In the food web above, label all producers, primary consumers, and secondary consumers.

In this experiment you were asked to present three possible mechanisms. describe those mechanisms here and include drawings of those mechanisms. how will the bromination of trans-cinnamic acid and trans-stilbene allow you to distinguish between the three possibilities? what would you expect to find in your data in each scenario?

Astudent analyzed ears of corn that demonstrated two traits in the f2 kernels, purple or white colors and smooth on wrinkled shapes. a tabulation of 135 individual kernels gave the following results: purple and smooth = 75 white and smooth = 28 purple and wrinkled = 24 white and wrinkled = 8 what would be the only phenotype present in the f1 ger

Factors that can increase mutation rates a. high temps b. low temps c. food additives d. uv rays