A single yeast cell placed on a solid agar will dividemitotically to produce a colony of about 107cells. Ahaploid yeast cell that has a mutation in the ade2 genewill produce a red colony; an ade2+ colony will bewhite. Some of the colonies formed from diploidyeast cells with a genotype of ade2+/ ade2− willcontain sectors of red within a white colony.a. How would you explain these sectors?b. Although the white colonies are roughly the samesize, the red sectors within some of the whitecolonies vary markedly in size. Why? Do youexpect the majority of the red sectors to be relativelylarge or relatively small?
Genetic Recombination
Recombination is crucial to this process because it allows genes to be reassorted into diverse combinations. Genetic recombination is the process of combining genetic components from two different origins into a single unit. In prokaryotes, genetic recombination takes place by the unilateral transfer of deoxyribonucleic acid. It includes transduction, transformation, and conjugation. The genetic exchange occurring between homologous deoxyribonucleic acid sequences (DNA) from two different sources is termed general recombination. For this to happen, an identical sequence of the two recombining molecules is required. The process of genetic exchange which occurs in eukaryotes during sexual reproduction such as meiosis is an example of this type of genetic recombination.
Microbial Genetics
Genes are the functional units of heredity. They transfer characteristic information from parents to the offspring.
A single yeast cell placed on a solid agar will divide
mitotically to produce a colony of about 107
cells. A
haploid yeast cell that has a mutation in the ade2 gene
will produce a red colony; an ade2+ colony will be
white. Some of the colonies formed from diploid
yeast cells with a genotype of ade2+/ ade2− will
contain sectors of red within a white colony.
a. How would you explain these sectors?
b. Although the white colonies are roughly the same
size, the red sectors within some of the white
colonies vary markedly in size. Why? Do you
expect the majority of the red sectors to be relatively
large or relatively small?
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