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Concept
Pelagic zone
Summary
The pelagic zone consists of the water column of the open ocean and can be further divided into regions by depth. The word pelagic is derived . The pelagic zone can be thought of as an imaginary cylinder or water column between the surface of the sea and the bottom. Conditions in the water column change with depth: pressure increases; temperature and light decrease; salinity, oxygen, micronutrients (such as iron, magnesium and calcium) all change. Somewhat analogous to stratification in the Earth's atmosphere, but depending on how deep the water is, the water column can be divided vertically into up to five different layers (illustrated in the diagram).
Marine life is affected by bathymetry (underwater topography) such as the seafloor, shoreline, or a submarine seamount, as well as by proximity to the boundary between the ocean and the atmosphere at the ocean surface, which brings light for photosynthesis, predation from above, and wind stirring up waves and setting currents in motion. The pelagic zone refers to the open, free waters away from the shore, where marine life can swim freely in any direction unhindered by topographical constraints.
The oceanic zone is the deep open ocean beyond the continental shelf, which contrasts with the inshore waters near the coast, such as in estuaries or on the continental shelf. Waters in the oceanic zone plunge to the depths of the abyssopelagic and further to the hadopelagic. Coastal waters are generally the relatively shallow epipelagic. Altogether, the pelagic zone occupies 1,330 million km3 (320 million mi3) with a mean depth of and maximum depth of . Pelagic life decreases as depth increases.
The pelagic zone contrasts with the benthic and demersal zones at the bottom of the sea. The benthic zone is the ecological region at the very bottom, including the sediment surface and some subsurface layers. Marine organisms such as clams and crabs living in this zone are called benthos. Just above the benthic zone is the demersal zone.
Official source
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