Guy-Haim, Tamar; Raddatz, Stefanie; Rilov, Gil; Wahl, Martin (2018): Effect of warming and acidification on the palatability of Fucus vesiculosus in benthocosm experiments [dataset]. PANGAEA, https://doi.org/10.1594/PANGAEA.889197, In supplement to: Raddatz, Stefanie; Guy-Haim, Tamar; Rilov, Gil; Wahl, Martin (2017): Future warming and acidification effects on anti-fouling and anti-herbivory traits of the brown alga Fucus vesiculosus (Phaeophyceae). Journal of Phycology, 53(1), 44-58, https://doi.org/10.1111/jpy.12473
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Abstract:
Palatability as consumption of F. vesiculosus pellets by Idotea baltica (squares consumed in %). Consumption is displayed in regard to the four treatments: warm (+°C (delta+5)), acidified (-pH (delta +700µatm pCO2)), warm and acidified (+°C -pH), and ambient during four seasons: spring, summer, autumn, winter (n=3).
The data set comprised 4 experimental runs: spring experiment (4.4.-10.6.2013), summer experiment 1 (4.7.-17.9.2013), autumn experiment (11.10-16.12.2013), winter experiment (16.1. - 28.3.2014).
Coverage:
Latitude: 54.330000 * Longitude: 10.150000
Event(s):
Benthocosm_A1 (Kiel Fjord) * Latitude: 54.330000 * Longitude: 10.150000 * Method/Device: Mesocosm experiment (MESO)
Benthocosm_A2 (Kiel Fjord) * Latitude: 54.330000 * Longitude: 10.150000 * Method/Device: Mesocosm experiment (MESO)
Benthocosm_B1 (Kiel Fjord) * Latitude: 54.330000 * Longitude: 10.150000 * Method/Device: Mesocosm experiment (MESO)
Parameter(s):
# | Name | Short Name | Unit | Principal Investigator | Method/Device | Comment |
---|---|---|---|---|---|---|
1 | Event label | Event | Guy-Haim, Tamar | |||
2 | Experiment | Exp | Guy-Haim, Tamar | season | ||
3 | Experimental treatment | Exp treat | Guy-Haim, Tamar | Temperature, degree Celsius | ||
4 | Experimental treatment | Exp treat | Guy-Haim, Tamar | pCO2, µatm | ||
5 | Species | Species | Guy-Haim, Tamar | as pellets | ||
6 | Species | Species | Guy-Haim, Tamar | consumer | ||
7 | Palatability | Pal | % | Guy-Haim, Tamar |
License:
Creative Commons Attribution 3.0 Unported (CC-BY-3.0)
Size:
288 data points