Saturday, 06 July 2013 04:00

Brine Shrimp Decapsulation

Written by ScottT - Zook
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The kind folks here at cdmas have done some experimenting, and developed a decapsulation method that works consistently.  There are many methods out there, but for this one you can talk to the developers first hand (Zook/ScottT).

1 - Hydrate 1tsp cysts(eggs) for 1-2 hrs in 100ml tapwater w/ aeration.  Shorter and the divot in the shell hinders full decapsulation.  Longer and hatch rates are reduced.
2 - Add 100ml household bleach to the container.
3 - Continue aeration for 5 minutes.
4 - Promptly drain the eggs (with a brine shrimp net/sieve) and rinse under cool tap water until the bleach smell is gone (~1min).
5. Within the net, soak the eggs in white vinegar (or sodium thiosulfate) to de-chlorinate.
6. Rinse and hatch the eggs as you normally. Differences are that the eggs will sink instead of float and it'll only take up to 12 hours for the eggs to hatch.  For more info, and indepth discussion check out this thread:

Chau's notes on Brine Shrimp eggs decapsulation:

Storage of decapsulated eggs:
- Decapsulated eggs can be stored for up to 1 month, but no longer than 2 weeks is recommended. After decapsulation and dechlorination, the eggs need to be stored in a hypersalinity solution to dehydrate them for long storage; basically, use fresh SW and mix enough salt until the salt can no longer dissolve. Aerate this solution with the eggs for 24 hours. Afterward, the decapsulated and dehydrated eggs must be stored in a new, fresh, hypersalinity solution.

Storage of live baby Brine Shrimp:
-Excess hatched baby Brine Shrimp less than 24-36 hrs old can be refrigerated below 50 F for up to 24 hrs without significant moralities and a reduction of energy of less than 5%.

Dechlorinating bleached eggs:
- Sodium thiosulfate (Na2S2O3) is best, but it's not available to most of us. Soaking the eggs in a solution of 1-part 5% white vinegar to 7-part RO/DI water for a few minutes works as well. Commercial FW dechlorinators also work.

Decapsulation time:
- There is no definite time as the strength of the bleach, the concentration of the solution, quality of the eggs, and temperature of the reaction varies. The general length of time is around 4-7 minutes. The reaction occurs as the aerated solution foams and the eggs change colors from brown to gray to white to orange. Decreasing the aeration will reduce the foaming. Decapsulated eggs will sink and capsulized eggs will float.

Hatching density:
- For smaller volume less than 20L (5.25 gal), it is advisable to only hatch about 1 tsp of eggs per L (~0.25gal) of water to prevent poor water quality and mechanical injuries. Above 20L, up to a tbsp of eggs per L works well.

- Strong illumination is essential to trigger embryonic development particularly during the first hours of complete hydration.

« Last Edit: February 06, 2010, 07:51:53 PM by ScottT »
Read 2886 times Last modified on Sunday, 04 January 2015 03:02
More in this category: Info for Phytoplankton Culturing »
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