In this paper we review the technologies available to make globally quantitative observations of particles in general-and plankton in particular-in the world oceans, and for sizes varying from sub-microns to centimeters. Some of these technologies have been available for years while others have only recently emerged. Use of these technologies is critical to improve understanding of the processes that control abundances, distributions and composition of plankton, provide data necessary to constrain and improve ecosystem and biogeochemical models, and forecast changes in marine ecosystems in light of climate change. In this paper we begin by providing the motivation for plankton observations, quantification and diversity qualification on a global scale. We then expand on the state-of-the-art, detailing a variety of relevant and (mostly) mature technologies and measurements, including bulk measurements of plankton, pigment composition, uses of genomic, optical and acoustical methods as well

No abstract

No abstract

No abstract

Herbivory is more prevalent in the tropics than at higher latitudes. If differences in ambient temperature are the direct cause for this phenomenon, then the same pattern should be visible in a seasonal gradient, as well as in experiments manipulating temperature. Using (15)N stable isotope analyses of natural populations of the copepod Temora longicornis we indeed observed seasonal differences in the trophic level of the copepod and a decrease in trophic level with increasing temperature. In a grazing experiment, with a mixed diet of the cryptophyte Rhodomonas salina and the heterotrophic dinoflagellate Oxyrrhis marina, T. longicornis preferred the cryptophyte at higher temperatures, whereas at lower temperatures it preferred the non-autotrophic prey. We explain these results by the higher relative carbon content of primary producers compared to consumers, in combination with the higher demand for metabolic carbon at higher temperatures. Thus, currently increasing temperatures may cause changes in dietary preferences of many consumers.