The effects of human activity on ecosystems and biodiversity Agricultural Practice Biodiversity is a measure of the diversity among organisms in different ecosystems. "Diversity" in this definition includes diversity within a species and among species‚ and among ecosystems.’ Monoculture is when a farmer produces or grows one single crop over a wide area. The advantages to the farmer of monoculture are‚ “the reduced plant competition for nutrients‚ space and solar radiation‚ control of unprofitable
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point in a fluid has the same magnitude in all directions. (Pressure is a scalar) Variation of Pressure with Depth It will come as no surprise to you that pressure in a fluid at rest does not change in the horizontal direction. This can be shown easily by considering a thin horizontal layer of fluid and doing a force balance in any horizontal direction. However‚ this is not the case in the vertical direction in a gravity field. Pressure in a fluid increases with depth because more fluid rests on
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Food Chemistry 138 (2013) 227–233 Contents lists available at SciVerse ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Analytical Methods Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography – Chemical ionisation mass spectrometry Man-Chun Huang‚ Hsin-Chang Chen‚ Ssu-Chieh Fu‚ Wang-Hsien Ding ⇑ Department of Chemistry‚ National Central
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Basic Biochemistry CP2085 Effect of Temperature‚ Study and Measure of Enzymes Activity Abstract This experiment investigates the effect that temperature has on the rate of activity of enzyme β-galactosidase and also the rate of β-galactosidase activity in different concentration of substrate over time. Ο-nitrophenylgalactoside (ONPG) is used as a substrate for β-galactosidase. A spectrophotometer is used to detect the change in colour of the substrate. Results show that increase in temperature
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The Ethics of Eating Meat A common controversial topic that is debated in many society’s‚ especially in Europe and North America‚ is the ethics of consuming meat. There has been a rise in vegetarians‚ as persuasive journalist and companies such as PETA have introduced their opinion on eating meat and how it is morally wrong. Even with this rise of vegetarians‚ there is a prediction that the global meat consumption will double by the year of 2020 (Singer). As the need for meat rises‚ there will be
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9 Effect of partial slip boundary condition on the flow and heat transfer of nano-fluids past stretching sheet prescribed constant wall temperature international Journal of Thermal Sciences Nanofluid; Partial slip; Similarity solution; Stretching sheet; Constant wall temperature : The objective of the present study is to analyze the development of the slip effects on the boundary layer flow and heat transfer over a stretching surface in the presence of nanoparticle fractions. In the modeling
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INVESTIGATING THE EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTIVITY. To investigate the effect that temperature has on enzyme activity I am going to use the enzyme amylase‚ which is used as a biological catalyst to break down starch‚ which cannot pass through the gut wall due to the size of the molecules‚ into smaller ones. Amylase is a carbohydrase‚ which converts starch to simple sugars in the Salivary Glands. Three features of all enzymes are: They are always proteins. They are specific
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They’re Made Out of Meat (analysis) They’re Made Out of Meat is a short story by Terry Bisson. It consists entirely of dialogue between two characters. The beginning of this dialogue seems to be rather strange and incomprehensible; the characters are speaking about meat and it is difficult to understand what this “meat” means in this particular context. But gradually the reader begins to tune in‚ and soon he finds out that they use the word “meat” to imply human beings. And these two creatures
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people in America that could meet our metabolic energy needs in an environmentally sustainable way. Americans should eat minimal amounts of meat to meet their energy
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valuable opportunity to increase its supplies due to desperate demand of “virus-free” pork. • At the same time‚ the Australian counterparts also put in great efforts to study the Singapore market – find out what consumer wants (virus-free fresh pork meat) - what and how Australian Pork suppliers can do to meet these wants (establish quality control programme/ set temperature control standard for supply chain) • They have put in effort when deciding the name and logo for product. They have used a
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