Effects of temperature and salinity on thermal death in postlarval brown shrimp, Penaeus aztecus.
| dc.acquisition-src | en_US | |
| dc.call-no | Acc# 1475 | en_US |
| dc.contract-no | en_US | |
| dc.contributor.author | Wiesepape, L.M. | en_US |
| dc.contributor.author | Aldrich, D.V. | en_US |
| dc.contributor.author | Strawn,K. | en_US |
| dc.contributor.other | Physiological Zoology | en_US |
| dc.date.accessioned | 2010-02-15T16:50:31Z | |
| dc.date.available | 2010-02-15T16:50:31Z | |
| dc.date.issued | 1972 | en_US |
| dc.degree | en_US | |
| dc.description | p. 22-33. | en_US |
| dc.description-other | en_US | |
| dc.description.abstract | Postlarval brown shrimp acclimated at three temperatures (24.0, 29.0, and 34.0 C) were exposed to nine lethal temperatures for each acclimation temperature (36.0-37.6 C, 38.0-39.6 C, 38.6-40.2 C). Postlarval brown shrimp acclimated at the nine possible combinations of three acclimation temperatures (24.0, 29.0 , and 34.0 C) and three acclimation salinities (%5, 15%, and 25%) were tested for thermal resistance time at three test salinities ( 5%, 15%, and 25%) for each of two lethal high temperatures. Resistance time increased with increasing acclimation temperatures and decreased with increasing lethal temperature. Longer resistance times occurred at the higher test salinity (25%) than at the other two salinities. The lower acclimation salinity (5%) proved to be a better preparation for resisting lethally high temperatures, at all three test salinities, than either of the other two acclimation salinities. These results provide evidence of a new relationship between environmental salinity and the temperature tolerance of an estuarine organism. A reduction in the amount of work necessary for osmoregulation at 25% as compared with the two lower test salinities is thought to explain the higher thermal resistance at higher test salinities. Improved thermal resistance at all test salinities after acclimation at 5% is considered to be an adaption allowing the postlarvae to resist high temperatures when they are in low-salinity bays. | en_US |
| dc.description.uri | http://gbic.tamug.edu/request.htm | en_US |
| dc.geo-code | Northwestern Gulf of Mexico | en_US |
| dc.history | en_US | |
| dc.identifier.uri | http://hdl.handle.net/1969.3/19232 | |
| dc.latitude | en_US | |
| dc.location | GBIC Collection file room | en_US |
| dc.longitude | en_US | |
| dc.notes | en_US | |
| dc.place | en_US | |
| dc.publisher | en_US | |
| dc.relation.ispartofseries | 1475.00 | en_US |
| dc.relation.uri | en_US | |
| dc.scale | en_US | |
| dc.series | en_US | |
| dc.subject | brown shrimp | en_US |
| dc.subject | Penaeus aztecus | en_US |
| dc.subject | juveniles | en_US |
| dc.subject | temperature effects | en_US |
| dc.subject | salinity effects | en_US |
| dc.subject | temperature tolerance | en_US |
| dc.title | Effects of temperature and salinity on thermal death in postlarval brown shrimp, Penaeus aztecus. | en_US |
| dc.type | Article | en_US |
| dc.university | en_US | |
| dc.vol-issue | 45(1) | en_US |