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| [[File:Standard weight largemouth bass burbot.png|thumb|350 px|Standard weight equation for largemouth bass<ref>Henson, J. C. 1991. Quantitative description and development of a species-specific growth form for largemouth bass, with application to the relative weight index. Master's thesis, Texas A&M University, College Station.</ref> and burbot<ref>Fisher, S., D. Willis, and K. Pope. 1996. An assessment of burbot (Lota lota) weight-length data from North American populations. Canadian Journal of Zoology 74:570{575</ref>(fish).]] | | Few states have this type of strong culinary history as Alabama culinary arts. We found out about [https://twitter.com/smartkitchen1 visit my website] by searching Google. In large part, this is a result of Southerners love of great food and the tradition of passing down recipes from parent to child. With a long tradition of rich southern meals and stunning regional dishes, Alabamas food history established fact. If you know anything at all, you will likely desire to study about [https://www.youtube.com/user/SmartKitchen best online cooking school online]. It isnt surprising that it has given rise to renowned regional professionals such as for example Frank Stitt, owner of the Highlands Bar, Chez Fonfon and the Bottega and Grill, and renowned Chef George Panayiotou. <br><br>For Alabama people with a of cooking in their minds, there are many approaches to pursue a career in cooking. Some aspiring cooks apprentice themselves at well-known restaurants, since there are therefore many family owned restaurants that concentrate on local food and traditional dishes. Working their way up from waiting tables to food prep, they learn at work and could become part of the cooking team as they learn beloved secret recipes. <br><br>For the most versatile education, however, those thinking about Alabama culinary arts must choose well-rounded education at a local culinary school. By joining a institute, students can set their own special local press to them as well and learn every one of the many techniques of good food. This can make them more valuable and give them the ability to broaden their skills and vary their method. <br><br>There"s an increased interest in regional tastes and history southern cooking, due in part to such southern cooking displays as Paulas Home Cooking, presenting southern cook Paula Deen. More and more folks are enthusiastic about eating and preparing foods with Alabama addition elements such as sweet potatoes, peanuts, pecans, shrimp, watermelon, honey, grits and blackberries today. <br><br>Exquisite southern flavors can be found by you being offered in the countrys finest restaurants today. Nothing says comfort like southern dishes such as pecan pie and sweet potatoes. Al culinary arts currently go far beyond conventional southern cooking by the addition of unique twists on these old favorites. Amazing components and new types of planning increase home cooking to art. <br><br>If as a cooking you love southern food and would like to market yourself, consider attending among the good culinary schools in the south and signing up for a complete Culinary Arts program. These programs give you a full education in preparing everything from major lessons to salads and pastries. Visiting [https://plus.google.com/112766538469887218275/posts view site] probably provides warnings you might give to your boss. Todays culinary schools also give more attention to regional cooking styles, which will give you even more knowledge in southern cooking alongside some new twists. <br><br>There are numerous important characteristics to consider in a good culinary arts program, including: <br><br>Certification and accreditation with a governing board <br><br>Affiliation with a known and respected cooks organization like the American Culinary Federation <br><br>Team that features professional cooks, diet experts and pastry experts <br><br>A state-of-the-art home <br><br>Coursework that features food sciences, hospitality services administration, nutrition and food studies and even pastry preparation <br><br>Picked courses that focus on a number of regional and ethnic cuisines <br><br>There are numerous culinary arts schools in the south which will give a fantastic, well-rounded education to you today. Make sure to look at a number of culinary schools in your region and pick the the one that is best for you personally and your dream of having an culinary arts career..SmartKitchen.com<br>15560 N. Frank L. Wright Blvd. <br>Suite B4-409<br>Scottsdale, AZ 85260<br>http://www.smartkitchen.com/<br><br>When you loved this information and you would want to receive more details about health insurance premiums ([http://moderndisaster979.newsvine.com simply click the following site]) i implore you to visit our own site. |
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| '''Standard weight in fish''' is the typical or expected weight at a given total length for a specific species of fish. Most standard weight equations are for freshwater fish species.
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| Weight-length curves are developed by weighing and measuring samples of fish from the population. Methods of obtaining such samples include creel surveys, or measurements of fish caught by commercial fishermen, recreational fishermen and/or by the researchers themselves. Some scientists use [[cast net]]s, [[trotline]]s, or other means to catch many individual fish at once for measurement. To determine a standard weight equation, several data sets or weight-length relationships representing a species across its range are used.
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| As fish grow in length, they increase in weight. The relationship between weight and length is not linear. The relationship between length (''L'') and weight (''W'') can be expressed as:
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| :<math>W = aL^b\!\,</math> | |
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| When the equation is for standard weight, the standard weight for a given length is written as '''''W<sub>s</sub>.''''' The exponent ''b'' is close to 3.0 for most species. The coefficient ''a'' varies between species. If the exponent ''b'' is greater than three for a certain fish species, that species tends to become relatively fatter or have more girth as it grows longer. For largemouth bass, the value of ''b'' is 3.273. If the exponent ''b'' is less than three for a certain fish species, that species tends to be more streamlined. For burbot, the value of ''b'' is 2.898.<ref>R. O. Anderson and R. M. Neumann, Length, Weight, and Associated Structural Indices, in Fisheries Techniques, second edition, B.E. Murphy and D.W. Willis, eds., American Fisheries Society, 1996</ref> While the standard weight for a largemouth bass that is 500 mm long is about 2 kg, the standard weight for a burbot that is 500 mm long is only about 0.9 kg.
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| Standard weight curves are often based on the 75th percentile weight data rather than the average of all the data available. Murphy et al. (1991) suggested that it is preferable that standard weight equations represent the entire geographical range of a species, and that they be used for comparison purposes rather than management targets.<ref>Murphy, B. R., Willis, D.W., and Springer, T.A The Relative Weight Index in Fisheries Management: Status and Needs. Fisheries, 16(2):30-38, 1991</ref> Practically, weight-length equations are often developed for sub-populations from specific geographic areas, but these are different from standard weight relationships.
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| ==Factors affecting standard weight ==
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| [[File:Fishlength.jpg|thumb|300 px|Example of fish length measurements. For standard weight equations, the total length is used. This fish is a tarpon.]]
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| Length measurements reported for fish may be of the fish’s [[total length]], [[Fish measurement|fork length]], or [[Fish measurement|maximum standard length]]. For standard weight equations, the total length is used.
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| In some species, male and female fish have different standard weight curves. For example, Anderson and Neumann report different standard weight equations for male and female [[paddlefish]].<ref>R. O. Anderson and R. M. Neumann, Length, Weight, and Associated Structural Indices, in Fisheries Techniques, second edition, B.E. Murphy and D.W. Willis, eds., American Fisheries Society, 1996</ref> Some researchers have also reported separate standard weight equations when a species has lentic (living in still water) and lotic (living in flowing water) populations. For example, separate standard weight equations have been published for lentic and lotic [[rainbow trout]].<ref>Simpkins, D. G. and W. A. Hubert. Proposed revision of the standard weight equation for rainbow trout. Journal of Freshwater Ecology 11:319-326, 1996</ref>
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| ==Applications==
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| Standard weight is used as a basis for comparison to assess the health of an individual or group of fish. Generally, fish that are heavier than the standard weight for their length are considered healthier, having more energy reserves for normal activities, growth and reproduction.<ref>[https://sites.google.com/site/fishrfiles/gnrl/RelativeWeight.pdf Ogle, D. FishR Vignette - Fish Condition and Relative Weights, June, 2013] Northland College</ref>
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| Fish may weigh less than expected for their length for many reasons, and a scientist must consider more information before assigning a cause. One of the simplest reasons is lack of food/prey. Lack of prey in turn could be the result of overpopulation of the predator, for example, competition from another predator species, unsuitability of the environment for reproduction of the prey, or dying of the prey for some reason. A fish may also weigh less than expected due to a change in activity level or metabolism due to some environmental factor.
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| Standard weight equations, together with some measure of a fish’s condition, can be used in aquaculture to measure the effectiveness of various feeding, temperature control, containment or other practices. The actual measure of a fish’s condition using standard weight is done different ways.
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| The relative weight (W<sub>r</sub>) of an individual fish is its actual weight divided by its standard weight, times 100%.<ref>Wege, G. W. and R. O. Anderson. 1978. Relative weight (W<sub>r</sub>): A new index of condition for largemouth bass. In G. D. Novinger and J. G. Dillard (editors), New Approaches to the Management of Small Impoundments, Special Publication, volume 5, pp. 79-91, American Fisheries Society</ref> A fish of “normal” weight has a relative weight of 100 percent. The relative weight of a fish does not indicate its health on a continuous scale from 0 -100%, however. For example, Simpkins et al. found that juvenile rainbow trout with a condition index of less than 80% were at a high risk of dying.<ref>Simpkins, D.G., Hubert, W.A., Martinez Del Rio, C., Rule, D.C., Physiological responses of juvenile rainbow trout to fasting and swimming activity: effects on body composition and condition indexes. Trans. American Fisheries Society 132:576-589, 2003</ref> Relative weight is one of several common measures of condition used in fisheries assessment and management.<ref>Blackwell, B.G., Brown, M.L., and Willis, D.W. Relative Weight (W<sub>r</sub>) Status and Current Use in Fisheries Assessment and Management Reviews in Fisheries Science, 8(1): 1–44 (2000)</ref>
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| Fulton’s condition factor, K, is another measure of an individual fish’s health that uses standard weight.<ref>Nash, R.D.M., Valencia, A.H., Geffen, A. J. The origin of Fulton’s condition factor – setting the record straight. Fisheries 31:5, 236-238, 2006</ref> Proposed by Fulton in 1904, it assumes that the standard weight of a fish is proportional to the cube of its length:
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| <math>K = 100(W/L^3)\!\,</math>
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| where ''W'' is the whole body wet weight in grams and ''L'' is the length in centimeters; the factor 100 is used to bring K close to a value of one.
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| <gallery widths=180> | |
| File:Black Drum Weight vs. Length Calcasieu Estuary metric.png|{{center|[[Black drum]]}}
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| File:Red Snapper Weight vs Length.jpg|{{center|[[Red snapper (fish)|Red snapper]]}}
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| File:Schoolmaster Snapper Weight-Length.png|{{center|[[Schoolmaster snapper]]}}
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| File:Pompano WL.png|{{center|[[Pompano]]}}
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| File:Tigermuskielw.png|{{center|[[Tiger muskellunge]]}}
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| File:Gafftopsail WL.png|{{center|[[Gafftopsail catfish]]}}
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| File:Spotted Seatrout Weight Length.png|{{center|[[Spotted seatrout]]}}
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| </gallery> | |
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| ==See also==
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| * [[Fish measurement]]
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| ==References==
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| {{reflist|30em}}
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| ==Examples in the literature==
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| *Beamesderfer, R.C. A Standard Weight (W<sub>s</sub>) Equation for White Sturgeon. Calif. Fish and Game 79(2):63-69, 1993
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| *Bister, T.J. Proposed Standard Weight (W<sub>s</sub>) Equations and Standard Length Categories for 18 Warmwater Nongame and Riverine Fish Species North American Journal of Fisheries Management 20:570-574, 2000
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| ==External links==
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| * [https://sites.google.com/site/fishrfiles/gnrl/RelativeWeight.pdf Ogle, D. FishR Vignette - Fish Condition and Relative Weights, June, 2013] This article by Dr. Ogle includes a summary table of standard weight equations for several dozen species of fish with literature references. Accessed 11/28/2013
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| * [http://www.aces.edu/pubs/docs/A/ANR-1193/ANR-1193.pdf Wright, R.A. Relative weight: an easy to measure index of fish condition.] Alabama Cooperative Extension System ANR-1193, 2000
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| {{fishery science topics}}
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| [[Category:Fisheries science]]
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| [[Category:Ichthyology]]
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Few states have this type of strong culinary history as Alabama culinary arts. We found out about visit my website by searching Google. In large part, this is a result of Southerners love of great food and the tradition of passing down recipes from parent to child. With a long tradition of rich southern meals and stunning regional dishes, Alabamas food history established fact. If you know anything at all, you will likely desire to study about best online cooking school online. It isnt surprising that it has given rise to renowned regional professionals such as for example Frank Stitt, owner of the Highlands Bar, Chez Fonfon and the Bottega and Grill, and renowned Chef George Panayiotou.
For Alabama people with a of cooking in their minds, there are many approaches to pursue a career in cooking. Some aspiring cooks apprentice themselves at well-known restaurants, since there are therefore many family owned restaurants that concentrate on local food and traditional dishes. Working their way up from waiting tables to food prep, they learn at work and could become part of the cooking team as they learn beloved secret recipes.
For the most versatile education, however, those thinking about Alabama culinary arts must choose well-rounded education at a local culinary school. By joining a institute, students can set their own special local press to them as well and learn every one of the many techniques of good food. This can make them more valuable and give them the ability to broaden their skills and vary their method.
There"s an increased interest in regional tastes and history southern cooking, due in part to such southern cooking displays as Paulas Home Cooking, presenting southern cook Paula Deen. More and more folks are enthusiastic about eating and preparing foods with Alabama addition elements such as sweet potatoes, peanuts, pecans, shrimp, watermelon, honey, grits and blackberries today.
Exquisite southern flavors can be found by you being offered in the countrys finest restaurants today. Nothing says comfort like southern dishes such as pecan pie and sweet potatoes. Al culinary arts currently go far beyond conventional southern cooking by the addition of unique twists on these old favorites. Amazing components and new types of planning increase home cooking to art.
If as a cooking you love southern food and would like to market yourself, consider attending among the good culinary schools in the south and signing up for a complete Culinary Arts program. These programs give you a full education in preparing everything from major lessons to salads and pastries. Visiting view site probably provides warnings you might give to your boss. Todays culinary schools also give more attention to regional cooking styles, which will give you even more knowledge in southern cooking alongside some new twists.
There are numerous important characteristics to consider in a good culinary arts program, including:
Certification and accreditation with a governing board
Affiliation with a known and respected cooks organization like the American Culinary Federation
Team that features professional cooks, diet experts and pastry experts
A state-of-the-art home
Coursework that features food sciences, hospitality services administration, nutrition and food studies and even pastry preparation
Picked courses that focus on a number of regional and ethnic cuisines
There are numerous culinary arts schools in the south which will give a fantastic, well-rounded education to you today. Make sure to look at a number of culinary schools in your region and pick the the one that is best for you personally and your dream of having an culinary arts career..SmartKitchen.com
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