Of the different sources of genetic variability, which one could be defined as permanent, transmissible changes to the dna coding sequence often caused by outside environmental factors?

Amylase becomes denatured at a temperature of 80°c. during an experiment to study the effect of varyingtemperature on enzyme activity, amylase’s reactivity with starch was measured at body temperature (37°c), andthen again at an increased temperature of 42°c. how would this increase in temperature affect the experiment

All individuals have two alleles for a given trait. according to mendel's these alleles are passed down one each from both mother and father.

When a human or animal consumes food, the carbon in that food is most likely to be converted into which of the following elements? a. carbon remains carbon b. nitrogen c. oxygen d. hydrogen