The Osmotic Properties of Medusae
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چکیده
منابع مشابه
Effects of osmotic pressure, temperature and stocking density on survival and sexual reproduction of Craspedacusta sowerbii.
The effects of osmotic pressure, temperature and stocking density on medusae survival of Craspedacusta sowerbii were examined. The medusae were shown to be sensitive to the variations of osmotic pressure. And the survival time was <90 h at 34 mOsm/L and it declined rapidly with rising osmotic pressure. The peak survival time of >200 h was recorded at 0.2 mOsm/L. Comparing with 27℃ and 32℃ treat...
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This research explores the thermal and osmotic tolerance of the polyp stage of the Irukandji jellyfish Carukia barnesi, which provides new insights into potential polyp habitat suitability. The research also targets temperature, salinity, feeding frequency, and combinations thereof, as cues for synchronous medusae production. Primary findings revealed 100% survivorship in osmotic treatments bet...
متن کاملSeasonality in Polyps of a Tropical Cubozoan: A latina nr mordens
A latina nr mordens have been located in large predictable spawning aggregations near Osprey Reef in the Coral Sea eight to ten days after a full moon; however, polyps have never been located in-situ. The polyp stage contributes to the abundance of medusae through asexual reproduction and metamorphosis, and may influence the periodicity of medusae by metamorphosis of the polyp. To elucidate the...
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To taxonomic identification and density determination of medusae in Bahrakan area (Persian Gulf), planktonic samples were collected from 6 stations in July, August, October in 2010 and December, February and April in 2011. Sampling was conducted with 300µm mesh size plankton net. Environmental parameters such as salinity, pH, temperature and dissolved oxygen were measured. 5 species were identi...
متن کاملA Comparative Study on Drying and Coating of Osmotic Treated Apple Rings
In this study, the effect of edible coat (carboxy methyl cellulose) before osmotic dehydration anddifferent drying methods on sensory and physical properties of dried apple (V. Golden delicious)rings was investigated. The coated and non-coated samples pretreated with 50% sucrose osmoticsolution and dried in freeze drier (-40 to -50°C, 0.026-0.017 mbar, 24 hr), vacuum drier (70°C, 200mbar, 8-10 ...
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تاریخ انتشار 2005