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These fresh water snails are present in aquariums and ponds, as well as in wild areas. They are also commonly referred to as tadpole snails or pouch snails. They eat algae, diatoms and detritus, including dead leaves. The populations are regulated by the abundance of food and space. They are widespread, abundant, and tolerant to pollution.
Freshwater snails are commonly found in aquaria along with tropical fish. Species available vary in different parts of the world. In the United States, commonly available species include ramshorn snails such as Planorbella duryi , bladder snails such as Physella acuta , apple snails such as Pomacea bridgesii , the high-spired thiarid Malaysian ...
The two major classes of molluscs have representatives in freshwater: the gastropods (snails) and the bivalves (freshwater mussels and clams.) It appears that the other classes within the Phylum Mollusca -the cephalopods, scaphopods, polyplacophorans, etc. - never made the transition from a fully marine environment to a freshwater environment.
Lymnaea stagnalis snails can be easily be kept in a freshwater aquarium at room temperature, and fed with various sorts of vegetables, salad, cabbage, fallen maple or oak leaves, cucumber slices and dandelion leaves. Fish food will also be eaten, as well as aquarium pests like algae, the Hydra viridissima polyp, and the eggs of other water snails.
Red ramshorn snail. Most of these snails are of the family Planorbidae, and they include the species Planorbarius corneus.There are two different coloured skin forms: black and red; the latter lack the dark skin pigment melanin and consequently have a bright reddish skin, which is the colour of their blood.
Freeze-dried and frozen fish foods were primarily developed for tropical and marine fish and are useful in providing variety to the diet or specialist feeding needs of some species. [4] These include tubifex worms, mosquito larvae, bloodworms, water fleas (Daphnia and Cyclops spp.) along with brine shrimp (Artemia salina). [citation needed]
Edible molluscs are harvested from saltwater, freshwater, and the land, and include numerous members of the classes Gastropoda (snails), Bivalvia (clams, scallops, oysters etc.), Cephalopoda (octopus and squid), and Polyplacophora (chitons). Many species of molluscs are eaten worldwide, either cooked or raw.
Although normally a freshwater snail, this species is very tolerant of brackish water, and has been recorded in waters with a salinity of 32.5 ppt (1,024 specific gravity salinity). It is however a warm-climate species. It appears to prefer a temperature range of 18 to 25 °C (64 to 77 °F) [5] or of 18 to 32 °C (64 to 90 °F). [6]