Q1. One tank of gold fish is fed the normal quantity of food once a day, a second tank is fed twice a day, and a third tank four times a day during a six week study. The Fish's body fat is recorded. What is the standardizing variable?
Q2. 1) Why are a number of fruits sweet and some sour, whereas others have no specific taste?
2) How does ripening of fruit affect the process of seed dispersal?
3) How do humans interfere in this procedure by consuming grains and fruits?