The Effects of the Interaction between Salinity and pH on Brine Shrimp Emergence
Hypothesis:
Procedure:
Brine shrimp cysts were subjected to varying concentrations of salinity and PH. Brine shrimp cysts (eggs)
were placed in clear plastic tumbler glasses which have a capacity of 9 fluid oz. Each container held 200
ml of dechlorinated water and 0.42 g brine shrimp cysts. The Control contained water at PH 8.0 and
salinity consisting of 2 Tablespoons ocean salt dissolved in 1 Quart of dechlorinated water. Each
container will be placed under plant lights and will be agitated to provide aeration. PH will be adjusted
by the addition of white vinegar and/or baking soda.
Samples were taken by taking two drops of water following agitation and counting live, emerging and
encysted brine shrimp under a stereotypic microscope.
The Experimental Design included combinations of the following PH and Salinity:
PH
8.0
7.0
6.0
Salinity (%)
100%
75%
50%