions.

How does food concentration affect yeast activity