Use the Punnett square to determine the ratio of offspring with: Brown body and red eyes : Brown body and brown eyes : Black body and red eyes : Black body and brown eyes :

Answers

Answer 1

The Punnett square shows us how te genes are distributed among the offsprings.

What does the Punnett square show?

Your question is incomplete but I will tell you something about how the Punnett square works.

A Punnett square is a graphical representation of the possible genetic outcomes of a cross or mating between two individuals. It is used in genetics to predict the frequency of different traits in the offspring produced from a genetic cross.

The Punnett square is set up as a grid, with one parent's alleles along the top and the other parent's alleles along the side. The alleles from each parent are combined in each box of the grid to represent the possible genetic outcome for a single offspring. The frequency of each outcome can be determined by counting the number of times that each combination appears in the grid.

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Related Questions

The addition of yeast into bread dough makes it raised by increasing its volume, and the growth of fungus takes place on bread slide when it is left for a longer time in moisture. A researcher took samples from the dough of bread on slide A, and from old bread on slide B. The researcher observed the growth of these organisms under the microscope. What type of asexual reproduction might have been observed by the researcher on both the slides?

Answers

Answer:

The correct answer is 'Saccharomyces cerevisiae'.

Explanation:

Bread dough is made using yeast. As the dough ferments, carbon dioxide is created and trapped as microscopic air bubbles. It increases as a result. The expansion of carbon dioxide during baking allows the bread to rise higher. Baker's yeast, commonly known as Saccharomyces cerevisiae, is used to make many different bakery goods in addition to bread.

It is employed in the fermentation process, which yeast performs on the sugar and starch in the flour. Fermentation transforms the starch into alcohol and carbon dioxide.

After baking, the carbon dioxide in the dough gives the bread its softness and fluffy texture. It also causes the dough to rise.

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