Essay On Lobster

AP Biology Lab Report: How the Amount of Motor Oil Affects Hatching Viability of Brine Shrimp Eggs

Firstly adult female brine shrimp ovulate approximately every 140 hours and in optimal conditions the fertilised eggs can almost immediately hatch, even over a relatively short lifetime of a year this is a lot of young. They have another brilliant reproductive adaption; while in extreme conditions, such as low oxygen level or salinity above 15‰, female brine shrimp produce eggs with a chorion coating which has a brown colour. These eggs, also known as cysts, are metabolically inactive and can remain in total stasis for two years while in dry oxygen-free conditions, even at temperatures below freezing. The shrimp have also been able to survive dangerous salinity levels as the eggs wait to hatch if the salinity levels are too high. Once placed back in briny water the eggs hatch within a few hours. This ability also has enabled them to spread the population by the eggs travelling on the feet of birds. They have also been known to reproduce asexually by parthenogenesis in the absence of

Taking about a week to fully mature into an adult and living for several months, the shrimp do have a surprisingly long life cycle being also able to reproduce up to 300 cysts every 4 days in the right conditions. Other variables such as salinity, temperature, light, pH levels, water levels and predatory presence play a large role in the hatching rate of the crustacean. The brine shrimp are an extremely versatile micro-crustacean as they can survive up to 10x salt concentration of ordinary sea water (Eol.org, 2016) and are able to protect themselves during drought or when conditions are not ideal for survival. This is called highly resistant encysted gastrula embryo (cyst) that is easily able to hatch under conditions that can be replicated at home.

Crawfish are delicious crustaceans that closely resemble lobsters. Many people consider crawfish to be as delicious as lobsters, which is why these crustaceans are harvested all over the world. In the U.S., crawfish are closely associated with the haute cuisine and culture of Louisiana. In fact, crawfish are the official crustacean of the state. I normally prefer to harvest or purchase crawfish on the day I intend to cook them. However, many people prefer to purchase and eat them later but do not know how to keep crawfish alive in a sack or container for several days before finally preparing and eating them. Fortunately, I will provide you with some tips on how I keep my crawfish fresh and healthy

To approach this problem, eggs of the brine shrimp were placed in 5 different solutions with different salinity. By observing how many eggs hatch per given number of eggs in the solution, the hatching viability was calculated for each solution.

Temperature had a direct effect on oxygen consumption of crayfish, Orconectes propinquus. Crayfish acclimated to warm temperature (20 to 25 C) had a mean mass of 8.25g +/- 1.05. Crayfish acclimated to cold temperature (3 to 5 C) had a mean mass of 10.61g +/- 0.77. Oxygen consumption rates of 30-60 minute treatments were used and there was no significant difference between the two different treatments (t=0.48, df=58, P=0.70). The data from 0-30 minutes were not used because the crayfish were disrupted by transportation and the data were not normally distributed. The Q10 value was 1.05, representing that there was full compensation for oxygen consumption for the crayfish at two different acclimated temperatures. The oxygen consumption of crayfish was not affected significantly by two different temperatures (Figure 1).

Being considerate toward everybody and everything is the ideal goal that everybody hopes to achieve. Though the idea of being considerate is different depending on the person so reaching that point in the world is impossible to achieve since there is no baseline for that, we have many competing ideas as to what that could be. Some people see being considerate as being thoughtful of other people but others will see it as a deeper meaning with being courteous toward all living things on Earth and their belongings. There are so many different ways to be considerate and the readings of David Foster Wallace, Jessica Mittford, and Caitlin Doughty all have underlying messages of how people need to be more aware of what they are doing. Each piece

Blackfish was released on the 19th of July 2013 in New York. Gabriela Cowperthwaite’s award-winning documentary is about a captive killer whale that has taken the lives of several people. This documentary explores the different stories of Tilikum’s attacks and the reasons for why these accidents are occurring in the sea park industry.

Therefore this experiment was to determine that lobsters in various salinities will osmoconform to their environment. In order to test that lobster's osmoconform, we had to extract approximately 1.0 ml hemolymph from their hemocyannin on the ventral first section of the pre-branchial region. The hemolymph was spun for three minutes in a microcentrifuge and the serum was then tested on an osmometer, which determined the osmolarity of the hemolymph. The results substantiated the hypothesis, in that, lobsters internal osmoles fluctuate with the salinity of the external environment. The two lobsters in the low salinity tank had the lowest osmolarity 0.746 osmoles; the two lobsters in the normal salinity had 0.873 osmoles. The last tank with the highest salinity had the lobsters with the highest osmolarity at 1.445 osmoles. Therefore our data suggests that lobster's osmoconform, with respect to the salinity of their environment by readjusting their intracellular solute concentration to prevent swelling or dehydration because the osmolarity of their hemolymph dictates that of the environment.

The documentary Blackfish directed by Gabriela Cowperthwaite, leaves the viewer with many different emotions. This documentary follows the life of Tilikum, a captured killer whale who is forced to preform for SeaLand. The director uses different interviews from people who have worked with Tilikum or have seen him attack people during the shows. The Occupational Safety and Health Administration, or OSHA, has said that swimming with and training killer whales is not safe at all and should not be done. They believe it is a very high risk to the human working with the whale.

Lobsters used to be categorized as low class food because there were so many lobsters in old New England that one source described it with "unbelievable abundance". On the other hand, in modern days, lobsters are thought to be a type of luxury food due to their richness in meat. The most conventional method to cook a lobster is to boil it. You put the lobster into a large kettle and boil it for about 10 minutes. Keep in mind that the lobster has to be alive when it is initially put into the kettle to maintain its freshness.

The Callinectes sapidus also known commonly as the Maryland Blue Crab, is a crustacean found in the Chesapeake Bay. The blue crab is found in aquatic environments, most often in estuaries. It characterized by it’s blue claws. The blue crabs undergo a life cycle of: zoeae, megalop, juvenile, and adulthood. The blue crab’s hard shells serve as a protective barrier for external dangers. The Callinectes sapidus comes from the order of Decapods, whereby it’s carapace has now evolved to be better suited for swimming. Of interest is the blue crab’s mating

Lobsters are crustaceans that have been on earth for more that 480 million years and their average lifespan is 70 years. Their scientific name is Homarus americanus. The word lobster is an old english word that means spider. Lobsters are benthic creatures that are found in all of the world’s oceans, brackish water, and freshwater. A lobsters brain is located in its throat and its teeth are in its stomach. They have poor eyesight but an amazing sense of taste and smell. They mainly feed on fish, clams, sea stars, sea urchins, mussels and sometimes even other lobsters. Scientists have two theories on lobster cannibalism. The first theory is that rising water temperatures are causing lobsters to be more aggressive. The second theory is that lobsters

The Maine Lobster fisherman have developed a widely used and accepted territorial system for regulating access to lobster fishing grounds on the coast of Maine. The system is an informal system that it is not legislatively created or mandated, but is communally imposed and enforced by the local fishing communities

During my research, I came across a bill, S.Res.230 - A resolution designating September 25, 2015, as "National Lobster Day". The Subjects: S.Res.230 — 114th Congress (2015-2016). The bill was Introduced by Junior Sen. Angus King an Independent, on July 27th, 2015. Under Agriculture and Food, the policy area is Animal. Committee, Senate and Judiciary.