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Interactions W ithin Ecosyst e ms Chapter 2

Grade 7 Science U nit 1. Interactions W ithin Ecosyst e ms Chapter 2. Symbiosis  Interactions bet w een the biotic pa r ts of the e n vi r onment.  The r e a r e 3 typ e s:. P arasit i sm Mutualism Commensalism. 1. 2. 3. 1. P ara s itism.  One organism will ben e fit (the

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Interactions W ithin Ecosyst e ms Chapter 2

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  1. Grade7 Science Unit 1 InteractionsWithin Ecosystems Chapter2

  2. Symbiosis Interactionsbetweenthe biotic partsoftheenvironment. Thereare3 types: Parasitism Mutualism Commensalism 1. 2. 3.

  3. 1. Parasitism Oneorganism willbenefit(the parasite)and theother isharmed (thehost).

  4. 2. Mutualism Both organism benefit. Lichen=algae+fungus

  5. 3. Commensalism Oneorganism benefits whilethe otherneithergainsor loses.

  6. CoreLabActivity 1-2Bp. 22 SaltySeeds

  7. Rolesof Organisms in the Ecosystem Producers Consumers Decomposers Scavengers 1. 2. 3. 4.

  8. 1. Producers Plantscan producetheir own foodfrom theabiotic environment.(photosynthesis) Water+carbondioxide+Sunlight Food(sugar)+oxygen

  9. 2. Consumers Animalsmustconsume,eat otherorganisms.(thebiotic environment) Canbeclassifiedas...herbivores,carnivores,oromnivores.

  10. Herbivore: Animalsthat eat ONLYplants (producers).

  11. Omnivore: Animalsthat eat both plants ANDanimals.

  12. Carnivore: Animalsthat eat ONLYother animals.

  13. 3. Decomposers Organismsthat breakdown dead andwastematerialsinto their basicparts. Theyreleasechemicals that breakapart dead tissues and andabsorbthenutrientsfor ownuse. cells their

  14. Examplesinclude bacteria and othermicroorganisms,fungi and worms.

  15. 4. Scavengers Animalsthat eat decaying animalsand wastematerials. Examplesinclude vultures,dungbeetle larvae,houseflies,crows andsomegulls.

  16. Microorganisms... arefound in a varietyof (air,soil,water) habitats playimportant roles inrelation to human foodsupplies havebeen studied to enhance foodpreservation techniques

  17. Conditions thataffect Microorganism Temperature Moisture Light Acidity Salinity Growth 1. 2. 3. 4. 5.

  18. Food Preservation Createsanenvironment which destroysexistingdecomposers andthen prevents or slowsdown theirgrowthrate.

  19. Methodsof Food Preservation Pickling Salting Drying Smoking 1. 2. 3. 4. (theabovestarted outof necessity)

  20. Refrigerating Freeze-drying Radiation Canning 1. 2. 3. 4. (Theseare more modern and technologybased.)

  21. Food Chains Thetransferof energy from organismto organism.Arrows show thedirection of energy flow. Greenplants arethe food(energy) sourcefor allconsumersand decomposers.

  22. Producers Primary Consumers Secondary Consumers

  23. A Sample Food Chain

  24. Food Webs Interconnecting foodchains.

  25. A Marine Food Web

  26. Energy Pyramids Describesthe gradual energyinfoodchains loss of About10% islost asyou move fromone level tothe next and 10%ofthenewenergyislostas youmoveup and soon.

  27. Note:Energypyramidsare notexact.Energyistransferredtoothertypes(eg.heat)asitmovesfromoneleveltothenext. ie.Notallofthe10%is transferred. Energyinhawk:10J Energyinweasel:100J Energyinmice:1000J Energyingrass:10000J

  28. Nutrient Cycles Nutrients,such asnitrogen carbon,arerecycledin the environment. and Allorganismsareeventually recycledand their nutrients are returnedto thesoilbytheaction ofdecomposers.

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