Table 4.1: Base compositions experimentally determined for a variety of organisms

Organism

A : T

G : C

A : G

Human being

1.00

1.00

1.56

Salmon

1.02

1.02

1.43

Wheat

1.00

0.97

1.22

Yeast

1.03

1.02

1.67

Escherichia coli

1.09

0.99

1.05

Serratia marcescens

0.95

0.86

0.70