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Dissolved oxygen constraints of consumer production in lakes: a whole-ecosystem test of the habitat limitation hypothesis
Umeå University, Faculty of Science and Technology, Department of Ecology and Environmental Sciences.
Umeå University, Faculty of Science and Technology, Department of Ecology and Environmental Sciences.ORCID iD: 0000-0003-0291-2639
Umeå University, Faculty of Science and Technology, Department of Ecology and Environmental Sciences.
Umeå University, Faculty of Science and Technology, Department of Ecology and Environmental Sciences.
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(English)Manuscript (preprint) (Other academic)
National Category
Ecology
Identifiers
URN: urn:nbn:se:umu:diva-208049OAI: oai:DiVA.org:umu-208049DiVA, id: diva2:1755521
Available from: 2023-05-08 Created: 2023-05-08 Last updated: 2024-07-23
In thesis
1. Climate change impacts on aquatic consumer communities
Open this publication in new window or tab >>Climate change impacts on aquatic consumer communities
2023 (English)Doctoral thesis, comprehensive summary (Other academic)
Alternative title[sv]
Klimatförändringseffekter på akvatiska konsumentsamhällen
Abstract [en]

Climate change represents a serious threat to aquatic ecosystems, with an increase in lake temperatures already observed that is expected to continue in the near future. Aside from the direct effects of warming, climate change is also partially responsible for the browning of lakes. Browning is an ongoing phenomenon related to the increased export of terrestrial dissolved organic matter into lakes. With ongoing climate changes, lakes are becoming warmer and browner. This has major impacts on the food web dynamics of these systems. Many studies have previously examined the effects of warming and browning on consumer responses, mainly through spatial surveys. However, a mechanistic understanding of how consumers in the food web will respond to simultaneously occurring warming and browning remains poorly understood.  

Using two large-scale ecosystem experiments, I studied the effects of warming and browning on consumer growth, size-structure, and population responses, and the potential mechanisms that dictate the emergent responses. In general, warming led to reduced consumer biomass and size structure, whilst browning led to an increase. Specifically, warming reduced intermediate consumer biomass and fish top consumer abundance, biomass and size structure, while browning either led to little to no changes in intermediate consumers, but increased fish top consumer abundance, biomass, and production. However, these responses were determined by food-web structure, interactions, and context-dependent mechanisms. This thesis advances our understanding of the mechanisms that drive changes in consumer responses to warming and browning and provides a better understanding of how ongoing climate may affect the structure and functioning of freshwater ecosystems.  

Place, publisher, year, edition, pages
Umeå: Umeå University, 2023. p. 24
Keywords
Climate change, warming, browning, aquatic consumers, zooplankton, benthic insects, fish, ecosystem experiment
National Category
Ecology Climate Research
Research subject
environmental science
Identifiers
urn:nbn:se:umu:diva-208035 (URN)978-91-8070-105-1 (ISBN)978-91-8070-104-4 (ISBN)
Public defence
2023-06-02, Hörsal NAT.D.450, Naturvetarhuset, Umeå, 09:00 (English)
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Supervisors
Available from: 2023-05-12 Created: 2023-05-08 Last updated: 2024-07-23Bibliographically approved

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Koizumi, ShuntaroCallisto Puts, IsoldeHellström, GustavGeibrink, ErikSeekell, DavidKarlsson, JanByström, Pär

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