ANNUAL CYCLE OF AUTOTROPHIC AND HETEROTROPHIC PRODUCTION IN A SMALL, MONOMICTIC PIEDMONT LAKE (LAKE-OGLETHORPE) - ANALOG FOR THE EFFECTS OFCLIMATIC WARMING ON DIMICTIC LAKES
Kg. Porter et al., ANNUAL CYCLE OF AUTOTROPHIC AND HETEROTROPHIC PRODUCTION IN A SMALL, MONOMICTIC PIEDMONT LAKE (LAKE-OGLETHORPE) - ANALOG FOR THE EFFECTS OFCLIMATIC WARMING ON DIMICTIC LAKES, Limnology and oceanography, 41(5), 1996, pp. 1041-1051
Lake Oglethorpe, Georgia, is a small, monomictic impoundment in the so
utheastern U.S. Piedmont region. Seasonal differences in ecological pr
ocesses correspond to the two major stratification patterns and result
in seasonal differences in pelagic community structure. The winter mi
xed period (November-March) provides light and temperatures suitable f
or active nutrient regeneration and uptake, population growth of edibl
e phytoplankton and crustacean zooplankton, and low bacterial abundanc
e and production. Monthly estimates of daily primary productivity are
in the mesoeutrophic range (40-1,420 mg C m(-2) d(-1)); however, mean
annual primary productivity is in the eutrophic range (500 mg C m(-2)
yr(-1)) because of greater activity in winter and an extended ''growin
g season.'' The stratified period (April-October) is characterized by
rapid development of hypolimnetic anoxia, high bacterial production, c
yanobacteria and large algae, heterotrophic flagellates, ciliates, rot
ifers, small cyclopoid copepods, and Chaoborus. Heterotrophic activity
, HPLC chlorophyll a, and grazer activity were highest at the epilimne
tio-metalimnetic boundary. Bacterial abundances (1.5-32 x 10(6) cells
ml(-1)) increased in the hypolimnion during the stratified period. Lon
g-term (1978-1994) warming within the water column (0.061-0.10 degrees
C yr(-1)) follows midwinter (January) air temperature trends. Using L
ake Oglethorpe as an analog, we predict as consequences of climatic wa
rming in northern dimictic lakes: increases in nutrient cycling rates,
winter primary and secondary productivity, summer heterotrophic produ
ction, and microbial components of the food web.