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Author Paul, Carolin ♦ Matthiessen, Birte ♦ Sommer, Ulrich
Source PANGAEA
Content type Text
Publisher PANGAEA
File Format ZIP
Language English
Subject Domain (in DDC) Natural sciences & mathematics ♦ Life sciences; biology ♦ Ecology
Subject Keyword Biosphere
Abstract We investigated the impacts of predicted ocean acidification and future warming on the quantity and nutritional quality of a natural phytoplankton autumn bloom in a mesocosm experiment. Since the effects of CO2-enrichment and temperature have usually been studied independently, we were also interested in the interactive effects of both aspects of climate change. Therefore, we used a factorial design with two temperature and two acidification levels in a mesocosm experiment with a Baltic Sea phytoplankton community. Our results show a significant time-dependent influence of warming on phytoplankton carbon, chlorophyll a as well as POC. Phytoplankton carbon for instance decreased by more than a half with increasing temperature at bloom time. Additionally, elemental carbon to phosphorus ratios (C:P) increased significantly by approximately 5-8 % under warming. Impacts of CO2 or synergetic effects of warming and acidification could not be detected. We suggest that temperature-induced stronger grazing pressure was responsible for the significant decline in phytoplankton biomass. Our results suggest that biological effects of warming on Baltic Sea phytoplankton are considerable and will likely have fundamental consequences for the trophic transfer in the pelagic food-web.
Temporal Coverage 2012-10-19T00:00:00/2012-11-12T00:00:00
Description Project(s):Biological Impacts of Ocean Acidification (BIOACID);Note: 2 datasets
Part of series Supplement to: Paul, C et al. (2015): Warming, but not enhanced CO2 concentration, quantitatively and qualitatively affects phytoplankton biomass. Marine Ecology Progress Series, 528, 39-51, https://doi.org/10.3354/meps11264
Educational Use Research
Learning Resource Type Data Set
Publisher Date 2014-12-18
Rights License https://creativecommons.org/licenses/by/3.0/


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