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. 2021 Jan 19;18(2):801. doi: 10.3390/ijerph18020801

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Experimental design of sea cucumber following exposure to elevated temperature (26 °C, Group 2), water-accommodated fractions (WAF) of Oman crude oil at an optimal temperature of 16 °C (WAF + 16 °C, Group 3), and Oman crude oil WAF at an elevated temperature of 26 °C (WAF + 26 °C, Group 4) for 24 h. The Control (Group 1) was the sea cucumber exposed to pre-filtered natural seawater only at an optimal temperature of 16 °C (n = 15).