| Summary: | Progress Code: completed Statement: Euphausia superba have been maintained live in the laboratory of the Australian Antarctic Division (AAD) headquarters since 1981; experimental individuals were drawn from this stock. The AAD also stores bulk krill at a temperature of about -20 degrees C; smaller batches are also preserved in formalin. In order to determine the effect of these storage methods on the concentration and distribution of fluoride within the krill, samples of frozen (-20 degrees C) and formalin-preserved krill were taken for ion-selective electrode (ISE) fluoride-analysis. For comparison, fresh samples were analysed using the same procedure. Several species of Antarctic crustaceans were collected from Prydz Bay during January and February 1993, using trawls from the RSV 'Aurora Australis'. These included mysids, amphipods, gammarids, copepods and euphausiids. The dates provided in temporal coverage are approximate only. Metadata record for data from ASAC Project 587 See the link below for public details on this project. From the abstracts of some of the referenced papers: The concentration of fluoride in the body parts of a range of Antarctic crustaceans from a variety of habits was examined with the aim of determining whether fluoride concentration is related to lifestyle or phylogenetic grouping. Euphausiids had the highest overall fluoride concentrations of a range of Antarctic marine crustaceans examined; levels of up to 5477 micro grams per gram were found in the exoskeleton of Euphausia crystallorophias. Copepods had the lowest fluoride levels (0.87 micrograms per gram) whole-body); some amphipods and mysids also exhibited relatively high fluoride levels. There was no apparent relationship between the lifestyle of the crustaceans and their fluoride level; benthic and pelagic species exhibited both high and low fluoride levels. Fluoride was concentrated in the exoskeleton, but not evenly distributed through it; the exoskeleton of the head carapace and abdomen contained the highest ...
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