전자저널 > 전자저널 > The Influence of Water Temperature and Food Concentration on the Filtration Rates of the Asiatic Clam, Corbicula fluminea

The Influence of Water Temperature and Food Concentration on the Filtration Rates of the Asiatic Clam, Corbicula fluminea

Kyeong Hun Lim, Hyun Chool Shin, and Jae Sam Yang

Division of Ocean System, Yosu National University, Yeosu, 550-749, Korea

This study was undertaken with the intent to describe the influence of water temperature and food concentration on the filtration rates of the Asiatic clam, Corbicula fluminea. The clams were collected at Lake Geumho near Yeongsan river, during March 2001. Food organism, Scenedesmus sp. (KMCC FC-34), was indoor-cultured in f/2 medium, and was used to measure the filtration rate of the clams. Filtration rate of the clams was measured by indirect method. Cell concentrations of food organisms were determined by direct counting cells using the hemacytometer under the light microscope. The filtration rate of the clams increased with water temperature up to circa 25℃. Above this temperature, the filtration rate decreased rapidly. The minimal filtration rate of the clams was recorded at 5℃. Thermal coefficient, Q10 values at low temperature range were much higher than those at high temperature range. These results indicate the asiatic clam is more sensitive in cold water like most of marine bivalves. There was a strong reversed correlation between filtration rate and food concentration. Filtration rate of the clams was reduced as food concentration was increased.

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