本研究的目的是探討餌料對文蛤鰓纖毛運動的影響，已知文蛤的鰓纖毛會因溫度與鹽度而改變其運動速率，故本研究針對餌料在不同的溫鹽下對鰓纖毛運動的影響進行實驗。本研究使用三種不同的測試方法，第一種方法：以鋁箔片測試，發現Isochysis galbana、Synechococcus sp.等餌料、不同溫度與時段，以及不同大小的鋁片等變因，對文蛤的纖毛運動速率皆無顯著的影響。第二種方法：以沙粒測試離體鰓，發現在室溫、鹽度15 psu下，加入I. galbana或高濃度（1×105 cells ml-1）Tetraselmis chui皆會使纖毛運動速率加快；而32℃下，文蛤的鰓纖毛運動只會對低濃度（1×103 cells ml-1）的I. galbana有所反應，且纖毛運動的平均速率1.36 cm/min較室溫組2.05 cm/min慢；室溫、鹽度10 psu下，文蛤的纖毛運動對高低兩種濃度的I. galbana皆有所反應，且平均速率2.82 cm/min明顯較15 psu快，而在25 psu時，鰓纖毛對I. galbana並無反應，平均速率為1.76 cm/min。第三種方法：以沙粒測試活體鰓，發現加入高濃度的I. galbana後，纖毛的運動速率明顯增加，速率的改變量之平均值為33.85％與離體鰓加入高濃度I. galbana後的改變量33.00％並無顯著差異，且平均速率為1.99 cm/min與離體鰓的平均速率也無顯著差異，由此可知，前述於離體鰓上進行實驗的第二種方法，其所測得的結果應與以活體鰓進行實驗的第三種方法相同。

在相同環境條件下，加入餌料後的纖毛運動速率改變量的最高平均值約為六成，出現在加入低濃度I. galbana的實驗組中，而最低平均值在低濃度T. chui的實驗組裡出現，改變量僅約一成，且由於文蛤的個體變異程度頗大，故此實驗組雖有一成的改變量，但卻不足以造成顯著的差異。本實驗所使用的三種餌料中，I. galbana對於鰓纖毛運動速率的增加最為有效，速率的改變量平均值約為三成。

The object of this study is to understand the effect of food on the speed of ciliary movement of the gill of cultured hard clam. It is known that the speed of ciliary movement of the gill of cultured hard clam is affected by temperature and salinity, so this study explores the influence of food on speed of ciliary movement of the gill under the different temperature-salinity conditions. This study used three methods to test for the speed of ciliary movement of the gill of cultured hard clam. By the first method, using a piece of aluminum foil tested for the gill in vivo, demonstrated none of Isochysis galbana、Synechococcus sp.、temperature、phase and sizes of aluminum foil affected significantly on the speed of ciliary movement of the gill of cultured hard clam. By the second method, using sand tested for the gill in vitro, demonstrated adding I. galbana or the high concentration (1×105 cells ml-1) of Tetraselmis chui caused the speed of ciliary movement of the gill of cultured hard clam increased significantly at room temperature, 15 psu. At 32℃, only the low concentration(1×103 cells ml-1) of I. galbana affected significantly the speed of ciliary movement of the gill, and the mean speed of 1.36 cm/min at 32℃ was slower than the mean speed of 2.05 cm/min at room temperature. At 10 psu, both high and low concentration of I. galbana influenced the speed of ciliary movement of the gill, besides the mean speed of 2.82 cm/min at 10 psu was faster than the mean speed at 25 psu. The ciliary movement of the gill of cultured hard clam had no response to I. galbana, and the mean speed of 1.76 cm/min at 25 psu. By the third method, using sands tested for the gill in vivo, the results showed that adding the high concentration of I. galbana caused the speed of ciliary movement of the gill of cultured hard clam to increase significantly, and 33.85％ of the change of this speed was not different significantly with 33.00％ of the change of the speed of the gill in vitro adding the high of I. galbana. Besides, the mean speed of 1.99 cm/min by using sands tested for the gill in vivo was not also different significantly with the mean speed of the gill in vitro.Based on the above results, the result tested the gill in vitro by the second method was similar to the result tested the gill in vivo by the third method.

Under the same condition, the maximum change of speed of ciliary movement of the gill was about sixty percent from the experiment of adding the low concentration of I. galbana, and the minimum change of speed was about ten percent from the experiment of the low concentration of T. chui. The change of the speed of ciliary movement of the gill of cultured hard clam was most affected by I. galbana, and the change was about thirty percent.

謝辭......................................................................................... I
中文摘要................................................................................ II
英文摘要............................................................................... IV
目錄....................................................................................... VI
表目錄.................................................................................. VII
圖目錄................................................................................... IX
照片目錄............................................................................... XI
壹、前言................................................................................ 1
貳、材料與方法.................................................................... 7
參、結果............................................................................. 14
肆、討論............................................................................. 22
伍、總結............................................................................. 35
陸、參考文獻..................................................................... 38
表......................................................................................... 51
圖......................................................................................... 62
照片..................................................................................... 72

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