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Gulf of Maine’s Phytoplankton Productivity Down 65%

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The Gulf of Maine is growing increasingly warm and salty, due to ocean currents pushing warm water into the gulf from the Northwest Atlantic, according to a new NASA-funded study.

These temperature and salinity changes have led to a substantial decrease in the productivity of phytoplankton that serve as the basis of the marine food web. Specifically, phytoplankton are about 65% less productive in the Gulf of Maine than they were two decades ago, scientists at Bigelow Laboratory for Ocean Sciences in East Boothbay, Maine, report.

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LK Ward (KBR): Lead Producer
Greg Shirah (NASA/GSFC): Lead Visualizer
Catherine Mitchell (Bigelow Laboratory for Ocean Sciences): Scientist
Aaron E. Lepsch (ADNET): Technical Support

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