Sentences with phrase «of marine food»

Only in this way could the court have concluded that a cap on fishing for sockeye salmon is harmless, as long a band can fish for other kinds of salmon (or indeed for any kind of marine food).

Since phytoplankton form the base of marine food webs, the world's most productive fisheries are located in areas of coastal upwelling that bring cold nutrient rich waters to the surface (especially in the eastern boundary regions of the subtropical gyres); about half the world's total fish catch comes from upwelling zones.

Despite low biomass, phytoplankton carries out almost half of global primary production, and is the basis of the marine food web (Field et al., 1998).

Assemblymember Alan Maisel, D - Brooklyn, said: «Sharks occupy the top of the marine food chain and are a critical part of the ocean ecosystem.

At 3.5 C above baseline, we'll lose all or nearly all the phytoplankton, the base of the marine food web.

In addition to the acoustic monitoring equipment, the gliders are also outfitted with environmental sensors that collect data about things like temperature and salinity, and the estimated algae population levels, which are at the base of the marine food chain.

Identification of abundant groups in bacterial communities is important in assessing roles in carbon cycling and ocean biogeochemical processes, and as a component of some marine food webs.

Increased carbon dioxide has already lowered the pH of the surface ocean; this is expected to have a negative effect on survival of plankton, the base of the marine food chain, and the growth and health of corals, which form biodiverse reefs in shallow waters of the Hawaiian Islands and Florida, and deep reefs in Alaska and the Southeast U.S. Invasive species are increasingly being recognized.

Among the effects could be more frequent, extreme weather events and droughts, rapid sea level rise from icecap melting, breakdown of the marine food chain and worst of all, feedback effects like large releases of methane from thawing permafrost, or large scale dieback of forests.

These organisms form a crucial component of the marine food web that sustains life in the rich waters off Alaska's coasts.

The proliferation of algae and dinoflagellates during these warming events could increase the number of people affected by toxins (such as ciguatera) due to the consumption of marine food sources (Union des Comores, 2002; see also Chapter 16, Section 16.4.5).

Ocean primary production of the phytoplankton at the base of the marine food chain is expected to change but the global patterns of these changes are difficult to project.

Large - scale impacts on pteropods and other calcifying organisms that form the base of the marine food chain could distress populations of larger fish that feed on them, leading to significant economic impacts on the multi-billion dollar U.S. seafood industry.

Phytoplankton, which live close enough to the water's surface to perform photosynthesis — critical to maintaining oxygen in Earth's atmosphere — form the base of the marine food web.4 Although phytoplankton are microscopic, they can be seen from satellites when they grow in a concentrated area (bloom) on the ocean's surface.5 Zooplankton, which feed on phytoplankton, and bacterioplankton, which recycle nutrients in the water, make up the next levels of the web.4

It's been enough to raise the levels of the ocean — and the extra carbon in the atmosphere has also changed the chemistry of that seawater, making it more acidic and beginning to threaten the base of the marine food chain.

It has seen a 400-fold increase in the amount of marine food per square foot in the last seven years, according to state data.»

Never underestimating its child audience, this ambitious, visually brilliant picture book shows how the sun supports life by sustaining the ocean's microscopic phytoplankton, an essential part of marine food chains and a major supplier of the earth's oxygen.

Also of concern is that a large class of plankton, floating in the open oceans and forming a vital component of marine food webs, appears equally vulnerable to acidification.

«I discuss the technology of buoyant nutrient flakes to regenerate the phytoplankton at the base of the marine food chain.

Five thematic areas have been identified which cover the range of processes from the base of the marine food chain to the community and ecosystem level, and of mechanisms from the sub-cellular to the whole organism level.

The new research published in the journal Science Advances examined the skin cells of common dolphins for chemical clues about the length of the marine food chain, which begins with tiny plankton and continues as species eat them, and other species eat those species.

Now a team of researchers from MIT, the University of Alabama, and elsewhere has found that such increased ocean acidification will dramatically affect global populations of phytoplankton — microorganisms on the ocean surface that make up the base of the marine food chain.

Because algae are the base of the marine food chain, the acid gets transferred to other animals, including shellfish.

Phytoplankton and bacteria form the base of the marine food web.

In many parts of the ocean the productivity of phytoplankton — microscopic plants at the base of the marine food chain — is limited by the availability of dissolved iron.

Researcher Ajit Subramaniam, an oceanographer at Columbia University's Lamont - Doherty Earth Observatory, used the data set to focus on natural oil seeps and discovered something unusual — phytoplankton, the base of the marine food chain — were thriving in the area of these natural oil seeps.

To further investigate, researchers at the University of New Hampshire looked at seaweed populations over the last 30 years in the Southwestern Gulf of Maine and found the once predominant and towering kelp seaweed beds are declining and more invasive, shrub - like species have taken their place, altering the look of the ocean floor and the base of the marine food chain.

«While the changing seascape has dramatically altered and increased the diversity and number of small creatures at the base of the marine food web, we still don't know how these changes in the ecosystem will propagate through the entire chain.

Plankton species, the foundation of the marine food web, have shifted back slightly toward fat - rich, cool - water species that improve the growth and survival of salmon and other fish.

While algae and other microscopic plants, which form the base of the marine food chain, are vital to a healthy ecosystem, too much can cause murky water, reduce sunlight and oxygen levels, and ultimately cause harm to marine life.

In the water above natural oil seeps in the Gulf of Mexico, where oil and gas bubbles rise almost a mile to break at the surface, scientists have discovered something unusual: phytoplankton, tiny microbes at the base of the marine food chain, are thriving.

Thus, past and future increases in atmospheric nitrogen deposition have the potential to alter the base of the marine food web; and, in the long term, the structure of the ecosystem.

«Although tiny, these organisms are a vital part of the Earth's life support system, providing half of the oxygen generated each year on Earth by photosynthesis and lying at the base of marine food chains on which all other life in the ocean depends.»

Half of phytoplankton species — the foundation of marine food chains — could be replaced by new species by 2100

Phosphorus is a key nutrient that could, if it reaches the open ocean, enrich waters of the Arctic Ocean, potentially stimulating growth of the marine food chain, the study's authors said.

These organisms are at the bottom of the marine food chain, and are eaten by other creatures.

The researchers looked specifically at the average fishing revenue in 106 Alaskan communities for 10 years before and after 1989, a year when the North Pacific Ocean experienced a significant shift in productivity and abrupt changes in the composition of marine food webs, while at the same time the global price for salmon dropped because of competition from farm - raised fish.

As the oceans become more acidic thanks to greenhouse gas emissions, box jellyfish will eat far more copepods — the foundations of marine food webs

Not exact matches

Also, 1.9 % of food comsumption is fish, so if you want exposture to seafood go take a look at Marine Harvest.

They also provide food for a multitude of marine species such as snook, snapper, tarpon, jack, sheepshead, red drum, oyster and shrimp.»

@transframer — With all due respect, you didn't really address the issues raised regarding: 1) actual # of extant vertebrate species; 2) the fact that land inverts «breath air» and would have drowned if not accounted for on the ark; 3) that the dino genera identified in the wiki link far exceeds 50; 4) the need to account for extinct land vertebrates in addition to those still around; 5) that many marine fish would have died as their habitat's salinity dropped; 6) that your % allotments for food / water don't reflect the fact that many forms require fresh meat and / or eat disproportionately to their sizes; 7) the specific dietary / environmental constraints involved in the migration to the Ark and the return trips from Mt. Ararat.

Huge dams are affecting water cycle and bio-regions, pursseine trawlers are affecting marine food chains, both are destroying livelihood of people based on community control of resources.

Although some claim that we can obtain all the vitamin D we need by spending a short amount of time each day in the sun, Price found that healthy primitive diets were rich in vitamin D - containing foods like butterfat, eggs, liver, organ meats, marine oils and seafood, particularly shrimp and crab.

Irish Minister for Agriculture, Food and the Marine, Michael Creed T.D. is leading a week - long Government of Ireland Agri - Food trade mission to Japan and South Korea.

Alex's impressive resume also includes two years as the Director of Operations at La Jolla Beach & Tennis Club, The Shores Restaurant and The Marine Room in La Jolla, CA; and three years as Food & Beverage Manager of The Westgate Hotel in San Diego, CA.

The university's Food Innovation Centre has engineered and patented a new strain of dulse, a red marine algae, that when cooked has the smell and taste of bacon.

Plant - based ingredients are now well established, however new sources of green cosmetic ingredients are emerging: marine algae, food byproducts, and new technologies.

While certified organic food products contain at least 95 per cent organic ingredients certified under several international organic standards, they also contain a small proportion of natural ingredients sourced from vegetable, mineral or marine renewable sources.

Innovative Foods Ltd. key Products / Revenue Segments include Vegetable Products, Marine Products, and Pickles Cochin - based Innovative Foods, which markets frozen food under the brand Sumeru, is setting up its second manufacturing facility with a capacity of 300 tons in Chittoor district of Andhra Pradesh after Kochi, announced a top company executive

On Friday 29 September 2017, Kerry Agribusiness and our colleagues in Kerry Charleville welcomed the Minister for Agriculture, Food & the Marine, Michael Creed, T.D., Tara McCarthy, CEO of Bord Bia, and Edmond Scanlon, Kerry Group Chief Executive, to mark the official announcement of the Group's achievement of 100 % certification of our milk suppliers under the Sustainable Dairy Assurance Scheme (SDAS).