Circulation, hydrographic and nutrient characteristics of the Cilician Basin, Northeastern Mediterranean Sea

Kucuksezgin F., PAZI İ.

JOURNAL OF MARINE SYSTEMS, vol.59, pp.189-200, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 59
  • Publication Date: 2006
  • Doi Number: 10.1016/j.jmarsys.2005.10.003
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.189-200
  • Keywords: water masses, circulation, dissolved nutrients, N/P ratio, Cilician Basin, WARM-CORE EDDY, LEVANTINE BASIN, MESOSCALE EDDIES, EASTERN, SOUTH, VARIABILITY, PHOSPHORUS, NITROGEN, FEATURES
  • Dokuz Eylül University Affiliated: Yes


The water mass, circulation and chemical properties of the Cilician Basin, the northeastern Levantine Sea, are described on the basis of three hydrographic cruises performed during May 1997 (spring), July 1998 (summer) and October 2003 (autumn). The hydrographic data reveal the presence of Levantine Surface Water (LSW) and Modified Atlantic Water (MAW) within the upper 90 m layer, Levantine Intermediate Water (LIW) between 90 and 250 m, and Transitional Mediterranean Water (TMW) further below. The temporal variability of the circulation system is manifested by a change in shape, size and intensity of eddies as well as the pathways of the Lattakia Basin coastal current system. The nutrient concentrations varied between nitrate+nitrate=0.16-0.31 mu M, phosphate= 0.02-0.03 mu M and silicate= 0.95-1.2 mu M for the surface layer during sampling periods. Dissolved nutrient concentrations in the Transitional Mediterranean Water were: 2.1-5.3 mu M for NO3 +NO2, 0.10-0.21 mu M for PO4 and 5.7-10 mu M for Si. The molar ratios of nitrate to phosphate in the water column range between 5 and 20 in the surface layer and reach up to a value of 45 at the top of the nutricline at the depths of similar to 29.05 kg/m(3) isopycnal surface for most of the year. Below the nutricline the N/P ratios retain the values around 24-28. (c) 2005 Elsevier B.V. All rights reserved.