brine shrimp

• IV


  Temperature of each sample (water baths at 10°C, 15°C, 20°C, 25°C and 30°C will be used)
• DV


  The number of hatched shrimps
• CVs

  • Amount of sea salt used – 2 g used
  • Volume of water used – 100 cm³ of de-chlorinated water
  • Number of brine shrimp eggs – roughly 40 should be used in each beaker
  • Light intensity – all beakers placed in same area with equal amounts of light exposure
  • Time – each sample of eggs will be left for exactly 24 hours
• method

  • place 40 brine shrimps into a series of water baths at different temperatures-non-chlorinated water, all factors other than temp are kept same+wet piece of paper used to pick up eggs and place in water bath
  • Observe and record the number of brine shrimps that hatch at set time intervals e.g. every 12 hours-A bright lamp can be used to illuminate the water bath and count the hatchlings

  1. se the number of eggs hatched to calculate the hatching rate per hour 

  hatching rate = number of hatched shrimp eggs  hours in water bath
• ethical considerations

  • Hatched shrimps should be returned to a suitable environment that replicates their natural habitat at the end of the experiment
  • Any handling and transfer of hatched shrimps should be carried out gently and quickly
  • Dangerously high temperatures should not be used
  • Any bright lamp used for observation should beswitched off when not in use
• results and conclusions

  • The majority of the shrimp should hatch at the optimum temperature between 25°C and 30°C.- after denaturation
  • The hatching success with respect to temperature can be explained in terms of enzymes- kinetic energy, enzyme-substrate complexes ect