Influence of Sudden Change of Water Temperature on the Carp Fry

概要

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In two sets of the Senô-Tauti's thermostat, the compartments were so prepared as to be maintained each at about 9, 12, 15, 18, 20, 22, 27, 30, 33, 35 and 39°C and in each of them were placed 2 or 3 vials, each containing about 60cc. of clear water. The fry of common carp just hatched, or (in the second of the four series of experiments carried out) those 4-days old, were first put in the vials placed in three compartments at about 15, 22 and 30°C for about 12 hours, and then transferred each into one of the vials at several temperatures above stated. 12 and 24 hours after that time, the number of dead fry in each vials was examined. The results thus gained may be summarized as follows: - (1) The critical change of the water temperature, which is mortal for the carp fry varies according as the original temperature, as shown in the next table: - (2) Abrupt fall of the water temperature from the original one at about 22°C has more distinct mortal influence on the carp fry than the sudden rise. (3) No difference was appreciable between the fry just hatched and those 4-days old as to their resistance to the sudden change of water temperature.
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