Table 2 The means comparison of evaluated parameters of yolk-sac fry of Goldfish after exposure to different concentrations of Al and pH for 7 days

Dead (Number)

^b0 ± 0

^a8.5 ± 17.66

^a5.5 ± 18.66

^a1.5 ± 21.66

^b1 ± 3

^a1.5 ± 24.66

^a2.5 ± 20.66

Swimmer (Number)

^a0 ± 30

^b0 ± 0

^b0 ± 0

^b0 ± 0

^b0 ± 0

^b0 ± 0

^b0 ± 0

Non-Swimming (Number)

^c0 ± 0

8.5 ^b ± 12.33

5.5 ^b ±11.33

1.5 ^b ±8.33

1 ^a ±27

1.5 ^b ±5.33

2.51 ^b ±9.33

Yolk-sac length (mm)

^d0.02 ± 0.1

^b0.3 ± 1.19

^b0.35 ± 1.10

^c0.04 ± 0.62

^c0.03 ± 0.48

^b0.19 ± 1.17

^a0.23 ± 1.93