Allozyme phenotypes of alcohol dehydrogenase in the flowering plant phox drummondii are determined by three co-dominant alleles of a single gene. in one sample of 70 plants the following data were obtained:

genotype a1a1 a2a2 a3a3 a1a2 a1a3 a2a3
number 4 24 10 10 2 20
what is the frequency of the a2 allele in this sample?

0.628

0.238

0.557

0.432

0.337

In this experiment, the was intentionally manipulated. it is the independent variable. the dependent variables that were measured were the

Archeologists have discovered three sites showing conclusive evidence for the mastery of fire in tanzania, from a period slightly after the time that homo habilis was present in africa. these sites clearly were founded by homo erectus, the descendent species of homo habilis that migrated north, out of africa and into asia. homo erectus was known to have mastered fire, from ample evidence at sites in asia. there is no reason to attribute mastery of fire to homo ergaster, the descendent species of homo habilis that remained in africa. which of the following is an assumption on which the argument depends? (a) before their migration, homo erectus occupied african territory as far south as tanzania.(b) the strain of migration provided the selective pressure motivating homo erectus‘ mastery of fire.(c) homo ergaster would not have derived as much benefit from the mastery of fire as did homo erectus.(d) homo ergaster inherited all cultural knowledge from homo habilis, a species that did not have mastery of fire.(e) homo ergaster did not occupy regions as far south as tanzania until well after the time of these three sites.

To store strawberries in sugar syrup, lucy placed them in a jar and covered them with sugar but did not add any water. do you think syrup will be formed? justify. a. no. since water is not added, there cannot be any syrup formation. b. no. the higher concentration of sugar on the outside will cause the water from the sugar to diffuse in the strawberry cells causing them to swell without formation of any syrup. c. yes. the higher concentration of sugar on the outside will cause the water from the strawberry to diffuse out resulting in syrup formation. d. yes. the sugar will melt over time and form the syrup.