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• 1. [Article] Infection of smallmouth bass and goldfish by two species of Saprolegnia

  This study consisted of several experiments designed to compare the ability of two species of fungi, Saprolegnia ferax and S. parasitica to grow on two species of fish, smallmouth bass (Micropterus dolomieui) ...

  Citation × Citation Citation Abstract Copy Title: Infection of smallmouth bass and goldfish by two species of Saprolegnia Author: McGinley, Cheryl A. Year: 1974 This study consisted of several experiments designed to compare the ability of two species of fungi, Saprolegnia ferax and S. parasitica to grow on two species of fish, smallmouth bass (Micropterus dolomieui) and goldfish (Carassius auratus), and to determine the criteria necessary for the development of these infections. The results indicate that water in the fish tanks must be slightly acid (pH 6), warm (22°C), nonmoving, and that the fish must be wounded in order for fungal infection to occur. Cool water (18°C) and moving water, caused by aeration and filtration, are detrimental to fungal colony formation so that no infection occurs. Both S. ferax and S. parasitica infected both species of fish, on an average of three days after innoculation. The S. ferax infected a higher percentage of both fishes than did the S. parasitica. The difference in susceptibility of the two fish species to the fungi was negligible. Title: Infection of smallmouth bass and goldfish by two species of Saprolegnia Author: McGinley, Cheryl A. Year: 1974 This study consisted of several experiments designed to compare the ability of two species of fungi, Saprolegnia ferax and S. parasitica to grow on two species of fish, smallmouth bass (Micropterus dolomieui) and goldfish (Carassius auratus), and to determine the criteria necessary for the development of these infections. The results indicate that water in the fish tanks must be slightly acid (pH 6), warm (22°C), nonmoving, and that the fish must be wounded in order for fungal infection to occur. Cool water (18°C) and moving water, caused by aeration and filtration, are detrimental to fungal colony formation so that no infection occurs. Both S. ferax and S. parasitica infected both species of fish, on an average of three days after innoculation. The S. ferax infected a higher percentage of both fishes than did the S. parasitica. The difference in susceptibility of the two fish species to the fungi was negligible. Close

• 2. [Article] Effect of ethanol on thermoregulation in the goldfish, Carassius auratus

  In an attempt to elucidate the mechanism by which ethanol affects vertebrate thermoregulation, the effect of ethanol on temperature selection was studied in the goldfish, Carassius auratus. Ethanol was ...

  Citation × Citation Citation Abstract Copy Title: Effect of ethanol on thermoregulation in the goldfish, Carassius auratus Author: O'Connor, Candace Sharon Year: 1986 In an attempt to elucidate the mechanism by which ethanol affects vertebrate thermoregulation, the effect of ethanol on temperature selection was studied in the goldfish, Carassius auratus. Ethanol was administered to 10 to 15 g fish by mixing it in the water of a temperature gradient. The dose response curve was very steep between 0.5% (v/v) ethanol (no response) and 0.7% (significant lowering of selected temperature in treated fish). Fish were exposed to concentrations of ethanol as high as 1.7%, at which concentration most experimental fish lost their ability to swim upright in the water. At concentrations higher than 0.7%, the magnitude of the effect did not increase with increasing concentration of ethanol; treated animals continued to select temperatures about 2 C below temperatures selected by controls. Experiments alternating exposure to 1.0% ethanol and water showed that the rate of onset and disappearance of the ethanol effect was rapid (within 10 min). Other experiments exposing fish to 1.0% ethanol for up to 3 hr showed that the effect remained stable for this period of time. The thermoregulatory responses of fish are behavioral, and therefore relatively easy to observe and quantify. Ethanol produces a prompt, stable and reproducible depression of selected temperature in the goldfish. Because the temperature at which fish regulate is controlled by a central nervous system set point and not altered by effects on peripheral effector systems, it appears that ethanol may cause hypothermia in goldfish by directly acting to lower the set point. Title: Effect of ethanol on thermoregulation in the goldfish, Carassius auratus Author: O'Connor, Candace Sharon Year: 1986 In an attempt to elucidate the mechanism by which ethanol affects vertebrate thermoregulation, the effect of ethanol on temperature selection was studied in the goldfish, Carassius auratus. Ethanol was administered to 10 to 15 g fish by mixing it in the water of a temperature gradient. The dose response curve was very steep between 0.5% (v/v) ethanol (no response) and 0.7% (significant lowering of selected temperature in treated fish). Fish were exposed to concentrations of ethanol as high as 1.7%, at which concentration most experimental fish lost their ability to swim upright in the water. At concentrations higher than 0.7%, the magnitude of the effect did not increase with increasing concentration of ethanol; treated animals continued to select temperatures about 2 C below temperatures selected by controls. Experiments alternating exposure to 1.0% ethanol and water showed that the rate of onset and disappearance of the ethanol effect was rapid (within 10 min). Other experiments exposing fish to 1.0% ethanol for up to 3 hr showed that the effect remained stable for this period of time. The thermoregulatory responses of fish are behavioral, and therefore relatively easy to observe and quantify. Ethanol produces a prompt, stable and reproducible depression of selected temperature in the goldfish. Because the temperature at which fish regulate is controlled by a central nervous system set point and not altered by effects on peripheral effector systems, it appears that ethanol may cause hypothermia in goldfish by directly acting to lower the set point. Close