Surface and subsurface oceanographic features drive forage fish distributions and aggregations: Implications for prey availability to top predators in the US Northeast Shelf ecosystem.

Forage fishes are a critical food web link in marine ecosystems, aggregating in a hierarchical patch structure over multiple spatial and temporal scales. Surface-level forage fish aggregations (FFAs) represent a concentrated source of prey available to surface- and shallow-foraging marine predators. Existing survey and analysis methods are often imperfect for studying forage fishes at scales appropriate to foraging predators, making it difficult to quantify predator-prey interactions.

Predicting the offshore distribution and abundance of marine birds with a hierarchical community distance sampling model.

Proposed offshore wind energy development on the Atlantic Outer Continental Shelf has brought attention to the need for baseline studies of the distribution and abundance of marine birds. We compiled line transect data from 15 shipboard surveys (June 2012-April 2014), along with associated remotely sensed habitat data, in the lower Mid-Atlantic Bight off the coast of Delaware, Maryland, and Virginia, USA. We implemented a recently developed hierarchical community distance sampling model to estimate the seasonal abundance of 40 observed marine bird species.

Effects of selective adaptation on coding sugar and salt tastes in mixtures.

Little is known about coding of taste mixtures in complex dynamic stimulus environments. A protocol developed for odor stimuli was used to test whether rapid selective adaptation extracted sugar and salt component tastes from mixtures as it did component odors. Seventeen human subjects identified taste components of "salt + sugar" mixtures.

Time and intensity factors in identification of components of odor mixtures.

Identification of odors of compounds introduced into changeable olfactory environments is the essence of olfactory coding, which focuses perception on the latest stimulus with the greatest salience. Effects of stimulus intensity and adapting time on mixture component identification after adapting with one component were each studied in 10 human subjects. Odors of 1 and 5 mM vanillin (vanilla) and phenethyl alcohol (rose) were identified, with adapting time varied by sniffing naturally once or twice, or sniffing 5 times, once every 2 s.

Characteristic component odors emerge from mixtures after selective adaptation.

Humans cannot reliably identify the distinctive characteristic odors of components in mixtures containing more than three compounds. In the present study, we demonstrate that selective adaptation can improve component identification. Characteristic component odors, lost in mixtures, were identifiable after presenting other mixture constituents for a few seconds.