If blond hair in the Solomon Islanders had originated from early European explorers, what would you predict the researchers would have found when they conducted their genetic study of the islanders?

In which phases of mitosis and meiosis are the principles of segregation and independent assortment at work?

Why was Mendel's approach to the study of heredity so successful?

Why was Mendel's approach to the study of heredity so successful?

How did the Archaic-era Indians differ from the Paleo-Indians?

Are homologous pairs of chromosomes present in mitosis? Explain your reasoning.

Plagiarism certification tests for undergraduate college students and advanced high school students answers ___________.

Compare the differences between $\beta$ oxidation and fatty acid synthesis. Are these pathways the reverse of each other?

What is the purpose of gel electrophoresis?

Rank the following hydrides in order of increasing acid strength: H2S, H2O, H2Te.

Sulfur dioxide is a common preservative in wine; it prevents oxidation and bacterial growth. When $SO_2$ is added to wine, it reacts with water to form an equilibrium system with the the bisulfite ion: $\mathrm{SO}_{2}(a q)+\mathrm{H}_{2} \mathrm{O}(l) \rightleftharpoons \mathrm{H}^{+}(a q)+\mathrm{HSO}_{3}^{-}(a q)$ In this equilibrium system, $\mathrm{SO}_{2}$ is called "molecular $\mathrm{SO}_{2}";$ in its $\mathrm{HSO}_{3}^{-}$ form, it is called "free $\mathrm{SO}_{2}."$ Only molecular $\mathrm{SO}_{2}$ acts as a preservative. The amount of molecular $\mathrm{SO}_{2},$ in the equilibrium system is highly pH dependent-the lower the pH, the more the equilibrium shifts to the left and the greater the amount of free $\mathrm{SO}_{2} .$ The recommended amount of free $\mathrm{SO}_{2}\) is \(0.8 \mathrm{ppm}$ for white wine and 0.5 ppm for red wine. The table shows the amount of free $\mathrm{SO}_{2}$ required to obtain the correct amount of molecular $\mathrm{SO}_{2}$ as a function of pH for both red and white wine. For dilute solutions such as these, 1 ppm = 1 mg/L. Study the table and answer the questions. $$ \begin{matrix} \text{pH} & \text{White Wine 0.8 ppm molecular} SO_2 & \text{Red Wine 0.5 ppm molecular} SO_2\\ \text{3} & \text{13} & \text{8}\\ \text{3.05} & \text{15} & \text{9}\\ \text{3.1} & \text{16} & \text{10}\\ \text{3.15} & \text{19} & \text{12}\\ \text{3.2} & \text{21} & \text{13}\\ \text{3.25} & \text{23} & \text{15}\\ \text{3.3} & \text{26} & \text{16}\\ \text{3.35} & \text{29} & \text{18}\\ \text{3.4} & \text{32} & \text{20}\\ \text{3.45} & \text{37} & \text{23}\\ \text{3.5} & \text{40} & \text{25}\\ \text{3.55} & \text{46} & \text{29}\\ \text{3.6} & \text{50} & \text{31}\\ \text{3.65} & \text{57} & \text{36}\\ \text{3.7} & \text{63} & \text{39}\\ \text{3.75} & \text{72} & \text{45}\\ \text{3.8} & \text{79} & \text{49}\\ \text{3.85} & \text{91} & \text{57}\\ \text{3.9} & \text{99} & \text{62}\\ \end{matrix} $$ Amount of Free $\mathrm{SO}_{2}$ Required to Maintain Correct Amount of Molecular $\mathrm{SO}_{2}$ in White and Red Wine a. A 225-L barrel of white wine has an initial free $\mathrm{SO}_{2}$ concentration of 22 ppm and a pH of 3.70. How much $\mathrm{SO}_{2}$ (in grams) should be added to the barrel to result in the required $\mathrm{SO}_{2}$ level? b. A 225-L barrel of red wine has an initial free $\mathrm{SO}_{2}$ concentration of 11 ppm and a pH of 3.80. How much $\mathrm{SO}_{2}$ (in grams) should be added to this barrel to result in the required $\mathrm{SO}_{2}$ level? c. Gaseous $\mathrm{SO}_{2}$ is highly toxic and can be difficult to handle, so winemakers often use potassium metabisulfite $\left(\mathrm{K}_{2} \mathrm{S}_{2} \mathrm{O}_{5}\right),$ also known as KMBS, as a source of $\mathrm{SO}_{2}$ in wine. When KMBS is added to wine, the metabisulfite ion $\left(\mathrm{S}_{2} \mathrm{O}_{5}^{2-}\right)$ reacts with water to form the bisulfite ion $\left(\mathrm{HSO}_{3}^{-}\right).$ Write the balanced equation for the reaction that occurs when the metabisulfite ion reacts with water. d. Determine the percent by mass of $SO_2$ in KMBS. e. How much KMBS must a winemaker add to the barrels of wine in problems (a) and (b) to achieve the required amount of molecular $\mathrm{SO}_{2}?$

What is the density of a woman who floats in fresh water with 4.00% of her volume above the surface? (This could be measured by placing her in a tank with marks on the side to measure how much water she displaces when floating and when held under water.) (b) What percent of her volume is above the surface when she floats in seawater?

Write the complete electron configuration for the iron(II) ion.

(a) What is the magnitude of the gravitational force that the Earth exerts on the Moon? (b) What is the magnitude of the gravitational force that the Moon exerts on the Earth?