What are seaweeds? What are the classifications of seaweeds?
· Seaweeds are nonvascular, photosynthetic organisms. They are a type of algae. They share similar structures to leaves, stems, and roots. Many thrive in temperature, nutrient-rich waters.
· There are two categories of seaweeds¾phaeophytes and rhodophytes. They are classified by their accessory pigments.
· Phaeophytes are brown algae. Nearly all living species are marine. These include the largest of algae, kelp. Some of the phaeophytes are seasonal. Some are able to grow in water 35 meters deep. Phaeophytes dominate in temperate and subpolar regions.
· Rhodophytes are red algae. This classification group contains most species of seaweeds. There are more rhodophyte species than other algae groups combined.
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How does eating locally grown food in season save energy?
A. Locally grown food does not use petroleum-based pesticides. B. Locally grown food supports local farmers. C. Locally grown food does not need to be transported far distances. D. Locally grown food does not use petroleum-based fertilizers. E. All of these are ways that eating locally grown food in season saves energy.
Which of the following is true of the solubility of proteins in water?
A) Both fibrous and globular proteins are generally insoluble in water. B) Both fibrous and globular proteins are generally soluble in water. C) Fibrous proteins are generally insoluble in water. D) Globular proteins are generally insoluble in water.
The introduction of which organism is correlated with a major disruption to the food web of the Great Lakes?
A. diatoms B. Diporeia. C. whitefish D. zebra mussels
The huge dust storms that took place in the United States in the 1930s ________
A) were the result of glacier melt B) were triggered by tornados, worsened by global climate change C) were the result of poor farming techniques D) were the result of polar cells E) were the result of ozone depletion