from salty to fresh

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From Salty to Fresh Katherine Carrera Sabreeya Sanford Xina Cuevas Jacob Amaya

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From Salty to Fresh. Katherine Carrera Sabreeya Sanford Xina Cuevas Jacob Amaya. Geographic Location Lake George. Located at the base of the  Adirondack Mountains 43.6222° N, 73.5467° W 32.19 miles (51.8 km) Inland Lake Many rivers and streams flow into Lake George Fresh Water Lake. - PowerPoint PPT Presentation

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Page 1: From Salty to Fresh

From Salty to Fresh

Katherine CarreraSabreeya Sanford

Xina CuevasJacob Amaya

Page 2: From Salty to Fresh

Geographic LocationLake George

• Located at the base of the Adirondack Mountains

• 43.6222° N, 73.5467° W• 32.19 miles (51.8 km)• Inland Lake • Many rivers and streams flow

into Lake George• Fresh Water Lake

Page 3: From Salty to Fresh

Geographic LocationMono Lake

• Located in Mono County California• 38.0166° N, 119.0093° W• 15 KM • Inland Lake• Endorheic Basin• High levels of salt concentration

Page 4: From Salty to Fresh

Zones• Littoral Zone: shallow-water area along the shore of a

lake or pond where light reaches the bottom.This is the most productive section.• Limnetic Zone: away from the shore it extends down

as far as sunlight penetrates to allow photosynthesis.In this zone the main organisms are phytoplankton &

zooplankton. • Profundal Zone: deepest zone, light does not

penetrate effectively to this depth. Plants & algea don’t live there.

Page 5: From Salty to Fresh

• Benthic Zone: the lowest level, including the sediment surface & some sub surface layers.

Organisms like benthos live there.

Page 6: From Salty to Fresh

Turbidity Levels

Turbidity is reported by RUSS in nephelometric units (NTUs) which refers to the type of instrument used for estimating light scattering from suspended particulate material.

Page 8: From Salty to Fresh

Turbidity in Mono Lake

• Salty

• Shallow Lake

• Phytoplankton

• Light is Plentiful

Page 9: From Salty to Fresh

Temperatures

• In the spring & fall there is a turnover art temperatures of 3˚- 10˚C.

Fall turnover is the mixing of the layers of lake water.

Spring turnover happens as ice melts & the surface water reaches 4˚C.

• In the summer the deepest layer has a temperature of 4˚C &the first layer has a temperature of 20˚-22˚C

Page 10: From Salty to Fresh

Thermal Stratification happens in the summer & in the summer the sunlight penetrates & warms surface waters.

• For the winter the littoral zone turns to ice (0˚C) & the layers under it are at 2˚-4˚C.

Page 11: From Salty to Fresh

Oxygen, Nutrients, Salt • In the surface zone (Littoral Zone) there is a lot

of nutrients.• During photosynthesis the plants take in CO₂ &

water & release oxygen.• The oxygen can be higher during the day when

algae is photosynthesizing. • The dead organisms & organic materials use up

oxygen.• There are two types of lakes, salty & fresh

water lakes.

Page 12: From Salty to Fresh

• Lake George is a fresh water lake. There are some plants like macrophytes that provide food and shelter for fish.

• Macrobytes produce oxygen, trap sediment, & absorb nutrients like phosphorus & nitrogen.

• Mono lake is an example of a salty lake & contains about 280 million tons of dissolved salt.

• The Mono Lake is a salty lake. No fish lives there because the lake is too salty for them to live even though there can exist fish able to survive in the salinity of the lake.

Page 13: From Salty to Fresh

Chemical factors:

Lakes act as like a sink for nutrients, and helps the processes in the soil .Also the influence of organic matter of planktonic.

The water quality of lake ecosystems is influenced by four main factors:• hydrologic fluctuations and hydraulic loading Rates• type of vegetation (surrounded forest and macrophytcs) • type of soil and associated biochemical processes • anthropogenic influences (e.g. recreational activities, sewage effluents,

agricultural activities)

Page 14: From Salty to Fresh

Mono Lake has a lot of salt and baking soda in it. Mono Lake is also rich in borate and potassium. It has the highest boron concentrations among the recorded lakes. Mono Lake, Great Salt Lake in Utah, and Lake Abert in.

High concentrations of carbonates in Mono Lake make it very alkaline. The pH of Mono Lake is approximately 10 .Because of this high alkalinity, Mono Lake water tastes bitter and feels slippery. Mono Lake behaves a lot like soapy water. sulfates and carbonates are factors.

Page 15: From Salty to Fresh

Lake George has been characterized as a low nutrient lake. Phosphorus is an important nutrient because it is needed for supporting aquatic plant life in the lake. Nitrogen is important for freshwater ecosystems. Nitrogen is one of the most elements. About 80 percent of the air we breathe is nitrogen. It is found in the cells of all living things and is a important component of proteins.

Page 16: From Salty to Fresh

Geological Geological is how the earth formed and evolved into what it is today.• Many lakes are the result of faulting or warping in the earth's crust. Which is the

result of plate tectonic forces. • Sometimes lakes are created by volcanoes. A lava flow may block the outlet of a

valley and form a lake basin. Sometimes the crater of an extinct volcano fills with water.

• Glaciers formed lake by holes in loose soil depositing material across stream beds, or leaving chunks of ice that later melted. When these natural depressions or impoundments filled with water, they became lakes.

• Along coastal areas, waves and shore make temporarily lakes out of bays.• Wind action can form lakes, including lakes formed by wind erosion• Lakes can also be artificially made. When a dam is built across a river valley, it will

block the flow of water and form a lake.

Page 17: From Salty to Fresh

Mono lakeMono Lake is a fresh-water lake known as Lake Russell. The water is currently about

twice the salinity of ocean water. In the middle of Mono Lake are two islands, Negit and Paoha. Negit and Paoha were formed by volcanic activity. The light colored section of Paoha is actually lake bottom mud that was pushed up by magma that rose up. The darker area on Paoha was erupted about 300 years ago. The dark island is Negit. It was formed by an earlier eruption. All of the darker colored are volcanic materials on the islands which are aged from about 2000 to about 300 years ago Lake Russell was once a large lake with shorelines high along the surrounding mountains. Mono Lake at 2,188 m and 143 m above the Mono Lake Visitor Center .In 1941 the surface elevation of Mono Lake was 1,956 m before water was diverted.

Page 18: From Salty to Fresh

Lake GeorgeTectonic movement

which formed the mountains around Lake George and the basin in which it resides. The two land

masses crash into one another and the terrain is pushed upward. The

sea is what gives the area its fertile ground. When the glaciers finally

set they left behind huge boulders and other things that damned

rivers and divided land, while the ice melted which provided water for lakes. This is how Lake George

was formed, though today its water level is mostly maintained

through precipitation.

Page 19: From Salty to Fresh

Community Properties• Lakes are bodies of still water of considerble

size localized in the basin.• Its surrounded by land apart from a river, or

stream.• Lakes can be either fresh or salt water.• Lakes have layers: Hypolimnion,

Metalimnion/Thermecline, Eplilmnion.• Lakes are inland & motionless. Lakes

nowadays are usually artificial.

Page 20: From Salty to Fresh

Niche & Species

• Zooplankton plays an important role in the lake ecosystem by eating up algae & keeping its growth out of control rate.

• Zooplankton is also a reliable food source to planktivoray fish.

• Brine shrimp also helps to limit infinite algae growth.

Page 21: From Salty to Fresh

Some species that live in the lakes are:• Algae • Trout • Salmon • Bass• Catfish• Perch• Turtles• Snakes (sometimes)• Frogs • Pelicans• Water lilies• Zooplankton

Page 22: From Salty to Fresh

Environmental Pressures• Water Withdrawals: The Great Lakes are a

tempting and ready source for the demand of fresh water.

Page 23: From Salty to Fresh

• Air Pollution: the air pollution can come from fires, pesticides, and automobile emissions & all these are sent into the air and are sent back down to earth.

Page 24: From Salty to Fresh

• Point Source Pollution: there are wastewater discharges that lead to lakes & rivers and can contain harmful chemicals.

Page 25: From Salty to Fresh

Population DynamicsLake George

in terms of both density and standing crop, is the most prevalent member of the deep water macrobenthos of Lake George. It reproduces in the winter, with young being released in the late winter-early spring

The difference in life history characteristics can be related to food availability and temperature differences. The open waters of the south end of Lake George are not only more productive but are also more closely associated with the littoral zone, providing a wealth of bacteria-rich detritus for benthic deposit feeders

Page 26: From Salty to Fresh

Population DynamicsMono Lake

Light is essential for eggs to hatch.

Surface elevation has declined 1 foot every four years.

Birds Migrate down south for the winter and nest there.

Studies are always being done in four sections of the lake.