论文部分内容阅读
设计6个温度组成的梯度,即38℃、39℃、40℃、41℃、42℃、43℃,对近江牡蛎加热处理1.5h后放回室温海水中连续观察3d,发现致死温度为42℃,半致死温度是40℃,亚致死温度为36℃。经亚致死温度36℃热休克1.5h后,在正常环境温度下恢复6h,再经受致死温度42℃处理1.5h后,放回室温海水中连续观察3d,发现三次重复的平均存活率为96.7%,显著高于对照组的存活率(0),结果表明预先的热休克极显著地增强了近江牡蛎对致死温度(42℃)的耐受力。
The gradient of six temperature gradients was designed, that is 38 ℃, 39 ℃, 40 ℃, 41 ℃, 42 ℃, 43 ℃. After the oyster was heated for 1.5h and returned to room temperature seawater, the lethal temperature was 42 ℃ , Lethargy temperature is 40 ℃, sublethal temperature is 36 ℃. After the sub-lethal temperature of 36 ℃ heat shock for 1.5h, the cells were resumed at normal ambient temperature for 6h and then lethally exposed to 42 ℃ for 1.5h, and then put back into room temperature seawater for 3 days. The average survival rate of three replicates was 96.7% , Which was significantly higher than that of the control group (0). The results showed that the pre-heat shock remarkably enhanced the tolerance of Oedipotentiaries to lethal temperature (42 ℃).