Ephelota sp., a Suctorian found on the euphausiid Meganyctiphanes norvegica

1984 ◽  
Vol 62 (4) ◽  
pp. 744-746 ◽  
Author(s):  
Stephen Nicol

Examination of specimens of the euphausiid Meganyctiphanes norvegica from surface swarms in the Bay of Fundy revealed the presence of a suctorian epibiont, subsequently identified as Ephelota sp. Between 8 and 82% of the euphausiids in samples from surface swarms in the Bay of Fundy and off Cape Breton Island were found to be infested by this epibiont. In contrast, in samples taken at depth offshore, less than 2% of the euphausiids were infested. Since the animals constituting the surface swarms were old, mature euphausiids, it is hypothesized that the high level of infestation may be due to either senility or to a delayed ecdysis in reproductive animals. This record is of interest since it is only the fifth type of epibiont reported on euphausiids.

1986 ◽  
Vol 23 (12) ◽  
pp. 1891-1901 ◽  
Author(s):  
R. A. Jamieson ◽  
O. van Breemen ◽  
R. W. Sullivan ◽  
K. L. Currie

Plutonic rocks of four different ages have been recognized in the Cape Breton Highlands on the basis of U–Pb dating of zircons. Two plutons, the North Branch Baddeck River leucotonalite [Formula: see text] and the Chéticamp pluton (550 ± 8 Ma), give dates that fall within the range of Late Proterozoic to Cambrian ages considered characteristic of the Avalon tectonostratigraphic zone of the eastern Appalachians. Late Ordovician to Silurian tonalite (Belle Côte Road orthogneiss, 433 ± 20 Ma) was metamorphosed, deformed, and incorporated into the central Highlands gneiss complex by approximately 370–395 Ma. High-level subvolcanic plutons (Salmon Pool pluton, [Formula: see text]) postdate all metamorphic rocks in the area. The presence of the older plutons is consistent with interpretation that the Cape Breton Highlands form part of the Avalon zone, but the presence of Ordovician–Silurian plutonic rocks and Devonian amphibolite-facies metamorphism is anomalous in comparison with the Avalon zone of Newfoundland and southeastern Cape Breton Island. Terranes with similar Late Proterozoic to mid-Paleozoic plutonic and metamorphic histories form a discontinuous belt along the northwest side of the Avalon zone southwest of Cape Breton Island. These rocks probably reflect events during and after the accretion of the Avalon zone to North America.


1989 ◽  
Vol 26 (8) ◽  
pp. 1509-1516 ◽  
Author(s):  
J. Duncan Keppie ◽  
R. D. Dallmeyer

Hornblende from a diorite stock within the Kellys Mountain plutonic complex within the Avalon composite terrane, and hornblende, muscovite, and biotite from amphibolite and gneiss within the contact aureole record similar 40Ar/39Ar plateau ages of 493–498 Ma. These data indicate relatively rapid cooling through the contrasting temperatures appropriate for intracrystalline retention of argon in the different minerals. This is consistent with the relatively high level of intrusion of the pluton (3–10 km) suggested previously from the study of mineral assemblages developed in the contact aureole. These relationships suggest that intrusion of the Kellys Mountain complex took place at approximately 500 Ma, indicating an age close to the Cambro-Ordovician boundary. The complex may have formed in the same within-plate rifting regime as the Middle Cambrian Bourinot Group volcanic sequences exposed within the Avalon composite terrane.


Author(s):  
Erna MacLeod

Cape Breton Island is a well-known North American tourism destination with long-standing attractions such as the Cabot Trail and more recently developed world-class offerings such as the Cabot Links Golf Course. Tourism contributes significantly to Cape Breton’s economy, particularly since the mid-20th century as traditional resource-based industries have declined. In the 21st century, culinary tourism has become increasingly important to expand the island’s tourism offerings and to provide “authentic” tourism experiences. This study examines local-food tourism in Cape Breton to illuminate its cultural and economic significance. I conducted interviews with food producers, restaurateurs, government representatives, and tourism executives. I also consulted websites and policy documents and compared local stakeholders’ experiences and perspectives with official tourism strategies. Promoting culinary tourism raises questions of power, autonomy, inclusion, and accountability. My study accentuates possibilities for aligning economic and ecological goals to create resilient communities, foster equitable social and ecological relations, and establish Cape Breton as a culinary tourism destination.


2007 ◽  
Vol 30 (5) ◽  
pp. 279-286 ◽  
Author(s):  
David J. Mossman ◽  
James D. Duivenvoorden ◽  
Fenton M. Isenor

2018 ◽  
Author(s):  
D A Kellett ◽  
S M Barr ◽  
D van Rooyen ◽  
C E White

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