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The oscar (Astronotus ocellatus) is a species of fish from the cichlid family known under a variety of common names, including tiger oscar, velvet cichlid, and marble cichlid. [2] In tropical South America, where the species naturally resides, A. ocellatus specimens are often found for sale as a food fish in the local markets.
Fish that have barbels include the catfish, the carp, the goatfish, the hagfish, the sturgeon, the zebrafish, the black dragonfish and some species of shark such as the sawshark. Barbels house the taste buds of such fish and are used to search for food in murky water. The word barbel comes from Latin barbula 'little beard'. [1]
Colonies growing under overhangs can develop elongations that become shaped like tear-drops, dangle on threads of tissue and eventually detach, landing on the seabed below and growing into new colonies; the sponge has also been observed to develop bubble-like buds on its external surface which become detached and, being buoyant, are dispersed ...
The type II taste bud cells make up about another third of the cells in the taste bud and express G-protein coupled receptors that are associated with chemoreception. They usually express either type 1 or type 2 taste receptors, but one cell might detect different stimuli, such as umami and sweetness. [5]
Many fish also have chemoreceptors that are responsible for extraordinary senses of taste and smell. Although they have ears, many fish may not hear very well. Most fish have sensitive receptors that form the lateral line system, which detects gentle currents and vibrations, and senses the motion of nearby fish and prey. [1]
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These fish are best kept with live or frozen feed and they easily outgrow the tank within eight to ten months. An aquarium with the minimum diameter of 6 by 3.5 feet (1.8 by 1.1 m) and 300 US gallons (1,100 L; 250 imp gal) is suggested as a bare minimum but 400–800 US gallons (1,500–3,000 L; 330–670 imp gal) is the best way to go. [ 9 ]
Similar to wine, “water is actually 100% terroir driven,” meaning a particular region’s climate and soil where the water is sourced affect its taste, explains Riese. “You can actually ...