CONGRATULATIONS and see you at sea!!!

Hello!!!

First of all I would like to congratulate you for all the hard work. WELL DONE!!!

You have done lovely presentations to introduce yourselves and showed us a little about the bit of ocean that you enjoy!

Now we know that the Sea Surface Temperature (SST) is not even. Compared to previous years in some cases it has been warmer and in others colder. Latitude has been determinant to find such warm water in Taiwan compared to the rest. But the Kuroshio current has made the temperature at Jin Shan Zui very similar to the values found in the Mediterranean sea, although it's further North!  

No schools managed to measure the Secchi depth, but it is an important measure to know indirectly how much plankton there is in the water. Remember that plankton is the base of the marine food chain.

And yes, thanks to the marine currents you have described, we can really talk about one single Ocean that we all share!!!

The sand can have very different colours. And you've experimented that different grain size produces different beach profiles!

And it has been fantastic to know your ‘marine menu’. So some of you love red shrimps but others only have fish. Definitely I will not be eating every day the same thing with you!

I'm now having fun with your audioguides. And looking forward to seeing the rest of your data. You can still post them before the end of June!

Thank you so much for your collaboration!!!!

See you at sea!

Sharky 

CONGRATULATIONS and see you at sea!!!

Hello!!!

First of all I would like to congratulate you for all the hard work. WELL DONE!!!

You have done lovely presentations to introduce yourselves and showed us a little about the bit of ocean that you enjoy!

Now we know that the Sea Surface Temperature (SST) is not even. Compared to last autumn average SST in the West Atlantic Ocean is colder than in previous years, but looking at the Mediterranean Sea it is warmer! Pity the satellite data of the West Pacific Ocean had some error values. By the way, NASA reports that the problem with these data has been solved! 

Only one school managed to measure the Secchi depth, but it is an important measure to know indirectly how much plankton there is in the water. Remember that plankton is the base of the marine food chain.

The beaches you have been surveying in the Mediterranean Sea have hardly any tides, but in the Atlantic and Pacific are of over a meter!

And yes, thanks to the marine currents you have described, we can really talk about one single Ocean that we all share!!!

The sand can have very different colours. And you've experimented that different grain size produces different beach profiles!

And it has been fantastic to know your ‘marine menu’. So some of you love red shrimps but others only have fish. Definitely I will not be eating every day the same thing with you!

I'm now having fun with your audioguides. And looking forward to seeing the rest. You can still post them before the 25th!

Thank you so much for your collaboration!!!!

See you at sea!

Sharky 

CONGRATULATIONS and all the best!!!

Hello!!!

On behalf of the S'Agulla Team and myself, we would like to congratulate you for all the hard work. WELL DONE!!!

You have done lovely presentations to introduce yourselves and showed us a little about the bit of ocean that you enjoy!

Now we know that the Sea Surface Temperature (SST) is not even. Compared to last January average SST it is about 0.5-2ºC colder, but looking at the average of the past 13 years is actually about 1ºC warmer! And you don’t agree with the year of smallest and largest SST, year 2003 was both things at different parts of the Mediterranean Sea!

Taking the measure of the Secchi disk didn't go well, but it is an important measure to know indirectly how much plankton there is in the water. Remember that plankton is the base of the marine food chain!

The beaches you have been surveying have hardly any tides, but the Mediterranean Sea is not a lake, otherwise the SST would be the same all over.

You have surveyed natural and artificial beaches and seen that in spite having similar grain size the sand accumulates differently. In turn, it also reacts differently to the action of the sea and wind and that’s why you have different beach profiles!

And it has been fantastic to know your ‘marine menu’, so you love red shrimps but you really catch more sardines! The kinds of fish you eat are mostly small species except in Sardinia you’ve included swordfish. And at the Ebro delta you certainly have a different diet!

Looking forward to seeing your audioguides as soon as possible. Some of you have little to go before the end of the term!

Thank you for all your collaboration!!!!

All the best!

Sharky and The S'Agulla Team

Congratulations and Happy 2016!

Hello!!!

On behalf of the S'Agulla Team and myself, we would like to congratulate you for all the hard work. WELL DONE!!!

You have done lovely presentations to introduce yourselves and showed us a little about the bit of ocean that you enjoy!

Now we know that the Sea Surface Temperature (SST) is not even, compared to last October average SST it is about 6ºC colder and that, depending on the area, the year with smallest SST oscillation was 2006 or 2014.

Taking the measure of the Secchi disk didn't go well, but it is an important measure to know indirectly how much plankton there is in the water. Remember that plankton is the base of the marine food chain!

The beaches you have been surveying have hardly no tides, but the Mediterranean Sea is not a lake, otherwise the SST would be the same all over!

You have similar kind of sand, with similar colour and grain size which make the profile of the beach also similar. Some of you have noticed with Google Earth's images that sand does accumulate at one side of the port. Have you guessed why?

And it has been fantastic to know your menu, so you love red shrimps but you really catch more anchovies!

Looking forward to seeing your audioguides if you manage to have time to post them up!

In any case we wanted to wish you:

All the best!

Sharky and The S'Agulla Team