M
Magne Staurnes
Researcher at Norwegian University of Science and Technology
Publications - 28
Citations - 1079
Magne Staurnes is an academic researcher from Norwegian University of Science and Technology. The author has contributed to research in topics: Salmo & Smoltification. The author has an hindex of 19, co-authored 28 publications receiving 1040 citations. Previous affiliations of Magne Staurnes include SINTEF.
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Journal ArticleDOI
The mixing zone between limed and acidic river waters: complex aluminium chemistry and extreme toxicity for salmonids.
B.O. Rosseland,I. A. Blakar,A. Bulger,Frode Kroglund,A. Kvellstad,Espen Lydersen,Deborah Oughton,Brit Salbu,Magne Staurnes,Rolf D. Vogt +9 more
TL;DR: This is the first documentation of the existence of such highly toxic mixing zones in nature, and the results clearly show that the mixing zone is even more toxic to fish than acid aluminium-rich waters.
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Effect of low temperature on sea-water tolerance in rainbow trout, Salmo gairdneri
TL;DR: It is suggested that low temperatures affect the mechanisms of active ion transport in gills and kidneys, thus reducing the capacity for osmotic regulation in rainbow trout.
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Effects of continuous light and short-day photoperiod on smolting, seawater survival and growth in Atlantic salmon (Salmo salar)
TL;DR: Development of smolt colouration, decrease in condition factor, increases in gill Na-K-ATPase activity and the ability to regulate plasma Na+ after 24 h in full-strength sea water, indicated that the fish in groups A, B and C completed smoltification 6–8 weeks after the end of the short-day periods.
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Reduced carbonic anhydrase and Na−K-ATPase activity in gills of salmonids exposed to aluminium-containing acid water
TL;DR: Exposure of young specimens of S. salar and S. gairdneri to aluminium concentrations of 200 μg/l in water at pH 5 induced reductions of 25–40% in the activity of carbonic anhydrase and Na−K-ATPase in the gills.
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Acclimation of Atlantic cod (Gadus morhua) to cold water: Sxtress response, osmoregulation, gill lipid composition and gill Na-K-ATPase activity
TL;DR: Atlantic cod transferred from 8°C to 1°C seawater had higher gill Na-K-ATPase activity than fish in 8°F seawater, whereas there were no differences in gill lipid class or fatty acid composition.