Recent graduate: Genetic aspects of a marine invasion, gene pool capture via ballast water transport

dc.acquisition-srcpublication reviewen_US
dc.call-noAcc# 8677en_US
dc.contract-noen_US
dc.contributor.authorHolland, B.S.en_US
dc.contributor.otherQuarterdecken_US
dc.date.accessioned2010-02-15T17:33:31Z
dc.date.available2010-02-15T17:33:31Z
dc.date.issued1997en_US
dc.degreeen_US
dc.descriptionp. 23en_US
dc.description-otheren_US
dc.description.abstractIntroduction of foreign species to an ecosystem can cause millions of dollars per year in economic impacts to fisheries and biofouling of coastal industrial facilities. The main source of these introductions is ballast water discharge. In these new ecosystems, these species may become dominant due to a lack of predators and diseases. At the mouth of the Corpus Christi Bay in early 1990, an exotic mollusk was discovered. This mollusk has been identified as either the brown mussel (Perna perna) or the green mussel (Perna viridis). Because shell shape and color vary according to ecological conditions, green and brown mussels are difficult to separate.en_US
dc.description.urihttp://gbic.tamug.edu/request.htmen_US
dc.geo-codePort of Corpus Christien_US
dc.geo-codeCorpus Christi Bayen_US
dc.geo-codeTexas coasten_US
dc.geo-codeGulf of Mexicoen_US
dc.geo-codeCaribbeanen_US
dc.geo-codePort Aransasen_US
dc.historyen_US
dc.identifier.urihttp://hdl.handle.net/1969.3/25735
dc.latitudeen_US
dc.locationGBIC Collectionen_US
dc.longitudeen_US
dc.notesen_US
dc.placeCollege Station, Texasen_US
dc.publisherDepartment of Oceanography, Texas A&M Universityen_US
dc.relation.ispartofseries8677.00en_US
dc.relation.urien_US
dc.scaleen_US
dc.seriesen_US
dc.subjectgreen mussel (Perna viridis)en_US
dc.subjectaquatic environmenten_US
dc.subjectfisheriesen_US
dc.subjectpopulation controlen_US
dc.subjectbrown mussel (Perna perna)en_US
dc.titleRecent graduate: Genetic aspects of a marine invasion, gene pool capture via ballast water transporten_US
dc.typeArticleen_US
dc.universityen_US
dc.vol-issue5(3)en_US

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