Fill in the blanks
_________and __________of a place determining Food habit and life styles of people.
b)_______is the measure of hotness of air at given time.
c) Units of temperature are_______and_________
d) Turning of electron devices when not in uses reduces_______
e)________ is instrument used to measure relative humidity.
f) Forest fires are also the cause of_________
g) Large scale cutting of trees is called_________
h) Nitrous oxide is an example of_______ gas.
Answers
Answer:
Freshwaters contribute 15 percent of the world’s reported fish catch, or about 10.1 million tonnes in 2006, most of which comes from tropical systems. The true contribution of tropical inland fisheries is likely to be higher, as less than half of the inland capture production is actually reported. While reservoir fisheries are already an essential component of this production, the potential of most of them may even exceed their current catch levels. Opportunities exist to increase productivity, provided that environmentally and socially sustainable management systems can be adopted. To realize this untapped potential, it is necessary to improve understanding of the processes influencing reservoir productivity in such a way as to involve both biological principles and stakeholder participation, as each reservoir has different properties and different research and management institutions. Seen in isolation, catch and productivity data of individual reservoirs may be difficult to interpret. The present technical paper attempts to address this issue by reviewing the knowledge accumulated in reservoirs in some very different tropical river basins: the Indus and Ganges/Brahmaputra Basin in India, the Nile River Basin in Eastern Africa and the Volta River Basin in West Africa. In particular, it focuses on many of the reservoirs of northern India and Pakistan in the Indus and Ganges systems, Lake Nasser in the Nile River and Lake Volta in the Volta River. Information collated from grey and published literature on the three basins is synthesized and standardized with reference to