Upwelling
Upwelling
An upwelling is when a deep ocean current rises to the surface, bringing nutrients to the surface.
Upwelling is important because it brings greater concentrations of dissolved nutrients, such as nitrates and phosphates, to the ocean surface. that way fish will go to the top of the water and eat the plankton making it much easier for fisherman to catch a quick bite. :) hope that helps
Giant kelp absorbs nutrients through its surface tissues, taking in dissolved minerals and other elements from the water around it. These nutrients are essential for its growth and development.
It increases the surface area of your gut wall (because there are millions) and make absorption of nutrients quicker. Hope this helps
Groundwater generally contains more dissolved minerals compared to surface water. As groundwater moves through soil and rock layers, it dissolves minerals and other substances, leading to higher concentrations of dissolved solids. In contrast, surface water, such as rivers and lakes, is more influenced by atmospheric conditions and runoff, which typically results in lower mineral content.
Large amounts of dissolved nutrients are brought to the ocean's surface.
The surface areas of the ocean have abundant nutrients.
Palpation
Tiny plantlike organisms at the ocean surface, such as phytoplankton, require sunlight, nutrients like nitrogen and phosphorus, and water to grow. They photosynthesize using sunlight and take up nutrients dissolved in the seawater to support their growth. Temperature and currents also play a role in their distribution and growth.
Upwelled water is cooler, nutrient-rich, and has higher concentrations of dissolved gases compared to the surrounding water. This is because upwelling brings nutrient-rich water from deeper ocean layers up to the surface, supporting higher productivity in marine ecosystems.
When water enters a leaf through the roots, it is primarily in the form of liquid and contains dissolved nutrients. As it moves through the leaf, it undergoes a process called transpiration, where water evaporates from the leaf's surface, mainly through small openings called stomata. This loss of water not only helps in cooling the leaf but also facilitates the uptake of more nutrients. By the time water exits the leaf, it is typically in vapor form, having lost some of its dissolved nutrients during the process.