Phytoplankton community structure in Otsuchi Bay,northeastern Japan,after the 2011 off the Pacific coast of Tohoku Earthquake and tsunami

The tsunami caused by the 2011 off the Pacific coast of Tohoku Earthquake seriously damaged the Pacific coast of northeastern Japan. In addition to its direct disturbance, a tsunami can indirectly affect coastal pelagic ecosystems via topographical and environmental changes. We investigated seasonal changes in the phytoplankton community structure in Otsuchi Bay, northeastern Japan, from May 2011, which was 2 months after the tsunami, to May 2013. The phytoplankton species composition in May 2011 was similar to that observed in May 2012 and 2013. The present results are consistent with the dominant species and water-mass indicator species of phytoplankton in past records. These results suggest that there was no serious effect of the tsunami on the phytoplankton community in Otsuchi Bay. Community analysis revealed that two distinct seasonal communities appeared in each year of the study period. The spring–summer community was characterized by warm-water Chaetoceros species, and dinoflagellates appeared from May to September. The fall–winter community was characterized by cold neritic diatoms, which appeared from November to March. The succession from the spring–summer community to the fall–winter community took place within a particular water mass, and the fall–winter community appeared in both the surface water and the Oyashio water mass, suggesting that water-mass exchange is not the only factor that determines the phytoplankton community structure in Otsuchi Bay.     

Minerals formed and mineral formation from volcanic ash by weathering

Weathering of volcanic ash and pumice is unique regarding minerals formed and mineral formation. These minerals include allophane, imogolite, opaline silica and some halloysites, and have distinctive structures and properties. Studies on the surface and subsurface weathering of various volcanic ashes in different settings are reviewed. This review illustrates that relatively rapid weathering of finely comminuted volcanic ash well reflects the effects of climate, vegetation and time, and produces various combinations of weathering products. The moisture regime, the nature and amount of organic matter incorporated, the deposition of volcanic ash as overburden, and the chemical and mineralogical composition of parent ash are important in controlling the mineral formation in weathered volcanic ash.     

Magnetic detection of heated soils at paleolithic sites in Japan

We present a methodological approach to detect heated soil on ancient sites, using magnetic measurements. The method is based on changes in magnetic signals of soil by heating. The following three types of soil were used for testing the method: silty soil (SS), weathered volcanic ash (WVA, = loam) and fairly fresh volcanic ash (VA) called Odori tephra. On heating above 250–600°C, the magnetic susceptibility and remanent magnetization intensity increased for the SS and WVA samples, reflecting chemical alteration of magnetic minerals (from goethites to magnetites through hematites). The VA sample showed no susceptibility change suggesting the absence of goethites within it. On heating below 250°C, only the intensities of all the samples increased. This is possibly due to acquisition of thermal remanent magnetization. The largest change of the magnetic signals was identified for the SS sample and the smallest one was seen for the VA sample. Therefore, the in situ susceptibility measurement, which is the nondestructive and indirect method, seems to be effective to detect heated soil for sites of aqueous deposits as the SS. On the other hand, for sites of aeolian deposits as the WVA (loam) and VA, the intensity measurement of collected soils seems to be the most reliable method to detect evidence of heating. The degree of the magnetic stability (coercivity) against progressive alternating-field demagnetization was also an important parameter, indicating whether the investigated soils were heated or unheated. © 1999 John Wiley & Sons, Inc.