...schmichael Brine Shrimp lab 2013 9/10/13 Introduction Artemia salina or (Brine Shrimp) belong to the Anthropoda phylum. Brine Shrimp are found in a variety of different habitats, ranging from temporary ponds to estuaries, lakes and rivers. A Brine Shrimp’s ability to inhabit various environments can be attributed to their tolerance of a range of salinities. Brine Shrimp have been found to survive in salinities from 0% to 15%. When hatching Brine Shrimp the highest number of eggs will hatch at a salinity of 7.5%. The ability to adapt to new environments gives Brine Shrimp a distinct advantage among their aquatic community, and allows them to successfully reproduce and survive within their environment. Materials and Methods In determining the optimal salinity for hatching brine shrimp eggs, seven samples were made with salinities ranging from 0%, 3.5%, 5%, 7.5%, 10%, 12.5%, and 15%. Four trials were performed for each of the seven samples. The room temperature and the water used were both at 72°F. The salt used to create the samples was supplied by Carolina Biological Supply Company. The seven ranging salinities were prepared in 100 mL samples. Seven masses of salt were measured on a scale (0g, 3.5g, 5g, 7.5g, 10g, 12.5g, and 15g) and were corresponded to a beaker filled with 100 mL of distilled water. For each sample, four trials were replicated by filling 30 mL plastic vials with 25 mL of solution. 2400 cysts (one...
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...marine environment to acidic neutral or basic, affect the lifespan of brine shrimp? Hypothesis: If I adjust the pH of a brine shrimp environment, then the environment with the lowest pH will have the shortest lifespan. Research: Brine shrimp are fresh water invertebrates. Adult male shrimp grow up to 0.3-0.4 inches long, while females grow up to 0.4-0.5 inches. They are capable of surviving in fresh and slightly brackish water. Scientist believe that the shrimp were originally freshwater sea life that adapted to salt. Brine shrimp shrimp are commonly found in Great Salt Lake. They play a huge part in the migration of bird because without them as a food source, they migration wouldn't...
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...10-1. In condition two, denoted B, we created a 10-3 concentration of algae. During the collecting of the brine shrimp, they had yet to hatch and we found it profoundly difficulty to collect individual cysts. Due to this, we estimated the number of cysts to be placed in each jar. We first diluted the sample of cysts we were given and collected a loop full and added it to each jar. In between each inoculation, we shook the plate containing the cysts and water to evenly distribute them. To estimate the number of cysts added to each jar, we then collected a loop full and counted the number...
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...suggested that the brine shrimp’s preference for green light is due to their food sources being predominantly green in colour. However brine shrimp are non-selective filter feeders who have no preference in what food they consume as they only consume what food is available to them at the time. This raises the question as to why the brine shrimp have an apparent preferred wavelength of light in this set of results. It could be assumed that the brine shrimp were raised in an environment where an area with a similar light colour to the green light used in the experiment contained more mates, was a safer environment and had a greater resource of food. As the brine shrimp move towards the light they would be more visible to predators in their...
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...Biology Period 1 The Effect of Varying Light Intensities on the Location Preference of Brine Shrimp Hypothesis: If brine shrimp are placed in a chamber with varying light intensities, then they will prefer a chamber with significant light intensity because they need light in order to hatch and develop. Null Hypothesis: If brine shrimp are placed in a chamber with varying light intensities, then they will not have a preference. Procedure: The brine shrimp were placed in the long tube choice chamber. Four quadrants were labeled and covered with varying materials to block out a certain amount of light. Quadrant 1 was in full light with 62 FC, quadrant 2 was covered in a material that allowed 29 FC of light, quadrant 3 was exposed to 12 FC of light, and quadrant 4 only had 1 FC, or almost no light exposed. Brine shrimp were introduced to the choice chamber with a 60 mL syringe and then observed for several minutes before recording results. Results:...
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...The Effect of Calcium on Hatching Brine Shrimp Eggs science fair project will investigate how the addition of various amounts of calcium to brine shrimp eggs will affect their hatch rates. I was drawn to this area because I have an interest in how several outside factors can affect the nature of a process. My hypothesis for this lab is that the larger amount of calcium added into a petri dish will result with a faster hatching rate due to the extra nutrients. The independent variable of this lab is the concentrations of calcium, while the dependent variable is the brine shrimp eggs hatch rate. The constant is petri dish A that will have no calcium added. I plan on measuring this rate through observing the individual petri dishes every twelve hours under a magnifying glass and counting the number of eggs that hatch. The science of this lab can be traced back to the background...
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...A TECHNICAL REPORT ON STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES). HELD AT UNIVERSITY OF IBADAN FISHFARMOYO STATE WRITTEN BY BOLARINWA BOLUWATIFE ADEKUNLE MATRIC NO:NDFRST/13/228 SUBMITTED TO THE DEPARTMENT OF FISHERIES TECHNOLOGY. FACULTY OF AGRICULTURE . FEDERAL COLLEGE OF ANIMAL HEALTH AND PRODUCTION TECHNOLOGY MOOR PLANTATION IBADAN. FROM SEPTEMBER TO DECEMBER CERTIFICATION This is to certify that this technical report on student industrial work experience scheme (SIWES) was written and compiled by BOLARINWA BOLU ADEKUNLE of Matric No: NDFRT/13/226 and submit to Fisheries Technology Department, Federal College of Animal Health and Production Technology, Moor Plantation Ibadan. ________________________________ ____________________ INDUSTRIAL BASED SUPERVISOR DATE ____________________________ ____________________ SIWES CO-COORDINATOR DATE DEDICATION PAGE I dedicate this report to Almighty God,for making this programme possible for me. ACKNOWLEDGEMENT My special appreciation goes to my industrial based director Mr Akande Samueland industrial based supervisor. For their immeasurable support given to me during my S.I.W.E.S work.I say a big thank you ,may Almighty God reward them abundantly.` Similarly ,my gratitude goes to the general staff of Ams-top(west Africa) limited,for impacting me skills and knowledge.May Almighty God in his infinite mercy continue to keep them strong.(Amen)...
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...Case Study : Morton Salt 1. Briefly describe salt production, from brine production to finished round cans. Salt is obtained by introducing water into salt caverns which in turn dissolves the salt deposits within the caverns, allowing the salt solution (brine) to be brought to the surface for further processing. The brine is boiled in order to remove most of the liquid, resulting in salt crystal deposits. The salt crystal deposits are then further dried to remove all residual moisture to produce the final product; salt. The finished product is stored within a silo awaiting production. The round cans used for packaging salt are produced on-site. The cans are produced by gluing two sheets of chip board and rolled into a continuous tube. The tube is then cut into long sections and then cut again into can-size pieces. The finished pieces are moved on conveyor to where the various parts can be assembled into cans and glued. Once the cans are formed, they are filled with salt and the pour spout is added to the can. Once completed, the finished cans containing salt are loaded onto pallets and placed into inventory awaiting shipping to distributors. 2. Briefly describe quality assurance efforts in round can production. Quality is checked primarily by visual inspection including verifying the assembly was done correctly, checking the filled cans for correct weight, inspecting cans to ensure labels are correctly aligned, and checking to see whether metal pour spouts are correctly...
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...MGT3210 Operations Management Wegman’s Food pp.33-36 1. How do customers judge the quality of a supermarket? Customers judge the quality of a supermarket in a variety of ways depending on what they are looking for within that supermarket. Some of the customer’s judgments could be based on the following factors: * Did the customer get what they came for, was inventory correctly maintained to avoid shortages or out of stock items * Customer service, were the employees that the customer interacted with helpful, knowledgeable, and courteous to the customer * Pricing, is Wegman’s price competitive when compared to other supermarket prices in the area * Quality, does the quality of Wegman’s products meet or exceed the customers’ expectations * Product diversity, is this a one stop shopping experience for the customer. Can the customer get everything that they need from Wegman’s? Convenience is a major factor in today’s society. (pharmacy, photo, card shop, video rental, coffee shop, floral shop, grocery, dry cleaning, salad bar, café, and a fisherman’s whaft) * Layout, is the layout of the 100,000 square foot store customer friendly so that things are sorted and easily located throughout the store * Location, is the store conveniently located where it will be easily accessible to the greatest amount of customers * Hours of operation, is the store operating at a time that is most appealing to customers, is the store open earlier or later than...
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...1. Describe salt production from brine production to finished round cans Salt production, - Discontinuous (sixth week at a time) - High maintenance (maraming complications) - Interdependent Process: - Injection of water is made - Dissolved in the water - Drying up process - Sixth week at a time - Stop for maintenance - Production is versatile Brine production, - Simple Finished round cans - Complicated compared to salt production - Interdependent - Fixed and not versatile - Precise - Controlled - 2. Briefly describe quality assurance efforts in round can production. - By visual inspection o Verifying the assembly operation is correct o Checking filled cans for correct weight o Inspecting filled cans to see that labels are properly aligned o Checking that metal spouts are correctly attached 3. What are some of the possible reasons why the company continues to use the old processing equipment instead of buying new, modern equipment - Cost - Hindi pa depreciated - The company would have to adapt to a new system - The company would incur training costs for the employees 4. Where would you place salt production in the product – process spectrum? 5. Determine the approximate number of tons of salt produced annually. Hint: one ton = 2,000 pounds, and one pound = 16 ounces 6. What improvements can you suggest for the plant? - Switch to Just In Time manufacturing - Lower inventory - Staff are cross trained - Pull manufacturing (manufacture when there’s demand, if not no...
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...Elevation Chart of the Great Salt LakePhysical CharacteristicsThe wetland I am doing is the Great Salt Lake. The precipitation is 20% but usually in Jan. it is 1.45, in Feb. it is 1.54, in Mar. 2.22, in April it is 2.33, in May it is 2.1 in June it is 1.13, in July it is 0.59, in Aug. it is 0.71, in Sep. it is 1.52, in Oct it is 1.64, in Nov. it is 1.78, in Dec. it is 1.62The temperature is 60-40 degrees Fahrenheit. The highest elevation was in 1986 at 4,212 feet above sea level. The surface terrain at the Great Salt Lake is sandy, rough, rocky, and kind of grassy.The wetlands are different than deserts because the deserts are humid, hot, and dry, and the wetlands are swampy, wet, and messy. Also wetlands are different from forests because forests are for camping and fun, wetlands are filled with salt for people to swim in. | | | Where in Utah? | | | | | | | | | | Utah’s wetlands the great salt lake | Kayla Bell | | Cattails along the Great Salt LakeCommon PlantsCattails look like hotdogs but don’tEat them you will get an ugly surprise.Duck Weed is mostly on water not landThey look like weeds that might be in Your back yard. Arrow grass is a plant That looks like a stick with flowers. BalticRush is a plant that looks like a poison Plant but really isn’t. Stream Orchid looks Like vines with pretty flowers. SouthernMaidenhair fern is a plant that looks like a bush. | | | Common Animals In Wetlands.Tiger Trout is a fish that looks like a tiger...
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...he term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary. Used broadly, it may cover any of the groups with elongated bodies and a primarily swimming mode of locomotion – chiefly Caridea and Dendrobranchiata. In some fields, however, the term is used more narrowly, and may be restricted to Caridea, to smaller species of either group, or to only the marine species. Under the broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long narrow muscular tails (abdomens), long whiskers (antennae) and slender legs.[1] They swim forward by paddling with swimmerets on the underside of their abdomens. Crabs and lobsters have strong walking legs, whereas shrimp have thin fragile legs which they use primarily for perching.[2] Shrimp are widespread and abundant. They can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. To escape predators, some species flip off the seafloor and dive into the sediment.[2] They usually live from one to seven years.[3] Shrimp are often solitary, though they can form large schools during the spawning season.[2][4] There are thousands of species, and usually there is a species adapted to any particular habitat. Any small crustacean which resembles a shrimp tends to be called one.[5] They play important roles in the food chain and are important food sources for larger animals from fish to whales. The muscular tails...
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...chili, or soy sauce. Mango is used to make juices, smoothies, ice cream, fruit bars, pies, or a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or also as a main ingredient in fresh fruit combinations. “In Central America, mango is either eaten green mixed with salt, vinegar, black pepper and hot sauce, or ripe in various forms”(Fresh mangos, 2011). Toasted and ground pumpkin seed with lime and salt are used in their country when eating green mangoes. Some people also add soy sauce or chili sauce. Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Shrimp The Shrimp’s name was derived from the Middle English word shrimpe that meant "pygmy”. “History shows that as far back as the 7th century travelers like Marco Polo mentioned Shrimp being a staple part of the...
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...Sex pheromones in Lysmata shrimps Rui Yang BIO4995 Undergraduate Research Advisor: Dr. Junda Lin July 30, 2010 Introduction Many crustaceans species, such as crabs (Ryan 1966; Gleeson 1980; Seifert 1982; Hardege et al. 2002; Kamio et al. 2002), lobsters (Atema 1984 for a review), and crayfish (Ameyaw-Akumn and Hazlett 1975; Tierney et al. 1984), copulate with the females using chemical compounds as sex attractants. Pheromones as a kind of chemical signals are widespread in aquatic species. To communicate and mate, sex pheromones that emitted by male or female become the most important chemical messages and are also used in mate choice. Sex pheromones are classified two types: distance pheromones and contact pheromones. As a kind of water-borne (aquatic species) or volatile (terrestrial species) chemical, distance pheromones can take effect within a certain range in water or in air Chang et al. 2007, Lim and Greenfield 2008). Kamio et al. (2002) found that post-molt females can release a water-borne pheromone, which is different from pre-molt females. Unlike distance pheromones, contact pheromones are insoluble and coat the female’s body (Kamiguchi 1972, Bauer 1979, Borowsky 1991, Zhang and Lin 2006). In many animals, pheromones are detected by specialized receptor organs, such as vomeronasal systems of vertebrates (Halpern and Martinez-Marcos 2003). But crustaceans sense chemicals through an organ called cuticular sensilla. Antennules, as the first part of antennae, have...
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...world's 112.9 million metric ton fish catch. The following year, it was 13th among the 51 top fish producing countries with a total fish production of 1.8 million tons. In 2001, the country's fish yield further increased by 166,101 metric tons. There are different kinds of fishes and other aqua creatures like tilapia, tuna, mackerel, talilong, shrimps, seashells and most commonly the country’s national, the milkfish or bangus. Milkfish (Chanos chanos forskal) of bangus as locally comprises the bulk of aquaculture production in the Philippines. Its farming is regarded as the backbone of the Philippine aquaculture. They are hardy and fast growing, and can be raised in fresh and brackish water ponds, pens and cages. Being one of the dominant farmed-species for aquaculture, milkfish farming is geared towards high-density culture system, due to little or no prospect of expanding the brackish water farming area; support capture fisheries production which is on its continuing decline; and the rise and fall shrimps industry, due to disease problem. The industry’s remarkable progress can be attributed to the growing number of experienced shrimp farmers that are shifting to intensive milkfish culture. Various modifications in bangus culture have been developed towards attaining high bangus production. This manual aims to guide our fish farmers with systematized and modified milkfish farming practices. Milkfish production represents one of the main sectors of the nation's fishery industry...
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