Tuesday, November 22, 2011
Figure 1. A lipid molecule.
Lampreys are unique in that they undergo metamorphosis. Pacific lamprey transform from larvae to juveniles, which outmigrate to the ocean, parasitically feed on other fishes, and return to freshwater as adults to spawn. Western brook lamprey transform directly from larvae to adults – which will never feed again – and spawn and die. The process of metamorphosis itself is energetically costly. Internal organs rearrange and change, external anatomy changes too. This takes energy. Larval lampreys gain their nutrition (and ultimately lipids) through filter feeding detritus. Furthermore, lampreys don’t feed during transformation; Pacific lamprey will resume feeding once transformed as they approach or enter the ocean and western brook lamprey will never feed again! In theory, one should see a buildup of lipids just prior to metamorphosis – and this should be measurable. It is plausible that western brook lamprey may need even more lipids – as they will never feed again and acquire new energy.
Figure 2. Different lifestages of lamprey.
We have been evaluating lipid extraction techniques and lipid dynamics in larval Pacific lamprey and western brook lamprey. Unfortunately the lipid extraction procedure is lethal. The larval lamprey are euthanized and then homogenized into a paste. A mixture of chloroform and methanol is used to extract the lipids. A characteristic of lipids is that they are not soluble in water (this is why fat globules float on water) but they are in other similar organic solvents (e.g., chloroform, ether, acetone). Once the lipids are extracted they are weighed and expressed as a percentage of the entire body weight.
Figure 3. Solution with extracted lipids.
Knowledge of lipid content can also give a measurement of “condition” or well-being of a fish. In the fish world, the fatter the fish is usually considered healthier. Lampreys with higher lipid content would be considered healthier. We also measure condition with non-lethal means by calculating the weight-to-length ratio of the fish. In addition, we are investigating a technique for measuring body density. We use hydrostatic weighing, which is essentially weighing a fish in water, calculating the amount of water displaced, thereby calculating density. We are comparing these different measures to see if they are related and if so, we may be able to use a nonlethal technique to measure condition in lamprey.
Figure 4. Weighing a larval lamprey in water to calculate body density.
So far we haven’t been able to detect a strong pattern of correlation among the different techniques to measure condition. We have noticed that small and large western brook lamprey have higher lipid content than do similar sized Pacific lamprey. This would support the notion that western brook lamprey need to have more lipids in preparation for metamorphosis. These lampreys were collected in the fall, presumably after the time that any larvae that were going to transform would have done so. Essentially we examined larvae that were not likely to transform that year. We are going to examine lipids from another group of lamprey that were collected in the summer. Some of these individuals should be ready to transform and we might be able to see more clear relationships of lipid content.
Figure 5. Lipid content in larval Pacific lamprey and western brook lamprey.
Submitted by Jeff Jolley
Thursday, November 17, 2011
This fall, I accompanied the Heritage High School AP Biology students on their first field trip of the year. We met at Lewisville Park and after a brief introduction to the day’s activities, we picked up our gear and headed down to the river to collect and study the macroinvertebrates. The students had studied the insects in advance and came prepared with notebook in hand.
Although the water was cool, students who didn’t have boots just took off their shoes and went into the water barefoot. A bit too chilly for me. They collected lots of insects and took them back to the bank for study. Some students drew a picture of their insects and some read all about them. They recorded everything in their notebooks. It was great seeing the kids having fun and learning at the same time. And because most high school students can get instruction and work independently, I got to study the insects alongside them.
Tuesday, November 8, 2011
BAKED SALMON ROLLS:
Sweet and savory, with a taste of the orient, aimed to please a lot of appetites.
Makes 16 – 4 inch rolls
12 ounces boneless and skinless salmon
1 Tablespoon dried minced onion
1 Tablespoon hoisin sauce
1 Tablespoon seafood cocktail sauce
1/4 teaspoon garlic powder
1/8 teaspoon Chinese five spice
1/4 cup mayonnaise
1 Tablespoon lemon juice
Combine all ingredients till well mixed.
2 packages active dry yeast
3/4 cup warm milk (120◦)
1/3 cup sugar
1/4 cup melted butter
1 teaspoon salt
2 eggs, room temperature
3 ½ cups all-purpose flour
2 Tablespoons milk
1 ounce of sesame seeds (optional)
16 pieces 3x3 inch waxed paper
Combine 1 ½ cups of the flour and the yeast in a bowl.
Heat and stir milk, sugar, butter, and salt until warm (120◦). Add to flour/yeast mixture with eggs. Beat with an electric mixer on low speed for a minute till all ingredients are mixed into a thick batter. Beat on high speed for a few minutes till mixture is smooth.
Gradually mix in the rest of the flour in with a spoon to make dough firm. Turn out onto a lightly floured surface and knead until smooth and workable (about 5 minutes).
Punch down dough, and turn out onto a lightly floured surface. Allow dough to rest 2 minutes before cutting into 16 equal pieces.
Roll out each piece into a ball, and then roll into a 4 inch circle, dusting with flour if necessary. Place 1 heaping tablespoon of filing in center of dough.
Pull dough over filling and close top by crimping and pinching edges together.
Place roll on piece of waxed paper, folded edge down. Space rolls 2 inches apart on a cookie sheet. Allow to rise 30 to 45 minutes in a warm oven (95◦F).
Brush gently with milk and sprinkle with sesame seeds. Bake at 350◦F for 15 minutes or until golden brown.
--Submitted by Valerie Sinesky, Budget Tech at Columbia River Fisheries Program Office