Start Time: 10:00 AM
Finish Time: 6:00 PM
Temps: Mid 60s to Mid 80s
Participants: Sammi Brombacher and Jake Heare
We arrived earlier in the morning. We pulled up the hanging devices and broke them down into individual trays. We collected dead, counted live, and photographed trays for size/growth for later analysis. Upon completing these metrics the trays were reorganized into stacks containing one tray from each population at a random level in stack (top, middle, bottom). 3 stacks were then rebuilt and hung off the docks.
The 4th stack was treated with an epsom salt mixture to anesthetize the animals for brooding larvae inspection. One tray was dosed at a time in a 10 gallon mixture of 50/50 sea water/freshwater with 6-8 cups of epsom salt in them (roughly 75-80 g/L). Gaping oysters in each tray were individually inspected for brooding larvae. Once inspection was completed, trays were then transferred to a tub filled with 10-15 gallons of fresh seawater to recover from treatment for 30 minutes to 1 hour depending on recovery rate. In the first tray we had 30 animals open, in the second tray we had 20, in the 3rd tray we had 45. None of these animals had any signs of brooding larvae.
|Temps logged for Manchester from Feb 28th to April 30th, 2014. Temps logged every 15 minutes.|
|Tray being treated with epsom salt|
|Oysters being treated with Epsom Salt|
|1 tray being treated, 1 tray being examined, 1 tray recovering|
|Sammi processing Trays.|
|Ferry on the Sound.|