The effect of temperature on survival of carp fry,Cyprinus carpioL., in acidic water
作者:
M. Korwin‐Kossakowski,
B. Jezierska,
期刊:
Journal of Fish Biology
(WILEY Available online 1985)
卷期:
Volume 26,
issue 1
页码: 43-47
ISSN:0022-1112
年代: 1985
DOI:10.1111/j.1095-8649.1985.tb04239.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
Studies of carp fry,Cyprinus carpio, showed that temperature elevation within the range of 18–26° C increases the mortality caused by lowering the pH of water. It was found that 26‐h acclimation in acidic water (mean pH 4.22) prolongs the survival of fish in water at pH 4.02–4.20. Carp fry obtained less oxygen in water at pH 4–0, as compared to pH 7–0. The differences–though insignificant–pointed to an adverse effect of acidification on the respira
点击下载:
PDF
(281KB)
返 回