The influence of temperature on aqueous aluminium chemistry and survival of Atlantic salmon ( Salmo salar L.) fingerlings

The present study is mainly focusing on the effect of temperature on Al-chemistry and the resulting toxicity to fish. Atlantic salmon ( Salmo salar L.) fingerlings were exposed to water at defined combinations of temperature, pH and Al-concentration, and mortality was recorded. Mortality was correlated to the concentration of inorganic aluminium, and increased systematically with increasing temperature. The degree of ongoing Al-polymerization is thought to be the most important factor for the temperature dependent Al-toxicity observed.