Determination of the freshwater origin of Coastal Oyashio Water using humic-like fluorescence in dissolved organic matter

• Published in: Journal of Oceanography
• Main Authors: Mizuno, Yu, Nishioka, Jun, Tanaka, Takahiro, Tada, Yuya, Suzuki, Koji, Tsuzuki, Yuta, Sugimoto, Atsuko, Yamashita, Youhei
• Format: Article in Journal/Newspaper
• Language: English
• Published: Springer
• Subjects: Coastal Oyashio Water; Freshwater end-member; River water; Sea-ice melt water; Dissolved organic matter; Humic fluorescence; 450; Pacific; Oyashio; Sea ice
• Online Access: http://hdl.handle.net/2115/71648; https://doi.org/10.1007/s10872-018-0477-x

Coastal Oyashio Water (COW), defined as a water mass with a temperature lower than 2 degrees C and a salinity lower than 33.0, is distributed in the North Pacific Ocean off southeastern Hokkaido, Japan, from winter to spring. COW is rich in macronutrients and dissolved iron and is thus considered to...