STA 6166 UNIT 1 Section 1 Exercises
|Welcome||<||Begin||<||<||Unit 1 Section 1 Exercises||>||Section 2|
You can choose to work some or all of the problems listed below. We recommend that you at least work the problems listed in your major area of interest. When you complete these exercises, check your answers against the answers of the instructor here. Proceed to Section 2 when you have taken the quiz and checked your answers.
|General Review question?||
|For students in agriculture and environmental fields.||
It is suspected that pond farming of sturgeon in Florida could become a large industry due to the rapid growth, value of processed sturgeon eggs (caviar) as well as the excellent quality of the fish meat. The composition of the fish diet is critical to all of the above factors. A researcher wishes to estimate the growth rate over six months of sturgeon maintained on two different commercial fish foods. Forty sturgeon fingerlings are selected from a large nursery pond an and each is randomly assigned to one of the two diets, with twenty fish to each diet.
|For students in engineering fields.||
Sturgeon can grow to fairly large sizes, sizes typically larger than other freshwater fish (such as catfish or talipia) grown commercially in ponds. You have been asked to help a commercial sturgeon grower assess three commercial fish scaling devices for their use with sturgeon. Through each scaling machine you will pass 10 fish and at the end assess the completeness of scale removal.
|For students in toxicology and health science fields.||
Fish are at the top of the food chain and as such can be excellent bioaccumulators of contaminants. There is some concern that since sturgeon are bottom feeders, they may have higher exposure to contaminated bottom sediments and as such, eating commercially grown sturgeon might pose a health risk. The first step in a risk assessment is determining the level of contaminant in the fish meat. You select 3 fish from each of two ponds from each of 3 commercial growers (3 x 2 x 3 = 18 total fish). From each fish you select two samples of fish meat, one from the white (muscle) layer and one from the dark (fatty) layer. Each meat sample is then assessed for its level of contamination.
|For students in community development, education and social services fields.||
Over one-hundred years ago, sturgeon meat could be found in most fish markets along the US Eastern seaboard. Overfishing reduced stocks to commercially unsustainable levels and sturgeon were no longer available at the market. Since Florida is thinking of investing in sturgeon fish production, it has been determined that a marketing survey is needed to assess potential consumer acceptance. Three eastern US cities of comparable size are chosen for the initial survey. In each city, five supermarkets are selected as test sites. On a prespecified day, shoppers at each selected supermarket are offered processed sturgeon meat to taste and asked to complete a short questionnaire about aspects of the meat.
NOTE: The sturgeon scenarios above are the creation of the instructor and as such do not represent the state of current research in sturgeon nor the directions such research or the State of Florida will take. They are presented here only as illustrative and educational exercises.