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The Effect of Light on Brine Shrimp Hatching Viability

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Annalise P

on 23 September 2013

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Transcript of The Effect of Light on Brine Shrimp Hatching Viability


Annalise Pasztor, Cally Decherd, Ellery Vaughan & Kylie Leung
BACKGROUND
Brine shrimp life cycle - dormant cysts can survive years until hatching conditions are optimal
Inhabit fresh to hypersaline waters
Drawn to strong light, increases activity - more attracted by short wavelength and high intensity light
Feed on algae (photosynthetic)
HYPOTHESIS
If 20 brine shrimp eggs in a water salinity of 1 percent are exposed to a 24-hour light source, then they will have a greater hatching viability than the brine shrimp exposed to natural light or no light.
EXPERIMENT
3 petri dishes with 1% salt solution, 20 brine shrimp in each
Cover one with foil, set one next to the window, and expose one to a 24-hour light.
Count number of eggs, dead/hatched, and swimming to calculate hatching viability
DATA
ANALYSIS
Hatching viability higher in dark environment (90% viability), next highest in 24-hour light (55%) and least in natural light (30%)
Studies showed that lighter environment is preferred, as food source needs light, however this experiment contains no food source.
Safety in dark - predation in nature causes shrimp to prefer dark, when fish are less likely to eat them
Heat of light could cause evaporation of water, increasing the salinity in comparison to the other petri dishes, negatively affecting the shrimp (condensation on lid points to this)
The heat itself could adversely affect the shrimp
CONCLUSION
The Effect of Light on Brine Shrimp Hatching Viability
Data did not support the hypothesis that if brine shrimp eggs in a water salinity of 1% are exposed to a 24-hour light source, then they will have a greater hatching viability than the brine shrimp exposed to natural light or no light.
Complete dark yielded highest hatching viability (90%), while full light yielded the next greatest (55%) and natural light was the least successful (30%)
Future experiments: use of a food source to better mimic environment, multiple trial to increase accuracy & avoid discrepancies
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