Adjusting pH Levels In Respect to Crustacean Hatching Rates

Abstract

Currently, studies have been conducted focusing around aquatic species and how chemical properties within the water may impact their survival, such as the effect of pH levels on flounder eggs. In specific, the study discussed how acidic pH levels negatively affected their development and survival rate. However, there is limited research conducted pertaining to the connection between pH levels and crustaceans. This begs the question: how do differing pH levels in water affect the hatching rates of aquatic organisms, specifically crustaceans? Based on previous studies, if crustaceans are exposed to acidic pH levels, then the hatching rates will be negatively affected. In order to prove this, an experimental method was used with five samples with different pH levels and sea monkeys added to them. Sea monkeys, a hybrid breed of brine shrimp, were used in order to represent crustaceans in the experiment. The five samples were recorded hourly for times of initial hatching and the relative amount of eggs hatched. Concluding the experimental process the results showed that the basic pH levels had negative effects towards the hatching rates with no survival at 8.0 and very little survival at 7.5. Also, there was an increased rate of hatching for the acidic pH levels with the highest abundance of sea monkeys and the quickest to hatch at 6.0. Overall, the data concludes that the basic pH levels negatively affect the hatching rates of crustacean eggs, and the acidic pH levels had little effect on the hatching rates.