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Evaluation of Transparency, Temperature, Dissolved Oxygen Content and pH Level of Erzurum Porsuk Puddle Water in Terms of Fish Culture

Year 2003, Volume: 34 Issue: 2, 151 - 155, 10.01.2011

Telat Yanık E. Mahmut Kocaman Özer Ayık Muhammed Atamanalp

Abstract

Temperature, dissolved oxygen, pH and limpidity of Erzurum Porsuk Puddle water were investigated on monthly basis. Surface water temperature changed from 4 ºC to 25 ºC. In terms of limpidity, maximum secchi- disc value was determined as 120 cm in October 1995, and minimum value was recorded as 20 cm in August 1996. Considering all of the data, it was found that the Porsuk puddle’s water was very suitable for culture of Cyprinid species, especially for mirror carp. 

Keywords

Porsuk Puddle Fish culture Cyprinidae Salmonid Erzurum

Erzurum Porsuk Göletinin Berraklık, Su Sıcaklığı, Çözünmüş Oksijen Miktarı ve pH Seviyesinin Kültür Balıkçılığı Yönünden Değerlendirilmesi

Year 2003, Volume: 34 Issue: 2, 151 - 155, 10.01.2011

Telat Yanık E. Mahmut Kocaman Özer Ayık Muhammed Atamanalp

Abstract

Erzurum Porsuk göleti suyunun sıcaklığı, çözünmüş oksijeni, pH’sı ve berraklığı aylara göre incelendi. Yüzey su sıcaklığı 4 ºC -25 ºC arasında değişti. Berraklık yönünden yapılan secchi disk ölçümlerinde maksimum değer Ekim 1995’te 120 cm ve minimum değer ise Ağustos 1996’da 20 cm olarak kaydedildi. Elde edilen veriler dikkate alınarak yapılan değerlendirmede, gölette sazan türlerinin özellikle aynalı sazanın başarıyla yetiştirilebileceği sonucuna varıldı.

Keywords

Porsuk Göleti Balıkçılık Sazangiller Alabalık Erzurum

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Details

Primary Language English
Journal Section ARAŞTIRMALAR
Authors

Telat Yanık This is me

E. Mahmut Kocaman This is me

Özer Ayık This is me

Muhammed Atamanalp This is me

Publication Date January 10, 2011
Published in Issue Year 2003 Volume: 34 Issue: 2

Cite

APA Yanık, T., Kocaman, E. M., Ayık, Ö., Atamanalp, M. (2011). Evaluation of Transparency, Temperature, Dissolved Oxygen Content and pH Level of Erzurum Porsuk Puddle Water in Terms of Fish Culture. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 34(2), 151-155.
AMA Yanık T, Kocaman EM, Ayık Ö, Atamanalp M. Evaluation of Transparency, Temperature, Dissolved Oxygen Content and pH Level of Erzurum Porsuk Puddle Water in Terms of Fish Culture. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. January 2011;34(2):151-155.
Chicago Yanık, Telat, E. Mahmut Kocaman, Özer Ayık, and Muhammed Atamanalp. “Evaluation of Transparency, Temperature, Dissolved Oxygen Content and PH Level of Erzurum Porsuk Puddle Water in Terms of Fish Culture”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 34, no. 2 (January 2011): 151-55.
EndNote Yanık T, Kocaman EM, Ayık Ö, Atamanalp M (January 1, 2011) Evaluation of Transparency, Temperature, Dissolved Oxygen Content and pH Level of Erzurum Porsuk Puddle Water in Terms of Fish Culture. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 34 2 151–155.
IEEE T. Yanık, E. M. Kocaman, Ö. Ayık, and M. Atamanalp, “Evaluation of Transparency, Temperature, Dissolved Oxygen Content and pH Level of Erzurum Porsuk Puddle Water in Terms of Fish Culture”, Atatürk Üniversitesi Ziraat Fakültesi Dergisi, vol. 34, no. 2, pp. 151–155, 2011.
ISNAD Yanık, Telat et al. “Evaluation of Transparency, Temperature, Dissolved Oxygen Content and PH Level of Erzurum Porsuk Puddle Water in Terms of Fish Culture”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 34/2 (January 2011), 151-155.
JAMA Yanık T, Kocaman EM, Ayık Ö, Atamanalp M. Evaluation of Transparency, Temperature, Dissolved Oxygen Content and pH Level of Erzurum Porsuk Puddle Water in Terms of Fish Culture. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 2011;34:151–155.
MLA Yanık, Telat et al. “Evaluation of Transparency, Temperature, Dissolved Oxygen Content and PH Level of Erzurum Porsuk Puddle Water in Terms of Fish Culture”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, vol. 34, no. 2, 2011, pp. 151-5.
Vancouver Yanık T, Kocaman EM, Ayık Ö, Atamanalp M. Evaluation of Transparency, Temperature, Dissolved Oxygen Content and pH Level of Erzurum Porsuk Puddle Water in Terms of Fish Culture. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 2011;34(2):151-5.

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