JSON   RDF   ISO19115/ISO19139 XML

Effects of environmental factors on the distribution of shrimp in Western Port Bay, Victoria

This study investigated the influence of environmental factors on the distribution of shrimp in Western Port Bay from July 1977 to January 1980. Water temperature, salinity and oxygen concentrations at the sediment surface were measured from a boat at high tide during the field sampling (see parent record 'The ecology and trophic role of caridean shrimps in the eelgrass community of Western Port, Victoria', File identifier: 268431c0-f18e-11dc-aaae-00188b4c0af8). Additional measurements of low tide surface water temperature over the mudflats, sediments below the mud-water interface, and surface waters of the large, permanent channels between mudbanks were obtained. Above-ground vegetation cover was sampled monthly for 12 months at Site A.

The water temperature in the eelgrass ranged from 10 to 24 degrees Celsius during high tide and from 5 to 31 degrees Celsius during low tide. Salinity was close to fully marine throughout the warmer months of 1977-78, but fell to lower levels during the cooler months of 1978, presumably as a result of higher rainfall in the latter period. Oxygen concentrations were above 6 ppm at all sites during high and low tide sampling. The dry mass of above-round eelgrass was spatially heterogeneous with few changes in these patterns between seasons.

Data and Resources

Additional Info

Field Value
Title Effects of environmental factors on the distribution of shrimp in Western Port Bay, Victoria
Type Dataset
Language English
Licence Other
Data Status inactive
Landing Page http://data.gov.au/dataset/657aae06-87a3-4883-8c3f-540afb32dbdd
Date Published 2017-06-24
Date Updated 2017-06-24
Contact Point
Cliffs Natural Resources
robertkhoward@hotmail.com
Geospatial Coverage {"type": "Point", "coordinates": [145.3, -38.48]}
Jurisdiction Commonwealth of Australia
Data Portal Australian Oceans Data Network CSW Harvester
Publisher/Agency Cliffs Natural Resources
comments powered by Disqus
comments powered by Disqus