HLY-04-03 Mesozooplankton Grazing Rates (ASCII) [Campbell, R. and C. Ashjian]
Summary
This data set contains mesozooplankton grazing rates measured in ship-board incubations conducted during the SBI U.S. Coast Guard Cutter (USCGC) Healy Process cruises. Each data set presents individual bottle measurements of clearance and ingestion rates for each species / stage for each experiment, as ml/individual/hr and ng chlorophyll a/individual/hr, respectively. Station number, station name, experiment number, date, position (latitude, longitude), bottom depth, and initial chlorophyll a concentration are presented. These data are in ASCII format.
Data access
- ORDER data for delivery by FTP
Additional information
Identifier | |
Versions |
|
Subscribe | Subscribe to receive email when new or updated data is available. |
Related projects | |
Spatial Type | point |
Frequency | other |
Language | English |
Grant Code | 0124766 |
ISO Topic Categories |
|
Categories | |
Platforms | |
Instruments | |
Events | |
Sites | |
GCMD Science Keywords | Expand keywords |
Documentation |
|
Related links |
|
Temporal coverage
Begin datetime | 2004-07-16 00:00:00 |
End datetime | 2004-08-26 23:59:59 |
Spatial coverage
Map data from IBCSO, IBCAO, and Global Topography.
Maximum (North) Latitude:
80.00,
Minimum (South) Latitude:
60.00
Minimum (West) Longitude:
-180.00,
Maximum (East) Longitude:
-130.00
Primary point of contact information
Robert G. Campbell <campbell@gso.uri.edu>
Additional contact information
- author: Robert G. Campbell <campbell@gso.uri.edu>
- author: Carin J. Ashjian <cashjian@whoi.edu>
- principalInvestigator: Robert G. Campbell <campbell@gso.uri.edu>
- principalInvestigator: Carin J. Ashjian <cashjian@whoi.edu>
- principalInvestigator: Scott M. Gallager <sgallager@whoi.edu>
Citation
Campbell, R., Ashjian, C. 2007. HLY-04-03 Mesozooplankton Grazing Rates (ASCII). Version 1.0. UCAR/NCAR - Earth Observing Laboratory. https://doi.org/10.5065/D67P8WG2. Accessed 08 Dec 2024.
Today's date is shown: please replace with the date of your most recent access.