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The habitat of mesopelagic scyphomedusae in monterey bay, California

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PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.dsr.2007.04.015

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Medusa; coronates; jellies; plankton; ROV; submersible; oxygen minimum zone; california current system; water masses; spiciness; mesopelagic; USA; California; monterey bay

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In the mesopelagic zone, at depths of 200-1000 m in the Monterey Submarine Canyon, CA, medusae in three genera of scyphozoa, Atolla, Periphylla and Poralia, were observed, videotaped and collected over a 9-year period (1990-1998). Environmental data were obtained simultaneously using a remotely operated vehicle (ROV) with sensors for depth, temperature, salinity and dissolved oxygen. Shipboard measurements of these same properties at two reference stations in the region defined the local water masses and helped identify species niches using the metric of spiciness and oxygen levels of the waters in which medusae were visually captured. The most abundant genus of mesopelagic scyphomedusae was Atolla, found associated most strongly with the spicy (warm, salty) waters of the California Undercurrent, usually above the core of the oxygen minimum zone (OMZ; O-2>0.5ml/l). The least abundant mesopelagic scyphomedusa was Periphylla, which occurred in more variable waters, including those with a greater contribution of fresher, colder (less spicy), subarctic water and, hence, most like those at the offshore California Current station in the most depleted oxygen zone (averaging O-2 < 0.3 ml/l). Poralia was mostly confined to the densest, coldest water, with peak abundance at the lower boundary of the OMZ (i.e., 0.3< O-2<0.5ml/l). These spiciness measures on local isopycnal surfaces within the mesopelagic zone, supported by data on dissolved oxygen concentrations, indicate highly significant but fine-scale habitat differences in species habitats in Central California waters. This in situ investigation appears to be one of only a few studies to document fine-scale, water mass affinities of mesopelagic zooplankton. (c) 2007 Elsevier Ltd. All rights reserved.

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