EFFECT OF RATE OF WATER TEMPERATURE INCREASE ON SENSITIVITY OF FISH DIGESTIVE GLYCOSIDASES TO ACTION OF COPPER AND ZINC
An increase in sensitivity of glycosidases of intestinal mucosa has been established in fry of goldfish <i>Carassius auratus</i>, carp <i>Cyprinus carpio</i>, roach <i>Rutilus rutilus</i>, and common perch <i>Perca fluviatilis</i> to action in vitro of heavy metal ions (copper and zinc at concentrations of 0.1—25 mg/l) at heating of water at the summer period. The inhibitory effect of copper and zinc ions as a rule was higher at the heating rate of 50 °С/h than at the rate of 4 °С/h. Glycosidases of the perch were less sensitive to an increase of temperature and to the copper ion action as compared with enzymes of the carp fish species.