Industrial and housing developments along 

 the Atlantic and Gulf coasts of the United 

 States destroy marshlands which are impor- 

 tant to crabs, mollusks, shrimp, and many 

 migratory fishes during critical periods of 

 their lives. Measures of control are dis- 

 cussed. 



Thomson, W. A. B., and F. B. Thomas. 



1966. Preliminary studies on the flavor and 

 quality of fresh N. C. blue crab meat. North 

 Carolina Department of Conservation and 

 Development, Division of Commercial and 

 Sports Fisheries, Special Scientific Report No. 

 9, 10 p. 



A study to establish optimum processing 

 conditions for the cooking and pasteuriza- 

 tion of crab meat which would best pre- 

 serve the flavor and texture and yield a 

 product satisfactory from the micro- 

 biological standpoint. 



Tiller, R. E., and Ernest N. Cory. 



1947. Effects of DDT on some tidewater 

 aquatic animals. Journal of Economic Ento- 

 mology, vol. 40, No. 3, p. 431-433. 



Blue crabs, striped bass, and oysters were 

 held in a tidal creek to indicate the effects 

 of DDT (as used for mosquito control) on 

 these animals. When special care was taken 

 to prevent pre-experimental injury, crabs 

 survived DDT applied to the surface of the 

 water as an oil spray and as a water- 

 dispersible emulsion. 



Tobin, Leonard, John A. Alford, and C. S. 

 McCleskey. 



1941. The bacterial flora of iced, fresh crab- 

 meat. Journal of Bacteriology, vol. 41, No. 1, 

 p. 96-97. Abstract only. 



Changes in the total bacterial count, in the 

 predominating species, and in pH, were 

 determined at intervals until spoilage, in a 

 large number of samples of fresh crab meat 

 packed in snap-lock cans at 1 to 5° C. 



Tobin, Leonard C, and C. S. McCleskey. 



1941a. Sources of pollution of fresh, picked 

 crabmeat. Journal of Bacteriology, vol. 41, 

 No. 1, p. 97. Abstract only. 



The bacteriological examination of many 

 samples of fresh crabmeat revealed a high 



percentage to be contaminated by Escheri- 

 chia coli. Studied sources of contamination 

 and corrective measures in a typical 

 southern picking plant. 

 1941b. Bacteriological studies of fresh crab- 

 meat. Food Research, vol. 6, No. 2, p. 

 157-167. 



Samples of fresh-iced crab meat were 

 examined for total bacterial count and for 

 Escherichia coli. A typical packing plant 

 was investigated for sources of contamina- 

 tion. Sterilization of crab meat reduced 

 bacterial content and increased storage life. 



Tomita, Tadao, and Ernest B. Wright. 



1965. A study of the crustacean axon repeti- 

 tive response. I. The effect of membrane 

 potential and resistance. Journal of Cellular 

 and Comparative Physiology, vol. 65, No. 2, 

 p. 195-209. 



Large motor or inhibitor axons were 

 dissected from the walking limb or claw of 

 the blue crab or Maine lobster. The trans- 

 membrane electrical properties were 

 examined by a new technique which allows 

 for quantitative evaluation of the electrical 

 and excitable characteristics across a micro- 

 scopic area ("patch") of fiber membrane, 

 by the use of external electrodes. Data 

 from repetitive firing and from nonrepeti- 

 tive firing fibers were compared. 



1966. Slow response of crustacean nerve fibre 

 in a solution deficient in chloride ions. Nature 

 (London), vol. 211, No. 5053, p. 1100-1101. 



Single motor-nerve fibres were dissected 

 from the walking limb of C. sapidus to 

 show responses to electrical stimulation 

 in solutions free of, or deficient in, chloride 

 ions. 



Toney, Marcellus Edward. 



1956. The structure and origin of formed 

 elements in the blood of some Crustacea. 

 Catholic University of America, Washington, 

 D. C, Biological Series, No. 35, p. 1-25. 



Blood cells of C. sapidus, Cambarus bar- 

 toni, and Homarus americanus were studied 

 by phase microscopy. The two main classes 

 of blood cells, lymphoid and explosive 

 refractile granulocytes, were further sub- 

 divided into subclasses. 



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