Susceptibility of bluegill sunfish (Lepomis macrochirus) to nonionic surfactants

The present report provides a basis for direct comparison of the susceptibility of fish to alkylphenol and alcohol ethoxylates of various EO chain lengths. It is obvious from the data provided that susceptibility of bluegill to nonionic surfactants (both types) increases with decreasing EO chain length. Also it appears that bluegill are no more susceptible, and in fact, are probably less susceptible to the acute effects of alkylphenol ethoxylates than of alcohol ethoxylates.