American Geophysical Union: Changes in Gulf of Maine Waters Impact Food Web From Bottom to Top
June 08, 2022
June 08, 2022
WASHINGTON, June 8 (TNSjou) -- The American Geophysical Union issued the following news release:
The Gulf of Maine has lost up to 65% of its productivity from phytoplankton over two decades, destabilizing the base of the region's food web, according to a new study. The Gulf is getting warmer and saltier due to ocean currents pushing warm water into the gulf from the Northwest Atlantic, prompting the loss, the Journal of Geophysical Research Biogeosciences study found.
The Gulf of Maine has lost up to 65% of its productivity from phytoplankton over two decades, destabilizing the base of the region's food web, according to a new study. The Gulf is getting warmer and saltier due to ocean currents pushing warm water into the gulf from the Northwest Atlantic, prompting the loss, the Journal of Geophysical Research Biogeosciences study found.