’
'
'
'
__
'
"
-
After a little time, say 24h0urs, the bulk of the culturecan bemade
_
up with cold water to fill the container, but this must not contain
live, organisms which might eat the infusoria. The infusoria itself
‘
finds its way into the culture by means of air—borne spores, and its
initial population should be acquired automatically. It is vital to keep
the culture»at aminimum temperature of 65°F (l&5° C) and below
70°F (21° C). After a few days the culture becomes turbid as pre—
viously described and at this time may
not be very pléasant. Many
_
aquarists mistake this for the completed culture, but
at- this stage it
‘
has no value as a fish food… It is, in fact, a bacterial culture and the
infusoria multiply by consuming the bacteria, so that after about a
week and a half the turbidity clears and the culture becomes transparent and practically odourless. Gentle aeration' is useful to main—
tain aerobic conditions, otherwise it may need frequent stirring by'
'
_
hand. After three weeks the cultureshould be really thick and the
__
"
infusoria can be seen collectively as a shimmeri—ng mass When the
container is viewed against the light. If the aquarist wishes to use
one
culture per day he must set up a rotation system of about
'
twenty containers (e.gy large
jars)such-that as one ,_is used
another is started° This of course requires space and some artificial
…
heating maybe needed to maintain the minimum temperature, aswell
‘
as _illumination. If a continuous supply is not needed, the
_
culture should be started three weeks before it will be required. To Ï
feed the fish, the liquid culture °is Simply poured into the aquarium.
'
It should” be noted that infusoria cohsume oxygen,sO any over—;
feeding? may cause problems in crowd€d
—
'
‘
_
the y0ung‘ of the common,
and thelarger eggÿlayers,,.1_:Î
'
the ideal first .fOod is the Brine
Salim).
Small sàl‘twater
the eggS of Whicharé C0‘lleCted‘
f…”
‘cially, and as they are storable can be hatehed'— outf= as
‘
There _is. some controversy*as to Whether they“ should
‘
"fr‘es—liwate‘r fish for long peri©ds
contentmtherr
bodies ,'but c‘ertainlyfôr the
take larger ,
Being a saltwater
'
an1mar, “a saltenv1roneggsbut this ”need not
asthoËe used for
The
saltwatermlXêS
ÎÏ
,
soldf0rmarine
do give a betterhatch1ngoftheeggS,bu'f
t _ asthewaterusediSfÏg‘ehérallÿ S‘pbtafterafewhatchesth1swouldbe _‘ ___'
Sâ1taswldmshopsmadeup … den51tÿof125ThetemPemtuf
'
'
'
__
'
"
-
After a little time, say 24h0urs, the bulk of the culturecan bemade
_
up with cold water to fill the container, but this must not contain
live, organisms which might eat the infusoria. The infusoria itself
‘
finds its way into the culture by means of air—borne spores, and its
initial population should be acquired automatically. It is vital to keep
the culture»at aminimum temperature of 65°F (l&5° C) and below
70°F (21° C). After a few days the culture becomes turbid as pre—
viously described and at this time may
not be very pléasant. Many
_
aquarists mistake this for the completed culture, but
at- this stage it
‘
has no value as a fish food… It is, in fact, a bacterial culture and the
infusoria multiply by consuming the bacteria, so that after about a
week and a half the turbidity clears and the culture becomes transparent and practically odourless. Gentle aeration' is useful to main—
tain aerobic conditions, otherwise it may need frequent stirring by'
'
_
hand. After three weeks the cultureshould be really thick and the
__
"
infusoria can be seen collectively as a shimmeri—ng mass When the
container is viewed against the light. If the aquarist wishes to use
one
culture per day he must set up a rotation system of about
'
twenty containers (e.gy large
jars)such-that as one ,_is used
another is started° This of course requires space and some artificial
…
heating maybe needed to maintain the minimum temperature, aswell
‘
as _illumination. If a continuous supply is not needed, the
_
culture should be started three weeks before it will be required. To Ï
feed the fish, the liquid culture °is Simply poured into the aquarium.
'
It should” be noted that infusoria cohsume oxygen,sO any over—;
feeding? may cause problems in crowd€d
—
'
‘
_
the y0ung‘ of the common,
and thelarger eggÿlayers,,.1_:Î
'
the ideal first .fOod is the Brine
Salim).
Small sàl‘twater
the eggS of Whicharé C0‘lleCted‘
f…”
‘cially, and as they are storable can be hatehed'— outf= as
‘
There _is. some controversy*as to Whether they“ should
‘
"fr‘es—liwate‘r fish for long peri©ds
contentmtherr
bodies ,'but c‘ertainlyfôr the
take larger ,
Being a saltwater
'
an1mar, “a saltenv1roneggsbut this ”need not
asthoËe used for
The
saltwatermlXêS
ÎÏ
,
soldf0rmarine
do give a betterhatch1ngoftheeggS,bu'f
t _ asthewaterusediSfÏg‘ehérallÿ S‘pbtafterafewhatchesth1swouldbe _‘ ___'
Sâ1taswldmshopsmadeup … den51tÿof125ThetemPemtuf