MARVIN ALLUM 



58 



1 the content. 



2 (Slide FG-1) 



3 First of all, this first slide shows merely 



4 that oysters are collected frocD their natural growing areas 



5 and are taken to the laboratory-- 

 g (Slide FG-2) 



7 --where they are held for a period of six to eight weeks 



8 at about 20 degrees Centigrade. During this time the 



9 reproductive organs of the oysters ripen and they are 



10 physiologically then capable of spawning. 



11 (Slide FG-3) 



12 I For a particular sampling trip, the inves- 



13 tigator and the pilot beforehand get together, determine 



14 what stations they are going to visit, in what order and 



15 sequence, and so on. 



16 (Slide FG-A) 



17 In the laboratory the lab technician does 



18 a little calculating as to when he will need to have the 



19 oysters spawning. He determines that the plane left at 



20 I about 11 a.m. and would return at about 1 o'clock. He 



I 



21 plans, then, to start his spawning at about 12:A5 p.m. 



22 The technique is relatively precise. 



23 (Slide FG-5) 



24 5 . At about 11 o'clock the oysters are 

 placed in somewhat warmer water than that they have been 



25 



