RE: extra bbs?

["Drummond Howard" <drummondhoward at hotmail_com>]

I'm just glad you learned enough to give us a pratical use for all that 
knowledge.   Business Calculus, the only business application the instructor 
could give was "continuous interest".  I never heard of that term used 
before that class or since......  I paid a lot more for that one class than 
all the years I've been a member of the AKA.

Dave, I don't suppose thermodynamics will explain why my ex-wife always 
insisted pouring out a pot of hot tap water after I filled it, only to 
refill it with cold water because she insisted cold water boils faster!

I don't how her mother convinced her that 60 degree water boils faster that 
130 degree water....

Drummond Howard
Gaithersburg, Maryland





>From: David.Koran at HQ02_USACE.ARMY.MIL
>Reply-To: killietalk at aka_org
>To: killietalk at aka_org
>Subject: RE: extra bbs?
>Date: Thu, 6 Feb 2003 12:09:29 -0600
>
>*****HAVE YOU EVER LET THEM LONGER TO SEE THE MORTALITY RATE ?
>MAYBE THEY  TOLERATE LONGER HIBERNATION TIME
>JAZZ
>
> > how long will they live in the fridge  ?
> > and at what temp?
> > for this would be having live food all year round,
>hatching only big
> > lots once every week or so JAZZ MALTA
>
>I keep them there about 12 hours without problems. I
>harvest a new hatch each evening around 18h00 and
>then use them about 6 in the morning. The die off is
>the about 30% I guess. The temperature is about 4°C.
>
>Tyrone Genade*****
>
>Periodically I comment to KilllieTalk about wisely using temperature as a
>variable, especially when you deal with brine shrimp.  I always point out
>that if one looks at the Arrhenius equation which relates kinetics (the 
>rate
>of a chemical reaction) and thermodynamics (equilibrium, free energy, heats
>of reactions, tendency to favor order versus disorder) in its purest form
>the rate of a simple reaction will half with each 10 degree (Centigrade)
>rise in temperature (and the obvious converse of that statement).  Brine
>shrimp are not simple molecules but the biochemical processes which 
>function
>(when they are alive!) are chemical reactions.  Once shrimp "hatch" from 
>the
>cyst, there is a period of time (about 12 hours) under "normal" 
>temperatures
>where they do not "eat" before their first molt.  Without crowding such 
>that
>there is a depletion of oxygen in the water, newly hatched shrimp only need
>to respirate (breath or take in oyxgen) and should survive up to and 
>through
>that molt before they need a food source to replenish that which was
>originally supplied in the cyst (egg).  By reducing temperature you do two
>things, reduce the rates of the chemical and biochemical reactions and
>increase the time period until first molt or expiration due to consumption
>of "food reserves" and second, take advantage of the increased ability of
>water to absorb gases (solubility) (oxygen) at the lower temperatures.  
>From
>this argument you might be able to suggest that trays of newly hatched
>shrimp do better than an large conatiner (surface area is what you need to
>create) or else have something to continually renew the surface to enhance
>oxygen exchange at the water/air interface (i.e., a bubbler).
>
>Now that your head is hurting, just think of how many physical chemistry
>principles you just learned!!!  Got to justify all of those hours I spent
>studying thermodynamics!
>
>Dave Koran
>
>
>
>
>--- StripMime Report -- processed MIME parts ---
>multipart/alternative
>   text/html
>---
>---------------
>See http://www.aka.org/AKA/subkillietalk.html to unsubscribe
>Join the AKA at http://www.aka.org/AKA/Applic.htm


_________________________________________________________________
Add photos to your messages with MSN 8. Get 2 months FREE*.  
http://join.msn.com/?page=features/featuredemail

---------------
See http://www.aka.org/AKA/subkillietalk.html to unsubscribe
Join the AKA at http://www.aka.org/AKA/Applic.htm