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Influence of reduced salinity on the Atlantic bay scallop Argopecten irradians (Lamarck) at various temperatures
Mercaldo, R.S.; Rhodes, E.W. (1982). Influence of reduced salinity on the Atlantic bay scallop Argopecten irradians (Lamarck) at various temperatures. J. Shellfish Res. 2(2): 177-181
In: Journal of Shellfish Research. National Shellfisheries Association: Duxbury. ISSN 0730-8000, more
Peer reviewed article  

Available in Authors 

Keywords
    Environmental conditions; Mortality; Salinity effects; Temperature effects; Argopecten irradians (Lamarck, 1819) [WoRMS]; Marine

Authors  Top 
  • Mercaldo, R.S.
  • Rhodes, E.W.

Abstract
    The short-term effects of reduced salinities on bay scallops (A. irradians) were investigated by exposing animals to salinities of 0, 5, 10, and 15 ppt for periods of 2, 6, 24, and 48 hours. The experiment was repeated during various times of the year at ambient seawater temperatures of 24° , 19° , 13° , 5° , 1° , and 0° C. Survival generally decreased for a given exposure time as the temperature increased. At 24° C total mortality occurred at salinities of 0 to 10 ppt after 6 hours. None of the animals at 19° and 13° C survived after 24 hours in 0 to 5 ppt. Bay scallops at 5° C exhibited total mortality after 24 hours of exposure at 0 ppt. The mean mortality was 30% or less after exposure to all time and salinity combinations at 1° C. Results at 0° C were inconclusive. In general, scallop survival in 15 ppt was 80% or better at each time and temperature. Mortality was greatest in combinations of low salinity (0, 5, 10 ppt) and high temperature (24° , 19° C).

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