Autumn. Limited capacity. More info: http://www.uib.no/en/matnat/53431/admission-courses-limited-capacity
Objectives and Content
The course presents an introduction to physiological adaptations in fish in relation to their environment. The student should therefore have a basic understanding of physics and chemistry related to these mechanisms and in the environment. An important part of the course relates to functional physiological regulatory mechanisms. The course is adapted to a focus of fish physiology.
The course focuses on physiological processes in fish including, respiration, circulation, acid-base balance, osmoregulation and ionic regulation, smoltification, endocrinology, swimming and buoyancy, sensory physiology, egg and larval physiology, digestion, energetics and growth, reproduction, immunology and adaptations to temperature.
The students should have the following knowledge:
- present and discuss key physiological processes in fish
- Use examples to illustrate physiological processes and adaptations
- Discuss how different physiological processes are regulated
- Explain how different physiological processes in fish are adapted to their environment
Recommended Previous Knowledge
Compulsory parts of Bachelor's in Biology
Forms of Assessment
Written exam, 4 hours.
The grading scale used is A to F. Grade A is the highest passing grade in the grading scale, grade F is a fail.
Students will evaluate the course in accordance with the quality assurance system at UiB and the Department. You can find courseevaluations in the Quality Assurance Reports.
Contact the Study Section at the Department of Biological Sciences: email@example.com
For written exams, please note that the start time may change from 09:00 to 15:00 or vice versa until 14 days prior to the exam. The exam location will be published 14 days prior to the exam.
Type of assessment: Written examination
- 02.03.2018, 09:00
- 4 hours
- Withdrawal deadline
- Examination system
- Digital exam
- Solheimsgt. 18 (Administrasjonsbygget), Eksamenslokale 4. etg.