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Abstract Climate change and other anthropogenic stressors have led to long-term changes in the thermal structure, including surface temperatures, deepwater temperatures, and vertical thermal gradients, in many lakes around the world. Though many studies highlight warming of surface water temperatures in lakes worldwide, less is known about long-term trends in full vertical thermal structure and deepwater temperatures, which have been changing less consistently in both direction and magnitude. Here, we present a globally-expansive data set of summertime in-situ vertical temperature profiles from 153 lakes, with one time series beginning as early as 1894. We also compiled lake geographic, morphometric, and water quality variables that can influence vertical thermal structure through a variety of potential mechanisms in these lakes. These long-term time series of vertical temperature profiles and corresponding lake characteristics serve as valuable data to help understand changes and drivers of lake thermal structure in a time of rapid global and ecological change.more » « less
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Summary Food chain efficiency (
FCE ), the proportion of primary production converted to production of the top trophic level, can influence several ecosystem services as well as the biodiversity and productivity of each trophic level. AquaticFCE is affected by light and nutrient supply, largely via effects on primary producer stoichiometry that propagate to herbivores and then carnivores. Here, we test the hypothesis that the identity of the top carnivore mediatesFCE responses to changes in light and nutrient supply.We conducted a large‐scale, 6‐week mesocosm experiment in which we manipulated light and nutrient (nitrogen and phosphorus) supply and the identity of the carnivore in a 2 × 2 × 2 factorial design. We quantified the response of
FCE and the biomass and productivity of each trophic level (phytoplankton, zooplankton, and carnivore). We used an invertebrate,Chaoborus americanus , and a vertebrate, bluegill sunfish (Lepomis macrochirus ), as the two carnivores in this study because of the large difference in phosphorus requirements between these taxa.We predicted that bluegill would be more likely to experience P‐limitation due to higher P requirements, and hence that
FCE would be lower in the bluegill treatments than in theChaoborus treatments. We also expected the interactive effect of light and nutrients to be stronger in the bluegill treatments. Within a carnivore treatment, we predicted highestFCE under low light and high nutrient supply, as these conditions would produce high‐quality (low C:nutrient) algal resources. In contrast, if food quantity had a stronger effect on carnivore production than food quality, carnivore production would increase proportionally with primary production, thusFCE would be similar across light and nutrient treatments.Carnivore identity mediated the effects of light and nutrients on
FCE , and as predictedFCE was higher in food chains withChaoborus than with bluegill. Also as predicted,FCE inChaoborus treatments was higher under low light. However,FCE in bluegill treatments was higher at high light supply, opposite to our predictions. In addition, bluegill production increased proportionally with primary production, whileChaoborus production was not correlated with primary production, suggesting that bluegill responded more strongly to food quantity than to food quality. These carnivore taxa differ in traits other than body stoichiometry, for example, feeding selectivity, which may have contributed to the observed differences inFCE between carnivores.Comparison of our results with those from previous experiments showed that
FCE responds similarly to light and nutrients in food chains withChaoborus and larval fish (gizzard shad: Clupeidae), but very differently in food chains with bluegill. These findings warrant further investigation into the mechanisms related to carnivore identity (e.g., developmental stage, feeding selectivity) underlying these responses, and highlight the importance of considering both top‐down and bottom‐up effects when evaluating food chain responses to changing light and nutrient conditions.
