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Short-Term Dinoflagellate Bloom in a Shrimp Pond in Bahía de La Paz, Gulf of California

机译:加利福尼亚湾巴哈拉德拉巴斯虾塘中的短鞭毛藻绽放

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From mid-August to mid-September 1998, a dinoflagellate bloom in a shrimp pond near La Paz, Baja California Sur, was studied. Daily samples were taken of phytoplankton, dissolved oxygen, nutrient concentrations, photosynthetic pigments and proteins. The bloom occurred at temperatures of 29.7 to 33.2 °C. High densities of a Scrippsiella-like dinoflagellate (15.9 × 106 cells/L) occurred on the first day of sampling, reaching a peak of 249 × 106 cells/L on Day 13, and declining to 4 to 7 × 106 cells/L by Day 26. Chlorophyll a varied from 8.63 mg/m3 on Day 4 to 141.38 mg/m3 on Day 13. Total nitrogen varied widely (0.2-11.50 μM) while phosphates peaked only once on Day 13 (4.14 μM). Proteins ranged from 523 to 6387 μg/L; the latter value occurred two days after the maximal peak of nitrates and coinciding with the highest level of phosphates. Fertilizers added to the ponds increased nutrient concentration and stimulated phytoplankton growth. In turn, the food supply to cultured shrimp noticeably increased throughout the bloom.View full textDownload full textKeywordsGulf of California, Bahía de La Paz, shrimp ponds, dinoflagellate blooms, excess nutrients, photosynthetic pigments, proteinsRelated var addthis_config = { ui_cobrand: "Taylor & Francis Online", services_compact: "citeulike,netvibes,twitter,technorati,delicious,linkedin,facebook,stumbleupon,digg,google,more", pubid: "ra-4dff56cd6bb1830b" }; Add to shortlist Link Permalink http://dx.doi.org/10.1080/10454438.2012.679163
机译:从1998年8月中旬到9月中旬,研究了南下加利福尼亚州拉巴斯附近的虾塘中的鞭毛藻繁殖。每天采集浮游植物,溶解氧,营养物浓度,光合色素和蛋白质。水华发生在29.7至33.2°C的温度。采样的第一天,发生了高密度的链霉菌样鞭毛藻(15.9×10 6 细胞/ L),达到了249的峰值。第13天,每s≥10 6 个细胞/ L,到第26天时,下降至4到7×10 6 个细胞/ L。叶绿素a从第4天为8.63 mg / m 3 ,第13天为141.38 mg / m 3 。总氮变化很大(0.2-11.50μM),而磷酸盐在第13天只达到一次峰值(4.14 µM)。蛋白质范围从523到6387微克/升;后者的值出现在硝酸盐的最大峰值后两天,与磷酸盐的最高水平相吻合。向池塘中添加肥料可增加养分浓度并刺激浮游植物的生长。反过来,整个盛开期间,对虾养殖的食物供应也明显增加。弗朗西斯在线”,services_compact:“ citeulike,netvibes,twitter,technorati,美味,linkedin,facebook,stumbleupon,digg,google,更多”,发布号:“ ra-4dff56cd6bb1830b”};添加到候选列表链接永久链接http://dx.doi.org/10.1080/10454438.2012.679163

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