CALM SITE St. Mary’s
Site Code	U46
Site Name	St. Mary’s
CAPS 1 Metadata form
CAPS 2 Metadata form
Site Photograph	DATA
Responsible for data submission	Edda Mutter
Email Address	emutter@yritwc.org
Institution/Organization	YRITWC
Location Description	Alaska Subarctic
Location Lat.	N62.04755
Location Long.	W163.23412
Elevation avg. (m)	147
Methods Grid	50
Methods Other	Soil moisture, soil temp., air temp
Landscape Description	river delta
Vegetation/Classification	Tundra, grasses, moss, lichen, berries, low bushes
Soils (or Material)	Organic/peat, red semi gravel, dk grey clay, very wet “slop”
Thaw depth measurements (year started)	2009
Air temp. measurements (year started)	2009
Snow Cover measurements (year started)	N/A
Soil temp. measurements (start year)	2009
Soil moisture measurements (start year)	2009
General description of soil moisture	moist-wet
Soil texture: if non organic describe texture, if organic indicate thickness of organic layer (cm)	organic layer thickness ~ 20cm non – 40cm grey clay/gravel/mud

DESCRIPTION OF AREA CONTAINING SITE:

The St. Mary’s site is located west of Happy Valley outside of the town of St. Mary’s, which is situated along the Yukon River in the Yukon-Kuskokwim Delta. The 50m² grid is located in an area of open tundra with surrounding low bushes on the upper portion of a hill. The site is found approx 100m off the West side of the road heading to the airport, behind area of scrub brush, near road marker A99. Many low bush berries and open tundra characterize the vegetation. The 50mx50m grid, established in 2009, is marked with survey stakes at 10m intervals. The grid center (N62.048, W163.23) contains continuous soil temperature & soil moisture sensors at ‘above permafrost’ & ‘just below surface’ levels. An air temperature sensor also records on a 30 min continuous cycle. The grid was established in 2009 through a cooperative agreement with Yukon River Inter-Tribal Watershed Council & the U.S. Geological Survey, with assistance from Yupiit of Andreafski’s Environmental Coordinator.

SOIL DESCRIPTION:

Moss and lichen with rich organic layer within the top 30 cm, followed by a mixture of red semi-gravel to dark grey clay soil. Near the permafrost layer is a very wet “slop” consistency soil.

SAMPLING DESIGN AND METHOD:

The specific location of the St. Mary’s site was selected using Traditional Ecological Knowledge of permafrost distribution and depth, followed by on-site ground truthing.

The grid consisted of 50 survey stakes at 10-meter intervals, creating a 50mx50m square grid with a maximum of 100 data points.  Active Layer measurements were taken manually every 5m.  The measurements were taken at the lowest surface level within about 0.3m of the designated point.  The "surface level" was determined to be the top of the low-lying vegetation (i.e. moss, lichen, low-bush berries).

[CALM protocol suggests a grid size of 100mx100m, however a 50m² grid was deemed acceptable due to difficult terrain and length of time for installation (personal communication Dr. V.Romanovsky).]

The soil climate station was established in early September 2009 and is located at grid center. The station monitors air temperature, soil temperature & soil moisture.

The HOBO micro station was installed at the grid center.  A ~30cm² hole was dug down to the permafrost layer approx 75 cm. After 30cm it was difficult to maintain the hole due to “sloppy” soil conditions. One set of soil moisture and soil temperature sensors were placed just above the permafrost layer (approx 60cm due to sloppy soil conditions) and one set just below surface level.  Soil samples were cut from each level (2x2in cubes) to be analyzed for soil moisture content.

The HOBO pro v2 temp/ext temp sensor was installed, recording air temperature, near the grid center about one meter off the ground surface. The Hobo data logger is set to store data on 30min intervals for up to 428 days. 

GPS points were taken at the four corners of the grid, as well as the center point where the sensors were located.  Site elevation is 147m, recorded at grid center.

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