Answer:
According to the result recorded, there was no cholesterol in the albumin solution. This is probably because the cholesterol is in the egg yolk and not the egg white. In order to get a positive response on the presence of cholesterol in eggs, an egg yolk albumin stock needs to be prepared. So using the same procedure as before and only replacing the egg yolk for the egg white, prepare a 0.5 mL of egg yolk with 4.5 mL distilled water mixture in a test tube. Follow the steps given in the lab manual to check for presence of lipids in this albumin stock. Take a filter paper and add one drop of Sudan III solution onto it, let it dry and then place a drop of the stock prepared and analyze if the color transfer happens.
Hope that answers the question, have a great day!
<span>the energy stored in the chemical bonds of organic molecules.</span>
Hypothesis: If Plant Food X is used on a tomato plant, then production rate will increase.
experiment: Gather 2 tomato plants of the same height and age. Make two groups, a control group (a tomato plant without use of fertilizer) and an experimental group (a tomato plant with using Plant Food X).
For one week, give each plant the same amount of water, humidity, sunlight, and air temperature. after a week measure the height and number of tomatoes produced. gather the info in a table and compare to hypothesis after one week.
Answer: The answer is that the phenotypic ratio among phenotypes produced from an F1 X F1 dihybrid cross is 9:3:3:1.
Explanation:
Independent assortment of genes explains how alleles on different chromosomes arrange independently of one another during gamete formation.
So, a dihybrid cross involving TWO characters (e.g Seed color & seed shape) would have its respective alleles DISTRIBUTED whether dominant or recessive, for crossing to occur and yield varying proportion of offspring in the well spread ratio of 9:3:3:1; making it a consequence of independent assortment of genes
A silent mutation. This is when the new codon will work just as well as the old one without changing the amino acid shape.
