Fish and other aquatic life may have a harder time finding food as a result of algae blooms, and whole populations may move away or even perish as a result.
Thick, green muck produced by harmful algal blooms has an adverse effect on clear water, leisure activities, companies, and property values.
- The process of eutrophication, which happens when the environment becomes enriched with nutrients, increases the quantity of plant and algae development in estuaries and coastal waters, is what causes harmful algal blooms, dead zones, and fish kills.
- The excessive growth of algae in water bodies is referred to as eutrophication.
- Algal blooms are what are known as these phytoplankton masses or blooms.
- Blue-green algae blooms (also known as cyanobacteria, contaminated water supplies, and hypoxia are some of the known effects of cultural eutrophication.
Learn more about algae here:
brainly.com/question/11569246
#SPJ4
Answer:
flat bone
Explanation:
Bones are very hard whitish organs that unite with others through the joints or joints make up the Skeleton. It is a specialized form of connective tissue whose main feature is the mineralization (calcium) of its bone matrix (collagen and proteoglycan fibers). There are several types of bones, of which flat bones are described below.
Flat bones are thin bones and consist of two parallel blades of compact bone tissue, with a layer of cancellous bone between them. Flat bones provide considerable protection and generate large areas for muscle insertion. These are the bones most likely due to muscle fixation in the legs.
Answer:
By breathing when oxygen enters the body it goes to alveoli and gas exchange occurs then carbon dioxide comes out of the the body
Answer;
The enzyme structure begins to break down
intermolecular bonds are broken
enzyme molecules gain kinetic energy.
Explanation;
Enzymes are proteins that play an important function in the body of catalyzing reactions in the body.
Enzymes work best at optimum temperature; low temperature lower than optimum temperatures deactivates them and higher temperature denatures them.
The shape of an enzyme depends on its temperature; when they get too warm they get loose, and at very low temperatures they get too tight. At optimum temperature or at the right temperature then they are just at the right shape and the chemical reactions they catalyze will be at optimal rate.
