Department of Physics, Chemistry and Biology (IFM)

This study suggests that risk of extinction of species in a food web is governed by the sensitivity of species to temperature variability and the level of temperature variability. It is also suggested that some of the extinction in the community are due to direct extinction of species caused by increased temperature variability and some of the extinction are due to indirect secondary extinction triggered by the extinction of primary producer. Moreover, the effect of temperature sensitivity and variability seems to vary depending on the size of the food web but not with respect to connectance of food web.