Pansch et al. - supporting information
Supplementary tables
Table S1: Feeding treatments in cells per ml of Chaetoceros calcitrans and Skeletonema
costatum (1:1 mixture) and in numbers of individuals of brine shrimp nauplii (Artemia
salina). Total Carbon supply following Troedsson et al., 2005 (C. calcitrans = 4.6 ± 0.3 pg C
cell-1), Granum et al., 2002 (S. costatum = 19 ± 4 pg C cell-1) and Hii et al., 2009 (A. salina
nauplii = 0.905 μg C Ind-1).
High-food
Week
Low-food
High-food
Algae
Artemia
Algae
Artemia
C
[cells ml-1]
[# of individuals]
[cells ml-1]
[# of individuals]
[µg]
0
64000
13000
3
64000
3000
13000
4
64000
6000
13000
Low-food
2676
544
600
5353
1087
1200
8106
1630
6
20699
4200
18733
3801
7
29570
6000
26761
5430
8
38441
7688
34789
6958
9
44355
8871
40141
8028
10
59140
11828
53522
10704
11
65054
13011
58874
11775
20
65054
13011
58874
-
2175
-
10705
-
2403
-
11829
-
5
11775
1
Table S2: Water chemistry parameters for field and laboratory experiments (Kiel: June October 2011, Tjärnö: August - September 2011; data are means ± s.d.).
pCO2
In-situ measurements
T
Sal
pHNBS
pHT
-1
[°C]
ambient
Kiel low-food
moderate
high
ambient
Kiel high-food
19.5 ± 17.0 ±
0.4
1.8
moderate
high
16.7 ± 16.8 ±
1.4
1.9
Kiel Fjord
ambient
Kiel F1 larvae and
juveniles
moderate
20.2 ± 20.4 ±
0.2
0.3
high
ambient
Tjärnö low-food
moderate
high
ambient
Tjärnö high-food
19.7 ± 19.3 ±
0.5
4.0
moderate
high
Tjärnö archipelago
17.3 ± 20.9 ±
1.3
3.9
Calculations
AT
pCO2
CT
8.06 ±
0.06
7.71 ±
0.05
7.19 ±
0.04
8.12 ±
0.05
7.75 ±
0.04
7.21 ±
0.03
7.91 ±
0.26
8.18 ±
0.05
7.79 ±
0.05
7.25 ±
0.05
8.12 ±
0.09
7.79 ±
0.12
7.32 ±
0.04
8.08 ±
0.08
7.80 ±
0.17
7.32 ±
0.05
8.16 ±
0.10
8.01 ±
0.08
7.72 ±
0.07
7.29 ±
0.04
7.95 ±
0.08
7.68 ±
0.09
7.26 ±
0.05
7.86 ±
0.32
8.04 ±
0.02
7.77 ±
0.04
7.46 ±
0.07
7.99 ±
0.05
7.66 ±
0.04
7.23 ±
0.03
7.93 ±
0.07
7.67 ±
0.04
7.25 ±
0.03
8.05 ±
0.11
ΩCa
ΩAr
2.69 ±
0.52
1.46 ±
0.30
0.56 ±
0.07
2.27 ±
0.60
1.31 ±
0.42
0.52 ±
0.11
1.89 ±
0.98
3.78 ±
0.27
2.22 ±
0.24
1.18 ±
0.21
3.26 ±
0.89
1.48 ±
0.39
0.59 ±
0.13
2.76 ±
0.88
1.54 ±
0.40
0.62 ±
0.12
3.13 ±
1.35
1.62 ±
0.32
0.88 ±
0.19
0.34 ±
0.04
1.37 ±
0.37
0.79 ±
0.26
0.31 ±
0.07
1.12 ±
0.60
2.32 ±
0.16
1.36 ±
0.15
0.73 ±
0.13
2.02 ±
0.59
0.91 ±
0.26
0.36 ±
0.09
1.70 ±
0.57
0.95 ±
0.26
0.38 ±
0.08
1.92 ±
0.86
-1
[µmol kg ]
[µmol kg ] [µatm]
1819.6 ±
98.1
1907.1 ±
100.3
2048.0 ±
107.7
1738.9 ±
155.9
1817.9 ±
162.6
1972.6 ±
154.0
1965.4 ±
133.1
2139.2 ±
64.0
2291.8 ±
44.6
2477.6 ±
86.6
2122.2 ±
301.1
2087.6 ±
334.2
2265.6 ±
343.3
2064.8 ±
337.7
2090.4 ±
380.9
2297.4 ±
326.9
1849.1 ±
274.8
1934.0 ±
114.6
1943.7 ±
114.2
1978.0 ±
106.4
1833.1 ±
174.6
1846.9 ±
178.4
1898.6 ±
158.3
2025.1 ±
116.8
2309.1 ±
69.1
2367.7 ±
52.0
2461.2 ±
94.6
2268.1 ±
347.5
2122.2 ±
350.6
2179.3 ±
336.7
2182.8 ±
379.1
2129.4 ±
395.4
2215.7 ±
319.5
1994.7 ±
339.3
453.6 ± 91.7
949.7 ±
158.3
2690.4 ±
253.6
499.0 ±
103.8
981.5 ±
181.1
2750.0 ±
304.6
780.4 ±
990.2
461.2 ± 32.7
957.5 ± 91.7
2148.6 ±
322.1
526.4 ± 58.2
1141.7 ±
151.00
3255.9 ±
429.7
596.8 ± 98.6
1104.1 ±
193.1
3164.6 ±
421.0
401.5 ± 65.1
2
Table S3: Effects of food and acidification over time on the response variables investigated
in Amphibalanus improvisus from Kiel (p (MC) = p value after Monte Carlo correction).
Statistically significant effects are in bold.
Mortality
N
8
Size
8
Condition index
8
Dry weight
8
Ash weight
8
Moulting frequency
5
Reproduction (larval release)
5
Net-calcification rate
6
Shell strength week 12
8
Shell strength week 20
8
F1 larval settlement
6
F1 juvenile growth
4
Factor
Food
Acidification
Food × Acidification
Food
Acidification
Time
Food × Acidification
Food × Time
Acidification × Time
Food × Acidification × Time
Food
Acidification
Time
Food × Acidification
Food × Time
Acidification × Time
Food × Acidification × Time
Food
Acidification
Time
Food × Acidification
Food × Time
Acidification × Time
Food × Acidification × Time
Food
Acidification
Time
Food × Acidification
Food × Time
Acidification × Time
Food × Acidification × Time
Food
Acidification
Food × Acidification
Food
Acidification
Food × Acidification
Food
Acidification
Food × Acidification
Food
Acidification
Food × Acidification
Food
Acidification
Food × Acidification
Food
Acidification
Food × Acidification
Food
Acidification
Food × Acidification
d.f.
1
2
2
1
2
3
2
3
6
6
1
2
3
2
3
6
6
1
2
3
2
3
6
6
1
2
3
2
3
6
6
1
2
2
1
2
2
1
2
2
1
2
2
1
2
2
1
2
2
1
2
2
MS
0.008
0.017
0.002
10690.000
1.719
32684.000
2.307
1575.800
2.579
1.659
11715.000
103.540
4053.900
103.890
1097.500
248.360
118.260
37365.000
41.894
111760.000
50.600
28977.000
56.805
47.933
34611.000
75.365
112230.000
121.090
27635.000
80.282
112.480
217.270
1860.000
124.400
19391.000
756.130
745.770
0.204
2.745
0.194
85779000.000
91144.000
101990.000
164220000.000
340220.000
851980.000
75.111
287.440
591.510
745.100
0.683
465.050
Pseudo-F
1.002
2.067
0.202
1219.600
0.196
3729.000
0.263
179.780
0.294
0.189
71.205
0.629
24.640
0.631
6.671
1.510
0.719
406.160
0.455
1214.800
0.550
314.980
0.617
0.521
256.180
0.558
830.670
0.896
204.540
0.594
0.833
0.713
6.104
0.408
33.265
1.297
1.279
0.959
12.904
0.912
226.870
0.241
0.270
90.876
0.188
0.471
0.149
0.568
1.170
2.210
0.002
1.379
p (MC)
0.328
0.139
0.818
<0.001
0.954
<0.001
0.913
<0.001
0.993
0.999
<0.001
0.688
<0.001
0.687
<0.001
0.095
0.768
<0.001
0.898
<0.001
0.817
<0.001
0.930
0.977
<0.001
0.824
<0.001
0.507
<0.001
0.953
0.697
0.389
0.002
0.666
<0.001
0.278
0.279
0.328
<0.001
0.414
<0.001
0.784
0.765
<0.001
0.829
0.634
0.705
0.574
0.319
0.156
0.998
0.277
3
Table S4: Effects of food and acidification over time on the response variables investigated
in Amphibalanus improvisus from Tjärnö (p (MC) = p value after Monte Carlo correction).
Statistically significant effects are in bold.
Mortality
N
6
Size
6
Condition index
6
Dry weight
6
Ash weight
6
Factor
Food
Acidification
Food × Acidification
Food
Acidification
Time
Food × Acidification
Food × Time
Acidification × Time
Food × Acidification × Time
Food
Acidification
Time
Food × Acidification
Food × Time
Acidification × Time
Food × Acidification × Time
Food
Acidification
Time
Food × Acidification
Food × Time
Acidification × Time
Food × Acidification × Time
Food
Acidification
Time
Food × Acidification
Food × Time
Acidification × Time
Food × Acidification × Time
d.f.
1
2
2
1
2
2
2
2
4
4
1
2
2
2
2
4
4
1
2
2
2
2
4
4
1
2
2
2
2
4
4
MS
0.766
6.012
0.068
5104.500
228.840
1781.100
34.863
135.920
40.598
2.812
3362.700
91.542
834.800
3.070
309.170
244.780
107.200
19093.000
700.430
51230.000
258.710
16732.000
385.880
619.410
18360.000
708.770
51338.000
241.140
15950.000
383.560
599.910
Pseudo-F
1.122
8.812
0.099
157.680
7.069
55.018
1.077
4.199
1.254
0.087
25.296
0.689
6.280
0.023
2.326
1.841
0.806
43.984
1.614
118.020
0.596
38.545
0.889
1.427
43.025
1.661
120.310
0.565
37.378
0.899
1.406
p (MC)
0.296
0.001
0.909
<0.001
0.002
<0.001
0.345
0.013
0.294
0.995
<0.001
0.525
0.001
0.998
0.095
0.114
0.547
<0.001
0.133
<0.001
0.742
<0.001
0.559
0.144
<0.001
0.130
<0.001
0.770
<0.001
0.550
0.152
4
Supplementary figures
Figure S1: Dry weight (a, b) and ash weight (c, d) of Amphibalanus improvisus from Kiel
(left) and from Tjärnö (right) in the field (indicated by +) and at high and low food and
ambient, moderate or high pCO2 (means ± 95% CIs; N=8 Kiel, N=6 Tjärnö; n.a. = not
available). Significance of effects (PERMANOVA) is indicated by * p<0.05, ** p<0.01, ***
p<0.001 (Table S1, S2). Food treatments differ when they do not share a line connection
(within weeks; PERMANOVA pair-wise tests at p < 0.05).
5
Supplementary References
Granum E, Kirkvold S, Myklestad SM (2002) Cellular and extracellular production of
carbohydrates and amino acids by the marine diatom Skeletonema costatum: diel
variations and effects of N depletion. Marine Ecology-Progress Series, 242, 83-94.
Hii Y-S, Soo C-L, Liew H-C (2009) Feeding of scleractinian coral, Galaxea fascicularis, on
Artemia salina nauplii in captivity. Aquaculture International, 17, 363-376.
Troedsson C, Otto G-N, Eric MT (2005) Variable fatty acid composition of the pelagic
appendicularian Oikopleura dioica in response to dietary quality and quantity. Marine
Ecology-Progress Series, 289, 165-176.
6