ABSTRACT The biological effects of a naturally occurring perturbation were compared with those of a perturbation that may be induced by human activities in the coastal zone. The estuarine shrimp Palaemonetes pugio was exposed for 32 days to fluctuating (18 to 22°C) temperatures (FT), to food contaminated with 2,6-dimethylnaphthalene (DMN) at a concentration to wet weight food of 0.24 microgram per gram, or to both. Relative survival rates were evaluated in a matrix of environmental challenge tests. Resistance to hypoxia plus reduced salinity was significantly reduced by exposure to FT and DMN-contaminated food. The influence of FT was much stronger and obscured the effects of DMN-contaminated food when shrimp were exposed to both perturbations at the same time. The persistent, residual effects of FT and DMN-contaminated food in reducing resistance of Palaemonetes pugio to hypoxia was evaluated after a 16-day recovery period with stable temperatures and uncontaminated food. The harmful effects of FT appeared to be reduced by the period of stable temperatures. On the other hand, shrimp that had ingested DMN-contaminated food before the clean food showed increased resistance to hypoxia. A number of sublethal measurements related to aerobic metabolism were made in order to find an index that would be useful in discriminating the effects of FT from DMN-contaminated food and to determine the affected mechanism(s) that lead to altered survival in hypoxia. No measurement examined could satisfactorily explain the observed effects of FT on resistance to hypoxia, independent of diet regime. However, shrimp exposed to both FT and DMN-contaminated food had increased respiratory rates and oxygen to nitrogen rates decreased metabolic independence from external oxygen, and low hemolymph copper concentrations. Measurements that may be useful in detecting stress resulting from DMN-contaminated food, independent of temperature regime, include nitrogen excretion rates, hemolymph copper, and the relation, between oxygen consumption and external oxygen. After the shrimp had ingested contaminated food for 32 days, the concentration of DMN in their tissues was significantly greater than that in the food. Shrimp kept in FT had higher concentrations of DMN than shrimp held at stable temperatures. Feeding uncontaminated food to contaminated shirimp for 16 days resulted in a significant reduction of DMN in the tissues.
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