Eating about two servings of fish per week provides healthy amounts omega-3 fatty acids that can help to lower cardiovascular disease. Although they have such great health benefits to us, we are putting many of the popular fish species we enjoy, such as salmon, tilapia and haddock, at risk for endangerment and environmental malpractice. There are many differences between farm raised and wild caught, but they both can be done in responsible manors that won’t harm the environment in an adverse way. It can be hard at times for suppliers to follow through with proper fishing technics especially when regulation is almost non-existent. Much of the shamming of improper fishing techniques is held against farm raised fish and the conditions in which they are raised.
Abstract The purpose of this experiment was to investigate if Artemia salina is a good bioindicator for toxins in their environment used to detect pollution. Brine shrimp have a high tolerance for changes in their environment. Shrimp were exposed to varying concentrations of ethanol to test their tolerance level and determine the viability for the crustaceans. Four petri dishes of each concentration were used, as well as four dishes of a control that only contained brine water. Three hundred brine shrimp were placed in each petri dish for each of the controls and ethanol concentrations.
Do background research – Utilizing at least one scholarly source, describe how the dissolved oxygen content in a body of water can effect fish populations. Answer = If there is more dissolved oxygen in the water, there will be more fish present in the area the water sample was taken. But if there are low levels of dissolved oxygen it may result in fish mortality. 3. Construct a hypothesis – Based on your observation in question 1 and your background research in question 2, develop a hypothesis relating to the amount of dissolved oxygen measured in the water sample and the number of fish observed in the body of water?
By using the genes from two bacteria producing organisms such as Alcaligenes Eutrophus, they could insert them into cress plants with the aim of these plants producing the PHB. This process worked and the plants and some of their offspring produced around 14% of the dry weight as PHB. Although this is not as high yielding as when it is produced in the petri dishes, it is a much more economically viable method of production and hence would give a much more substantial impact to society. Chemically PHB is from a group of biopolymers known as the polyhyroxyalkanoates. Figure 1 below shows other examples of biopolymers in
It is evident that Americans choose Red Lobster over other casual seafood dining restaurants due to their reasonably priced menu selections, restaurant cleanliness, and exceptional customer service. Over the years, Red Lobster’s passion for seafood and delicious experiences has kept them evolving. Red Lobster continually introduced guests to fresh dishes that quickly became favorites, with many guests getting their first taste of calamari, snow crab and Key lime pie. Their menu has grown and changed with their guests’ tastes and they pride themselves for being able to bring the best of the sea to your table. Red Lobster, the inventors of popcorn shrimp, menu provides choices for any lover of seafood or even an individual with seafood allergies.
The data in table 1 shows that there were more species found in the samples taken from Fort Wetherill. With Providence River being known as a primary producer it would be assumed that there would be more abundant species. Because there are a variety of nutrients available in the Providence River, more species would be able to develop and survive. Although the variety of species did not follow the predicted hypothesis, there is a trend seen when examining figures three and four. When looking at the three most abundant species found in both locations, there are significantly fewer Polychaete Larvae and Unidentified Copepod found at Fort Wetherill.
• Fish: The Rideau River has a variety of cool-water fish. Sunfish are the most predominate but there is also a wealth of minnows, pike, catfish and other bottom feeders. The rarest species of fish in the Rideau River are the mottled sculpin and emerald shiner. • Native Mussels: Mussels are an important part of the Rideau Rivers ecosystem by filtering around 8 gallons of water in a single day. They accomplish this by feeding on algae and bacteria.
It has red or orange antennae, lacks hair, and its claws seem rough or grainy. This hermit crab will pick a shell it can pull its entire body back into. I saw both P. hirsutiusculus and P. granosimanus in the same tidepool at Rosario recently. A third species to watch for is Pagurus beringanus. This species is usually subtidal but may occasionally be seen in very low subtidal areas.
This experiment is to show the respiration of a fish in different water temperatures. In order for the fish to breathe, it has to open its mouth to let water in. That means that it can be seen how many times a fish breathes in a set temperature. The warmer water did in fact, make the goldfish open its mouth more and the colder water made the goldfish open its mouth less. This was expected as fish were proven to be more active during summer and inactive during the winter.
What is the benefit of the modification? Because the GM tomatoes can remain fresh longer they have time to ripen in the sun before picking, resulting in a better tasting tomato! 4. Three advantages of genetically modified foods Longer lasting foods can be more easily transported, Having extra vitamins in food help poor people from becoming malnourished or going blind, and the insecticides inside some genetically modified plants keep farmers from having to spray the whole place down with toxic wastes, and they also 5. A counter argument to one of the disadvantages of genetically modified food Some antibiotics can be transferred to humans and make it harder for us to fight infections, genetically modifying foods could potentially put farmers out of work, and some important insects could be at risk because of the insecticides in foods.