Crabs

at LEAST a 10 gallon glass tank with sand or eco earth, or a mix, as substrate. The substrate needs to be at least twice the height of your crab and it's shell - to allow for molting. Substrate should also be a little damp - but not wet - more like sand-castle consistency so the crabs can dig tunnels and not have them cave in on them.The sand should NOT be calci sand, the colored sand most pet stores carry. It is not meant to become wet, and when it does, it dries rock hard. There are horror stories of hermit crabs becoming trapped under the sand, or the sand becoming lodged in their shells and drying and trapping the crab in the shell so it cannot change. Aragonite sand by Carib-sea, sugar grain or select grain size is an ideal sand for hermit crabs. Quickrete play sand can also be used, but you are taking a chance on getting sand with impurities that can be deadly to your crab.

Other needs - A mesh (covered with saran wrap or cardboard covered in saran wrap) or plexiglass or glass lid to keep humidity in. a temperature gauge and humidity gauge. The temperature in your crabitat needs to be between 72-80F, with a warm and cool end. The relative humidity needs to be kept between 65-80% (70-75% is ideal) so the crabs can breathe through their gills. 2 water dishes (one fresh dechlorinated, one ocean dechlorinated water) deep enough for the crabs to bathe in if necessary - with a sponge in each to provide humidity and so the small crabs don't drown. one clam shell or other food dish that has low sides that the crabs can easily climb over. Hiding places for each crab are essential to make them feel safe. You can use something as simple as a small terracotta pot half buried in the sand. toys and climbing surfaces are another favorite of hermit crabs - they LOVE to climb! silk plants, big rocks, hemp nets, ..... just make sure there is NO metal ANYWHERE in the tank for them to come in contact with - including the water - metals are harmful to hermit crabs. Extra shells that are slightly larger and slightly smaller than the crab's current shell. use a ruler and measure the OPENING of the shell to determine the size. also make sure the available shells are deep enough for your hermit crab to wrap his abdomen around the center spiral comfortably or he will boycott the shells. Calcium sources are also vital to molting and general health. you can use a combination of cuttlebone (usually for birds), crushed coral, boiled and washed eggshells, and crustaceans like shrimp. a small clamshell with calcium supplements can be kept in a tank for weeks as long as it does not get too wet or dirty. please go to landhermitcrabs.com for more information on hermit crab care. Also, http://www.hermitcrabparadise.com/crabcare http://crabstreetjournal.com/xoops/modules/news/index.php?storytopic=12&storynum=5

• 4 cups crabapple juice (about 3 pounds of crabapples and 3 cups water)

• 4 cups sugar

Yields: 5 or 6 half-pint jars

Procedure: Sterilize jars, rings, lids, and all prep tools and surfaces before beginning.

Making the Juice:

Select firm, crisp crabapples, about 3/4 lb. firm and ripe, and 11/4 cups fully ripe, slightly soft or yielding to pressure. Sort, wash, and remove stems and blossom ends; don't pare or core. Cut crabapples into small pieces. Add water, cover and bring to boil on high heat. Stir to prevent burning or scorching. Reduce heat and simmer for 20 to 25 minutes, or until the crabapples are soft. Do not overcook; excess boiling will destroy the pectin, flavor, and color; so, timing is important. When the fruit is tender, pour everything through a double layer of damp cheesecloth or a damp jelly bag. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag. Drain the juice without pressing or squeezing, which will cause cloudy jelly. If a fruit press is used, the juice should be restrained through a jelly bag.

Making the Jelly:

Measure the juice into a saucepot. Add sugar and stir well. Boil over high heat until the temperature measures 220°F (this is for sea level). The test for doneness is when the jelly mixture sheets from a metal spoon. (See the three jellying tests below).

Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe the rims of the jars with a dampened clean paper towel; lid and ring the jars. Place jars in a water bath canner as you go.

Process in the canner by altitude. Beginning at five minutes, boil for an additional five minutes for every 6,000 feet over 1,000. For instance, sea level to 1,000 feet, boil five minutes. From 1,001 to 6,000 feet, boil 10 minutes. From 6,001 to 12,000 feet, boil 15 minutes.

Temperature Test - The finish temperature of jelly is 220°F or 8°F above the boiling point of water at sea level. For altitudes over 1000 feet, subtract 2 degrees F. For instance, at 1,000 feet of altitude, the jelly is done at 218°F; at 2,000 feet, 216°F, etc.

For an accurate thermometer reading, place the thermometer in a vertical position and read at eye level. The bulb of the thermometer must be completely covered with the jelly but must not touch the bottom or sides of the saucepot. (Remember to test the accuracy of the thermometer by placing it in boiling water.)

Spoon or Sheet Test - Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon a couple at a time. When the drops form together and "sheet" off the spoon, the jellying point has been reached.

Refrigerator/Freezer Test - Pour a small amount of boiling jelly on a plate, and put it in the freezer for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat.

crabs have 8 legs, 2 pincers:

Although crabs come in a variety of shapes and sizes they all have the same general body plan. All crabs have one pair of chelipeds and four pairs of walking legs. Also referred to as claws, nippers or pincers, the chelipeds are the first pair of legs on a crab and their most distinguishing structure. Chelipeds are used for holding and carrying food, digging, cracking open shells and warning off would be attackers. The carapace is the hard cover or exoskeleton which protects the internal organs of the head, thorax and gills.

Yes they do.

Little fish eat phytoplankton because they are the base of the food chain. Small fish eat phytoplankton, medium fish eat small fish, and big fish eat medium fish. Humans (you and me) eat the big fish. That is the phytoplankton cycle.