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RE: extra bbs?
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....
>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
> > 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.
>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
>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
>(when they are alive!) are chemical reactions. Once shrimp "hatch" from
>cyst, there is a period of time (about 12 hours) under "normal"
>where they do not "eat" before their first molt. Without crowding such
>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
>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.
>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
>--- StripMime Report -- processed MIME parts ---
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