Fish Ecology and Diversity

0.0(0)
Studied by 0 people
call kaiCall Kai
learnLearn
examPractice Test
spaced repetitionSpaced Repetition
heart puzzleMatch
flashcardsFlashcards
GameKnowt Play
Card Sorting

1/9

flashcard set

Earn XP

Description and Tags

A set of vocabulary flashcards covering key concepts from the lecture on fish ecology and diversity.

Last updated 6:28 PM on 12/6/25
Name
Mastery
Learn
Test
Matching
Spaced
Call with Kai

No analytics yet

Send a link to your students to track their progress

10 Terms

1
New cards

Assemblage

A group of species present in a specific environment that can be directly observed and sampled.

2
New cards

Community

A broader concept that includes the assemblage plus the interactions and shared environmental conditions among species.

3
New cards

Foraging Guild

Groups of species that exploit similar food resources in similar ways, regardless of their taxonomic relationships.

4
New cards

Predation

Biological interaction where one species (the predator) hunts and consumes another (the prey), influencing community composition.

5
New cards

Resource Partitioning

Differential use of resources by co-occurring species, minimizing direct competition among them.

6
New cards

Abiotic Filter

Environmental factors such as temperature, salinity, and dissolved oxygen that influence which species can survive in a habitat.

7
New cards

Biotic Filter

Biological interactions, including predation, competition, and symbiosis, that affect species survival and community structure.

8
New cards

Historical Filter

Framework that determines species presence based on evolutionary history, extinction events, and geographic barriers.

9
New cards

Ontogenetic Diet Shift

Changes in diet and habitat use as an organism grows and develops.

  • Example: Larval fish eat plankton, juveniles consume small invertebrates, and adults become piscivores, potentially moving to different habitats.

10
New cards

Pharyngeal Teeth

Specialized teeth located in the throat of certain fish species, used to process food, mainly plant material or algae.