.
‘
3
'.
.
,_
‘
—
‘
.
…
«
l
“
“
N&turalE00ds
—
‘
_,
Will prove useful. Proteins are the foundation of the diet and its most. '
essential component
for they encourage
the replacement
of body tissues, Proteins are, chemically, compounds of carbon,
nitrogen, oxygen, hydrogen and various trace elements. They can be
classified either as animal or vegetable depending on their origin and
‘
for aquarium use can be obtained from live creatures and plants.
'Carbohydrates act as fuel in that they provide energy and body heat,
and are obtainable from starchy foods such as biscuit meal or oatmeal.
Fats and oils similarly promote energy and warmth and nourish the
nervous system. Thebody can store these substances against times of
shortage. They are best obtained as constituents of foods such as meat
_
and fish. Minerais such as iron, calcium and phosphorushelp to build '
the boues, teeth,
circulatory system and are common in
many foods ”as trace ingredients. Vitâmins are active organic com—
pounds Which provide protection against disease and generally facili—
tate the body funCtions. Vegetable foods, or creatures which feed
directly on them, are the primary sources Of vitaminS in aquaria.
j‘
Vitamin 'A, for example, is formed in the body from a compound. -
called karotene which is found in plants and this is used by the fish
to develop and intensify body colouring. Vitamin
is sirhilarly ob—
tained from plants, and one
of its properties is tdassist in the correct
furietioning of the digestive orgaris. The importance of vegetable
_
fdods as suppliers of vitamins' is paramount and many aquarists fail
in this respect by not providing enough green food.Ï ’
'
'
‘
‘
_ Ï
_'
It ”is
to classify the various foods commonly used—into
four categories,
natural foods, cultured foods, table foodS*__
and prepared dry foods. These Will be
individualllÿ under—[
those
".
.
_
—
Ï ,
Natural Ïf_ùods are those which fish feed on in the Wild Stat-é; Some
little] trÏ0uble is often involved in their collection but they
;
_
something which other foods
”are especially
”“
'
for rearin'g young-fish and) for bringing
breed1ngcond1t10n ;};
Some
{be bought, but—their condition cannotalways
ag -som6atypes do not
»
.
areî ÔI}1€ of thdbest foods for
up
shAœrtan
‘ _ amountof 1rt andshmecomeëw1th themï and sh‘ouïldäb‘e wash€0ff “ Ï
beforeuseTheymust Ilot be talÈen from groundwhrchhasbeen Γ_è“
agedto
inäçfc{Qran;st _;—ghèap on…—holes filléd w1thtealeavesand}:
‘
3
'.
.
,_
‘
—
‘
.
…
«
l
“
“
N&turalE00ds
—
‘
_,
Will prove useful. Proteins are the foundation of the diet and its most. '
essential component
for they encourage
the replacement
of body tissues, Proteins are, chemically, compounds of carbon,
nitrogen, oxygen, hydrogen and various trace elements. They can be
classified either as animal or vegetable depending on their origin and
‘
for aquarium use can be obtained from live creatures and plants.
'Carbohydrates act as fuel in that they provide energy and body heat,
and are obtainable from starchy foods such as biscuit meal or oatmeal.
Fats and oils similarly promote energy and warmth and nourish the
nervous system. Thebody can store these substances against times of
shortage. They are best obtained as constituents of foods such as meat
_
and fish. Minerais such as iron, calcium and phosphorushelp to build '
the boues, teeth,
circulatory system and are common in
many foods ”as trace ingredients. Vitâmins are active organic com—
pounds Which provide protection against disease and generally facili—
tate the body funCtions. Vegetable foods, or creatures which feed
directly on them, are the primary sources Of vitaminS in aquaria.
j‘
Vitamin 'A, for example, is formed in the body from a compound. -
called karotene which is found in plants and this is used by the fish
to develop and intensify body colouring. Vitamin
is sirhilarly ob—
tained from plants, and one
of its properties is tdassist in the correct
furietioning of the digestive orgaris. The importance of vegetable
_
fdods as suppliers of vitamins' is paramount and many aquarists fail
in this respect by not providing enough green food.Ï ’
'
'
‘
‘
_ Ï
_'
It ”is
to classify the various foods commonly used—into
four categories,
natural foods, cultured foods, table foodS*__
and prepared dry foods. These Will be
individualllÿ under—[
those
".
.
_
—
Ï ,
Natural Ïf_ùods are those which fish feed on in the Wild Stat-é; Some
little] trÏ0uble is often involved in their collection but they
;
_
something which other foods
”are especially
”“
'
for rearin'g young-fish and) for bringing
breed1ngcond1t10n ;};
Some
{be bought, but—their condition cannotalways
ag -som6atypes do not
»
.
areî ÔI}1€ of thdbest foods for
up
shAœrtan
‘ _ amountof 1rt andshmecomeëw1th themï and sh‘ouïldäb‘e wash€0ff “ Ï
beforeuseTheymust Ilot be talÈen from groundwhrchhasbeen Γ_è“
agedto
inäçfc{Qran;st _;—ghèap on…—holes filléd w1thtealeavesand}: