Temperature of the seas
The seas and oceans have a very large heat capacity; hence, they’re not very susceptible to rapid temperature changes.
Usually the surface temperatures of sea waters range from about 28 to -25 degree C. Areas of exceptionally high temperature such as the Persian Gulf 36 degree C, are rather rare.
The temperature of the sea waters depends on the latitude, water currents the season and the depth.
Only in the surface layers influenced by the weather conditions, do the changes temperature take place within a few hours,.
In deeper waters, seasonal cycles of temperature are noticeable while at great no fluctuations in temperature take place.
The influence of temperature in the biological life in the seas is both direct and indirect.
The temperature affects the solubility of oxygen in the sea water and the intensity of the metabolism of the organisms.
Many marine organisms are very well adapted to fluctuating environmental conditions, while other can live only within a very limited range of temperatures.
The stenothermic drifting plankton organisms perish instantaneously on being brought with the sea currents into areas of very different temperature.
Such zones of convergence of warm and cold waters usually abound in nutrient, originating from mineralization of dead animals or plants.
The water temperature is one of the most essential factors affecting the distribution of fish in the seas.
Favorable thermal conditions are especially important for the development of the fertilized eggs. The density of the sea water depends on the salinity and temperature, influencing in turn the vertical distribution of the eggs.
Cold waters are generally more fertile than warm seas and are inhabited by a comparatively small number of species, reaching vast populations in years of favorable hatching and feeding conditions.
On the other hand, warm water seas are generally the habitat of many species competing for food, These species usually do not form large populations.
Temperature of the seas
The term "fish" is used to classify a particular type of food, similar to the way meat, poultry, and cheese are categorized. The variety of fish species exceeds that of other food groups, with the United States alone incorporating at least 50 different types of fish and shellfish for human consumption.
Wednesday, April 7, 2010
Popular Posts
-
Smoking fish is an age-old technique that blends preservation and flavor enhancement, making it a cherished practice across many cultures. ...
-
Macrobrachium rosenbergii is the largest species of the genus the male can reach a total length (from tip of rostrum to tip of telson) of 32...
-
King Crab This species is not a true crab but is similar to crabs in structure and habits. It is much larger than other crabs, attaining a s...
-
Raw fish is an infamous source of potential pathogenic parasites and bacteria due to the ability of bacteria to grow and thrive without dest...
-
Oysters Processing Oysters are harvested with rakes, tongs, dredges, or with water jet vacuum dredges. Oysters and other bivalves, except sc...