Genetic Crosses: Understanding Haploid Gamete Genotypes and Cross Types

A diploid individual is heterozygous (Aa) for a particular gene. How many different haploid gamete genotypes can be produced by that individual?

3

4

1

5


What do we mean when we use the terms monohybrid cross and dihybrid cross?

- A monohybrid cross produces a single offspring, whereas a dihybrid cross produces two offspring.

- A monohybrid cross results in a 9:3:3:1 ratio whereas a dihybrid cross gives a 3:1 ratio.

- A dihybrid cross begins with doubly homozygous parents with opposing genotypes, whereas a monohybrid cross begins with singly homozygous parents with opposing genotypes.

- A monohybrid cross is performed in only one generation, whereas a dihybrid cross is performed for two generations.

- A monohybrid cross involves parents that are only homozygous, whereas a dihybrid cross involves parents that are only heterozygous.

Answer:

When a diploid individual is heterozygous (Aa) for a particular gene, they can produce 2 different haploid gamete genotypes.

For the terms monohybrid cross and dihybrid cross, the correct explanation is:

A monohybrid cross involves only one gene, resulting in a 9:3:3:1 ratio, while a dihybrid cross involves two genes and results in a 3:1 ratio.

A diploid individual who is heterozygous for a particular gene will produce two different haploid gamete genotypes (A and a) due to the separation of alleles during gamete formation.

Furthermore, understanding the concepts of monohybrid and dihybrid crosses is important in genetics. A monohybrid cross focuses on one gene, leading to a specific ratio in the offspring. On the other hand, a dihybrid cross involves two genes, resulting in a different ratio in the offspring.

In summary, the number of haploid gamete genotypes produced by a heterozygous diploid individual is 2, and the difference between monohybrid and dihybrid crosses lies in the number of genes involved and the resulting ratios in the offspring.

← Plant diseases a guide to common types Ensuring food safety in restaurant operations →