Electrobes
Montipora type guy
Okay I have many times heard of what products that are on the market that people can use. But there are a lot of things that I definately had a hard time finding and some things are still unanswered. So I thought I would try to start a more definitive post for those out there that culture their own food.
As many of you know there are many types of phytoplankton. That I know of as useful for clams Nanno. seems to be a favorite for growing as it is hardy and very durable. That I have read Isochrysis is often used as a better food for the cell wall is much softer and more digestible. The problem is that it is much more difficult to culture, because it is rather sensitive. What I would like to know in this section is: 1) Which is a better phytoplankton to culture (whether it is listed or not) that best satiates the diet of the Clams? 2) Does the pattern of feeding differ based on the type of phytoplankton?
The other much more difficult section in this topic is dealing with the amount to feed. What I would like mentioned would be a general rule of thumb, though vage it is still better than no guidelines at all. For instance of much phytoplankton would you feed (To both clams and other phytoplankton eating being) on a lightly loaded tank, a medium loaded tank, and a heavily loaded tank. Though all of our perspectives on this is going to be different.. again a general rule of thumb is being achieved, nothing too specific.
Now let's mention about what times is it considered best to feed these clams of ours? I was led to believe that feeding them at night was best, but I have read some readings that say otherwise. What is considered the best time(s) to feed the home-brew phytoplankton?
What techniques do you culturers use when raising these phytoplanktons? Do you simply use a stiff rob that air is pumped through, or are you more gentler on the phytoplankton due to sensitivity? After cutting the phytoplankton do you stick it in the fridge, wait some time and then dain the top layer of water, then shake... giving you double your concetration?
What light periods do you employ, and with what lights? Do you tend to cut more often then the expected 7 days? What temperature do you try to keep the cultures in?
Okay I think thats all I got...
As many of you know there are many types of phytoplankton. That I know of as useful for clams Nanno. seems to be a favorite for growing as it is hardy and very durable. That I have read Isochrysis is often used as a better food for the cell wall is much softer and more digestible. The problem is that it is much more difficult to culture, because it is rather sensitive. What I would like to know in this section is: 1) Which is a better phytoplankton to culture (whether it is listed or not) that best satiates the diet of the Clams? 2) Does the pattern of feeding differ based on the type of phytoplankton?
The other much more difficult section in this topic is dealing with the amount to feed. What I would like mentioned would be a general rule of thumb, though vage it is still better than no guidelines at all. For instance of much phytoplankton would you feed (To both clams and other phytoplankton eating being) on a lightly loaded tank, a medium loaded tank, and a heavily loaded tank. Though all of our perspectives on this is going to be different.. again a general rule of thumb is being achieved, nothing too specific.
Now let's mention about what times is it considered best to feed these clams of ours? I was led to believe that feeding them at night was best, but I have read some readings that say otherwise. What is considered the best time(s) to feed the home-brew phytoplankton?
What techniques do you culturers use when raising these phytoplanktons? Do you simply use a stiff rob that air is pumped through, or are you more gentler on the phytoplankton due to sensitivity? After cutting the phytoplankton do you stick it in the fridge, wait some time and then dain the top layer of water, then shake... giving you double your concetration?
What light periods do you employ, and with what lights? Do you tend to cut more often then the expected 7 days? What temperature do you try to keep the cultures in?
Okay I think thats all I got...
