It is because Valuable biological Information: Ecotourism provides the opportunity for not only environmentalists, but also tourists to learn more about the ecosystems, biology, and geology of a specific location. Knowing the components of an ecosystem can lead to a better understanding of how to conserve different species and natural formations. Ecotourism provides an impactful firsthand experience about sustainable living and eco-friendly practices.
Kharif crops are grown in the begging of “rainy season” (April & May). Rabi crops are grown at the beginning of winter or between September and October.
Answer:
Glaciers act as reservoirs of water that persist through summer. Continual melt from glaciers contributes water to the ecosystem throughout dry months, creating perennial stream habitat and a water source for plants and animals. The cold runoff from glaciers also affects downstream water temperatures. Many aquatic species in mountainous environments require cold water temperatures to survive. Some aquatic insects--fundamental components of the food web--are especially sensitive to stream temperature and cannot survive without the cooling effects of glacial melt water. Such changes in stream habitat may also adversely impact native trout and other keystone salmon species.
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Atmosphere, the global sum of all ecosystems, and the kithosphere
The correct answer is - Greenhouse effect.
The Greenhouse effect is a process in which certain type of gasses in the lower atmosphere manage to trap the heat that is radiated from the surface of the planet.
The gases that are considered to be greenhouse gases are able to perform such a thing, despite being relatively low in amount compared to other gases, because they have much more complex molecular structure.
The molecular structure of this gases enables them to trap the heat, or rather to not allow to leave the atmosphere and return it back toward the surface, thus having huge effect on the climate.
Greenhouse gases are the carbon dioxide, methane, water vapor, nitrous oxide.
