TLS Online TPP Program

#Question id: 11278


Which of the following is true with respect to oligotrophic lakes and eutrophic lakes?

A) Oligotrophic lakes are less subject to oxygen depletion.

B) Rates of photosynthesis are lower in eutrophic lakes.

C) Eutrophic lake water contains higher concentrations of nutrients.

D)Sediments in oligotrophic lakes contain larger amounts of decomposable organic matter.

#Botany
  1. A and D
  2. A and C
  3. Only C 
  4. B and C
More Questions
TLS Online TPP Program

#Question id: 10881

#Botany

In deep water, which of the following abiotic factors would most limit primary productivity?

TLS Online TPP Program

#Question id: 10885

#Botany

In a field experiment, autotrophs are provided a 14C-labelled carbon compound for photosynthesis. Radioactivity (14C) levels were then monitored at regular intervals in all the trophic levels. In which ecosystem is the radioactivity likely to be detected in longer time at the higher trophic level?

TLS Online TPP Program

#Question id: 10889

#Botany

Which of the following ecosystem that is lower Productivity/Biomass ratios and energy transfer rates to higher trophic levels are slower 

TLS Online TPP Program

#Question id: 10890

#Botany

What is value of connectance and linkage density in savanna community having 20 actual link and total 10 species present ?

TLS Online TPP Program

#Question id: 11265

#Botany

Approximately how many kg of carnivore production can be supported by a field plot containing 2000 kg of plant material?

TLS Online TPP Program

#Question id: 11270

#Botany

Consumption efficiency is the proportion of production at one trophic level that is eaten by, or ingested, by the next trophic level which of the following is correct statement?

A. Consumption efficiencies of herbivore is higher in ocean than grassland

B. In aquatic ecosystems, production efficiencies of herbivore are greater than carnivores

C. Assimilation efficiencies for carnivores are typically higher than those of herbivores

D. Assimilation efficiency depends on the quality of food eaten and the physiological efficiency of the consumer