94 ABOUT LOBSTERS 



The next experiments were carried out to deter- 

 mine the oxygen consumption of the lobster at various 

 temperatures. Within the examined ranges of tempera- 

 ture (35°F. to 86°F.), it was found that the lobster's 

 oxygen consumption was more than doubled if the tem- 

 perature was raised 50° F. 



Experiments also showed that the lobster's oxygen 

 consumption did not change whether the animal was 

 placed under an intense light or in total darkness. 



However, if the salt concentration of the water was 

 reduced to under 25 per 1000, for instance by adding 

 fresh water, the lobster's oxygen consumption was in- 

 creased considerably. 



When the lobster was fed with the meat of a her- 

 ring, the oxygen consumption was almost doubled. This 

 increase in the oxygen consumption rate was still notice- 

 able on the third day after the feeding. This experi- 

 ment, as well as the two preceding ones, was carried 

 out at 60°F. 



These experiments also showed that small lobsters 

 (about J4 -pound) have a higher oxygen consumption 

 than larger lobsters ( 2 to 4 pounds ) . It was also found 

 that the oxygen consumption of a great number of lob- 

 sters stored together was somewhat lower per pound 

 per hour than that of a single lobster. 



The influence of temperature on the growth of lob- 

 sters stored in reservoirs on land. With a view to find- 

 ing the most economical way of storing lobsters, it is 

 important that the oxygen consumption rate of the lob- 

 ster be kept as low as possible. The lower the con- 

 sumption of oxygen, the less water circulation (fresh 

 oxygen supply) is required in the tank. A low oxygen 

 consumption rate also ensures that the waste matter 

 within a certain storage period is small, that is, the nu- 

 tritious condition is not reduced a great deal. The fol- 

 lowing conclusions may be drawn from the above-men- 

 tioned experiments: by lowering the temperature, the 



