The Q10 effect in the crustacean,Caridina

Abstract

The metabolic rate of the crustacean Caridina, is dependent on the temperature of the environment in which it is submerged (water). When Caridina was placed in a very cold environment, the process of adaptation took place until the crustacean reached the optimum temperature of 25°C, at which the heart rate count in beats per minute was at its best (not too high or too low). The Q10 value showed a doubling effect in the metabolic rate during that period of elapsed time. At a very low temperature, the conditions became very unfavourable for Caridina due to the temperature and the availability of oxygen gradients, therefore the rate of metabolism slowed down (Caridina dies). This paper explores the Q10 effect in this crustacean and reports the results of a small study that was conducted, while a student at the University of KwaZulu-Natal. The experiment such as the one conducted are subject to experimental error and may be affected by external and environmental factors.