Conservation Research Paper Example | Topics and Well Written Essays - 1500 words

Conservation - Research Paper Example Harp seal’s meat poses a great danger to human when consumed. Infected meat by brucella bacteria cause brucellosis disease when human consumes it in improperly cooked manner. A nematode called trichinella is a parasite that is present in harp seal’s meat. This parasite is transferable to human causing trichinosis. Harp seals produce oil that forms part of omega 3 used in the treatment of heart disease condition. In addition, the oil functions in maintaining brain functions, lowering chronic diseases risks and reducing inflammation. Research also shows their importance in lowering risks in cancer and arthritis. The harp seals originated from the northern hemisphere dating back to over 20 million years ago identified through their fossils. Civilization resulted into global warming due to the gases released by the industries, vehicles and other human practices. This has caused the ice sizes, which are vital to harp seal survival to shrink resulting in increased natural mortality rate of the seals. Harp seals have a range of fur types during the development stages. They have white coats at birth that turn to jagged coat that forms silver-white furs with small black spots as they develop. The black spots become larger as they mature and finally forms the harp designed black line (Landau 2010). The males are lager in size while the female are colorful. Bacteria that cause brucellosis are Gram-negative with the dominating species in marine animals being Brucella pinipediae and Brucella cetaceae. The bacteria exhibit inhibition of necrosis allowing it to invade and persists human cells. Bacteria result in brucellosis the cause several neuronal disorders. Trichinosis results from the parasite Trichinella spiralis that cause abdominal discomfort, nausea, fatigue and fever in human beings. In seal oil production, their skins are the major part of target. This oil contains docosapentanoic acid (DPA), docosahexanoic acid (DHA) and