For 232 1st Edition Lecture 8Outline of Last Lecture I. Climate and VegetationII. Leaf Size and the leaf boundary layerIII. Different thermal thresholds in plantsIV. Dark RespirationV. Different plant species have different thermal nichesVI. Water uptake through the SPACVII. Differences in drought toleranceVIII. Nutrient cycling within the SPACIX. Morphological and Physiological Adaptations of Riparian PlantsOutline of Current Lecture: Adaptations of Animals to the Environment I. AdaptationII. Green PlantsIII. Mechanical and chemical processes of breaking down organic matter:IV. Animal NutritionV. Disrupting the continuity of the elevated active surfaceVI. Three groups of animalsVII. Using behavior to regulate body temperatureVIII. Circadian rhythmsCurrent LectureI. Adaptation: changes that evolved through long periods in the genetic character and condition of a species and passed to future generations through long-term natural selection, making it better fit for the native and gradually changing environment.a. Morphological (structural) b. Physiologicalc. BehavioralII. Green Plants:a. Ultimately animal organisms derive energy from green plants via linkages of the food web with its interconnecting food chainsb. Without green plants = no animal lifec. Plants exist and thrive because they fix incoming solar energy into biomass through photosynthesis d. Energy passes across trophic levels via the food webIII. Trophic level:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.a. Classification of organisms according to feeding relationships from autotrophs through successive level of herbivores and carnivores (and omnivores). b. Autotrophs = producers; produce complex organic compounds from simple substancesc. Heterotrophs= consumers; use consumed organic substances for growthd. Herbivores: directly eat plantse. Carnivores: eat animals including animals that directly eat plantsf. Omnivores: eat both plants and other animalsg. Detritivores: organisms that consume dead organic matterIV. Mechanical and chemical processes of breaking down organic matter:a. R= organic matterb. F= fragmentationc. C=chemical breakdown into complex moleculesd. L= leaching of soluble moleculese. D= resynthesized into decomposer tissuesf. M= mineralization: decomposition or oxidation of chemical compounds from organic matter into plant-accessible formsV. Herbivores:a. Grazers: adapted to eating leafy material(grasses)b. Browsers: adapted to eating mostly woody material (twigs)c. Granivores: adapted to eating mostly seedsd. Frugivores: adapted to eating mostly fruitse. Nectavores: adapted to feeding on nectarf. Each adapted morphologically and physiologically to consume, digest, absorb andassimilate vitamins, minerals and other chemical compound from the kinds of foods that they consume.VI. Carnivores (mammals) have high fat and protein contenti. Animals need the nitrogen in proteinii. The ratio of the carbon toiii. nitrogen about 14:1 in animalsiv. Carnivore get that nitrogen by eating animal tissues (high in protein and nitrogen)b. Herbivores eat plants that have a high cellulose contenti. Largely carbohydratesii. Limited protein content (with nitrogen a major component)iii. The ratio of carbon to nitrogen about 40:1c. Carnivorous animals and omnivores have digestive systems like peoplei. Suited to digesting meats as well as plants but not woody materialsii. For a stomach they essentially have a long hollow tube with muscles as walls1. Mucus, enzymes, and hydrochloric acid speed digestion, they regurgitate or pass indigestible materialsiii. Grazers and browsers intake large amounts of cellulose in the foods they eat1. A diet rich in carbon but low in protein with cellulose rather indigestible and proteins in chemical compounds. Digested by bacteria and protozoa in the gut.2. Due to a more complex arrangement for a stomach. The stomach of a ruminant (an even-toed, hoofed cud-chewing mammal) bacteria and protozoa digest cellulose and proteins, and synthesize fatty acids, amino acids, proteins, the bacteria and protozoa concentrated in the foregut and hindgut, they cause anaerobic fermentation.VII. Animal Nutrition:a. Includes mineral elements and 20 amino acidsb. Best quality food has high nitrogen content and ultimately this and other nutrients come from plantsc. N and K concentration highest in growing tips, new foliage and buds but the content decreasing as plant tissues mature and become senescent.d. High N can be detected through smell and taste e. Sodium and Magnesium are also required with distribution of minerals sources of these often influencing the distribution of animals as well as behavioral adaptationf. Quality food resources also leads to increased fecundity; the potential for an animal to produce young and the rate of reproduction by a female.g. Abundant but good quality food resources in robust females and more offspringVIII. Disrupting the continuity of the elevated active surfacea. To promote understory plant establishment and developmenti. Like creating an open meadow and water sources in area of extensive forestii. Recognizing an inevitable connection between quality of food resources and the fitness of a species and population, seen as well in size and robustnessb. Morphological characteristics of a species may adapt it to niche specialization for securing foodi. Hummingbirds have specialized beaks that provide access to nectar and a “hovering” capabilityii. Woodpeckers a stout bill that facilitates “hammering” and toes for gripping barkc. Other environmental factors also affect fitnessi. Example) temperatureIX. Three groups of animals:i. Homoeotherms or endotherms: like mammals and birds; they keep a stable and constant body temperature they generate heat through metabolism.ii. Poikilotherms or ectotherms: like reptiles ad insects; they absorb heat from surroundingsiii. Heterotherms: involve endo- and ecto-thermy; like some insects with occasional heat generation through muscle activity in flightb. Adaptations to thermal conditions:i. Where metabolism heat production maintains the core body temperature aided by insulation by muscle, fat and fur (feathers too)ii. Metabolism: chemical reactions in cells, breaking down organic moleculesto release energy via cellular respiration, using energy to build up more complex molecules from simpler ones helping to maintain