Ruth Meadows, July 9, 2009

NOAA Teacher at Sea
Ruth S. Meadows
Onboard NOAA Ship Henry B. Bigelow 
June 12 – July 18, 2009 

Mission: Census of Marine Life (MAR-Eco)
Geographical Area: Mid- Atlantic Ridge; Charlie- Gibbs Fracture Zone
Date: July 9, 2009

Venda, Shannon and Amy cleaning the baskets.
Venda, Shannon and Amy cleaning the baskets.

Weather Data from the Bridge 
Temperature: 14.2o C
Humidity: 61%
Wind: 6.5 kts

Scientific and Technology Log 

One of the last things to be completed before arriving in Newport, Rhode Island is a final clean up of the lab. Once all the sampling is finished it is important to leave all the equipment used in good shape for the next cruise. Everyone from both watches worked together to get everything clean. The baskets and trays that were used to hold the samples were scrubbed down and rinsed off. Luckily, the day was beautiful for working outside.

Shannon and I help Tom clean his suit.
Shannon and I help Tom clean his suit.

While some of us cleaned the baskets, others rinsed them off and then placed them in the sun to dry.  Once they were dry, then they were returned to the correct location for storage. Once the baskets were cleaned the next step was to clean our foul weather gear.  These overalls and jackets had been used while collecting samples and they had all types of “dirt” on them, from “fish guts” to grease from the cables.  The easiest way to clean them was to scrub them while you had them on.  Someone would help make sure the back was clean and then someone would spray them with clean water.  It was simple, effective and fun all at the same time.

The serving line.
The serving line.

Personal Log 

Mealtime is a very important time aboard the ship.  Not only do we eat a variety of foods, but it is also a time when both the scientific crew and the working crew get a chance to talk and visit with each other.  The galley is a large open room with tables bolted to the floor to keep them from moving.  Some tables are for four people and others are for eight.  Each day the menu is posted before the food line and you may select what you want and how much.  There are usually two entrées (main dishes) and several side dishes to go along with them.  In addition, there is a fruit and salad bar that you can select. At the end of the cruise, you notice that some of the menu that some of the menu items have changed – we are out of lettuce and ketchup. We have been at sea for four weeks and some things just can’t be kept fresh that long. We still have apples, oranges, nectarines and ice cream!

The mess hall
The mess hall 

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