The outcrop of the underlying substratum of the Maspalomas dune field (Gran Canaria, Canary Islands): a sing of a sedimentary deficit

The outcrop of the underlying substratum of the Maspalomas dune field (Gran Canaria, Canary Islands): a sing of a sedimentary deficit

Mesozooplankton community structure during summer months in the Bay of Cádiz

[EN] Mesozooplankton organisms (>250 μm) were sampled at two stations (inner and outer Bay) in the Bay of Cádiz between May and July 2008. Samples were analysed by means of a semi-automated technique in order to give a preliminary view of the mesoozooplankton community structure in the Bay, based on taxonomic diversity and biomass distribution among size classes. The abundance of organisms increased from May to July in accordance with the increase in temperature and Chlorophyll a (Chla) concentrations. Abundances were higher in the outer Bay station, where Chla concentrations are greater and the water column is more stable. The community changed from being meroplankton- to holoplankton-based due to an increase of Calanoida and especially Cladocera individuals (mainly Peniliaavirostris), which are known to peak acutely in the summer. The analysis of Normalised Biomass-Size spectra revealed fairly steep slopes (average -1.3) and relatively high departures from steady state (r2 = 0.8 – 0.94), expectable in a coastal system such as the Bay of Cádiz were disturbance factors are introduced from benthic and tidal processes, together with anthropogenic pressure.

Heats of mixing using an isothermal titration calorimeter: Associated thermal effects

[EN] The correct determination of the energy generated or absorbed in the sample cell of an Isothermal Titration Calorimeter (ITC) requires a thorough analysis of the calorimetric signal. This means the identification and quantification of any thermal effect inherent to the working method. In this work, it is carried out a review on several thermal effects, studied by us in previous work, and which appear when an ITC is used for measuring the heats of mixing of liquids in a continuous mode. These effects are due to: (i) the difference between the temperature of the injected liquid and the temperature of the mixture during the mixing process, (ii) the increase of the liquid volume located in the mixing cell and (iii) the stirring velocity. Besides, methods for the identification and quantification of the mentioned effects are suggested.