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An Introduction to Aquaculture and Aquaculture ‘speak’ Session 2- Communication Southern Vales Christian College- Aldinga Introduction This session provides you with an introduction to the aquaculture industry as well as aquaculture “speak”- this refers to the special terms used in the aquaculture industry including scientific names. Details on the various communication options are also provided. It provides underpinning knowledge for: SFICORE103B Communicate in the Seafood Industry Contents • • • • • • • • Introduction to the Aquaculture Industry Commonly used Aquaculture Terms Classification and Scientific Names Common and Marketing Names Communicating in Your Workplace Basic Arithmetic Processes Are you competent? Test your knowledge Introduction to the Aquaculture Industry What is Aquaculture? • The Food and Agricultural Organisation(FAO) of the United Nations has defined aquaculture or fish farming as: • “Aquaculture is the farming of aquatic organisms, including fish, molluscs, crustaceans and aquatic plants. Farming implies some form of intervention in the rearing process to enhance production, such as regular stocking, feeding, protection from predators, etc. Farming also implies individual or corporate ownership of the stock being cultivated.” http://hararie-japan-tokyo-tokyo.com/japanese_food/2009/07/black-paper-of-japan-that-can-be-eaten-it-is-nori.html What is Aquaculture? • Thus in the addition to the culture of edible species (such as trout, oysters and prawns), aquaculture in Australia also includes: • The hatchery/nursery production by government or private operations of molluscan spat, crustacean post larvae/juveniles and fish fingerlings for use in growout operations (farms), for stocking private or public waterways for recreational fishing, and restocking natural waters for conservation reasons; • The culture of aquarium and ornamental fish and aquatic plants for sale (includes giant clams); http://hararie-japan-tokyo-tokyo.com/japanese_food/2009/07/black-paper-of-japan-that-can-be-eaten-it-is-nori.html What is Aquaculture? • It also includes: • The harvesting of microalgae, brine shrimp, zooplankton or other organisms from water bodies which are under some form of lease and/or management (with respect to molluscs this would include reseeding of natural or manmade reefs or other areas of bottom with hatchery or wild collected seed or juveniles such as abalone, trochus); and • The culture of aquatic organisms for the extraction of pigments, fine chemicals and products such as pearls, shells and skins (many ornamental shells, also use of mother of pearl [MOP] for inlays, buttons, cutlery, handles, etc.) http://hararie-japan-tokyo-tokyo.com/japanese_food/2009/07/black-paper-of-japan-that-can-be-eaten-it-is-nori.html What is Aquaculture? • microalgae, brine shrimp, zooplankton and other organisms. What is Aquaculture? • The culture of aquatic plants for the extraction of pigments and chemicals * natural colouring agent for various food products * as a nutritional food supplement for poultry, livestock, fish, prawns and crustaceans * natural colouring agent for cosmetics * health and well being industry and associated food products Dunaliella salina What is Aquaculture? • Products such as pearls, skins and shells. What is Aquaculture? • Almost all aquatic species require water to breathe(uptake oxygen) and survive (some species such as eels, reptiles and amphibians can breathe in air). • Thus currents or water flow rates are important to keep dissolved oxygen levels high and sweep away wastes (faeces, uneaten food, carbon dioxide). • The culture can take place in a water area (natural or prepared) or on/in a culture structure (man made). • Land based culture occurs in operations where water is pumped or gravity fed into tanks or ponds What is Aquaculture? • Can be in freshwater (salinity less than 0.5 parts per thousand), brackish (0.5-17ppt), saltwater/saline (over 17ppt), or hypersaline (over 45ppt). Seawater is generally around 35ppt. • The water source or production system can be located in the ocean, sea, estuaries, waterways, lakes or man made structures or inland with water supplied by pipes or canals. Species • Aquaculture species include: • Finfish such as trout, southern bluefin tuna, Murray cod and goldfish • Molluscs such as oysters, abalone, clams and mussels. • Crustaceans such as prawns, yabbies and lobsters. Species • Reptiles or amphibians such as crocodiles, turtles and frogs. • Plants such as seaweeds, microalgae and aquatic vegetables. • Micro organisms such as worms and live feeds (brine shrimp, shellfish and crustacean larvae). Forms of Aquaculture • Mariculture is the culture of aquatic organisms in the sea or in estuaries (can include inland saline). • Hydroponics is the culture of land plants (e.g. vegetables) within a soil free root zone. This is not aquaculture although the two can be integrated (Aquaponics). Forms of Aquaculture • Monoculture is the culture of a single species, e.g. Murray Cod in a pond. This is the main method used in Australia. • Polyculture is the culture of a number of species simultaneously in the same area or culture unit, e.g. Murray Cod in cages and yabbies underneath on the pond bottom, seaweeds in abalone farm effluent, or mussels around salmon farm. Polyculture • In Australia growout is mostly monoculture, likewise with hatcheries and nurseries although some multi-species facilities are being operated. • Increasing interest in polyculture. The growers must make sure that the species do not compete for the same resources, e.g. food, living or hiding spaces, dissolved oxygen, areas to breed, etc. Locations • Sea based operations are those located in the open ocean (offshore, >1km from coastline), coastal seas, embayments or estuaries (inshore, <1km from coastline) or on coastal land (<5km from sea). • Inland operations are those >5km away from the coast. In addition to freshwater, they can utilise brackish or saline water (surface or artesian/bore water). Phases of the Culture Cycle • Hatchery-broodstock conditioning, spawning, fertilisation, larval rearing and settlement, inland; OR wild catch of pre-adults (e.g. tuna). • Nursery- take stock through to juvenile size, usually inland, occasionally in water. • Ongrowing- take juveniles through to larger size, usually associated with shellfish in open waters. • Growout- to harvest size, can be inland in tanks (pump through) or ponds (flow through), or in open wters (longlines, racks, rafts, cages or pens). Post Harvest Activities • Several on farm Post Harvest activities can be undertaken once the stock have been harvested from the culture structures: • Grading or sorting for market • Purging- stock are kept in treated (filtered, sterilised) water for a period of time whilst they expel the contents of their digestive tracts. • Holding or storage- live in tanks before transport or for display. • Slaughter- CO2 bath, electrical shocker, ice bath, knock head, iki jimi (Japanese). • Packing for transport • Transport to market • Direct sales Commonly Used Aquaculture Terms Commonly used Aquaculture Terms • A separate document has been provided listing may of the terms commonly used in the industry. You are expected to know the definitions of these terms. • Often in the handout notes and powerpoints these words have been highlighted. • Tick them off and write their definitions on the worksheet provided as you come across them in the session notes. Classification of Organisms and scientific names Classification • All organisms (animals and plants) are categorised under a number of different levels of classification (e.g. humans): • Kingdom Animalia • Phylum Chordata • Class Mammalia • Order Primata • Family Anthropoidae • Genus Homo • Species sapiens Aquaculture Groups • There are five main groups of aquaculture interest, of which the 1st four are animals (Kingdom Animalia): • Molluscs (Phylum Mollusca). • Finfish (Class Osteichthyes). • Crustaceans (Class Crustacea). • Reptiles (Class Reptilia) and Amphibians (Class Amphibia). • The final group includes several seaweeds, aquatic plants and algae (Kingdom Plantae). Molluscs or Shellfish • All shellfish are in the Phylum Mollusca, containing over 120,000 species, of which some 65,000 are living today, 55,000 in fossil records. • 2nd largest phylum in the Animal Kingdom. • Includes a variety of body forms from squids to snails to chitons to oysters. • Inhabit marine, freshwater and terrestrial (land) areas. • American books often refer to shellfish as a group containing molluscs and crustaceans. Seven Classes of Shellfish 1. Monoplacophora: deep sea bilaterally symmetrical (both sides look the same) molluscs, with one shell; 2. Polyplacophora: inlcudes the chitons with a flattened foot and eight scales which cover the body mass; 3. Cephalopoda: these usually have a large body mass and a foot comprised of eight arms and two tentacles- a shell may cover the animal, be reduced and interior, or non-existent, e.g. squids; 4. Aplacophora: small group of deep-sea wormshaped molluscs; Seven Classes of Shellfish 5. Scaphopoda: elephant tusk shells with tubular shell that opens at both ends. 6. Gastropoda: typically with a conical shell and a broad flattened foot. The head and foot can be withdrawn into the shell, e.g. abalone; and 7. Bivalvia: laterally compressed and possess a shell with two valves hinged dorsally and completely enclose the animal. Head is greatly reduced, while mantle cavity can be very large, e.g. oysters. Shellfish Species Of Aquaculture Interest • The major aquaculture species are in the classes: Bivalvia- e.g. oysters, scallops, mussels, clams. These are known as ‘bivlaves’. Gastropoda- e.g. abalone, trochus, periwinkles. These are known as ‘gastropods’ or ‘univalves’. The other mollusc class of culture interest is the Cephalopoda (e.g. squid, octopus, cuttlefish). These are known as the ‘cephalopods’, however their delicate skins make culture difficult. Interest is in their nerves and eyes for medical research. Finfish • With some 24,000 living species, fishes are the main vertebrate (with a backbone) group. • There are two main classes of finfish: • Cartilaginous fishes: includes sharks, rays, sawfishes, dogfish and skates, however, none are being considered for aquaculture at this stage. • Boney fishes: this group contains the main culture species. Finfish Families • • • • • • • • • • • Boney fishes of aquaculture interest include: Anguillidae (short and long fin eels) Salmonidae (trout and salmon) Cyprinidae (gold fish and carp) Centropomidae (barramundi) Pecichthyidae (Murray cod, golden perch) Terapontidae (silver perch, barcoo grunter) Serranidae (groupers) Scombridae (southern bluefin tuna) Yellowtail kingfish Inhabit marine, brackish and freshwater areas. Crustaceans • Crustacea: most of the commercial species are in the order Decapoda. • The main families include: • Penaeoidea (prawns including banana, king, freshwater, etc.) • Palinuridae (southern rock lobsters). • Parastacidae (yabbbies, red claw, marron). • Portunidae (mud crab, sand crab). • Usually exist in aquatic habitats although the last two groups can survive in moust and cool conditions for some time. Reptiles and Amphibians • Those belong to the separate classes of Reptalia and Amphibia. • Reptiles include turtles, lizards, snakes, crocodiles and alligators. • Amphibians include frogs, toads, newts, Axolotls and salamanders. • Both exist in terrestrial and aquatic habitats. Reptiles and Amphibian Species Of Aquaculture Interest • Commercial aquaculture production of reptiles and amphibians in Australia is a small industry. • Two crocodile species are farmed primarily for skin production (meat as by-product). • Limited production of marine turtles for shell and meat (entirely Indigenous wild capture fishery). • Two freshwater turtles cultured for ornamental trade. • Axolotls (introduced into Australia) and some tree frogs are produced for pet trade. Aquatic Plants • There are many classes of plants used in aquaculture. • Some examples of microalgae include (common name in brackets): • Spirulina (Blue green algae) • Dunliella (Green algae) • Nannochloropsis (Nanno) • Examples of seaweeds include: • Porphyra (Nori) • Gracilaria (abalone food) Scientific Names • Scientific names are used to specifically identify individual organisms. • Each one consists of a Genus and a Species name given in the Latin language. • The Genus name always starts with a capital letter, whilst the Species name is all lower case, e.g.: • Greenlip abalone is Haliotis laevigata • Pacific oyster is Crassostrea gigas • A third name represents the subspecies, e.g. our southern hemisphere blue mussel is Mytilis edulis planulatus, nothern hemisphere is Mytilis edulis edulis. Scientific Names • Note that these scientific names are always italicised or underlined so that they can be readily recognised. • There can be only one organisms with a particular scientific name. • The genus name is unique, although the same species name can be used for organisms in different genera. For example Pacific oysters (Crassostrea gigas) and a type of giant clam (Tridacna gigas). Scientific Names • The species names can be abbreviated to: • sp. Which refers to the species name being unidentified; or • spp. Which refers to several species within the same genus. • For example Haliotis sp. Refers to an unidentified species of abalone, whilst Haliotis spp. Refers to either several or all of the abalone within that genus. • Note that sp. and spp. are NOT italicised or underlined. Common and Marketing Names Discussion • What are the common and marketing names for your culture species? Common and Marketing Names • What are the common and marketing names for your culture species? Common and Marketing Names • Most people are familiar with the common names for organisms, however, these can vary from place to place, and particularly between different languages. • For example, the razor fish (Pinna spp.) is called the pin clam or fan shell in the northern hemisphere. Other names include cayadearcha (Spanish), Stick or Finger Mussel (Europe). Common and Marketing Names • To avoid confusion, a national Seafood Marketing Names Review Committee has been established to provide standardised names throughout Australia. • These have been summarised in the publication Australian Seafood-Domestic Species, edited by Yearsley, Last and Ward and published by the CSIRO in 1999. Examples of Commercial Mollusc Species Scientific Name Marketing Name Previous Names Products Saccostra glomerata Sydney rock oyster Western Rock Oyster, NZ Rock oyster or Bluff Oyster Human food Saccostrea cuccullata Milky oyster Coral Rock Oyster, Tropical Oyster Human food Crassostrea gigas Pacific oyster Japanese Oyster Human food Ostrea angasi Native oyster Flat Oyster, Mud Oyster Human food Examples of Commercial Mollusc Species cont’d Scientific Name Marketing Name Previous Names Products Pecten fumatus Commercial scallop King scallop Southern scallop Human food Mytilis edulis planulatus Blue mussel (sthn hemisphere species) Human food Pinctada maxima Silver or golden lipped pearl oyster Jewellery (Human food) Pinctada margaritiferia Black lipped pearl oyster Jewellery (Human food) Examples of Commercial Mollusc Species cont’d Scientific Name Marketing Name Previous Names Products Haliotis rubra Blacklip abalone Muttonfish Human food (Jewellery) Haliotis laevigata Greenlip abalone Muttonfish Human food (Jewellery) Tridacna spp. Hippopus spp. Giant clams (various species) Ornamentals (Human food) Trochus nicolata Trochus shell Jewellery (Human food) Examples of Commercial Finfish Species Scientific Name Marketing Name Previous Names Products Oncorhynchus mykiss Rainbow Trout Muttonfish Human food (Jewellery) Salmo salar Greenlip abalone Muttonfish Human food (Jewellery) Carassius auratus Giant clams (various species) Ornamentals (Human food) Examples of Commercial Finfish Species cont’d Scientific Name Marketing Name Previous Names Products Cyprinus carpio European carp Asian Carp, German Carp, Common Carp Human food Lates calcarifer Barramundi Giant Perch, Silver Barramundi, Barra Human food Recreational Muccullochella peeliii Murray Cod Cods, Goodoo, Ponde Human food Recreational Macquaria ambigua Golden Perch Callop, Murray Perch, White Perch, Yellowbelly, Yellow Fin Perch Human food Recreational Tunnus maccoyii Southern Bluefin Tuna Bluefin Human food Examples of Commercial Crustacean Species Scientific Name Marketing Name Previous Names Products Fenneropenaus undicus Banana prawn Indian banana, Redleg banana, White banana and White prawn Human food Melicertus latisulcatus King prawn Western King Prawn, Eastern King Prawn Human food Macrobrachium rosenbergii Freshwater prawn Cherabin Human food Recreational Penaus monodon Black tiger prawn Leader prawn, Giant tiger prawn Human food Panaeus japonicus Kuruma prawn Japanese King Human food Examples of Commercial Crustacean Species cont’d Scientific Name Marketing Name Previous Names Products Jasus edwardsii Southern Rock Lobster Tasmanian Crayfish, Rock Lobster Cray Human food Cherax destructor Yabbie Koonac, gilgie, Crawbob Human food Cherax tenuimanos Marron WA Marron Human food Cherax quadricarinatus Red claw Clearwater Crayfish, QLD Marron Human food Artemia salina Artemia Brine Shrimp, Sea Monkeys Pet trade Examples of Commercial Reptiles and Amphibian Species Scientific Name Marketing Name Previous Names Products Crocydylus porosus Australian Salt Water Crocodile Estuarine Crocodile Skins and meat Crocodylus johnstonii Australian Fresh Water Crocodile Johnston’s Freshwater Crocodile Skins and meat Chelonia mydas Green turtle Shell and meat Eretmochelys imbricata Hawks Bill Turtle Shell and meat Examples of Commercial Reptiles and Amphibian Species cont’d Scientific Name Marketing Name Previous Names Products Caretta caretta Common Loggerhead Chelodina longicollis Eastern long Neck Tortoise Snake Neck Tortoise Pet Trade Emydura Macquarii Short Neck Tortoise Murray River Short Neck Tortoise Pet Trade Ambystoma mexicanum Axolotls Mexican Walking Fish Pet Trade Shell and meat Examples of Commercial Aquatic Plants Scientific Name Common name Usage Spirulina Blue-green algae Estuarine Crocodile Dunaliella Green Algae Beta-carotene used for food colouring Nannochloropsis Nanno Used to feed zooplankton, bivalves and larval crustaceans and finfish Porphyra Nori Human consumption Discussion • Can you think of another seafood species that has many different common or marketing names? If so what are they? Communicating in your Workplace Work Groups and Teams • It is highly unlikely that you will always be working by yourself. Rather you will be part of a work group or team. • Work groups or teams at your workplace can: • Be formal or informal; • Vary in size (one on one, small or large); • These groups or teams can be based on: • • • • • Work function or work area; Level of supervision required; Expertise or experience; Rosters or shifts; Other. • Thus you will need to communicate with others. Why is communication important? • When working with other people, it is very important that you are able to communicate effectively with them. • As some sectors of the seafood industry have large numbers of people born overseas, often it can be difficult to speak in the English language. • Obviously other ways to communicate may need to be utlised. Discussion How do you communicate at work? (circle choices) • • • • • • • Telephone/fax Face-to-face Forms Diagrams Internet (www) Signs 2 way radios(CB’s) E-mail Memos Gestures Signals Computers Announcements (speakers) Others:……………………… Ways to communicate The following methods might be used in your workplace as part of normal work communications: • Verbal- face to face, telephone, electronic, 2-way radio; • Written- electronic, memos, instructions and forms, Standard Operating Procedures (SOP’s) and • Non-verbal- gestures, signals, hand signs, notices and diagrams. Discussion How are your workplace instructions or procedures written and displayed in your workplace? Instructions or Workplace Procedures The following might be used in your workplace to convey instructions or procedures: • • • • • • • • • Instructions/labels/notices; Symbols/signs; Tables/simple graphs; Personnel information, notes, rosters; Texta writing on equipment; Manuals, instruction books, SOP’s; Safety materials/warning signs; Planning calendars or diaries; and Dockets with customer details. • These may be in English or languages other than English. • Often cartoons or diagrams are the most useful way of conveying some types of information. Discussion List 3 pieces of written information you could expect to find your work instructions: 1. 2. 3. Discussion Whom do you speak to when instructions or procedures are not understood? Discussion Complete the following sentences: (use words below) 1. I must…………….. Attentively to be able to correctly interpret information. 2. I need to be able to follow ……………. In an appropriate and relevant sequence. 3. My supervisors can five me a …........... When I am unsure of any instructions or procedures. Choose from: Listen Workmates Clarification Talk a lot Road signs Iced coffee Supervisors Instructions Lessons Forms or Paperwork The following Employment Related forms or paperwork might be used in your workplace: • Employment contract- to acknowledge that you accept and will abide to your employer’s expectations and conditions. • Employment declaration- to register your employment with government and taxation office, you will need to have a Tax File Number (TFN). • Banking details- give to your employer for direct credit payments into your account. • Standards Operating Procedures (SOP’s)- to ensure consistency with all employees. • Telephone message forms- to make sure you get any messages to the correct person in an efficient manner. Forms or Paperwork The following Employment Related forms or paperwork might be used in your workplace: • Safety reports/Worker’s compensation form- to protect against work related accident and liability. • Superannuation form- to register for superannuation. • Shift reports/rosters- so that you know your working hours in advance. • Sick leave- you will need to check what your employer requires to prove you were actually sick i.e. doctor’s certificate. • Annual leave- after 12 months you are entitled to annual leave (dependent on the company’s requirements). This is normally taken to suit workload or seasonal requirements. • Clock-in/clock-out time or time sheets- to record hours worked and register annual leave and sick days you are entitled to. Forms or Paperwork The following Employment Related forms or paperwork might be used in your workplace: • Safety reports- to ensure everyone’s safety when using a variety of equipment. • Water quality/environmental- to ensure stock are happy. • Stock record sheets/movement/growth- to get an indication of growth in each size class, age class and system type. Used as a check to ensure that business plan projections are on track as well as to compare various trials. • Feed sheets- to record quantities and possibility of quality of feed related issues. • Mortality records- to record and register any mortalities to determine survival rates. Forms or Paperwork The following Employment Related forms or paperwork might be used in your workplace: • Temperature records- to ensure the environment is to the best standard for your culture species. • Harvest summary. • Stock take, shrinkages/losses forms. • Packaging and shipping- ensure all paperwork is filled out to the highest standard. This may include: Transfer of Goods Certificate; Health Certificate; Export Clearance Document; Disposal Documents; Quarantine Documentation, etc. • Incident and fault report bopk- a formal record of communication between day and night staff. Also used as a record in case of emergency. Forms or Paperwork The following Employment Related forms or paperwork might be used in your workplace: • Chemical Disposal Record- used as a record to ensure chemicals used on site are disposed of in a suitable manner. • Environmental Impact Statement- Must be prepared before building commences to ensure no damage to the environment. • Council/Government Approvals- to ensure that any improvements are carried out to Government Standards. • Broodstock Permit- allows company’s to collect broodstock and ensure that quotas are maintained. • Maintenance/repair book- necessary to ensure regular servicing. Recording Information Recording information can take place using a variety of methods, including: • Manually on or in: • • • • • White or blackboards; Forms and Sheets; Manuals; Standards Operating Procedures (SOP’s); Workbook. • Computer-based systems. Discussion List 3 workplace documents that you regularly complete: 1. 2. 3. Workplace issues and Problem Solving Meetings • Meetings are the best way for information to be communicated to a number of people. • They can be within your work group or involve several work groups. • These are particularly important in: • Clarifying issues, • Solving problems; or • Consolidating working relationships. Discussion How often do you have work meetings? Who usually attends them? What issues do you discuss? Is a written record taken or the decisions documented in some other way? Discussion If you are going to be late or sick, what steps should you take: circle correct one(s) 1. Go back to sleep and call shortly before your shift is supposed to start. 2. Notify your employer promptly and obtain a doctor’s certificate if you are away for 2 or more days. 3. Get a mate to do your work without reporting anything to your employer. 4. Don’t call anyone as they might think you are not too sick. 5. Wait until tomorrow and then immediately tell your employer what went wrong. Discussion Please number, in order of importance (1 being the most important), the responses you see as being the major barriers which may prevent good communications in your workplace: …Age …Cultural background …Level of Tolerance …Authority of person …Shyness of You …Friendliness of person …Approachability of person …Other Discussion Are there health and safety (O,H&S) notices displayed in your workplace? If so what are they? Where are they? If not, where should they be? Discussion How are you notified about hygiene (personal, product and workplace) issues? Are there hygiene notices displayed in your workplace? If so, what are they? Where are they? If not, where should they be? Discussion How are you notified about your conditions of employment? Circle correct one(s) • Government or union brochures • Verbal from supervisor • Passed on by a workmate • Written contact • Other………………………. Discussion Which of the following are included in your conditions of employment? Circle choices Long lunch breaks Appropriate pay OH&S equipment Overtime/shift allowances Radio/stereo Street clothing Tools Others………………. Petty cash Leave entitlements Smoko break Private use of work car Lunch room Work clothing/shoes Skateboard Estimating, calculation and recording Routine measures, estimates and Calculations In your workplace, routine workplace measures, estimates and calculations may relate to: • Pay or leave entitlements • Shift allowances; • Materials usage; • Product/stock characteristics (length, weight, capacity, time, temperature, stock density, stock numbers and age); • Product tallies or stock take; and • Packing and storing of stock/product. Discussion Write down 3 routine measures, estimates or calculations you take: 1. 2. 3. Basic Arithmetic Processes Basic arithmetic processes you may have to use in your workplace could include: • Addition ‘+’ • Subtraction ‘-’ • Multiplication ‘x’ or ‘*’ • Division ‘÷’ or ‘/’ Negative Numbers Rule: ‘- x -’ = + ‘- x +’ = - Discussion What is the answer to the following negative number equations? 3 + (-2) = -10 + 3 = 1,000 – (-312) = -17 – (1-11) = Discussion What is the answer to the following negative number equations? 4/2= 9÷3= 1,000 / 10 = 32 ÷ 4 = Discussion What is the answer to the following negative number equations? 4x2= 9*3= 1,000 x10 = 32 * 4 = Basic Arithmetic Processes Equations should be calculated LEFT to RIGHT in the following order: • Brackets • Division • Multiplication • Addition • Subtraction E.g. 13 + 4 x (18/9) – 2 = bracket and division (18/9) = 2 multiplication 4 x 2 = 8 addition 13 + 8 = 21 subtraction 21 – 2 = 19 that is your answer. Discussion What is the answer to the following equations? (7 x 2) – 5 = 4- 5x2= 100 / 10 * 6 = 11 + 1 x ( 6 – 2 ) = Estimates • With some things you may be asked to provide an estimate, rather than a specific measure. For example, the bag of feed is estimated to be half full. Thus a half full 20kg bag has around 10kg of feed in it. • On the farm it is usually convenient to round stock numbers to the nearest whole number. This provides an estimation of numbers and although not entirely accurate it makes it easier to work with large numbers. • Sometimes you may be requested to round a number to the nearest tenth or hundredth decimal place. Discussion 1. 1,345 stock were counted from one section. Round this value to the nearest hundred. 2. 145.63mL of chemical was measured into a container. Round this value to the nearest tenth. 3. 30.456g of benzocaine must be weighed out. Round this number to the nearest one hundredth. Averages • Also known as ‘mean’ set of numbers. • Calculated by adding all the scores and dividing by the number of scores. • Sample size (n) is the number of animals measured, e.g. weighed. • Calculating the average of a set of numbers is a good way to look at the trends or fluctuations. Discussion 10 stock are measured with vernier calipers. Their lengths (mm) are as follows: 11,10,12,15,11,9,8,10,9,11. Find the average length of the stock. What is ‘n’ for the question above? Are you competent? Are you competent? SFICORE103B Communicate in the seafood industry • Do you know the various communication procedures and systems/technology you should use at your workplace? • Can you undertake the basic mathematical processes of addition, subtraction, division and multiplication? • Can you undertake various estimation processes such as averages and rounding? Key References • Gavine and Gooley (eds) 2002, Integrated agriaquaculture systems investment portfolio. Technical Report No. 37, Marine and freshwater Resources Institute, Victoria. • O’Sullivan, Hilder and Rough (eds) 1991, Dictionary of Aquaculture, Sourcebook No 6, Turtle Press, Hobart. • Yearsley, Last & Ward (eds) 1999, Australian Seafood- Domestic Species, CSIRO, Melbourne Acknowledgements • This written information was prepared by: Dos O’Sullivan • The following people have provided comments, corrections and updates: Tania Kiley, Sharee Tansell , Heidi Scriven & Jenn. • Diagrams, Slides and information have been sourced from the following companies and individuals: Dosaqua Pty Ltd, Tania Kiley and Brent Smith. Test your knowledge • Complete the questions provided in “Session 2”. You may use your handout notes, however, it is preferable that you attempt the questions using your memory from what was discussed in the lessons and background knowledge whilst at work. • Time limit: 1.5 hours • You will need to get at least 75% of the questions right to be judged competent.
