Tagged Stories: "University of Maryland Center for Environmental Science (UMCES)"

The above-average dead zone confirms early summer prediction

Once-abundant prehistoric fish now rare sight in Bay waters

Spring nutrient loads from Susquehanna River expected to affect summer water quality

Estuary received a 'C' grade from University of Maryland Center for Environmental Science

The average weight, in tons, of bay anchovy produced in the Chesapeake Bay each year

Air quality improvements in Potomac River region boost health of Bay’s waters

Size of low- to no-oxygen region predicted to be close to long-term average

Estuary’s “C” grade is one of three highest since 1986

Chesapeake Biological Laboratory holds long-term temperature record

Low spring nutrient loads should lead to improved summer water quality