Saprobic valences as well as saprobic values are most frequently defined for individual species, so the evaluation of saprobity using this procedure requires experienced or at least well-trained workers. In some countries, for example, Austria, Germany, and the Czech Republic, lists of species and genera of numerous aquatic organisms including their respective saprobic values and indication weights have been published to help the routine procedure of evaluation of surface water from the saprobic point of view.
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