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why do food chains rarely have more than 5 trophic levels
because there wont be much biomass lefy for the tertiary consumer because energy is lost at each trophic level of the food chain for respiration , faeces , and other factrors
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tiny green plants (phytoplankton) vvv shrimp vvv cod vvv seal
explain , as fully as you can why the conversion of shrimp biomass into cod biomass is more efficient than that of cod biomass into seal biomass
- seals are mammals and they have to maintain a contstant body temp so less energy is stored as biomass
- cod is cold blooded so it does not have to maintain a constant body temp
- there is less waste biomass such as bones , when the seal eats the cod than when the cod eats the shrimp
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th food chain for greenbank farm is
vegeatation ===> humans
the food chain for oaktree farm is
vegetation ===> animals ===> humans
explain why greenbank farm is much more efficient at meeting human food energy requirements
- there are less trophic levels
- so the energy from the plant can be transferred directly to humans
- less energy lost be food passing through organisms
- organisms would have lost energy through respiration , feaces , movement
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how do intensive afrming methods seek to minimise energy loss
- animals are keept inside which restricts their space and loss of energy through movement
- temperature is regulated so less energy is wasted through maintaining their body temperature
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how are nutrients returned to the soil that the plants used to make proteins and carbohydrates during photosynthesis
- when plants are eaten the carbohydrates of the plant are taken by the animal
- when the animal dies decomposers and detritus feeders feed on the animal
- they digest the complex organic structures
- since they have no gut , digestion happens outside their cells and then the nutrients are absorbed
- some simpler nutrients are left in the soil
- allowing planst to absorb them through their roots as the process restarts
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materials decay because they are broken down by
microorganisms
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microorganisms are more active in ..... ... ..... conditions
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the traditional way of managing garden and vegetable kitchen waste is in the
compost heap in the garden
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in a compost heap the waste is piled up and
microbial decay breaks it down into compost that you can add to the garden soil
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the traditional way of managing garden and vegetable kitchen waste is in the compost heap in the garden . in a compost heap the waste is piled up and microbial decay breaks it down into compost that you can add to the garden soil . many councils now collect this as
green waste and make compost on a large sacle in a process called windrow composting
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windrow composting needs
a lot of space , and the compost must be turned reguarly to keept the oxygen level high , but it doesnt need any special equipment
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other councils collect all garden and kitchen waste , including meat together . By law this needs
composting in large containers until the meat waste is broken down , in a process called in-vessel composting . Composting is then completed using the windrow process
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an advantage of in-vessel composting is that
- conditions can be monitored inside the containers
- and maintained at the correct temperature and moisture levels for more rapid decay in the early stages
- the higher temperature will also kill pathogens and the seeds of weed plants
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another process uses anerobic digestion by the methanogenic bacteria that cause problems on landfill sites . Food waste is put into huge
digesters and ir is excluded . The methanogens break down the material and produce methane and other gases . Methane is collected and burnt to produce heat , which can be used to heat buildings and produce electricity
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