| Additive (4) |  |
| Beverages (179) | |
| Cooking (17) | |
| Eating (15) | |
| Food (545) | |
| Food chain (9) | |
| Food characteristics (1) | |
| Food companies (17) | |
| Food crisis (3) | |
| Food industry (7) | |
| Food safety (18) | |
| Food security (10) | |
| Foods (661) | |
| Fresh food (1) | |
| Grocery store (13) | |
| Healthy food (2) | |
| Nutrition (12) | |
| Pasteurization (1) | |
| Restaurants & cafes (36) | |
| Soy (7) | |
| Soy sauce (1) | |
| Traceability (10) | |
| Vegetable oil (2) | |
| Vegetarianism (12) | |
At the bottom of this food chain, algae will feed fish, which feed bigger fish, which will feed in turn seafarers and landlubbers alike.
and animals in the food chain absorb the carbon atoms explained study coauthor Thure Cerling a geochemist at the University of Utah.
With the food chain's bottom tier knocked out most animals would die off quickly but scavengers picking over the dead remains could last until the cold killed them.
since the food chain in rivers/oceans would be disrupted by the end of photosynthesis so even canned tuna/salmon would be used up within a few weeks.
We are part of the food chain not separate from it. The top of the food chain is actually the most vulnerable
since it relies on everything leading up to it. If any part of the food chain is compromised weã¢Â#Â#re cooked.<
<b>Second</b>humans are evolved NOT enough to survive in freezing climate. We are warm blooded this is anathema to existence in sub zero temps.<
The milk extracted from the cow is also unsuitable for the food chain causing substantial loss due to treatment with antibiotics
but you have to realize that with the BP-Transocean oil spill we just poisoned half the food chain down there in the Gulf of mexico.
< Back - Next >
Overtext Web Module V3.0 Alpha
Copyright Semantic-Knowledge, 1994-2011