Answer:
All crosses and proportions, genotypes and phenotypes are attached.
Explanation:
a. Within living organisms, staining is a characteristic governed by a polygenic inheritance, which means that there is more than one gene involved in the staining process. as you already know, each gene has two alleles, if a trait is controlled by 2 genes, it means that we will have 4 alleles at the crosses.
From the description between dominance and recessivity between the alleles that control the colors of the pepper, shown in the question above, we can see that for the crossing between a red pepper and a green pepper, being able to generate a completely orange offspring, it would be necessary that the genotype of the parent peppers was: Red: RGRG, green: rgrg.
This would generate an orange-colored RrGg offspring, as you can see at the F1 crossing.
b. When individuals of F1 offspring are crossed, the combination of alleles and the determination of genotypes and phenotypes becomes much more complex, because instead of 4 alleles, we will have the combination of 16 alleles among themselves. Once again we will need to rely on the description of dominance and recessivity shown in the question above, so that from the crossing between the alleles of each gene, we can reach a conclusion, as you can see in the F2 crossing.
It is most likely the <span>ventral ramus into the dorsal root ganglion. A spine nerve arises from the spine cord as branch-like structures which converge to form the ventral or dorsal root. This is the pathway for the motor and sensory neuron.</span>
Water, dietary fiber, bacterial cells, and worn-out intestinal cells are components of Gastrointestinal track. This track consists of mouth, esophagus, stomach, small intestine, large intestine, rectum, and anus.This track helps the body for digestion and absorption of nutrients. This is also known as gut, or alimentary canal.
Answer:
The fatty acids or fats provide a large amount of energy about 9 kcal g⁻¹ than glycogen which provides about t 4 kcal g⁻¹.
This large difference in the calorific value is due to the nature of the fatty acids as these are much more reduced than the glycogen as well as they are stored in the body in anhydrous form due to non-polar triacylglycerols in the adipose cells. The carbohydrates are highly hydrated compounds as they contain polar molecules in their structure which binds the water molecules.
So, the evolution selected the fatty acids over glycogen for the production of the chemical energy.
Answer: The true statements about protein digestion and hydrolysis are;
1. Hydrochloric acid in gastric juices cause protein denaturation.
2. In small intestine trypsin attacks peptide bonds.
3.free amino acids are absorbed by the intestinal wall.
Explanation:
Protein digestion occurs in the duodenum and stomach and it is the breakdown of proteins to amino acids by action of Enzymes like trypsin, pepsin.
Protein is digested by the hydrolysis of carbon-nitrogen bond. Mechanical digestion of protein begins in the mouth and it continues in the small intestine and stomach.
Chemical digestion starts in the stomach where by hydrochloric acid in the gastric juice denatures the protein and convert pepsinogen to pepsin enzyme which convert the protein in food to peptides. Trypsin attacks the peptide bond that involves the carboxyl group which breaks it to polypeptide. Exopepdisases and dipeptidases breaks it down to amino acids. The amino acids released by protein digestion is then absorbed by the intestinal wall
