380 pages, 8 plates with colour photos and colour illustrations; 95 b/w illustrations, 36 tables
The hadal zone represents one of the last great frontiers in marine science, accounting for 45% of the total ocean depth range. Despite very little research effort since the 1950s, the last ten years has seen a renaissance in hadal exploration, almost certainly as a result of technological advances that have made this otherwise largely inaccessible frontier, a viable subject for research. Providing an overview of the geology involved in trench formation, the hydrography and food supply, The Hadal Zone details all that is currently known about organisms at hadal depths and linkages to the better known abyssal and bathyal depths. New insights on how, where and what really survives and thrives in the deepest biozone are provided, allowing this region to be considered when dealing with sustainability and conservation issues in the marine environment.
"The most comprehensive book yet written on the mysteries of the ocean's deepest places, written by one of its best explorers."
- James Cameron, film director, film producer and deep-sea explorer
Part I. History, Geology and Technology: Introduction
1. The history of hadal science and exploration
2. Geography and geology
3. Full ocean depth technology
Part II. Environmental Conditions and Physiological Adaptations: Introduction
4. The hadal environment
5. Hydrostatic pressure
6. Food supply to the trenches
Part III. The Hadal Community: Introduction
7. Microbes, protists and worms
8. Porifera, mollusca and echinodermata
10. Cnidaria and fish
Part IV. Patterns and Current Perspectives: Introduction
11. Ecology and evolution
12. Current perspectives
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Alan Jamieson is a Senior Lecturer at the University of Aberdeen, based at Oceanlab. His research is focused on the exploration of the hadal zone for biological research. He is the designer and operator of the 'Hadal-Landers' that over the last seven years have been deployed over 100 times in ultra-deep trenches of the Pacific Ocean.