The researchers studied how temperature and salinity affect the uptake of naphthalenes in two types of clams. They exposed the clams to oil for three days at different temperatures and salinities, then measured naphthalenes concentrations in their tissues. They found that clams exposed to lower temperatures had higher naphthalenes levels. Temperature had a bigger impact on naphthalenes uptake than salinity. The boreal clam had lower naphthalenes levels compared to the temperate clam. Temperature and salinity did not affect the release of naphthalenes from the clams.