AQUACULTURE AND FISHERY SCIENCE Name: __________________________________ Schedule: ________________________________

Laboratory Exercise 2 External Anatomy of Green Mussels Objectives: At the end of the activity, students must be able to 1. Identify the different external and internal parts of commercially important mollusk represents by green mussel 2. Learn how to measure field specimen 3. Must be able to do simple statistical analysis for samples measured and weighed Materials: Green mussels or tahong, Weighing scale,Vernier Caliper / ruler Methodology: 1. Each student must bring 1 specimen each 2. Measure SL (shell length), SW (shell width), and Shell Weight 3. After measuring the samples, enter your data in the table given below and answer the following: get the mean or average of the samples and get the size range. 4. Using handouts given identify the following.
Green mussels (Tahong) Sample No. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 TOTAL Mean Size Range Shell Length 79 72 63 64 51 61 55 57 51 49 45 39 42 49 60 50 48 50 47 38 1070 53.5 38-79 Shell Width 30 31 27 26 24 27 28 24 21 22 22 21 20 29 31 29 25 27 20 23 507 25.4 20-31 Shell Weight 23.1 21.0 16.0 14.2 9.8 15.0 12.6 9.8 8.6 7.9 6.3 4.6 4.5 4.5 9.0 10.5 4.7 4.3 7.3 4.6 198.3 9.9 4.3-23.1

Date: _______________

AQUACULTURE AND FISHERY SCIENCE Name: __________________________________ Schedule: ________________________________ Laboratory Exercise 1 External Anatomy of a Crab Objectives: At the end of the activity, students must be able to 1. Identify the different external and internal parts of commercially important crabs 2. Learn how to measure field specimen 3. Must be able to do simple statistical analysis for samples measured and weighed Materials: Crab Shells Weighing scale Vernier Caliper / ruler Methodology: 1. Each student must bring 1 specimen each 2. Measure SL (shell length), SW (shell width), Shell Weight, and Spines 3. After measuring the samples, enter your data in the table given below and answer the following: get the mean or average of the samples and get the size range. 4. Using handouts given identify the following. Crab Shells Shell Width 87 88 83 78 67 403 80.6 67-88 Date: _______________

Sample No. 1 2 3 4 5 TOTAL Mean Size Range

Shell Length 127 132 100 109 101 569 113.8 100-127

Shell Weight 11.2 11.1 6.0 6.7 8.1 43.1 8.6 6.0-11.2

Spines 24 26 16 24 26

AQUACULTURE AND FISHERY SCIENCE Name: __________________________________ Schedule: ________________________________ Laboratory Exercise 3 External Anatomy of Tilapia Objectives: At the end of the activity, students must be able to 1. Identify the different external and internal parts of commercially important tilapia 2. Learn how to measure field specimen 3. Must be able to do simple statistical analysis for samples measured and weighed Materials: Tilapia Weighing scale Vernier Caliper / ruler Methodology: 1. Each student must bring 1 specimen each 2. Measure BL (body length), BW (body width), TL (total length), and Weight 3. After measuring the samples, enter your data in the table given below and answer the following: get the mean or average of the samples and get the size range. 4. Using handouts given identify the following. Sample No. 1 2 3 4 5 6 7 8 9 10 TOTAL Mean Size Range Weight 345.0 283.5 290.5 249.5 245.6 125.0 125.1 97.4 138.5 211.0 2111.1 211.1 97.4-345.0 Tilapia Body Length 170 156 157 147 155 120 123 130 130 150 1438 143.8 120-170 Body Width 91 77 80 75 71 62 60 50 56 76 698 69.8 50-91 Total length 235 221 220 203 219 163 170 187 177 205 2000 200 163-235 Date: _______________

AQUACULTURE AND FISHERY SCIENCE

Name: __________________________________ Schedule: ________________________________ Laboratory Exercise 4 External Anatomy of Shrimp/Prawn

Date: _______________

Objectives: At the end of the activity, students must be able to 1) Identify the different external and internal parts of commercially important shrimp/prawn 2) Learn how to measure field specimen 3) Must be able to do simple statistical analysis for samples measured and weighed Materials: Shrimp / Prawn Weighing scale Vernier Caliper / ruler Methodology: 1. Each student must bring 1 specimen each 2. Measure BL (body length), TL (total length), CL (carapace length), and Weight 3. After measuring the samples, enter your data in the table given below and answer the following: get the mean or average of the samples and get the size range. 4. Using handouts given identify the following. Shrimp/Prawn Body Length Total Length 93 101 85 100 90 98 98 112 90 102 95 105 102 120 102 112 95 106 80 92 930 1048 93 104.8 80-102 92-120

Sample No. 1 2 3 4 5 6 7 8 9 10 TOTAL Mean Size Range

Weight 8.7 6.4 6.8 9.2 6.6 7.4 8.8 8.5 7.0 4.9 74.3 7.4 4.9-8.7

Carapace Length 44 40 43 44 43 49 52 47 45 48 455 45.5 40-52

AQUACULTURE AND FISHERY SCIENCE Name: __________________________________ Schedule: ________________________________ Laboratory Exercise 5 External Anatomy of Oysters Objectives: At the end of the activity, students must be able to 1. Identify the different external and internal parts of commercially important clams 2. Learn how to measure field specimen 3. Must be able to do simple statistical analysis for samples measured and weighed Materials: Oysters (Pinctada maxima, Pinctada margaritifera, Pteria penguin) Weighing scale Vernier Caliper / ruler Methodology: 1. Each student must bring 1 specimen each 2. Measure BL (body length), HL (hinge length), Weight 3. After measuring the samples, enter your data in the table given below and answer the following: get the mean or average of the samples and get the size range. 4. Using handouts given identify the following. Oyster Shells Weight Body Length 16.5 185 13.0 195 14.0 175 12.2 155 11.5 168 67.2 878 13.4 175.6 11.5-16.5 155-195 Date: _______________

Sample No. 1 2 3 4 5 TOTAL Mean Size Range

Hinge Length 130 100 85 95 110 520 104.0 85-130

AQUACULTURE AND FISHERY SCIENCE Name: __________________________________ Schedule: ________________________________ Laboratory Exercise 6 External Anatomy of Bony Fish Objectives: At the end of the activity, students must be able to 1. Identify the different external and internal parts of commercially important bony fishes represented by bangus 2. Learn how to measure field specimen 3. Must be able to do simple statistical analysis for samples measured and weighed Materials: Bangus Weighing scale Vernier Caliper / ruler Methodology: 1. Each student must bring 1 specimen each 2. Measure BL (body length), HL (hinge length), Weight 3. After measuring the samples, enter your data in the table given below and answer the following: get the mean or average of the samples and get the size range. 4. Using handouts given identify the following. Bangus Body Width 55 55 110.0 55.0 0 Date: _______________

Sample No. 1 2 TOTAL Mean Size Range

Weight 183.0 186.8 369.8 184.9 183.0-186.8

Standard Length 210 215 425.0 212.5 210-215

Fork Length 225 225 450.0 225.0 0

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