The carrying capacity of a biological species in an environment is the maximum population size of the species that the environment can sustain indefinitely, given the food, habitat, water and other necessities available in the environment. In population biology, carrying capacity is defined as the environment's maximal load, which is different from the concept of population equilibrium.
For the human population, more complex variables such as sanitation and medical care are sometimes considered as part of the necessary establishment. As population density increases, birth rate often decreases and death rate typically increases. The difference between the birth rate and the death rate is the "natural increase". The carrying capacity could support a positive natural increase, or could require a negative natural increase. Thus, the carrying capacity is the number of individuals an environment can support without significant negative impacts to the given organism and its environment. Below carrying capacity, populations typically increase, while above, they typically decrease. A factor that keeps population size at equilibrium is known as a regulating factor. Population size decreases above carrying capacity due to a range of factors depending on the species concerned, but can include insufficient space, food supply, or sunlight. The carrying capacity of an environment may vary for different species and may change over time due to a variety of factors, including: food availability, water supply, environmental conditions and living space.
The origins of the term carrying capacity are uncertain with researchers variously stating that it was used "in the context of international shipping" or that it was first used during 19th Century laboratory experiments with micro-organisms. A recent review finds the first use of the term in an 1845 report by the US Secretary of State to the Senate.
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Famous quotes containing the words carrying and/or capacity:
“He was carrying our blood.
One blood.
To pray, Jesus knew,
is to be a man carrying a man.”
—Anne Sexton (1928–1974)
“Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, roast pork and sage, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate.”
—John Thorne, U.S. cookbook writer. Simple Cooking, “Rice and Peas: A Preface with Recipes,” Viking Penguin (1987)