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Kepone® Residues In Chesapeake Bay Biota, M. E. Bender, R. J. Huggett, W. J. Hargis Jr.

VIMS Books and Book Chapters

Oysters from the James displayed variations in Kepone residue levels related to water temperature and their spawning cycle. Oyster depuralion rates were related to temperature. In summer the "biological half. life" of Kepone in oysters was about one week, while during the winter about 40 days were required for residue levels to decline by 50 per cent. Residues in blue crabs varied as a function of sex, males having considerably higher residues than females. Fin fish levels from the James varied greatly, with residue levels being dependent on species and length of residence for migratory fishes .. Average Kepone residues …

Coliform Depuration Of Chesapeake Bay Oysters, Dexter S. Haven, Frank O. Perkins, Reinaldo Morales-Alamo, Martha W. Rhodes

VIMS Books and Book Chapters

Oysters contaminated in nature depurated fecal coliforms to levels below 50/100 g in 48 hr over a wide range of environmental conditions typical of the lower Chesapeake Bay region. Temperature was found to be the most crilical environmental factor with conditions below 10-12°C having the potential of inhibiting depuration. Coliform clearance did not appear to be correlated with pumping rate or biodeposition activity of oysters. Oysters infected with the pathogens Dermocystidium marinum and Minchinia nelsoni (MSX) depurated as rapidly as uninfected ones. Meat quality and size of oysters likewise did not affect depuration.

Four commercial-size tanks of different designs were …

Marine Invertebrates, Marvin L. Wass

VIMS Books and Book Chapters

Virginia and Maryland are favored with the largest estuary in the United States-the Chesapeake Bay. The Bay is 289 kilometers (173 miles) long and 47.6 kilometers (28.6 miles) wide near Smith Point. The estuary is relatively shallow, with an average depth of 8.05 meters (26.4 feet) and a maximum depth of 53 meters (174 feet) at Blood Point Light in Maryland. The greatest depth in Virginia is near Smith Point: 44 meters (144 feet) (Wolman, 1968). While this deep hole has probably never been sampled for benthos, many rare species have been collected in an area just south of Smith …

The Marine Algae Of Virginia, Harold J. Humm

VIMS Books and Book Chapters

Starting with initial collections near Yorktown back in 1946, Humm over the years gathered information on algae appearing all seasons of the year from bays, marshes, reefs, wrecks and a variety of substrates from the Eastern Shore, Chesapeake Bay and tidewater areas.

Includes a systematic list of species, keys, descriptions, drawings and images of specimens.

Freshwater And Marine Fishes, Robert E. Jenkins

VIMS Books and Book Chapters

The current list of freshwater fishes known from Virginia stands at 206 species, including 10 that are diadromous and 4 others ranked as freshwater-estuarine. Eight of the freshwater and one of the freshwater-estuarine species were introduced to the state. Several additional strictly freshwater fishes are expected to be discovered. The Virginia freshwater ichthyofauna is relatively rich in species compared with most other states. For example, Maryland and Delaware together have 99 species (Lee et aZ., 1976), West Virginia 151 (Denoncourt et aZ., 1975), Kentucky 201 (Clay, 1975), and North Carolina 195 (Menhinick et aZ., 1974). Some of these totals reflect …

Proceedings Of Workshop On Soft Shell Blue Crabs : September 22, 1979, Charleston, South Carolina, David M. Cupka, Willard A. Van Engel

VIMS Books and Book Chapters

The Workshop on Soft Shell Blue Crabs was held on September 22, 1979 at the Marine Resources Center of the South Carolina Wildlife and Marine Resources Department in Charleston, South Carolina.

The purposes of the workshop were to describe current research and development activities relative to soft shell blue crabs in the Coastal Plains Region; to review existing laws and regulations in regards to soft shell crab fisheries and shedding operations; and to discuss methods for harvesting, handling, shedding and marketing soft shell blue crabs.