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Net Production of Consumers

Consumers also lose much of the chemical energy they take in. Their net production (the energy stored in their new biomass) is calculated from:
N = I − (F + R)
where:
• N is the net production of the consumer;
• I is the chemical energy store in ingested food;
• F is the chemical energy lost to the environment in faeces and urine;
• R is the respiratory losses to the environment.Faeces contain undigested food, such as cellulose that herbivores cannot fully digest. Urine contains waste such as urea. The energy in F is not lost from the ecosystem: it is available to decomposers.N is the energy available for the consumer's growth and reproduction, and for the next trophic level.Worked example: A population of cattle ingests 3000 kJ m−2 yr−1. It loses 1800 kJ m−2 yr−1 in faeces and urine and 1000 kJ m−2 yr−1 in respiration.
N = 3000 − (1800 + 1000) = 200 kJ m−2 yr−1.Add F and R before subtracting from I.A smaller proportion of I becomes N in endotherms (birds and mammals) than in ectotherms, because endotherms use a lot of energy in respiration to keep their body temperature constant. The proportion is also usually smaller in herbivores than in carnivores, because plant material is harder to digest, so F is larger.

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Specification: AQA Biology (7402), A-level, 3.5.3 Energy and ecosystems. Topic: Energy and Ecosystems.

Key terms in this lesson

hormone
A chemical messenger, secreted by an endocrine gland directly into the blood, that travels to target cells bearing complementary receptors and brings about a response.
insulin
A hormone secreted by the beta cells of the islets of Langerhans in response to a rise in blood glucose concentration, which lowers blood glucose by stimulating cells to take up and use or store glucose.
islets of Langerhans
Groups of endocrine cells within the pancreas containing alpha cells (which secrete glucagon) and beta cells (which secrete insulin).
glycogenolysis
The breakdown of glycogen into glucose, which raises blood glucose concentration.
gluconeogenesis
The formation of glucose from non-carbohydrate sources such as amino acids and fatty acids.

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