Abstract
AbstractSaprobiological analyses of phytoplankton were made with both the 10‐point‐system of saprobic valency and the method of the saprobic index “S”. Means, standard deviations, standard errors, and 95% confidence intervals were calculated for the results of these evaluations. The limits of the 95% confidence interval for the points for oligo‐ and alpha‐mesosaprobity differed by approximately 8% and those for beta‐mesosaprobity by 2% from the mean. For the saprobic indices this difference was only 1%. A nested analysis of variance suggested a significant variation between different sampling stations in the points for oligosaprobity, whereas in the points for beta‐ and alphamesosaprobity a significant variation was found between the results from the two depths of sampling. In addition to the statistical treatments, a short review of the development of saprobity in the summer of 1971 based on zooplankton data was also made.
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