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Temperatura y viscosidad del agua: efectos fisiológicos versus mecánicos en la alimentación en suspensión
Science (New York, N.Y.)
|July 1, 1994
Resumen
La viscosidad del agua de mar, no solo la temperatura, tiene un impacto significativo en la forma en que se alimentan las larvas de equinodermos. Los cambios en la viscosidad por sí solos explicaron la mitad de la disminución de la velocidad de alimentación a temperaturas más bajas, afectando la captura de partículas y el procesamiento del agua.
Área de la Ciencia:
- Biología Marina Biología Marina.
- Ecología fisiológica Ecología fisiológica.
- Dinámica de fluidos La dinámica de fluidos.
Sus antecedentes:
- La viscosidad del agua está inversamente relacionada con la temperatura.
- Esta relación vincula los efectos físicos de la temperatura con el rendimiento del organismo.
- La alimentación en suspensión en larvas marinas es potencialmente afectada por ambos factores.
Objetivo del estudio:
- Para distinguir los efectos fisiológicos y mecánicos de la temperatura en la alimentación en suspensión en larvas de equinodermos ciliados.
- Para determinar las contribuciones independientes de la viscosidad y la temperatura al rendimiento de la alimentación.
Principales métodos:
- La viscosidad del agua de mar fue manipulada experimentalmente.
- También se manipuló la temperatura, tanto de forma independiente como en conjunto con los cambios de viscosidad.
- Las tasas de alimentación y la ingestión de partículas de larvas de equinodermo se midieron en diferentes condiciones.
Principales resultados:
- Una disminución de la temperatura condujo a un aumento de la viscosidad del agua de mar y a una disminución de las tasas de alimentación de las larvas.
- Los cambios en la viscosidad por sí solos representaron el 50% de la reducción de la velocidad de alimentación observada a temperaturas más bajas.
- El aumento de la viscosidad desplazó la ingestión de larvas hacia partículas de alimentos más grandes, lo que afectó la eficiencia de captura y las tasas de procesamiento de agua.
Conclusiones:
- Los cambios inducidos por la temperatura en la viscosidad del agua de mar tienen efectos mecánicos significativos en la alimentación en suspensión, independientemente de las respuestas fisiológicas.
- La viscosidad juega un papel crucial en la captura de partículas y la eficiencia del procesamiento del agua para las larvas de equinodermos.
- Estos hallazgos tienen amplias implicaciones para la comprensión de los procesos biológicos a pequeña escala en entornos acuáticos.
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