Species associations of fifteen major commercial groundfish species in the
northeastern Pacific ocean and their spatial and temporal characteristics were studied
using Oregon bottom trawl logbook data, 1987 to 1993. Screening procedures were used
to remove questionable data from the original logbook files, which resulted in the
exclusion of information...
This was a study designed to determine the occurrence of recovery
from radiation damage in Taricha granulosa. Irradiation with either
gamma or x-ray sources in the range of 96-10,000 rads was given. (The
mean or median survival times were determined.) Doses were fractionated
and the survival times for the same...
Effects of light intensity, exposure to desiccation, reduced
salinity, and thermal elevation on the functional and structural characteristics
of marine benthic diatom communities were investigated
in a laboratory model ecosystem and a respirometer chamber.
Measurements of biomass (dry weight and ash-free dry weight)
and chlorophyll a were made for each...
The thesis area includes 44 square miles of the Centennial
Range in Beaverhead County, Montana, and Clark County, Idaho.
The rocks exposed in the area range in age from Precambrian
to Recent and have been divided into 23 mapped units. Pre-Belt
metamorphic basement rocks are overlain unconformably by 3,433
feet...
Marine fish are subject to direct and indirect oceanographic variations operating at short and long time scales. In this study feeding habits and long-term growth condition of several groundfish species of the Pacific Northwest are examined to understand the relationship between variations in the fish's biological and life history components...
Leptarctia californiae (Walker) was studied on clear and semi-forested southern slopes in the Coast Range Mountains of Benton County, Oregon. The spring of 1965 had an unusually long warm period (21 days) resulting in adult emergence approximately 25 days earlier than in the cooler spring of 1966. Peak flight activity...
Malonaldehyde, a three carbon dialdehyde, is one of the numerous
carbonyl compounds associated with oxidative deterioration of
food lipids. It is assumed to be formed as a product of lipid autoxidation
occurring according to the generally accepted free radical
mechanism. This compound is of great interest because of its potential...