Fiziološke značajke polarnih vrsta riba

• Main Author: Čilaš, Marta
• Other Authors: Ferri, Josipa
• Format: Bachelor Thesis
• Language: Croatian
• Published: Sveučilište u Splitu. Sveučilišni odjel za studije mora. 2021
• Subjects: polarne ribe; antifrizni glikoprotein; hemoglobin; polar fishes; antifreeze glycoprotein; BIOTEHNIČKE ZNANOSTI. Poljoprivreda (agronomija); BIOTECHNICAL SCIENCES. Agronomy; Arctic; Niska; Antarc*; Antarctica; arktika
• Online Access: https://zir.nsk.hr/islandora/object/morest:346; https://urn.nsk.hr/urn:nbn:hr:226:313928; https://repozitorij.svkst.unist.hr/islandora/object/morest:346; https://repozitorij.svkst.unist.hr/islandora/object/morest:346/datastream/PDF

U ovom radu su opisane fiziološke prilagodbe polarnih vrsta riba na hladne uvjete Antarktike i Arktika. Iako su vrste s ovih područja polarne tj. žive u hladnim područjima, nemaju iste fiziološke značajke. Neke od značajki koje su se razvile za adaptaciju su antifrizni glikoproteini, drugačiji način disanja koji uključuje manji prijenos kisika radi manje potražnje za kisikom i hemoglobin koji se razlikuje u nekih vrsta čak po samo četiri slijeda, ali utječe na Rootov i Bohrov efekt. Neke polarne vrste uopće nemaju hemoglobin pa imaju bezbojnu krv. S druge strane imaju enzime na čiju katalitičku aktivnost utječe niska temperatura. This thesis describes the physiological adaptations of polar fish species to the cold conditions of Antarctica and the Arctic. Although species from these areas are polar, as they live in cold areas, they do not have the same physiological characteristics. Some of the features that have been developed for adaptation are antifreeze glycoproteins, a different mode of breathing that involves less oxygen transfer due to less oxygen demand, and hemoglobin that differs in some species by as little as four sequences but affects the Root and Bohr effect. Some polar species have no hemoglobin at all, so they have colourless blood. On the other hand, they have enzymes whose catalytic activity is affected by low temperature.