Answer:
The genes that the child inherited from the parents is the SS gene
Explanation:
The genetic composition of the haemoglobin genotype is given by two gene variants; A which is dominant and S which is recessive. As such, an individual can be AA, AS or SS. Individuals that are AA and AS do not show traits of the disease, but SS individuals have sickle cell anaemia.
From this example, since both parents have no symptoms and their child have sickle cell, their genotypes most likely were AS and AS. Let me show you how:
A S
A AA AS
S AS SS
From the cross above, there is a 1 in 4 chance that if both parents were AS, their child will be SS. Any other composition from the parents will not produce an SS offspring. Hence the genes that the child inherited from the parents is the SS gene.
Answer: B. right atrium --> right ventricle --> left atrium --> left ventricle
Explanation: Deoxygenated blood enters the superior vena cava and inferior vena cava and collects it on the right atrium. It is then pumped up through a valve and enters the right ventricle. Then it is transported by the pulmonary artery to the lungs to become oxygen rich blood. From the lungs oxygenated blood enters into the pulmonary vein and back into the heart and goes inside the left atrium. The blood is pumped again through a valve going to the left ventricle and transported to the body through the aorta which distributes oxygen rich blood.
Answer:
I think it goona be A am I right or wrong
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
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