STEFFI ASPIC Indian Ocean Med Sea Zooplankton and Particles results for STEFFI (UVP and Zooscan) by Guidi, Romagnan and Stemmann, Paris, 7 October 2014.

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Presentation transcript:

STEFFI ASPIC Indian Ocean Med Sea Zooplankton and Particles results for STEFFI (UVP and Zooscan) by Guidi, Romagnan and Stemmann, Paris, 7 October 2014

STEFI experiment (Submesoscale vs Terrigen Effects in the Fluorescence in the wake of an Island) Multidisciplinary study of a natural fertilization process in the wake of the Marquesas Islands due to constant water currents east → west

only stations 122, 123 and 125

STEFI experiment : main scientific questions 1) What are the physic-chemical processes involved in the initiation, maintenance, and termination of the fertilized patch ? Description of the physic-chemical context of the fertilization Contributions of - island mass effect (vertical mixing) - land drainage (iron enrichment) Data : * CTDs data * Gliders’ data * TSG * ACS * Rare elements * Carbonates * Nutrients 15 days: * 4 long stations Stations (6 nm diam) 122 “Gaby”3 depth 123 “Eric”2 depth 124 “Romain” 2 depth (24h cycle) 125 “ Etienne”2 depth

2) How does the surface community change during the bloom ? (from viruses to eukaryotes) Characterization of distinct bloom phases on several levels : - overall biomass - community composition - phenotype changes - functionnal response Main factors that contribute to the bloom initiation and termination ? Morpho-Physio data : FCM Phyto ID & counts FlowCam Zooscan UVP Pigments (HPLC) HTM (chlorophyll)... Molecular data : Metagenomics Metatranscriptomics Metabarcoding Before fertilization Early bloom Termination of the bloom Established bloom STEFI experiment : main scientific questions st 125st 124st 123st 122

quelle protiste ?

qui sont les protistes des 3 stations ? on s’attend à une maturation de la communauté zooplancton entre 122 et 125, est elle visible? on s’attend à plus de matière produite dans la zone fretilisée, est ce le cas ? on s’attend aussi à des pentes de particules plus plates avec la maturation, est ce le cas ?