Effects of Agriculture on Global Population

Transcription

1 Effects of Agriculture on Global Population

2 Remove unwanted plants and animals from a farm area. Plants and animals evolved into a symbiotic relationship. Social organization. Structure. Affluence. Population growth. More children means more workers and care of elderly.

3 World Population Increase Population in billions years years year year year year 15 year

4 Population in Perspective Time interval Population increase 1 second 2½ people 1 minute 141 people, enough to fill a Boeing 737 airplane 1 day 203,024 people, fill the two largest sports stadiums 1 month 6.2 million people, the population of Indiana, USA 1 year 74 million people, the population of Egypt

5 People fed by a single farmer

6 Food

7 Autotrophic Producers or Self-feeding. Use light energy from the sun to provide for their energy needs Heterotrophic Consumers or Other-feeding Have more complex nutritional needs. Include, herbivores, carnivores and decomposers. Need plants to supply energy needs

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9 5,000 MJ 30% 69% 0.4% 0.04%

10 Carbohydrates - Wheat, potato, corn, rice, etc. Simple carbohydrates (monosaccharides glucose and arabinose and oligosaccharides sucrose and lactose) One or more sugar molecules Readily soluble in water and easily digested Quick energy. Complex carbohydrates (polysacaharides) Hundreds to thousands of sugar molecules. Insoluble in water, must digest. Cellulose, amylase, amylopectin, xyloglucan.

11 Lipids or fats: three different types: Triacylglyserol major storage form in plants and animals. Phospholipids present in cell membranes that consist of a double layer of phospholipid molecules embedded with proteins that allow molecules to pass through. Cholesterol made out of four linked rings of carbon atoms. We synthesize to make bile and hormones like testosterone and estrogen.

12 Saturated No C=C bonds Mono unsaturated one C=C bond Poly unsaturated 2 or more C=C bonds

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14 = Cis Configuration bent molecule = Trans Configuration straight molecule

15 Protein is a major constituent of all organisms and play an important role: As enzymes that catalyze biochemical reactions. In regulating gene activity. To transport small molecules through membranes. As transducers of signals from the environment or other plant parts. As structural components of cells. As defense toxins. As reserves of nitrogen, sulfur and carbon for later use.

16 Hen egg Beef Chicken Fish Soybean Wheat Corn Beans Potato

17 Bean is deficient in methionine

18 % 3,142/day 77% 2,135/day % % 12% 9% Carbs. Fats Proteins Carbs. Fats Proteins Developed Developing

19 % 69% % 3,255/day 2,678/day % 12% 10% Carbs. Fats Proteins Carbs. Fats Proteins Developed Developing

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21 Small organic molecules synthesized by plants but not mammals. Vitamins can be coenzymes: Enzymic formation of collagen for wound healing needs vitamin C. Need vitamin A to synthesis eye pigment. Vitamin E is an important antioxidant. Vitamins B and C are dissolved in water: A, D, E and K are in fats. Humans can synthesize vitamin D when exposed to sunshine.

22 Are essential in human diet. Calcium, phosphate and magnesium are needed in large amounts for tooth and bone development. Milk and dairy products and vegetables. Sodium, potassium and chloride are present in all cells and liquids as electrically charged ions and electrodes. Transmission of nerve impulses. Iron deficiency causes anemia Iodine deficiency causes goiter. Can be added to table salt.

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24 10% body water loss can cause severe heath problems. 20% body water loss causes death! Necessary to avoid dehydration and to maintain balance of salts in body fluids. Person needs 1,800 to 2,500 g (~ 4 to 5.5 pints) of water daily. Leaves body as sweat or urine

25 1940 s

26 1950 s

27 1970 s

28 1992

29 2005

30 2005

31 Percent change -100 Females Males Bars show percent change needed in consumption to meet recommendations Increases 0 Fruits Vegetables Grains Meat & Beans Current Consumption Decreases

32 Percent Change Females Males 100 Bars show percent change needed in consumption to meet recommendations 50 Increases 0 Current Consumption -50 Decreases -100 Solid fats Oils Added sugars

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36 Disease (Example) Viruses (Hepatitis A) Bacteria E. coli Bacteria (Salmonella) Molds (Aspergillus) Protozoa (Amoeba) Helminth worms (Ascaris) Where found Wide range including shellfish, raw fruit and vegetables Wide range of fruits, vegetables and meats Raw and unprocessed food, cereals and fish Nuts and cereals Vegetables, fruits, raw milk Vegetables and under-cooked meat and fish Food Source Poor hygiene, growing plants in areas of raw sewage or organic waste. Consumption of contaminated foods and beverages. Poor hygiene, carried by rodents, birds and humans. Storage at high temperatures and humidity. Contaminated water Contaminated soil or water Pesticides All food Excessive use or use of banned chemicals.

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40 World wide concern

41 2 February 2007 Intergovernmental Panel on Climate Change Global Warming It s Real and It s Now And we re causing it!

42 Water Energy

43 Solar Energy

44 Atomic Energy

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46 Biodiesel Ethanol

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48 Carbon Dioxide Recycling With Biodiesel Oxygen Carbon Dioxide Photosynthesis Oil Biodiesel Plant H 2 O H 2 O Water H 2 O

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50 Miscanthus Grass

51 Algae

52 Who s Growing What and Where