2002
DOI: 10.1016/s0304-3800(02)00026-1
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A model study of the coupled biological and physical dynamics in Lake Michigan

Abstract: A coupled physical and biological model was developed for Lake Michigan. The physical model was the Princeton ocean model (POM) driven directly by observed winds and net surface heat flux. The biological model was an eight-component, phosphorus-limited, lower trophic level food web model, which included phosphate and silicate for nutrients, diatoms and non-diatoms for dominant phytoplankton species, copepods and protozoa for dominant zooplankton species, bacteria and detritus. Driven by observed meteorological… Show more

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Cited by 93 publications
(72 citation statements)
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“…This suggests that the microbial loop associated with bacteria played an important role in the balance of the lower trophic level food web system in southern Lake Michigan. This finding was consistent with the 1-D coupled biological and physical modeling experiments conducted by Chen et al (2002), even when the suspended sediments were taken into account.…”
Section: Flux Within the Food Websupporting
confidence: 90%
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“…This suggests that the microbial loop associated with bacteria played an important role in the balance of the lower trophic level food web system in southern Lake Michigan. This finding was consistent with the 1-D coupled biological and physical modeling experiments conducted by Chen et al (2002), even when the suspended sediments were taken into account.…”
Section: Flux Within the Food Websupporting
confidence: 90%
“…The model experiments were conducted using the 3-D coupled biological and physical model of Lake Michigan developed by Chen et al (2002). Since our studies were focused on the plume event in early spring, where silicon was not a limiting factor for phytoplankton growth, we removed silicon from the biological model and made a purely phosphorus-controlled lower trophic level food web system with seven state variables (Fig.…”
Section: The Coupled Biological and Physical Modelmentioning
confidence: 99%
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