摘要
在人为隔绝氧气和食物等养分的条件下，研究了淡水壳菜的壳长、水温、其与原水体积比、水中溶解氧等因素对淡水壳菜生存状况的影响。结果表明，壳长为0～5mm的淡水壳菜对缺氧环境的耐受力较差，至第8天时就已完全死亡，而壳长为10～20mm的淡水壳菜则耐受力相对较强，达100％死亡率约需11d；高水温时水中溶解氧值下降明显，导致淡水壳菜的死亡速度加快，25℃时只需7d即全部死亡，而20℃时则需11d；淡水壳菜与原水的体积比越大则溶解氧的消耗越快，淡水壳菜的死亡率随之增加。当淡水壳菜与原水体积比分别为1／3（A组）和1／4（B组）时，自试验的第2天起A组的溶解氧值一直低于B组，至第7天时A、B两组的溶解氧分别降至1．49mg/L和2．01mg／L，并且A组在第7天达100％死亡率，B组则在第9天才全部死亡。
By isolating Limnoperna fortunei （golden mussel） from oxygen, food and other manmade nutrients, the effects of shell length, water temperature, mussel and raw water＇ s volume ratio, dissolved oxygen in raw water on its existing status were researched by a bench-scale experiment. The results show that under the condition of oxygen lack, the smaller mussels reach to 100% mortality before the larger mussels, for example, mussels of 0 -5 mm need 8 days, but 10 -20 mm mussels need 11 days. The dissolved oxygen in raw water decreases with time and higher water temperature, bringing about the higher mortality. For instance, when water temperature is 25℃, all mussels die within 7 days, but within 11 days when water temperature is 20℃. There is less raw water, lower dissolved oxygen, but higher mortality. When mussels and raw water＇s volume ratio is 1/3 （group A） and 1/4 （group B） respectively, dissolved oxygen of group A is always lower than that of group B. 7 days later, their dissolved oxygen declines to 1.49 mg/L and 2.01 mg/L respectively. Group A reaches to 100% mortality at 7^th day, and group B needs 9 days to achieve 100% mortality.
出处
《中国给水排水》
CAS
CSCD
北大核心
2006年第3期40-42,47,共4页
China Water & Wastewater
关键词
淡水壳菜
封闭缺氧
溶解氧
水温
死亡率
Limnoperna fortunei
isolating oxygen
dissolved oxygen
water temperature
mortality
