The Effect Of Water Temperature On The Health Of An Estuary

|populations could be affected by the food supply and the temperature. In fifty years at this level of emissions the level of both marine|

Unforeseen weather that reduces soil moisture levels and increases water temperatures would affect all of the four organisms I picked. In the algae population, this species would not be able to intake enough oxygen to grow, therefore, this population would suffer. Moreover, warmer water temperature would affect the feeding behavior of the ghost shrimp, starfish, and shark population. For example, the ghost shrimp would not have enough algae plants to feed upon, therefore, they would starve, which would lead to domino effect throughout the ecosystem. In addition, all of the three species reproduction schedule would change, thus, they would not be able to reproduce as many offspring as they would in a normal environment. This would lead to less

Without oyster reefs, animal habitats are lost because the current is pushing against the shore, endangering the animals. Oyster reefs allow marsh grass to grow. Oyster reefs also provide habitats for oysters, shrimp, and crabs. Oyster castles help prevent shore erosion and water clarity. In addition, oysters exist here in the Lynnhaven River for many reasons. Oysters can SURVIVE in 5-35 ppt( parts per thousand), but they especially thrive in 12-25 ppt. Salinity levels also impact the presence of diseases. For example, at 10 ppt oysters can get diseases such as MSX or Dermo. If the salinity is below 10 ppt for 10 or more days, MSX will be eliminated. In places with lower salinity,around 12 ppt, oysters grow slower. In places with higher salinity, around 25 ppt, oysters grow faster. Their growth can also be affected by tempreature, food, and disease. The Lynnhaven River has high salinity, lots of food, and minimal diseases in most locations,ideal conditions for an oyster. Equally important is the roles other animals play to oysters and their ecosystem. Bioturbators are animals that dig up sediments and particles while making their burrows. Mud crabs are dominant

The partial Chesapeake Bay food chain begins with the algae, and continues all the way up to the fish and beyond. All of the organisms living within the Chesapeake Bay need the algae to survive whether they feed directly off of the algae or not. If the algae population decreased, all other aquatic organism populations living within the Chesapeake would decrease as well. With the dying population of algae, the population of zooplankton would slowly begin to decline due to a lack of food. Without as many zooplankton floating throughout the water, oysters would not have as plentiful of a food source thus causing the oyster population to decrease. If the oyster population decreased, fish would not have shelter or clean water to swim in. while oysters are filtering the water for food, they unintentionally clean the water. The fish population would decrease due to poor living conditions and a lack of food. The survival of algae within

Global warming is the number one concern on the planet right now (Ankara 1). Ankara University suggests that “the most common definition of global warming is the process in which Earth’s temperatures increase due too many human activities” (“The Impact of Global…” 1). A basic background of how climate change is provoked is that it is caused by fossil fuels and carbon dioxide being released in the air due to many human activities. This event can potentially harm the human population and put many ecosystems around the world to extinction. Marine ecosystems, in general, are parts of the Earth’s hydrosphere, which make up large parts of the Earth and contain magnificent biodiversity from beautiful fish to the

The heat capacity per unit mass of a body, called specific heat capacity or more simply specific heat, is used to more directly compare the heat capacity of substances. Pure water has high specific heat capacity that is exactly 1 calorie per gram, whereas other common substances have much lower specific heats. The reason is because it takes more energy to increase the kinetic energy of hydrogen-bonded water molecules than it does for substances in which the dominant intermolecular interaction is the much weaker van der Waals force. As a result, water gains or loses much more heat than other common substances while undergoing an equal temperature change.

Most of these and the agriculture are highly sensible to the availability of water. The Ecosystem will have a huge impact in regard with the change in the climatic conditions/ temperatures. The reduction in the amount of rainfall might be the biggest impact, which will affect the wildlife as well as the agriculture. Water is one of the key factors for survival. If the there is not sufficient water, be it agricultural or commercial it will lead us to a worse state. A reduction in the summer freshwater might likely increase the summer salinity in San Francisco bay that in turn will bring about changes in the water circulation leading it to cause effects on the food chain. San Francisco has a wide variety of fish/ invertebrates that use this area as their breeding ground. A change or collapsing of the food chain might affect the marine life in the San Francisco bay, which can possibly be an add on factor to trigger the collapse of the marine ecosystem. The increased temperatures in California are posing a threat to depletion of zooplanktons and sea birds of particular variety known as sooty shearwaters. There is more to these increased temperatures in kelp forests of southern California coat a cold-water fish species called green-spotted rockfish has reduced by 50% of its numbers in 1970. On the other hand the warm water fish species called Garibaldi had increased nearly by

Hypersalinity Laguna Madre is like a temporary creek whereas a Typical Estuary is a permanent (constant) river flow.

In general, the rate of physiological processes increase as the temperature and oxygen concentration increase (Buentello et al., 2000). The main controlling factor for fish or shrimp feeding, metabolism, and growth is temperature. The growth rate is reduced if the energy demand of increased metabolic rate exceeds the gain from increased food consumption (Brett, 1979). When the food supply is not limiting, the specific growth rate of most aquatic species increases with rising temperature (Talbot,

abundant rainfall and flooding cause overflows from the sewage plants, which can get into freshwater sources

Anthropogenic activity has led to greatly increased emissions of greenhouses gases. Increased temperatures, acidification and stratification are all affected by increased carbon dioxide (CO2) concentrations. These symptoms of climate change have direct and indirect effects on to marine ecosystems, all of which start at the major primary producers of the oceans: phytoplankton.

There has been a rise of 0.68 degrees celsius since 1950. That is not a lot, but that has been an average rise in temperature; places can be even hotter. Temperatures in the polar regions have increased by double of that. As the world warms up, so does the ocean. Marine organisms are very sensitive, including coral. Not only that, photosynthesis can not be done if the ocean temperature is too high. Phytoplankton is at the bottom of the food chain. It makes food by photosynthesis. Animal plankton eat the phytoplankton, which gets eaten by bigger animals, which get eaten by fish, and so on and so on. So, if the ocean warms up, photosynthesis cannot be done, and everything in the food chain dies off. Fish becomes less common. Nearly everyone likes

The main factors in this climate change are observed to be the increase in temperatures and the resulting acidification of the oceans. The previously mentioned changes and others in the report are readily observable, such as the uptake of anthropogenic carbon since 1750 that has led to the ocean becoming more acidic, with an average decrease in pH of 0.1 units and in some instances blatantly obvious, even to the average layperson. It is difficult to conclude what the rate of change in the future will be and the effects of observed ocean acidification on the marine biosphere.

These three studies investigated the effects of climate change, and in particular increased temperatures in intertidal zones. The study conducted by Bertness et al worked to quantify thermal stresses on rocky intertidal organisms. The species that was focused on was Semibalanus balanoides at sites north and south of Cape Cod. The team analyzed the relationship between thermal stress, population density and individual organism survival rates. While the study conducted by Bertness focused on increases in environmental temperatures, the study conducted by Helmuth and his team investigated the effect of increased global temperatures on the body temperatures of organisms, which is ultimately capable of altering their physiological activities and functioning. The team used a heat budget model to collect data in relation to mussel body temperature at three different tidal elevations along the coast of California, all of which are also exposed to different ambient temperatures, light intensity, wind patterns, waves, and tide timing. The study conducted by Barry et al also investigated intertidal communities, but focused on the range shifts of intertidal species between 1931 and 1933, as well as 1993 and 1994. It was noted that species shifted their ranges northward, which is consistent with global warming models and other studies that have observed range shifts in recent years. Forty-five species were investigated within California intertidal communities. Along with this presented

The Thermal pollution is considered as one of the most major impacts of brine discharge which can occur by increasing the temperature of sea water. Several studies have been carried out to determine how the distribution and natural balance of marine fauna and flora species respond to an alteration in temperature [5]. Multi-stage flash (MSF) plants and other types of thermal distillation tend to have the greatest impact on intake water temperature, and can release brines 10 to15 C° warmer than sea or oceanic intake waters [6]. However , extent of thermal impacts and distribution is influenced by the location of the plant discharge. Temperature of intake seawater was between 15 and 24 ºC, while the temperature of disposal water recorded around 35 ºC, which is greater than the Mediterranean sea temperature .This difference in temperature is the main reason to make thermal pollution and therefore, has aside effects on marine life .