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Low Cost Ocean Temperature Profile Sensing

Award Information
Agency: Department of Commerce
Branch: National Oceanic and Atmospheric Administration
Contract: NA20OAR0210323
Agency Tracking Number: 2860956
Amount: $149,361.00
Phase: Phase I
Program: SBIR
Solicitation Topic Code: 9.2.02
Solicitation Number: NOAA-OAR-OAR-TPO-2020-2006320
Solicitation Year: 2020
Award Year: 2020
Award Start Date (Proposal Award Date): 2020-07-01
Award End Date (Contract End Date): 2020-12-31
Small Business Information
16 Great Hollow Road
Hanover, NH 03755
United States
DUNS: 072021041
HUBZone Owned: No
Woman Owned: Unavailable
Socially and Economically Disadvantaged: Unavailable
Principal Investigator
 Jed  Wilbur
 (603) 643-4657
Business Contact
 Robert Kline-Schoder
Phone: (603) 640-2487
Research Institution

Changes in ocean temperature have a profound impact on the productivity of fisheries and aquaculture. Sampling offshore ocean temperatures, particularly at depth, is challenging and expensive. As commercial fishermen are becoming more and more aware of the correlations between water temperature and harvest, opportunistic sampling from fishing gear can help fill this sampling need. Existing opportunistic sampling programs are hindered by the high cost (order ~$1,000) of sensor nodes and the need for integrating data-transmission hardware with the host ship. A simpler and less expensive approach is needed. Creare and our collaborators at the University of Maine propose to develop the Wireless Open Water Logger (WOWL), an open-source, inexpensive (<$100/unit price), and easy to use ensor for logging water temperature and depth. In Phase I we will design, fabricate and test a proof-ofconcept WOWL sensor, integrate it with our existing online citizen science infrastructure, and demonstrate performance in laboratory and open water testing. In Phase II we will refine the WOWL design, develop supporting hardware, fabricate multiple units, and demonstrate performance in a scientifically relevant study.

* Information listed above is at the time of submission. *

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