Kovac, George M. 



1954. Size reduction— key to process innova- 

 tion. Food Engineering, vol. 26, No. 12, p. 

 73-80. 



New equipment and technique for reducing 

 the size of raw material used in the 

 manufacture of food products. One of the 

 applications is making a paste for sauces 

 and salads from lobster and crab shells. 

 Utilizes all the shells and eliminates much 

 hand labor. 



Krantz, G. E., R. R. Colwell, and E. Lovelace. 

 1969. Vibrio parahaemoly ticus from the blue 

 crab Callinectes sapidus in Chesapeake Bay. 

 Science, vol. 164, No. 3885, p. 1286-1287. 

 First isolation of V. parachaemoly ticus, 

 from diseased crabs. Strains of this bacteria 

 occurred in lethargic and moribund crabs in 

 commercial tanks during "shedding" of 

 soft crabs. Deaths in some tanks was over 

 50 percent; dead animals did not have the 

 signs or the etiological agent associated 

 with the "gray crab" disease. 



Krough, August. 



1939. Osmotic regulation in aquatic animals. 



Cambridge University Press, London; also, 



1965, Dover Publications, Inc., New York, 



242 p. 



A chapter on Crustacea (p. 65-99) refers to 

 blue crab in regard to osmotic and sugar 

 concentration changes connected with 

 molting. 



Kiihl, Heinrich. 



1965. Fang einer Blaukrabbe, Callinectes 

 sapidus Rathbun, (Crustacea, Portunidae) in 

 der Elbmundung. Archiv fur Fischereiwissen- 

 schaft, vol. 15, No. 3, p. 225-227. [English 

 summary.] 



A blue crab caught by a fisherman is the 

 first record for the Elbe River, Germany. 

 This species may emigrate by fouling the 

 bottom of ships, in ballast tanks, or by 

 escaping while being transported for dis- 

 play in aquaria. 



Kurtz, Eloise. 



1951. Distribution of p^2 in Callinectes during 

 the molting cycle. Biological Bulletin (Woods 

 Hole), vol. 101, No. 2, p. 211-212. 



Relative uptake of p^2 by different tissues 

 at five periods in the molting cycle. Each 

 tissue showed a different pattern of relative 

 uptake. 



Kurtzman, Caroline H., and Donald G. Snyder. 



1960. Rapid objective freshness test for blue- 

 crab meat and observations on spoilage 

 characteristics. Commercial Fisheries Review, 

 vol. 22, No. 11, p. 12-15. 



Results of experiments on lots of blue-crab 

 meat indicated that the picric acid turbid- 

 ity test (freshness test for shrimp) used 

 with colorimeter readings is satisfactory to 

 measure meat quality. There was no consis- 

 tent difference in spoilage characteristics 

 whether steaming or boiling was used in 

 processing. 



Lambou, Victor W. 



1961. Utilization of macrocrustaceans for 

 food by fresh-water fishes in Louisiana and its 

 effects on the determination of predator-prey 

 relations. Progressive Fish-Culturist, vol. 23, 

 No. l,p. 18-25. 



Fish stomachs from three areas in Louisi- 

 ana were examined. The species studied, 

 the number of stomachs containing food, 

 and (in parentheses) the percentage of 

 stomachs containing blue crab were: alli- 

 gator gar, 30 (86.7); spotted gar, 22 (55.0); 

 yellow bass, 167 (29.0); largemouth bass, 

 59 (55.9); spotted bass, 3 (0.0); and blue 

 catfish, 20 (100.0). Sizes of crabs eaten 

 ranged from 0.25 to 5 inches wide. 



Lang, Michael Alan. 



1969. Volume control in hypotonic saline by 

 muscles of the blue crab, Callinectes sapidus 

 Rathbun. Ph. D. thesis, University of Mary- 

 land, 1968. Dissertation Abstracts, vol. 29, 

 No. 10, p. 3891-B. 



Leg muscle fibers swelled in hypotonic 

 salines undergo a spontaneous volume read- 

 justment toward the initial volumes of the 

 cells in isotonic salines. The active removal 

 of intracellular free amino acids, which 

 constitute the osmotically active substance 

 of muscle fibers, appeared to be the force 

 which produced volume readjustment in 

 these cells. 



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