33. In humans, the presence of chin and cheek dimples is dominant to the absence of dimples, and the ability to taste the compound PTC is dominant to the inability to taste the compound. Both traits are autosomal, and they are unlinked. The frequencies of alleles for dimples are D=0.62 and d=0.38. For tasting, the allele frequencies are T= 0.76 and t= 0.24 Determine the frequency of genotypes for each gene and the frequency of each phenotype. What are the expected frequencies of the four possible phenotype combinations: dimpled tasters; undimpled tasters, dimpled non-tasters, and undimpled non-tasters?
33. In humans, the presence of chin and cheek dimples is dominant to the absence of dimples, and the ability to taste the compound PTC is dominant to the inability to taste the compound. Both traits are autosomal, and they are unlinked. The frequencies of alleles for dimples are D=0.62 and d=0.38. For tasting, the allele frequencies are T= 0.76 and t= 0.24 Determine the frequency of genotypes for each gene and the frequency of each phenotype. What are the expected frequencies of the four possible phenotype combinations: dimpled tasters; undimpled tasters, dimpled non-tasters, and undimpled non-tasters?
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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33. In humans, the presence of chin and cheek dimples is dominant to the absence of dimples, and the ability to taste the compound PTC is dominant to the inability to taste the compound. Both traits are autosomal, and they are unlinked. The frequencies of alleles for dimples are D=0.62 and d=0.38. For tasting, the allele frequencies are T= 0.76 and t= 0.24
- Determine the frequency of genotypes for each gene and the frequency of each
phenotype . - What are the expected frequencies of the four possible phenotype combinations: dimpled tasters; undimpled tasters, dimpled non-tasters, and undimpled non-tasters?
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