CONGRATULATIONS and all the best!!!

Hello!!!

On behalf of the S'Agulla Team and myself, I would like to congratulate you for all the hard work. WELL DONE!!!

You have done lovely presentations to introduce yourselves and showed us a little about the bit of ocean that you enjoy!

Now we know that the Sea Surface Temperature (SST) is not even. Compared to last January-February, average SST it is similar. However the years with largest and smallest SST oscillations are quite different!

Taking the measure of the Secchi depth was not possible for none of you. In any case, remember that plankton is the base of the marine food chain!

You have all surveyed beaches of similar granulometry, so you didn't find any differences in the beach profiles; but, I can tell you that with thicker sand, the slope of the beach front is steeper!

It has been fantastic to know your ‘marine menu’. All these marine species are very tasty to me!

Pitty that at the end most of you didn't manage to keep to deadlines. Nevertheless, don't miss the opportunity to compare your results with the rest of participating schools. There's a fantastic variety of fish that we can eat!

I've also had a lot of fun discovering what the inland looks like through your audioguides. Those who haven't finished yet you can still post them within this month!

Thank you for all your collaboration and CONGRATULATIONS!!!!

All the best!

Sharky and The S'Agulla Team

CONGRATULATIONS and all the best!!!

Hello!!!

On behalf of the S'Agulla Team and myself, I would like to congratulate you for all the hard work. WELL DONE!!!

You have done lovely presentations to introduce yourselves and showed us a little about the bit of ocean that you enjoy!

Now we know that the Sea Surface Temperature (SST) is not even. Compared to last March, average SST it is about 0.5-2ºC colder in some places and at others was warmer! Looking at the average of the past 13 years results are also similar. You all agree that 2003 was the year with the largest oscillation of SST, but the smallest occurred at different years!

Taking the measure of the Secchi depth didn't go well for most of you. However you have a difference of 5m between Cagliari and Blanes. Just imagine how much more plankton there must be in Blanes to make such a difference. Remember that plankton is the base of the marine food chain!

The beaches you have been surveying have hardly any tides, but the Mediterranean Sea is not a lake, otherwise the SST and Secchi depth would have been similar all over.

You have surveyed beaches and seen that the size of the grains of sand affects the way it piles up. In turn, it also reacts differently to the action of the sea and wind and that’s why you have different beach profiles!

It has been fantastic to know your ‘marine menu’, so you love red shrimps but you really catch more sardines! The kinds of fish you eat are mostly small species but they are all very tasty to me!

I've had a lot of fun discovering what the inland looks like through your audioguides. Those who haven't finished yet try to post it up as soon as possible. Some of you have little to go before the end of the term!

Thank you for all your collaboration and CONGRATULATIONS!!!!

All the best!

Sharky and The S'Agulla Team

Congratulations and Happy 2016!

Hello!!!

On behalf of the S'Agulla Team and myself, we would like to congratulate you for all the hard work. WELL DONE!!!

You have done lovely presentations to introduce yourselves and showed us a little about the bit of ocean that you enjoy!

Now we know that the Sea Surface Temperature (SST) is not even, compared to last October average SST it is about 6ºC colder and that, depending on the area, the year with smallest SST oscillation was 2006 or 2014.

Taking the measure of the Secchi disk didn't go well, but it is an important measure to know indirectly how much plankton there is in the water. Remember that plankton is the base of the marine food chain!

The beaches you have been surveying have hardly no tides, but the Mediterranean Sea is not a lake, otherwise the SST would be the same all over!

You have similar kind of sand, with similar colour and grain size which make the profile of the beach also similar. Some of you have noticed with Google Earth's images that sand does accumulate at one side of the port. Have you guessed why?

And it has been fantastic to know your menu, so you love red shrimps but you really catch more anchovies!

Looking forward to seeing your audioguides if you manage to have time to post them up!

In any case we wanted to wish you:

All the best!

Sharky and The S'Agulla Team