Geographic Area of Cruise: Northwest Atlantic Ocean
Date: August 20, 2024
Weather Data fromthe Bridge Latitude: 42.2212 º N Longitude: 70.29659º W Wind Speed: NW at 12 mph Air Temperature: 19.8° Celsius (67.64° F) Sea Temperature: 19.3 Celsius (66.74° F)
Science and Technology Log
Monitoring Ocean Parameters with NOAA’s CTD and Carousel Bottle Sampler
The CTD and Carousel Sampler are essential tools NOAA uses to monitor ocean conditions. “CTD” stands for Conductivity, Temperature, and Depth, the primary parameters this device measures. By running profiles of the water column from the surface to the bottom, the CTD helps us understand key ocean characteristics. The Carousel Sampler paired with the CTD allows collection of water samples at depth for laboratory analysis.
What Does the CTD Measure?
Conductivity: Helps determine the salinity of the water.
Temperature: Measures the thermal profile of the water column.
Depth: Tracks how deep the CTD is during data collection.
Together, these measurements give us a detailed profile of the water column, helping scientists monitor what we call “the Big Four” parameters.
Carousel: Collecting Water Samples
The CTD and Carousel is equipped with twelve Niskin bottles, which are used to collect discrete water samples from specific depths. The bottles are numbered 1-12, and are “fired” (closed) at different depths to capture water samples.
For example, bottle 1 might be fired near the bottom (a few meters above the seafloor), bottle 2 at 10 meters, bottle 3 at the determined chlorophyll maximum (C Max), and bottle 4 couple just below the surface. Multiple bottles are often fired at each depth to collect additional water. These samples provide critical data about the ocean’s chemical properties at various levels.
CTD Carousel Bottle Sampler
Preparing the CTD Carousel Bottle Sampler
Before deployment, we ensure that all the stopper valves at the top and bottom of each Niskin bottle are closed. We also hook the wires at the top and bottom to prepare the bottles to open at the designated depths. Once the CTD is ready, it is carefully lowered into the water, beginning its descent through the water column.
Analyzing the Key Parameters
Once the water samples are retrieved, we focus on analyzing these key parameters:
Dissolved Inorganic Carbon (DIC)
pH
Total Alkalinity (TA)
Nutrients
Chlorophyll
Lowering the CTD into the water.Monitoring the CTD as it descends.Karen (left) and Tonya (right) collecting water samples from the CTD Carousel .DIC, pH, and TA samples.Nutrients and Chlorophyll stored in freezer at -80°C.
Storing the Samples
After processing, the nutrient and chlorophyll samples are stored in a freezer kept at -80°C (-112°F) to preserve them for further analysis. Mercuric chloride is added to the DIC, pH, and TA samples to preserve them until they are measured in the laboratory. These samples provide invaluable insights into ocean health. The DIC, TA and pH samples help us monitor the effects effects of ocean acidification— which occurs when carbon dioxide dissolves into the ocean. The chlorophyll samples measure the amount of phytoplankton living in the water. Like plants on land, microscopic phytoplankton carry out photosynthesis, produce oxygen, and are at the base of the marine food web.
Understanding these parameters allows us to monitor the ocean’s health and better predict how it may change in the future. For more information on ocean acidification, check out this resource: NOAA Ocean Acidification.
By closely monitoring DIC, TA and pH we can track important changes in our oceans, providing critical data for research and conservation efforts.
Personal Log
Life on a 12-Hour Work Shift at Sea
Working a 12-hour shift at sea might sound intense, but there’s often some downtime between stations and even a few hours after the work is done. The time you get can vary depending on how far apart each station is. Sometimes it’s just enough to process samples before heading to the next station, while other times you have several hours to relax and recharge.
So, how do you spend that free time on a ship? There’s no shortage of options. You could enjoy a movie in the lounge area, dive into a good book, play a board or card game with other crew members, or head to the flying deck to spot seabirds and marine life, or simply take in the stunning ocean views. Another interesting way to pass the time is visiting the bridge, where you can see how the ship is navigated, maneuvered, and commanded.
Let’s not forget “Activities and Crafts with Katy,” which can bring a whole new adventure to your day. Today, this included visiting the lab and looking at the different species of marine organisms that have been collected, such as stingray barbs, dogfish, and scallop shells. Katy then showed us how to make our own Acadian Redfish otolith (ear bone) earrings. “Scientists use the ear stones (bones) as a way to age the fish. Also called otoliths, they are bones found right behind the skulls of bony fishes.” (Smithsonian)
The balance of work and downtime can make those long shifts much more manageable and even enjoyable, offering moments to connect with colleagues and the environment around you in a way that few people get to experience.
The Lounge area.Flying DeckAllison and Liam observing birds from the flying deck.Acadian Redfish otolith Tonya (me) and Katy wearing our otolith earrings.The Bridge
Did You Know?
“One atmosphere is equal to the weight of the earth’s atmosphere at sea level, about 14.6 pounds per square inch” (NOAA Water Pressures at Ocean Depths). Beneath the ocean’s surface, water pressure increases by approximately one atmosphere for every 10 meters of depth.
To illustrate just how intense this pressure can be, we conducted a simple yet fascinating experiment. We decorated 16 ounce styrofoam cups with artwork, then placed them in a mesh bag attached to the CTD Carousel Sampler. The CTD , along with the cups, was submerged to a depth of about 500 meters (1640.42 feet), where the pressure equals roughly 725 pounds per square inch (psi). We repeated this process by submerging the cups to 200 meters (656.17 feet), which equals about 291.18 psi.
As the cups descended into the depths, the increasing water pressure caused them to shrink dramatically because the air inside the cups was compressed. This simple experiment vividly demonstrates how powerful the forces at play beneath the ocean’s surface can be.
This is a normal size ounce styrofoam cup (left side). Here is the cup after it was submerged 200 m below the ocean surface (middle). The last cup was submerged 500 m and then again at 200 m (right side).
Mission: Hawaiian Islands Cetacean and Ecosystem Assessment Survey (HICEAS)
Geographic Area of Cruise: Hawaiian archipelago
Date: Tuesday August 8, 2023
Weather Data from the Bridge
Temperature: 27.06° C
Latitude: 29°53’0” N
Longitude; 174°24’0”W
Science and Technology Log with Career Highlights
Previously, I wrote about the day-time operations focused on surveying whales, dolphins, and birds. Through the 25-powered binoculars (big eyes), the large mammals in the distance look microscopic. Now, the sun has set and I take us underwater to learn about the tiny world of ichthyoplankton, magnified to reveal intricate details of their exquisite structures.
Weather permitting, Nich Sucher (Survey Technician) works with the deck crew to deploy the CTD, which measures conductivity, temperature, and depth. This information is used to help scientists understand the physical, chemical, and biological changes of the ocean to help inform them of environmental changes. For example, Nich explained that data from CTDs are used to better understand why tuna were migrating away from Hawaii and towards California. The data can help answer whether the tuna are moving north for access to more oxygen in the water or for cooler temperatures. On our project, we deploy the CTD down to 1000m because that is where some of our deep diving cetacean species feed. Also, the temperature & pressure affects how sound travels through the water. This information can be used to calculate the speed of sound at different depths.
Logan Gary (Able-bodied Seaman) deploys the CTD at sunset. Photo Credit: Gail Tang
Nich wanted to work for NOAA since he was in middle school! In high school he fell in love with fish. Initially he went to college in Iowa for soccer and then transferred to Carthage College, in Kenosha, Wisconsin to study environmental science, conservation and ecology. Nich did an independent study with his aquatic ecology professor on a coral reef project in Roatan, Hondurus. His senior thesis investigated the feasibility of releasing captive-bred axolotl (an adorable salamander that’s critically endangered and possibly extinct in nature) into the wild. After college, he had a job at an aquarium, and while he temped at US Fish and Wildlife studying chub and salmon, NOAA reached out about his job application. He started in January 2022 on the NOAA Ship Oscar Elton Sette!
Nich Sucher (Survey Technician) with recently pressure-shrunken styrofoam head. Photo Credit: Fionna Matheson (Commanding Officer)
Since the CTD is deployed to 1000m, a common extracurricular activity is to attach styrofoam objects to the instrument because they shrink as a result of the pressure! On a previous leg, Commanding Officer Fionna Matheson shrunk a styrofoam head, which can be seen in the picture of Nich above. A few of us shrunk decorated styrofoam cups.
Regular-sized styrofoam cup with Sierpiński’s Triangle DesignPressure-shrunk styrofoam cupRegular and shrunk styrofoam cups for size comparison
Artist of the cup from top to bottom: Jennifer McCullough (Lead Acoustician), Erik Norris (Acoustician), Gail Tang (Teacher at Sea), Alexa Gonzalez (Acoustician). Photo Credit: Gail Tang
The whole process of the CTD deployment and retrieval takes about an hour to an hour and a half. The Isaacs-Kidd Midwater Trawl (IKMT) net tow usually follows. Jessie Perelman and Dre Schmidt are the plankton researchers on board this leg of HICEAS. Most nights, we do 2-3 tows of the net. (They are affectionately called a “tow-yo” because the net gets towed in and out several times.) They use an inclinometer, a.k.a. angled angle, to measure the angle of the line (see picture below) and then confer with a chart to determine the length of the line needed to reach the desired depth. The chart is a good way to avoid on-the-spot trigonometric calculations. But it’s a good exercise to ask yourself anyway: if you know the desired depth and the angle, how would you calculate the length of the line needed?
Dre Schmidt measuring with the angled angle. Photo Credit: Gail Tang
After the tows, we bring the larvae into the wet lab and the fun begins. The goal is to sort out the fish larvae from the other larvae. Truthfully, I am not very good at sorting the fish and I just like to look at the organisms under the microscope. The most awe-inspiring creatures I saw under the scope were the shelled pteropods (sea butterflies) and a juvenile sea star that, according to Dre, may have recently morphed from the larval stage. With the naked eye, they look like marks made with a sharp pencil, but under the scope, the enormity of their existence is profoundly moving. While I could not capture these beauties in a photograph, I was able to capture other creatures.
Phromina living inside a salp. Photo Credit: Gail TangPolychaete and squid. Photo Credit: Gail Tang
Squid
Personal/Food Log with Career Highlights
As I fall into a daily routine, I periodically need small bits of irregularity for stimulation. This week, I was privileged enough to work with Chef Chris. Chef Chris is originally from north Philadelphia. In the absence of cable during childhood, he watched cooking shows like Yan Can Cook, Frugal Gourmet, and Julia Child on PBS. He started off cooking on NOAA Ship Rainier and now is the Chief Steward on NOAA Ship Oscar Elton Sette. We collaborated to make some pork dumplings and vegetable spring rolls for everyone. I cook at home often, but not for so many people, so Chris was essential in helping me scale up the dishes. We bonded over not measuring out ingredients so here is approximately the two recipes we used.
Chief Steward Christopher Williams cooking the eggroll fillings. Photo Credit: Gail Tang
Pork Dumpling Filling
5 lbs of ground pork (when my mom makes these, we use a mix of lean ground pork and fatty ground pork)
Mirin (I use Shaioxing wine, but mirin is a good substitute!)
Soy sauce (we used Kikkoman; I like to use Pearl River Bridge Light Soy)
Green onions
Sugar
The most gorgeous dumplingsThe most satisfying dumplings
Several of us worked together to help fold the dumplings and egg rolls. I delighted in the number of different hands that contributed to feeding our community. Chef Chris expertly cooked everything and it was all gobbled up!
Chef Chris Williams and Gail TangJessie Perelman, Matt Benes, Gail Tang, Dre Schmidt wrapping dumplingsGail Tang, Octavio De Mena, Jamie Delgado, Jessie Perelman rolling eggrolls
At night, I assist Jessie Perelman and Dre Schimdt with their plankton research. They were the first to come by to help fold dumplings. Jessie did her undergraduate work in biological science at University of Southern California (USC) with a plan to go to veterinary school. She worked in a marine science lab at USC, and then studied abroad in Australia to take more marine biology classes not available at USC. After she graduated, she got a job as research assistant at Wood’s Hole Oceanographic Institution, where she solidified her passion for research. She applied for graduate school and ended up at the University of Hawaii studying biological oceanography. Her dissertation focused on oceanographic influences on mesopelagic communities across eastern Pacific Ocean using insights from active acoustics, nets, and other sampling techniques. An interesting interdisciplinary part of her background includes learning about international policy on issues like deep sea mining. The international meetings with delegates were very informative for her. She’s also worked on science communication writing, such as science blogging. In Fall 2022, Jessie started as a Marine Ecosystem Research Analyst at NOAA!
Dre Schmidt received her bachelors in biology at Florida State University. She took Calculus, Mathematical Modeling for Biology, Analysis and Statistical Design, and Physics to supplement her biology degree. She volunteered at a research lab on campus and after college, took a couple of years off to work in marine science education for 5th grade to college level students. She went for her master’s degree in Kiel, Germany to study physiological effects of low-level warming on coral and their larvae. She has been at NOAA for 2 years, first as a research associate and now as an essential fish habitat coordinator. What she loves about her job is the variety of responsibilities. She keeps busy by sorting plankton, doing genetics lab work, analyzing data in R, writing up results, and going to sea! Engaging in these different tasks help to activate different parts of the brain, which I can totally relate to! Her advice to students is to know your worth and ask for what you deserve. Her favorite fish larva is the very ugly Centrobranchus andreae simply because her name is found within the name of the organism. I can’t blame her because my favorite flower is the Gaillardia for the same reason.
Andrea with Andrea
Matt Benes (Able-bodied Seaman and Deck Boss) took a break in his duties to fold some dumplings with us. Though Matt declined to be interviewed, I can tell you we share a deep appreciation for food as a mechanism for cultural, historical, and political understanding.
Jamie Delgado (Medical Officer) joined in on the egg roll wrapping. Jamie received her bachelor’s in science and nursing at Rutgers University. She joined the Public Health Service (PHS), and worked at the Indian Health Service (IHS) in northern Arizona. Later, she worked at the National Institutes of Health (NIH) as a research nurse specialist. Jamie earned her Doctor of Nursing at University of Maryland before coming to NOAA as ship medical officer. Jamie has so much good financial advice about scholarships and loan repayments programs. Check out these links to learn more:
She also shared that you can retire in a total of 20 years with uniformed services, you get a pension, healthcare benefits, a housing allowance, a food allowance, 30 days paid leave, and unlimited sick leave. Jamie has been in service for 10 years, and with NOAA for 1 year and 5 months.
Jamie also helped me out during our in-port during Leg 1. Snorkeling had dislodged some ear wax and clogged my ear for a couple of days making daily life really uncomfortable. Jason Dlugos’s (3rd Assistant Engineer) “ear beer” helped, but I was still off balance. Jamie had to endure the task of flushing my ear out over the course of two days. Eventually, I did have to go to urgent care to get the rest out. Now I’m 100%!
Last but never least, Octavio De Mena, a.k.a OC, (General Vessel Assistant in the Deck Department) came by to roll some egg rolls. He is originally from the Republic of Panama and loves classic rock music. While we have no intersection in our movie tastes, we share some similarities in the food we ate growing up due to the large Chinese population in Panama. According to the Harvard Review of Latin America, the first Chinese immigrants arrived in Panama in 1854 to build the Trans-Isthmian Railroad. The inhumane treatment and disregard for the workers’ welfare is reminiscent of the situation a decade later with the Transcontinental Railway in the United States. This convergence of cultures led to haw flakes and dried plums in both our childhoods!
OC was an aircraft mechanic in the military reserves, and a security contractor in Latin America. He decided to come back to the U.S. to fulfill his dream job as a professional mariner. On his journey in pursuing his dream, he volunteered for the civil air patrol, and served as an auxiliary for search and rescue flying small Cessnas. He saw a NOAA ship at this job which prompted a search for a position within NOAA. He has been on the NOAA Ship Oscar Elton Sette since February 2023. On the ship, OC and I are regulars in the forward mess. Sometimes having opposite tastes works out in your f(l)avor, as I get to eat OC’s tomatoes and watermelon jolly ranchers.
Geographical Area of Cruise: Bering Sea South of Russia
Date: July 20, 2014
Weather Data from the Bridge
Wind Speed: 15.11 kt
Air Temperature: 9.5 degrees Celsius
Barometric Pressure: 1016.9
Latitude: 5717.3530 N
Longitude: 17317.1393 W
Almost 70 cm long pollock. That’s big!
Science and Technology Log:
CamTrawl
Kresimir in the Acoustics Lab
Kresimir Williams, one of the scientists on board the Oscar Dyson, has been with NOAA for over ten years. He is a Fisheries Biologist. He was born in Switzerland and moved to Yugoslavia, now Croatia, a year and half later. Kresimir has always loved fish ever since he was a little boy. He as many as ten aquariums in his house growing up. He moved to the United States when he was 17 years old. His mother is from Croatia, and his dad is from the United States. Kresimir received his bachelor’s degree from Samford University in Birmingham, Alabama with a degree in Biology and Marine Science. He received his Master’s degree from Auburn University, in Alabama with a degree in Aquaculture Fisheries. He continued his education at the University of Washington, where he earned his PhD in fisheries and aquatic sciences. He currently lives in Seattle with his wife and two children. Kresimir current interests include integrating new technologies into marine surveys.
Cam trawl attached to trawl net
Trawl net with camtrawl attached being deployed to fish
He is a fisheries biologist for NOAA and works on fishery surveys investigating new technology to make the survey process more accurate and effective. Kresimir, along with fellow scientists Rick Towler and Scott McEntire, invented the camtrawl. The camtrawl is made up of two small industrial cameras, protected by water proof, pressure resistant housing. The cameras are attached to the trawl nets when deployed for fishing. The cameras continuously take pictures (about eight pictures per second) in the net. It photographs the animals as they swim through the net.
Picture from camtrawl of a lamprey
Camtrawl picture of a rockfish
When the camtrawl is returned to the ship, the pictures can be downloaded for observation. Using two cameras in stereo, allows scientists, to accurately length the fish they observe. Looking at an object from two different perspectives allows you to see how far away an object is. If you close one eye and look at an object, it is harder to tell how far it is away, however, if you use both eyes you have better depth-perception. How will seeing the fish inside the net, in the ocean, help with the surveying process? The camtrawl will make the process more efficient and save time. Fewer people will be needed to conduct the surveys therefore reducing cost. It uses a non-lethal method of sampling the fish; the codend (the end of the trawl net that collects all the fish) can be left open allowing the fish to swim through easily, so the fish will not be captured and killed. And finally, it allows scientists to sample a greater range of animals sizes. Kresimir is still experimenting with the camtrawl and testing out its’ effectiveness. He is very enthusiastic about its prospects. I really enjoy viewing the pictures and seeing the fish on the monitor. I have attached a couple of my favorite pictures for you to view.
The Scientific Method in Action:
The Scientific Method is actively used in science careers and is very similar to the Engineering Design Process. It is a process that scientists follow to solve problems in order to test a theory or answer a need. In order for the camtrawl to be invented, Kresimir and Rick had to have an idea or question to get the process started. Next, the idea had to be constructed, researched, and tested (testing is the fun part) numerous times. During testing, data is collected and organized and then a conclusion can be generated based on the data. If the idea is not successful, then it is important to go back to the beginning, make changes, and experiment again. If the idea is successful, then all is good, however, there is always room for improvement. Scientists continue to test and retest until they get their expected results or prove themselves wrong and learn something totally new in the process.
Touring the Engine Rooms
First Engineer Kyle
I got the chance to tour the engine rooms at the bottom of the Oscar Dyson. First Engineer, Kyle Chernoff, graciously escorted me and explained how everything works. He received his bachelors degree in Marine Engineering at California Maritime University. After graduation he had to take a series of seven coast guard exams in order to be qualified to work as a marine engineer.
Two of the ship’s engines
One of the evaporator machines
Besides the controls on the bridge, you can control the direction of the ship from the engine room. The ship has many back up motors and generators so that if one breaks down or a fire ensues, the ship can continue on its course. This is reassuring news for me and all of the 29 other crew aboard the ship. I had to wear ear plugs while walking through the generator room. It was extremely loud due to the noise the generators make to keep the ship running. One of the pieces of equipment, I found most interesting, was the evaporator. The Oscar Dyson has two. The evaporators use heat to remove the salt from the sea water and convert it into drinking water. During the process UV (ultraviolet) is used to kill any bacteria in the water to make it safe for drinking. As well as the evaporators, the ship has a special machine that removes any oil before water is released back into the ocean. This protects wildlife living in the ocean. What a great use of resources.
I am in the engine room
Personal Log:
While on the bridge this week, I saw porpoises and whales. I did not get pictures because the ship moves fast and so do the animals. I had two gorgeous days, where the sun was out and I could feel the heat on my face. Even the foggy days are nice, however ominous. It rarely rained and the seas were relatively calm. Thankfully, I did not have to don my survival suit except during weekly drills. I participated in a really cool experiment on this trip. Alyssa, the survey technician, gave me two Styrofoam cups (the exact same size) and asked me to color them, in which, I did. The next morning during the scheduled CTD, Alyssa placed one of my cups into a small net bag and attached it to the CTD device. The bag was deployed to the bottom of the ocean floor. Once back on deck of the ship, she retrieved the cup and returned it to me. It looked the exact same with the exception that it shrunk. Really awesome! The air bubbles in the styrofoam cup and the pressure from the depth of the ocean cause this to happen. It would shrink even more if we were in deeper waters.
Two cups I decorated before deploying into the ocean.
I only deployed the second cup into the ocean. Notice the difference in size. Talk about “under pressure”!
Over the past couple of weeks, I have learned so much. My voyage on the Bering Sea is quickly coming to an end. In a couple of days, I will board the small puddle jumper from Dutch Harbor to Anchorage and eventually end up in Delaware. The science team, NOAA Corps, and crew have been wonderful to work with during my time at sea. This has truly been an experience of a lifetime.
Puddle Jumper from Dutch Harbor to Anchorage
Another beautiful sunrise on the Bering Sea
Getting to know the Crew:
LT Greg Schweitzer, XO
NOAA Corps LT Greg Schweitzer, Executive Officer or XO
In my last blog, I introduced you to the Commanding Officer of the Oscar Dyson. Another vital member of the NOAA Corps and the crew of the Oscar Dyson, is the Executive Officer (XO), LT Greg Schweitzer. He is married and has four children. He has been with NOAA for seven years and was in the Air Force before that for 10 years. He received a bachelor’s degree in Meteorology and in Management. He received his Master’s Degree in Environmental Science. While not at sea, he resides with his family in Kentucky. He is second in command of the Oscar Dyson. He reports directly to the Commanding Officer and oversees the officers, stewards (cooks), engineers, deck crew, survey technicians, and scientists. He is in charge of the ship’s budget, time cards and attendance, discipline, and port-side logistics. He started his NOAA career, after a four month officer training, then aboard the NOAA ship Henry Bigelow for 2 ½ years out of Newport, Rhode Island. Because of his past military experience, he became an XO after only six years. This is his last leg at sea before he starts a new land assignment.
An experience he really enjoyed during his NOAA career, was working on his first land assignment in Fernandina Beach, Florida. He worked for NOAA’s Protected Resource Division. Part of the XO’s job was to go out, on a small boat, off the coast of Florida and Georgia, to help disentangle North Atlantic Right Whales. The XO describes the whales as curious animals that spend most of their time at the surface of the water. Because they like to hang out on the surface of the water, they easily get tangled in nets and crab pots. Right Whales are on the critically endangered list. In the past, they were hunted to almost extinction. They got their name because they are easy to see and catch, so therefore fishermen, called them the Right Whales to fish. There are approximately 350 North Atlantic Right Whales living at this time. They eat mainly plankton and krill. The Right Whales are migratory animals. They are located off the Florida-Georgia coast during the winter where they calve and then travel up the east coast to Cape Code in the summertime. They swim along the Atlantic Ocean, right outside of Delaware. Check out this website for more information on the North Atlantic Right Whales.
I asked the XO if he had any advice for my students. He said to remember that there is no perfect path and that students should be open to new opportunities and be willing to take on new adventures. He lived in Kentucky until he was out of high school. He never imagined he would ever leave. His Air Force and NOAA careers have given him opportunities, he might never had experienced. He also adds, that it is important to go out and contribute and remember that there is still a lot of unknown discoveries on our planet, just waiting to be explored.
Job Responsibilities: Commercial fishing gear research: she looks for ways to modify the fishing gear to reduce impacts to the seafloor habitat and reduce bycatch (animals caught in net other than intended; i.e. Dolphin caught in a crab fisheries net) of commercially important species. She works directly with commercial fisheries as well as helps conduct surveys for NOAA.
Education: Undergraduate Degree in Marine Resource Development at the University of Rhode Island; Master’s Degree in Fisheries at the University of Washington.
Hometown: She was born in Brooklyn, NY and moved to Hancock, MA at the age of six.
Current Residence: Seattle, Washington
Why pursue this career? When deciding on a career, she asked, “What degree will let me play in the ocean?” and that is how she got started in the fisheries field of work.
Recently, she and her co-worker, Craig Rose, won the best paper award for their work on RAMP or Reflex Assessment Mortality Predictor. Medical doctors use RAMP to check patients’ vital signs or reflexes such as tapping your knee to see if your leg reacts or kicks. They applied this method to crabs. On crabs they check six different reflexes: flare (legs moving up and down), leg retraction (pulling on leg), chela (claws), eyes, mouth, and abdomen. Checking their vital signs allows scientists to help fishermen modify their fishing gear in order to reduce the mortality rate of their catch.
Good advice: I asked Carwyn, “What would you tell kids interested in pursuing a science career?”she responded, “follow your gut and never stop asking questions”.
Meet the Scientist: Dr. Mikhail A. Stepanenko
Mikhail helping process a trawl
Title: Senior Biologist, Northern Pacific Fish Resources Laboratory, Russia
Job Responsibilities: In charge of pollock stock assessment and providing data for total allowable catch for Russia. Building a international relationship with the United States of America. He works closely with the New Fisheries Agreement between Russia, United States, Japan, Korea, and China, which works on improving fishery management for all fish. He works on both Russian and United States fishery vessels, including NOAA’s Oscar Dyson as part of the science team.
Home: Vladivostok, Russia where his wife currently lives. He has two daughters and four grandchildren, all of whom reside in the United States.
Why pursue this career? He has always had a dream to be a seaman and he loves sport fishing. He has an interest in animals and marine biology.
Mikhail has been working in the fisheries industry since graduating university in 1968.
New Riddle from theOscar DysonCrew: Why does a wet deck remind you of music?
Scroll to the bottom of my blog for the answer!
Did you know?
Did you know, during a new moon (the moon is not shining) out at sea, giant schools of anchovies glow on the ocean surface?
Did you know the Oscar Dyson uses 500,000 gallons of fuel a year?
I stuffed the cups with some sturdy brown paper towels to keep them separate and then placed them in a mesh laundry bag.
Here is Claire’s cup before we sent it down.
The Marine Scientist Technicians (MSTs) connected them to the CDT sampler that was dropped below 3300 meters!
I took this picture of the screen as the CTD was reeled up from the bottom.
How much pressure was down there? Scott Hiller, from Scripps Institution of Oceanography, plugged some numbers into an equation and told me that there was some 5100 psi (pounds per square inch) acting on those little white cups. The temperature was just above freezing.
Cups are strapped onboard the CTD
Two hours after dropping them down to the bottom of the Bering Sea, they emerged strapped and dripping.
And MUCH smaller.
Oh how CUTE!
It will be a lot easier mailing these to the St. Paul students. My have they shrunk!
So what did we learn from this?
Well, there are lots more questions that arise. How far do the cups have to drop in order for them to compress? What is the tipping depth, the depth that they begin to compress? Does the length of time that they are submerged make a difference in how they compress? Where does the gas that is in the cup go?
Ah, science, sweet science, raising more questions than answering once again.
Date: Thursday, March 14, 2002 Lat: 6°S Long: 110°W Seas: 4-7 ft Visibility: unrestricted (3-5 mi. in rainstorms) Weather: mostly cloudy with possible rainstorms Sea Surface Temp: 82-86°F Winds: E 10-15 knots Air Temp: 87-74°F
Today, we deployed a buoy at 5°S but we have not recovered the 5°S buoy. That’s because the little devil is at about 6.2°S due to currents, wind or being pulled by a boat. After the deployment, we did a deep cast to almost 3500m. Check the photos to see what that can do to styrofoam! We’ll get to the approximate location tonight of the wayward buoy and pick it up in the morning. I will be doing a CTD tonight.
Today, we also did our third safety drill since we boarded in San Diego. I have written and mentioned in my broadcasts how important safety is here. We have always had fire drills and abandon ship drills. Each week something different is added. The first week, we did an evacuation drill where we practiced putting on the evacuation (“gumby”) suit. Last week, we practiced using the water hoses in case of fire, and this week it was learning how to shoot the line throwing rocket.
I was given the honor of shooting off the rocket. All hands were called to the aft deck to hear Ens. Kroening and Ltcdr. Schleiger explain to us how to use the line throwing rocket. We would need to use it if ever we needed to get a line to another ship or land and it was too far to throw the line. For practice, we use a decoy that is shot off the fantail of the ship. Wearing my safety glasses and headgear, I shot the decoy. Successful launch! The line flew about 100 meters. Bad news: had to pull in the decoy and coil it up for next time.
Question of the Day:
Today, we did a cast to about 3500 meters. How deep does the Pacific Ocean get?
Answer of the Day:
Both Vanessa P. and Brian R. of San Diego were the only ones to try the fairing question and they were both right. A fairing is a smooth structure put on the outside of something. Its function is to reduce drag. In our case, the fairings are pieces of plastic about 3 inches wide and about a foot long that are snapped on to the top 250m of wire below the buoy in locations around the equator where the currents are very strong. The hope is that these fairings will reduce the drag on the wire and not allow it to be pulled so far off its intended location.
