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  • Biomass accumulation in trees and downed wood at Bartlett Experimental Forest, Hubbard Brook Experimental Forest, the Bowl Natural Research Area, and the White Mountain National Forest, NH, USA
  • Nash, Joe M; SUNY College of Environmental Science & Forestry
    Vadeboncoeur, Matthew A; University of New Hampshire
    Wild, Adam D; SUNY College of Environmental Science & Forestry
    Zee, April; Univeristy of Florida
    Cornell, Erin A; SUNY College of Environmental Science & Forestry
    Arthur, Mary A; University of Kentucky
    Yanai, Ruth D; SUNY College of Environmental Science & Forestry
  • 2023-08-14
  • Nash, J.M., M.A. Vadeboncoeur, A.D. Wild, A. Zee, E.A. Cornell, M.A. Arthur, and R.D. Yanai. 2023. Biomass accumulation in trees and downed wood at Bartlett Experimental Forest, Hubbard Brook Experimental Forest, the Bowl Natural Research Area, and the White Mountain National Forest, NH, USA ver 1. Environmental Data Initiative. https://doi.org/10.6073/pasta/bd190341e6c15c02815966083f75ffbb (Accessed 2024-05-04).
  • Standing trees and downed wood were inventoried in all of the chronosequence stands in the White Mountains, New Hampshire to characterize biomass. Live and standing dead trees were inventoried in the chronosequence stands in 1994, 2004, 2012, and 2021. Coarse (≥ 7.6 cm diameter) and fine woody debris (3.0 – 7.6 cm) were inventoried at the same stands in 2004 and 2020. Twigs (FWD < 3.0 cm) were inventoried in 2004 and 2020. The Bowl and Mt. Pond old-growth sites were inventoried (standing trees and downed wood) in 2021.

  • Geographic Coordinates
    • N: 44.061, S: 44.036, E: -71.265, W: -71.323
    • N: 43.938, S: 43.937, E: -71.736, W: -71.737
    • N: 43.992, S: 43.991, E: -71.418, W: -71.42
    • N: 44.06, S: 44.058, E: -71.411, W: -71.412
    • N: 44.222, S: 44.22, E: -71.237, W: -71.242
    • N: 44.155, S: 44.145, E: -71.236, W: -71.238
    • N: 43.938, S: 43.938, E: -71.391, W: -71.392
    • N: 44.172, S: 44.172, E: -71.079, W: -71.08
  • knb-lter-hbr.373.1  (Uploaded 2023-08-14)  
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  • https://doi.org/10.6073/pasta/bd190341e6c15c02815966083f75ffbb
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