- Resources
- Inventories
- Cruise inventory
- Report
- 4217
FRV Scotia 0796S
Cruise summary report
Cruise Info. | |
Ship name (ship code) | FRV Scotia (749S) |
Cruise identifier | 0796S |
Cruise period | 1996-04-29 — 1996-05-07 |
Status | Completed |
Port of departure | Aberdeen, United Kingdom |
Port of return | Aberdeen, United Kingdom |
Purpose | Fisheries |
Objectives | To determine the distribution, development and physiological states of larval haddock in relation to the oceanographic features of the northern North Sea, |
Chief scientist | Mike R Heath (Scottish Office Agriculture Environment and Fisheries Department Aberdeen Marine Laboratory) |
Project | FAIR |
Coordinating body | EC |
Cruise report | (0.07 MB) |
Ocean/sea areas | |
General | North Sea North East Atlantic Ocean (limit 40W) |
Specific | NE Atlantic, N North Sea |
Track charts | |
Measurements | |
Physical oceanography | |
Surface measurements underway (T,S) | Quantity: number of stations = 30 |
Water bottle stations | Quantity: number of stations = 52 Description: Surface S only |
CTD stations | Quantity: number of stations = 30 |
Transparency (eg transmissometer) | Quantity: number of stations = 30 Description: Fluorometer |
Optics (eg underwater light levels) | Quantity: number of stations = 30 Description: Light sensor |
Chemical oceanography | |
Phosphate | Quantity: number of stations = 30 |
Nitrate | Quantity: number of stations = 30 |
Ammonia | Quantity: number of stations = 26 |
Silicate | Quantity: number of stations = 30 |
Biology and fisheries | |
Phytoplankton pigs (eg chlorophyll, fluorescence) | Quantity: number of samples = 30 Description: Surface Chlorophyll samples |
Phytoplankton | Quantity: number of stations = 30 Description: Samples in Lugols |
Zooplankton | Quantity: number of stations = 30 Description: Stations, 4 depth layers |
Eggs and larvae | Quantity: number of stations = 30 Description: Stations |
Meteorology | |
Incident radiation | Quantity: activity duration in days = 7 Description: hourly average irradiance |