that can be taken, restrictions on taking 

 sponge crabs, and protection against waste- 

 ful methods of handling. 



1944. The nutritional value of seafoods. 

 Virginia Fisheries Laboratory, Gloucester 

 Point, Educational Series No. 2, 17 p. 



The proximate composition and the 

 mineral and vitamin content of the meat of 

 crustaceans (including the blue crab), fish, 

 and shellfish are compared with those of 

 milk, beef, and other foods. 



1945. The biology and conservation of the 

 blue crab, Callinectes sapidus Rathbun. 

 Virginia Fisheries Laboratory, Gloucester 

 Point, Educational Series No. 4, 39 p. 



Life history, migrations, growth, food of 

 larvae and adults, catch statistics, food 

 value, fishery, and industrial practices for 

 soft shell and hard shell crabs. Affect of 

 legal restrictions, temperature, and salinity 

 on abundance. Function and structure of 

 eyes and other appendages, carapace, hypo- 

 dermis, gills, stomach, liver, heart, and 

 reproductive organs. 



1948. An application of the allometry equa- 

 tion to the study of growth in Callinectes 

 sapidus Rathbun. American Naturalist, vol. 

 82, No. 807, p. 315-325. 



Found that the allometric growth formula, 

 Y = aX* 3 , can be used for comparing the 

 rates of growth of the several linear dimen- 

 sions. 



1949. A method for studying growth in 

 different groups of arthropods. Science, vol. 

 109, No. 2822, p. 84-85. 



Studies of C. sapidus provided a method 

 for estimating the number of postlarval 

 molts, and also the size of the different 

 instars. A curve was made on the basis of 

 before- and after-molt measurements of 

 crabs of all sizes. Since the mean width of 

 the first postlarval instar was known from 

 laboratory work, it was possible to calcu- 

 late the widths of the remaining instars. 



Newcombe, Curtis L., and Grace J. Blank. 



1943. Seafoods: Their wartime role in main- 

 taining nutritional standards. Commonwealth, 

 vol. 10, No. 10, p. 1-11. 



The blue crab is one of the species included 

 in an investigation of the composition and 

 mineral and vitamin content of seafoods. 



Newcombe, Curtis L., Frank Campbell, and 

 Allen M. Eckstine. 



1949. A study of the form and growth of the 

 blue crab Callinectes sapidus Rathbun. 

 Growth, vol. 13, No. 2, p. 71-96. 



The analysis of linear and weight data for 

 blue crabs includes information on the 

 nature of variation in size and form 

 throughout life, size of instars, prediction 

 equations for estimating linear and weight 

 dimensions from width, and the relations in 

 adult crabs between three selected linear 

 dimensions and six independent weight 

 dimensions. 



Newcombe, Curtis L., Allen M. Eckstine, and 

 Frank Campbell. 



1949. Weights of the commercial meats and 

 other body parts of the Chesapeake blue crab. 

 Southern Fisherman, 1949 Annual, Vol. 9, p. 

 153-158,371-373. 



Amounts of meat and other tissues that are 

 in blue crabs of different stages, and the 

 amount of usable meat removed in com- 

 mercial practice. Changes in body shape 

 accompanying increase in size and com- 

 parison of weights of body parts. 



Newcombe, Curtis L., and Ellen H. Gray. 



1941. Observations on the conservation of the 

 Chesapeake blue crab, Callinectes sapidus 

 Rathbun. Virginia Journal of Science, vol. 2, 

 No. l,p. 1-10. 



Observations on crabs in commercial and 

 experimental floats to develop proper 

 methods of handling crabs in the soft crab 

 industry. Molting increments (width and 

 length) and estimated number of molts to 

 adult are shown for postlarval crabs. 



Newcombe, Curtis L., and M. Rosalie Rogers. 

 1947. Studies of a fungus parasite that infects 

 blue crab eggs. Turtox News, vol. 25, No. 9, 

 p. 180-186. 



The occurrence and commercial impor- 

 tance of Lagenidium callinectes were 

 investigated to determine any relation 

 between this fungus and poor catches of 

 crab in Chesapeake Bay. Includes data on 

 its morphology, development, and the 

 nature of its infection. 



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