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Dependence of Arctodiaptomus salinus (Calanoida, Copepoda) halotolerance on exoosmolytes: new data and a hypothesis IBSS Repository
Shadrin, N.V.; Anufriieva, E.V..
Arctodiaptomus salinus is a widespread species in different regions including Mediterranean. Long-term study has shown the presence of the species in the Crimean lakes under the salinity from 5 to 210 ‰. The logarithm of the species density in a lake is inversely proportional to salinity. Earlier experimental studies have shown that the upper salinity limit of the species is 70-100 ‰. Authors explain this discrepancy of field and experimental data that at salinities above 70-100 ‰ copepods consume exoosmolytes, mainly with food. A. salinus is an osmokonformer; to survive under osmotic stress it utilizes mechanisms of the cellular level – accumulates the osmolytes. Every time when we found A. salinus under high salinities, we observed unicellular green...
Tipo: Journal Contribution
Ano: 2013 URL: http://10.0.0.194:8080/dspace/handle/99011/3890
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Climate Change Impact on the Marine Lakes and their Crustaceans: The Case of Marine Hypersaline Lake Bakalskoye (Ukraine) IBSS Repository
Shadrin, N.V.; Anufriieva, E.V..
All over the world hypersaline lake/lagoons are threatened by climate change. The marine Bakalskoye Lake (Ukraine) was studied in 2000-2012. The paper considers changing crustaceans within the context of the lagoon changes. A sharp drop of salinity occurred in 2004 due to a changed wind rose because the strong winds of Western direction began to dominate, and as a result, washing away of the spit began to be more intensive; and marine water inflow into the lake increased. The structure of primary productivity has changed completely; the total primary production decreased. A list of crustacean species found in the lake includes 19 species. In 2004 there was a change of the composition of crustaceans due to three factors - a change of salinity, an increase...
Tipo: Journal Contribution
Ano: 2013 URL: http://10.0.0.194:8080/dspace/handle/99011/3884
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