Components of the seston and possible available food for oysters in Galveston Bay, Texas.

dc.acquisition-srcen_US
dc.call-noAcc# 1322en_US
dc.contract-noen_US
dc.contributor.authorSoniat, T.M.en_US
dc.contributor.authorRay, S.M.en_US
dc.contributor.authorJeffrey, L.M.en_US
dc.contributor.otherContributions in Marine Scienceen_US
dc.date.accessioned2010-02-15T16:49:28Z
dc.date.available2010-02-15T16:49:28Z
dc.date.issued1984en_US
dc.degreeen_US
dc.descriptionp. 127-141.en_US
dc.description-otheren_US
dc.description.abstractSeasonal changes in components of the seston such as particulate lipid, carbohydrate and protein as well as chlorophyll a, particulate inorganic matter (PIM), ash-free dry weight (AFDW) and seston dry weight (DW) were measured over an annual cycle in Galveston Bay, Tex. Food for the oyster was defined as the sum of the concentrations of lipid, carbohydrate and protein; a food index was calculated as the percentage food in the total seston.en_US
dc.description.urihttp://gbic.tamug.edu/request.htmen_US
dc.geo-codeGalveston Bayen_US
dc.historyen_US
dc.identifier.urihttp://hdl.handle.net/1969.3/19064
dc.latitudeen_US
dc.locationGBIC Collection file roomen_US
dc.longitudeen_US
dc.notesen_US
dc.placeen_US
dc.publisheren_US
dc.relation.ispartofseries1322.00en_US
dc.relation.urien_US
dc.scaleen_US
dc.seriesen_US
dc.subjectsestonen_US
dc.subjectoystersen_US
dc.subjectaquatic communitiesen_US
dc.subjectanimal nutritionen_US
dc.subjectfood availabilityen_US
dc.subjectlipidsen_US
dc.subjectcarbohydratesen_US
dc.subjectproteinsen_US
dc.subjectchlorophyllsen_US
dc.titleComponents of the seston and possible available food for oysters in Galveston Bay, Texas.en_US
dc.typeArticleen_US
dc.universityen_US
dc.vol-issue27en_US

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