Potry And Fish Lab

Most types of connective tissue contain fibrous strands of the protein collagen that add strength to connective tissue. Some examples of connective tissue include the inner layers of skin, tendons, ligaments, cartilage, areolar, adipose bone and fat tissue. In addition to these more recognizable forms of connective tissue, blood is also considered a form of connective tissue.

This lab was conducted with the purpose of confirming the trait of homeostasis among goldfish. During the experiment, it was recorded that the fish would increase gill movement when placed in colder water two out of the three trials. However, the results showed no significant difference in gill movement in various temperatures of water. This has very little effect on the broad field of science since our only three trials were performed and may have included human error in the trials.

At the conclusion of the experiment, the two hypotheses were reviewed. Because the water temperature did affect the normal respiration patterns of the goldfish, the null hypothesis was disregarded and the alternative hypothesis was accepted. From the results of this experiment, it was concluded that although other environmental factors could play

Fish Magic is a combination of a charming scene decorated with vibrant colors to make one of the most famous paintings. The painting by Paul Klee has evoked multiple emotions in the audience, as it has it is full of aura. The Fish Magic by Klee was completed during his prime years as an artist before he died of scleroderma. The painting has however remained to be one of the pieces which sparked the creativity of the painter and infused a different level of skills to create a new figure.

58) Connective tissues that possess a large quantity of collagen fibers often provide the framework for organs such

Griddling - direct dry or moist heat along with the use of oils and butter on a flat surface. raising - combining a direct dry heat charbroil-grill or gridiron-grill with a pot filled with broth for direct moist heat, faster than smoking but slower than regular grilling and baking; time starts fast, slows down, then speeds up again to finish. Boiling - as in boiling of crabs, crawfish, or shrimp, in seasoned liquid. deep frying Smothering - cooking a vegetable or meat with low heat and small amounts of water or stock, similar to braising. Étouffée is a popular variant done with crawfish or shrimp. Pan-broiling or pan-frying. Injecting - using a large syringe -type setup to place seasoning deep inside large cuts of meat. This technique is much newer than the others on this list, but very common in Creole cooking. Stewing, also known as fricassée. Deep-frying of turkeys or oven-roasted turduckens entered southern Louisiana cuisine more recently. Over the years, creole and cajun food has change, there's always new recipes to be invented. more spices and other ingredients have been added to create more modern

3-6: This slide shows a section of a tendon with regularly arranged closely packed collagen fibers running in the same direction. This results in a flexible tissue with great resistance to pulling forces. With its enormous tensile strength, this tissue forms cord like tendons, which join muscles to bones, sheet-like aponeuroses, which attach muscles to muscles or muscles to bones, and ligaments, which bind bones together at joints.

The experiment goal was to measure the effects that different water temperatures had on the Daphnia's heart rate and the effects of epinephrine as well. Daphnia is commonly known as water flea bugs that are small aquatic crustaceans that is found plentifully in small bodies of fresh water (General Biology Study Guide and Lab Manual, 10th ed. 2007). These water bugs are good animals to use for this type of experiments because they are large enough to be seen without a microscope in light and under the microscope at twenty times magnification their internal organs can be seen straight through their body cavity. Daphnia are ectothermic creatures, meaning

As a child I loved reading and writing more than anything, but as I grew older, my desire to read and write became less and less. I eventually gained that (something) back and that got me to where I am now.

Crayfish (Procambarus clarkii) are crustaceans that are similarly related to crabs, lobsters and shrimps. They live in partly salty water (brackish water), rivers, ponds and are considered omnivores because they feed on small fishes, plants, detritus, mollusk, and other small invertebrates. Crayfish have a hard-calcified exoskeleton which is typically made of structural polysaccharide called chitin. This calcified exoskeleton must shed for the crayfish to grow (Fitzgerald, 2006).

Dry heat cooks food through air, radiation, fat, or metal. Examples include baking and roasting, these are both considered dry heat methods because it uses hot air to conduct the heat instead of a liquid. Moist heat uses water or another liquid to cook different foods. Examples of moist heat are scalding and poaching. Scalding is usually used for milk to kill microorganisms so that we don’t get sick. Poaching can be used for cooking eggs in water at a low enough temperature so that they don’t break while cooking.

Browned and lightly charred on the outside, juicy and tender on the inside, a perfectly grilled steak has the power to make grown men cry. But on the contrary a dry, overcooked steak can ruin someone’s day. With so many ways to get it wrong, it's no wonder grilling a steak can be so hard. There are many types of steak cuts, meaning the part of the cow that the steak actually comes from. Steakhouses use cuts that come from the Longissimus dorsi and the Psoas major. The Longissimus dorsi are a pair of long, tender muscles that run down either side of the spine of the steer, outside the ribs, all the way from the neck to the hip (“High End Steaks”).There are four types of steaks that should be considered when buying steaks. The ribeye, coming from the rib area of the cow, the strip, cut from the rear end of the cow, the tenderloin, cut from the psoas muscle, and the T-bone, which is a piece of tenderloin and strip separated by a T-bone. These four types of steaks are they types of steaks that will usually be cooked at a restaurant; they use these because they are the best tasting.

As the savory meat slab is gently placed on the grease saturated fryer, the metal patty flipper releases the chunk of cow’s aromatic beef like a truck discarding its freight. Plop. The icy cold slab hits the scalding hot surface of the grill before the sheer compression of the metallic spatula takes over. Once the loud sizzle of grease collides with the frozen meat, the cooking process has commenced. Along with the snarl

About one quarter of all the protein in your body is collagen. It is a major structural material that forms molecular cables to strengthen the tendons and resilient sheets that support the skin and internal organs. Bones and teeth are made by adding mineral crystals to collagen. Collagen provides structure to our bodies, protecting and supporting the softer tissues and connecting them with the skeleton. But, in spite of its critical function in the body, collagen is a relatively simple protein.

The birds which no longer produce a sufficient yield of eggs will be regarded as spent hen which mostly underutilised as the toughness prevents spent hens use in whole meat food and reduces the market value in many countries such as Korea, Taiwan, Japan and United states (Sams, 1990; Nowsad et al., 2000; Lee et al., 2003; Li, 2006; Nurmahmudi & Sams, 1997). Normally, spent hen used in low priced mince products (Nowsad et al., 2000). The spent hens muscle objectionably tough due to formation of a high amount collagen content in connective tissue when the animal gets older as collagen accounts for about 80% of the connective tissue (Gelse et al., 2003; Wu et al., 1996).