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Aquarium fish are often susceptible to numerous diseases, due to the artificially limited and concentrated environment. New fish can sometimes introduce diseases to aquaria, and these can be difficult to diagnose and treat. Most fish diseases are also aggravated when the fish is stressed. Common aquarium diseases include the following:
Various chemotherapeutants can be applied for the treatment of infected fish and infected fish farm systems but caution should always be observed during any treatment. Some drugs are toxic to certain fish species and any treatment method must take into account the species of fish (some do not tolerate certain medications).
Popeye shiners are freshwater insectivores.They consume aquatic insects, including midges, caddisflies, mayflies, and beetles. [5] These benthopelagic fish are found in temperate waters, [3] particularly large creeks and small rivers that are extremely clear [6] and have gravel bottoms. [5]
Fish gills are also the preferred habitat of many external parasites, attached to the gill but living out of it. The most common are monogeneans and certain groups of parasitic copepods, which can be extremely numerous. [18] Other external parasites found on gills are leeches and, in seawater, larvae of gnathiid isopods. [19]
The use of this particular animal's skin is 'unprecedented,' according to one professor involved with the research.
Salt is the most effective bath treatment, and is used to eliminate ciliated protozoan parasites (including ich in small fish); also used to curb the absorption of nitrite, and to reduce the osmotic pressure exerted by fresh-water on any hole in the skin or gill. Potassium permanganate and ionic copper are used to treat similar ailments.
Popeye knew that spinach could help him build muscle, but we can't say for sure whether he knew that it could also help his intimate health. ... Most of us view chocolate as a treat, but dark ...
This method is considered to be the fastest and most humane method of killing fish. [4] Ikejime-killed fish is sought-after by restaurants as it also allows the fish to develop more umami when aged. [5] [6] It is very similar to the technique used on frogs in laboratories called spiking or pithing.