...Native to the Indio-Pacific Ocean, lionfish have completely invaded the East Coast of the United States. According to a study conducted by the Reef Environmental Education Foundation (REEF), from 1985 to 2016, lionfish have been located from the coast of Florida, as far north as Massachusetts, in the Gulf of Mexico, and throughout the Caribbean Ocean. This massive population growth has not only puzzled scientist but as unbalanced the dynamic of many ecosystems in the Atlantic Oceans...
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...coastal habitats to swim out to the coral reefs during rainy season to spawn. Several websites, including Wikipedia, suggested the archerfish that lived in the streams more inland lay their eggs in murky water possibly around tree roots, but I could not find any additional information from my reliable sources on this. According to the Aquarium of Pacific, “The female lays about 20,000- 150,000 eggs…” These eggs are then fertilized externally by the male’s sperm. The archerfish has few predators. These predators include humans (for food and trade), larger fish, and birds of prey. The biggest threat to the archerfish population is harm to their habitat. This harm is mostly done by humans destroying the mangroves. In conclusion, doing this paper has taught me a lot about a fish I probably would never have known about. I found the archer fish very interesting. I am also curious as to if their “spitting” is a trait other fish may adapt to and learn to use in generations to...
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...Abstract The diversification of human induced disturbances upon natural ecosystems has contributed to wildlife habitat fragmentation which has been a serious threat to the survival of natural populations. Possible factors contributing to this decline include changes in food, loss of genetic variation, cover availability, evolution of predation, microclimatic effect, and lack of recolonization following extinctions. Habitat loss and fragmentation are processes that separate small populations, which have higher extinction rates that may lead to a reduction in biological diversity. Recent dramatic declines in forest management have brought some undesirable consequences for forest health and wildlife (Jack Ward, T. (n.d). Standing back and letting nature take its course has become increasingly prevalent. Unfortunately, while appealing as this sounds, this is not tenable in the long-term as it will not protect forests, retain biodiversity, and provide some wood products over time. We are increasingly depending on places beyond our borders to provide our wood places with far less resources and knowledge about how to manage forests responsibly. By importing wood products, we export not only environmental consequences but jobs and dollars ( Jack Ward, T. (n.d). Conservation biology needs to reach out to a much broader community of academics and practitioners in fields as diverse as anthropology, history, political geography, and environmental psychology (Bernstein...
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...Bad Bug Book Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins Introduction Food safety is a complex issue that has an impact on all segments of society, from the general public to government, industry, and academia. The second edition of the Bad Bug Book, published by the Center for Food Safety and Applied Nutrition, of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services, provides current information about the major known agents that cause foodborne illness. The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference. Under the laws administered by FDA, a food is adulterated if it contains (1) a poisonous or otherwise harmful substance that is not an inherent natural constituent of the food itself, in an amount that poses a reasonable possibility of injury to health, or (2) a substance that is an inherent natural constituent of the food itself; is not the result of environmental, agricultural, industrial, or other contamination; and is present in an amount that ordinarily renders the food injurious to health. The first includes, for example, a toxin produced by a fungus that has contaminated a food, or a pathogenic bacterium or virus, if the amount present in the food may be injurious to health. An example of the second...
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