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 Library > Biology > Discus Anatomy > Dissolved Oxygen for Fish Production 1 |
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Dissolved Oxygen for Fish Production 1 | |
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Page 4 of 4 | Pages: 1 . 2 . 3 . 4 | |
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Summary Dissolved oxygen (DO) is oxygen gas (O2) that is dissolved in water. Most DO in ponds is produced during photosynthesis by aquatic plants and algae. For this reason DO increases during daylight hours, declines during the night, and is lowest just before daybreak. Dissolved oxygen concentrations below 5 mg/L may be harmful to fish and piping (gulping air at the surface) may be observed when DO falls below 2 mg/L. Low levels of DO are most frequently associated with hot, cloudy weather, algae die-offs, or heavy thunderstorms. Dissolved oxygen can be monitored using an electronic oxygen meter or chemical test kit. Emergency aeration should be supplied whenever DO falls below 4 mg/L or environmental conditions favor an oxygen depletion event. -------------------------------------------------------- Footnotes 1. This document is Fact Sheet FA 27, one of a series of the Department of Fisheries and Aquaculture, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. First published: September 1992. Reviewed: May 1997, February 2003. Please visit the EDIS Web Site at http://edis.ifas.ufl.edu. 2. Ruth Francis-Floyd, Professor, Department of Large Animal Clinical Sciences (College of Veterinary Medicine) and Department of Fisheries and Aquatic Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, 32611. -------------------------------------------------------- The Institute of Food and Agricultural Sciences is an equal opportunity/affirmative action employer authorized to provide research, educational information and other services only to individuals and institutions that function without regard to race color, sex, age, handicap, or national origin. For information on obtaining other extension publications, contact your county Cooperative Extension Service office. Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences / University of Florida / Christine Taylor Waddill, Dean -------------------------------------------------------- Copyright Information This document is copyrighted by the University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS) for the people of the State of Florida. UF/IFAS retains all rights under all conventions, but permits free reproduction by all agents and offices of the Cooperative Extension Service and the people of the State of Florida. Permission is granted to others to use these materials in part or in full for educational purposes, provided that full credit is given to the UF/IFAS, citing the publication, its source, and date of publication. 
SimplyDiscus.com gratefully thanks the Florida Cooperative Extension Service for permission to use this article. Please visit them at http://edis.ifas.ufl.edu/ |
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