Table 1.

Responses to odor and temperature stimuli for hydrothermal and coastal shrimp species. +, attraction; -, no attraction observed; nt, not tested. The food odor source can be a mussel extract or a shrimp food extract. The concentration of sulfide (Na₂S) is 2 mmol L⁻¹. The temperature source is approximately 17 °C in ambient water at 9 °C.

Stimulus	Hydrothermal Species		Coastal Species
	Mirocaris fortunata	Rimicaris exoculata	Palaemon elegans
Food	-	nt	+
Food + Sulfide	-	nt	+
Sulfide	-	-	-
Temperature	+	+	-