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. 2013 Nov 11;1(1):cot029. doi: 10.1093/conphys/cot029

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© The Author 2013. Published by Oxford University Press and the Society for Experimental Biology.

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0/), which permits unrestricted distribution and reproduction in any medium, provided the original work is properly cited.

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Figure 3: — Representative graphs displaying oxygen consumption rate as water oxygen concentration (percentage saturation) decreases for six individuals from three barramundi populations at 26 and 36°C. Populations are indicated by each panel as follows: Gladstone (a and d), Broome (b and e) and Darwin (c and f). The was calculated from the average slope of the decline in chamber [O₂] for every 5 min period. The critical oxygen saturation ([O₂]_crit), indicated by the arrow in the top left panel, was calculated from the intersection between two linear regressions; one for pre-hypoxia , and a second for the steep decline in during the later stages of the [O₂]_crit test. Fish took ∼4 h to deplete oxygen within the chambers at 26°C and ∼1.5 h at 36°C. The difference in the vertical scale for fish at 26 and 36°C reflects the increased of barramundi at the higher temperature.

Inline graphic — Representative graphs displaying oxygen consumption rate as water oxygen concentration (percentage saturation) decreases for six individuals from three barramundi populations at 26 and 36°C. Populations are indicated by each panel as follows: Gladstone (a and d), Broome (b and e) and Darwin (c and f). The was calculated from the average slope of the decline in chamber [O₂] for every 5 min period. The critical oxygen saturation ([O₂]_crit), indicated by the arrow in the top left panel, was calculated from the intersection between two linear regressions; one for pre-hypoxia , and a second for the steep decline in during the later stages of the [O₂]_crit test. Fish took ∼4 h to deplete oxygen within the chambers at 26°C and ∼1.5 h at 36°C. The difference in the vertical scale for fish at 26 and 36°C reflects the increased of barramundi at the higher temperature.