Re: Speciation - how do you know?
Paul Crowley (Paul@crowleyp.demon.co.uk)
Tue, 22 Oct 96 00:55:33 GMT
In article <326AD3A4.E34@scn.org> email@example.com "Phillip Bigelow" writes:
> The flesh of shellfish is slippery and consolidated enough to be
> easily cleaned of shell fragments after the shell was smashed with
> a stone.
> I seriously doubt that any (repeat, ANY) shell material would
> remain on the meat after the meat is dunked once in the water.
Why not experiment with, say, snails or limpets? You will get
the exact opposite of the result you expect - hardly any shell
material will fall off the meat into the water, since many, if
not most, molluscs are intimately attached to their shells.
When the whole mollusc with shell is smashed, the bits stay
stuck to the meat. Cooking, of course, makes the flesh much
more easily detachable.