Identification_Information: Citation: Citation_Information: Originator: U.S. Geological Survey, National Wetlands Research Center (NWRC) Publication_Date: Unpublished material Title: Nutritional Analysis of Fruits and Flowers Data Geospatial_Data_Presentation_Form: digital tabular data Description: Abstract: With funding provided by the US Fish and Wildlife Service, the US Geological Survey, National Wetlands Research Center is conducting an ongoing study to develop a database containing nutritional information for fruits, flowers, and insects in regards to bird populations; currently the study includes samples from the southeastern and southcentral regions of the United States (Texas,Louisiana, Alabama, and Mississippi) with plans to expand the collection to include nationwide samples. The database contains physical analysis of specimens to include size and weight measurements, and water content for the whole specimen and for the pulp. Chemical analyses include measuring caloric value, percent of inorganic matter, and mineral content and analyzing sugars, proteins, and fatty acids levels. Samples for analyses come from different sources; NWRC personnel collect specimens while concurrently working on other projects, or specimens are sent to NWRC by other entities for analyses. Purpose: To determine nutritional content of fruits, flowers, and insects. Secondarily, to develop a cost structure for bird populations. Supplemental_Information: Please contact the principal investigator for specific details on the lab analyses methodology. The information provided in the methodology section is general with some specifics. It is advisable that further information be obtained before using any of the methodologies. Time_Period_of_Content: Time_Period_Information: Range_of_Dates/Times: Beginning_Date: 2002 Ending_Date: Present Currentness_Reference: Ground condition Status: Progress: In work Maintenance_and_Update_Frequency: irregularly Spatial_Domain: Description_of_Geographic_Extent: Southeastern and Southcentral US Bounding_Coordinates: West_Bounding_Coordinate: -106.631 East_Bounding_Coordinate: -84.783 North_Bounding_Coordinate: 36.500 South_Bounding_Coordinate: 25.833 Keywords: Theme: Theme_Keyword_Thesaurus: None Theme_Keyword: chemical analysis Theme_Keyword: fruit Theme_Keyword: flower Theme_Keyword: insect Theme_Keyword: physical analysis Theme_Keyword: sugar content Theme_Keyword: mineral content Theme_Keyword: inorganic content Theme_Keyword: morphology Theme_Keyword: water content Theme_Keyword: calories Theme_Keyword: caloric value Theme_Keyword: proteins Theme_Keyword: fatty acids Theme_Keyword: database Theme_Keyword: physical analysis Theme_Keyword: bird population Place: Place_Keyword_Thesaurus: None Place_Keyword: Texas Place_Keyword: Louisiana Place_Keyword: Alabama Place_Keyword: Mississippi Place_Keyword: Southeastern United States Place_Keyword: Southcentral United States Access_Constraints: This data will be available for public use after it has been published in peer-reviewed, scientific outlets. Use_Constraints: Acknowledgement of the National Wetlands Research Center as a data source would be appreciated in products developed from these data. Users should be aware of that comparisons with other data sets for the same area from other time periods may be inaccurate due to differences in data collection and lab analyses procedures. Point_of_Contact: Contact_Information: Contact_Organization_Primary: Contact_Organization: U.S. Geological Survey, National Wetlands Research Center Contact_Person: Clint Jeske/Wylie Barrow Contact_Position: Biologists Contact_Address: Address_Type: Mailing and Physical Address: 700 Cajundome Blvd City: Lafayette State_or_Province: LA Postal_Code: 70506 Country: USA Contact_Voice_Telephone: 337 266-8500 Contact_Facsimile_Telephone: 337 266-8513 Contact_Electronic_Mail_Address: clint_jeske@usgs.gov or wylie_barrow@usgs.gov Data_Set_Credit: The USGS National Wetlands Research Center would like to acknowledge the US Fish and Wildlife Service for project funding. Native_Data_Set_Environment: Microsoft Excel Analytical_Tool: Analytical_Tool_Description: The HPLC (High Peformance Liquid Chromatography) Perkin Elmer LC Pump 250 Model and the Series 200 Refractive Index Detector - to measure sugar content. Tool_Access_Information: Online_Linkage: http://las.perkinelmer.com Tool_Access_Instructions: Contact manufacturer for specific access information Tool_Contact: Contact_Information: Contact_Organization_Primary: Contact_Organization: Perkin Elmer Contact_Address: Address_Type: Physical Address: 549 Albany Street City: Boston State_or_Province: MA Postal_Code: 02118-2512 Country: USA Contact_Voice_Telephone: 800 762-4000 Contact_Facsimile_Telephone: 203 944-4902 Contact_Electronic_Mail_Address: productinfo@perkinelmer.com Analytical_Tool: Analytical_Tool_Description: The Bomb Calorimeter, Model Parr 1261 - measure the number of calories per gram Tool_Access_Information: Online_Linkage: http://www.parrinst.com Tool_Access_Instructions: See manufacturer for specific access information Tool_Contact: Contact_Information: Contact_Organization_Primary: Contact_Organization: Parr Instrument Company Contact_Address: Address_Type: Physical Address: 211 Fifty Tird Street City: Moline State_or_Province: IL Postal_Code: 61265-9984 Country: USA Contact_Voice_Telephone: 800 872-7720 Contact_Facsimile_Telephone: 309 762-9453 Contact_Electronic_Mail_Address: parr@parrinst.com Analytical_Tool: Analytical_Tool_Description: The ICP (Inductively Coupled Plasma) Perkin Elmer Optima 3000 - to measure mineral content Tool_Access_Information: Online_Linkage: http://las.perkinelmer.com Tool_Access_Instructions: See manufacturer for specific access information Tool_Contact: Contact_Information: Contact_Organization_Primary: Contact_Organization: Perkin Elmer Contact_Address: Address_Type: Physical Address: 549 Albany Street City: Boston State_or_Province: MA Postal_Code: 02118-2512 Country: USA Contact_Voice_Telephone: 800 762-4000 Contact_Facsimile_Telephone: 203 944-4902 Contact_Electronic_Mail_Address: productinfo@perkinelmer.com Analytical_Tool: Analytical_Tool_Description: The Lyphilizer, Labconco Lyphlock 12 - to dry out samples in preparation for analyses Tool_Access_Information: Online_Linkage: http://www.labconco.com Tool_Access_Instructions: See manufacturer for specific access information Tool_Contact: Contact_Information: Contact_Organization_Primary: Contact_Organization: Labconco Contact_Address: Address_Type: Physical Address: 8811 Prospect Avenue City: Kansas City State_or_Province: MO Postal_Code: 64132-2696 Country: USA Contact_Voice_Telephone: 800 821-5525 Contact_Facsimile_Telephone: 816 363-0130 Contact_Electronic_Mail_Address: labconco@labconco.com Analytical_Tool: Analytical_Tool_Description: The Microwave Digestion System, CEM MDS-2100 - to digest acids in preparation for ICP analyses Tool_Access_Information: Online_Linkage: http://www.cem.com Tool_Access_Instructions: Contact manufacturer for specific access information Tool_Contact: Contact_Information: Contact_Organization_Primary: Contact_Organization: CEM Corporation Contact_Address: Address_Type: Mailing Address: P.O. Box 200 City: Matthews State_or_Province: NC Postal_Code: 28106-0200 Country: USA Contact_Voice_Telephone: 800 726-3331 Contact_Facsimile_Telephone: 704 821-7894 Contact_Electronic_Mail_Address: info@cem.com Analytical_Tool: Analytical_Tool_Description: The Muffle Furnace, Thermolne Furnace 30400 - to ash samples in preparation of measuring inorganic content Tool_Access_Information: Online_Linkage: http://www.barnsteadthermolyne.com Tool_Access_Instructions: contact manufacturer for specific access information Tool_Contact: Contact_Information: Contact_Organization_Primary: Contact_Organization: Barnstead International Contact_Address: Address_Type: Physical Address: 2555 Kerper Blvd City: Dubuque State_or_Province: IO Postal_Code: 52001-1478 Country: USA Contact_Voice_Telephone: 800 446-6060 Contact_Facsimile_Telephone: 563 589-0516 Contact_Electronic_Mail_Address: mkt@barnsteadthermolyne.com Analytical_Tool: Analytical_Tool_Description: Soxtex System HT 1043 - to extract total lipids Tool_Access_Information: Online_Linkage: http://www.foss.dk Tool_Access_Instructions: contact manufacturer for specific access information Tool_Contact: Contact_Information: Contact_Organization_Primary: Contact_Organization: FOSS A/S Corporation Contact_Address: Address_Type: Physical Address: 7682 Executive Drive City: Eden Prairie State_or_Province: MN Postal_Code: 55344 Country: USA Contact_Voice_Telephone: 952 974-9892 Contact_Facsimile_Telephone: 952 974-9823 Contact_Electronic_Mail_Address: info@fossnorthamerica.com Data_Quality_Information: Attribute_Accuracy: Attribute_Accuracy_Report: The accuracy of the attributes measured or calculated is based on the accuracy of the equipment used, calibrations performed, measurements recorded, statistical analysis conducted, and element of human error involved. For caloric analysis, standard benzoic acid tablets were run to ensure a constant coefficient. For mineral content analysis, strontium or yiterbium were the internal standards for the project. For sugar content, a standard of sucrose, glucose, and fructose is run before analyzing samples. If the pressure is greater than 1250 psi or lower than 900 psi, the instrument is checked and maintained. Logical_Consistency_Report: Samples are prepared within three days of receipt and processed according to developed methodology (see methodology below). Once analyses are complete, an inventory of samples are maintained and all sugars are frozen. Completeness_Report: Not all samples were analyzed; fruits that were not ripe were not considered for analyses. For caloric value, a total of ten runs were performed for most plant species (5 pulp, 5 whole) with fruits; this excludes toothache, blackberry and mulberry, where only five whole samples are run. Also, a pellet press was not used for all species bombed. Lineage: Methodology: Methodology_Type: Field Methodology_Identifier: Methodology_Keyword_Thesaurus: none Methodology_Keyword: label Methodology_Keyword: bagged Methodology_Keyword: ice Methodology_Keyword: plastic bag Methodology_Description: Field collection - the date when and area where fruits and flowers were collected are noted. Fruits are placed in a plastic bag separately and put on ice until returning to the lab. If possible, 35mm photos are taken of the specimen for an image database. Process_Step: Process_Description: See methodology Process_Date: 2003-present Lineage: Methodology: Methodology_Type: Lab Methodology_Identifier: Methodology_Keyword_Thesaurus: none Methodology_Keyword: Distilled water Methodology_Keyword: DI water Methodology_Keyword: air dried Methodology_Keyword: measurements Methodology_Keyword: calipers Methodology_Keyword: lyophilizer Methodology_Keyword: dried Methodology_Keyword: mass Methodology_Keyword: random Methodology_Keyword: pulp Methodology_Keyword: sieve Methodology_Keyword: forceps Methodology_Keyword: probe Methodology_Keyword: heating Methodology_Keyword: ultra cold freezer Methodology_Keyword: weight Methodology_Description: Physical analysis - All fruits are rinsed with deionized water and allowed to air dry prior to analysis. Size and weight measurements are taken from fresh samples. Using calipers, two or more size measurements are recorded based on the shape of the fruit (two dimensions = spherical, oval, or cylindrical and three dimensions = other (drawing and description)). Height is measured from the underside of fruit to place of attachment to plant. Length and width are measured; length is considered larger than width and width, vice versa. After the mass and dimensions of ten randomly chosen fruits are recorded, the whole fruit is lyophilized. Percent water for the whole fruit is calculated as total mass of dried fruit divided by total mass of fresh fruit and multiplied by one hundred. The percent water of the pulp is also calculated; the mass of 10 whole fresh fruits is recorded. Pulp is removed and the mass recorded. Pulp can be removed three different ways. For most fruits, pulp is removed by rubbing dried fruit onto a sieve to grate the pulp. Removal occurs before drying for some fruits with the use of gloves and/or a probe and forceps. Pulp is removed differently for tallow because of its waxy coat. After heating the tallow fruit in warm water, the coat can be removed from the seeds by scraping with a probe and forceps. Methods for removal are chosen on which method will be most efficient without losing the sample. After thoroughly dried, the pulp is removed from the lyophilizer and the mass recorded. The percent water for the pulp is calculated by dividing the mass of the fresh pulp by the mass of dried pulp, and multiplied by one hundred. For percent pulp, another ten fresh fruits are randomly picked. Weight measurements are taken, and the seeds are extracted by hand and then weighed. The percent pulp is determined by subtracting the seed mass from whole fruit mass, and then divided by whole fruit mass. All drying occurs in the lyophilizer for a minimun of 48 hours. Dried samples are stored in an ultra-cold freezer at a constant temperature of -80 degrees Celsius. Process_Step: Process_Description: See methodology Process_Date: 2003-present Lineage: Methodology: Methodology_Type: Lab Methodology_Identifier: Methodology_Keyword_Thesaurus: None Methodology_Keyword: bomb calorimeter Methodology_Keyword: energy content Methodology_Keyword: calorie Methodology_Keyword: mortar Methodology_Keyword: pestle Methodology_Keyword: hot plate Methodology_Keyword: DI water Methodology_Keyword: benzoic acid tablets Methodology_Keyword: caloric value Methodology_Keyword: pellet press Methodology_Description: Bomb Calorimetry - The bomb calorimeter is used to measure the number of calories per gram of each dried sample. Energy content is measured for whole fruit, flowers and pulp when applicable. A total of ten runs were conducted on plant species with fruits (5 pulp, 5 whole) and five or ten runs were performed for flowering species (5 male, 5 female or 5 complete). The use of a pellet press reduced the possibility of incomplete burns. The dried samples were crushed with a mortar and pestle. A sample size for the bomb calorimeter is in the range of 0.3 to 0.8 grams dry mass. Oxygen pressure is set at 450 psi. A hot plate is used to heat 2 lites of deionized water to 35 degrees Celsius, which is poured into a bucket inside the calorimeter. The change in temperature in degrees Celsius is taken from the calorimeter to calculate caloric content. The change in temp multiplied by the coefficient and dividied by mass of sample in grams calculates the calorie/gram. The coeffient is determined by running three standard benzoic acid tablets. The caloric value of each tablet is predetermined, and the coeffient is determined by back calculations. Process_Step: Process_Description: See methodology Process_Date: 2003-present Lineage: Methodology: Methodology_Type: Lab Methodology_Identifier: Methodology_Keyword_Thesaurus: None Methodology_Keyword: ashing Methodology_Keyword: inorganic matter Methodology_Keyword: crucible Methodology_Keyword: dessicator Methodology_Keyword: temperature Methodology_Keyword: percent Methodology_Keyword: ashed Methodology_Keyword: weight Methodology_Description: Ashing - Ashing a sample will give the percent of inorganic matter of the sample. Dried pulp and whole fruits and flowers are ashed. Each sample consists of more than one crushed fruit for each species, and each sample has a minimum dry mass of 0.25 grams. A crucible is cleaned with DI water and placed in the oven for four hours at 450 degrees Celsius. The crucible is allowed to cool to room temperature in a dessicator for 10 to 20 minutes before weighing. The weight of the crucible is measured and the sample is added; the total weight of the sample and crucible is measured and recorded. The oven is programmed according to standard operating procedures with rate 1 = 25C, temp 1 = 450C, time 1 = 4.0hours, rate 2= 40C, hold = 100C, and time 2 = 20hours. Rate is the increment at which temperature will increase or decrease. Hold is activated in order to extend the time that the oven will remain at 100C. The crucible is then removed once the oven has returned to a temperature of 100C; it is then placed in a dessicator and allowed to cool to room temperature for 10 to 20 minutes. The mass of the crucible and ash is recorded and the percent ash calculated as ash (g) divided by sample (g) multipled by one hundred. Process_Step: Process_Description: See methodology Process_Date: 2003-present Lineage: Methodology: Methodology_Type: Lab Methodology_Identifier: Methodology_Keyword_Thesaurus: None Methodology_Keyword: mineral content Methodology_Keyword: ICP Methodology_Keyword: Atomic Emissions Spectroscopy Methodology_Keyword: AES Methodology_Keyword: Inductively Coupled Plasma Methodology_Keyword: crucible Methodology_Keyword: HCl acid Methodology_Keyword: vials Methodology_Keyword: refrigerator Methodology_Keyword: Aluminum Methodology_Keyword: Barium Methodology_Keyword: Calcium Methodology_Keyword: Copper Methodology_Keyword: Iron Methodology_Keyword: Potassium Methodology_Keyword: Magnesium Methodology_Keyword: Manganese Methodology_Keyword: Sodium Methodology_Keyword: Nickel Methodology_Keyword: Phosphorus Methodology_Keyword: Lead Methodology_Keyword: Tin Methodology_Keyword: Zinc Methodology_Keyword: Strontium Methodology_Keyword: Yiterbium Methodology_Description: Mineral content - Ashed material is dissolved and removed from the crucibles by applying 3ml of HCl acid and diluting solution to 25ml using deionized water. The solution is placed into 50 ml vials for storage and stored in a refrigerator until ICP-AES analysis can be conducted. Samples are shaked well prior to analysis to distribute heavy elements. The Optima 2000 software is specified for a number of elements (Al, Ba, Ca, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, Si, and Zn). Strontium or Yiterbium are the internal standards used for this protocol. Two samples of whole and pulp for each species are analyzed by the ICP. Each sample is analyzed three times and the average concentration for each element specified is available in the output data. Process_Step: Process_Description: See methodology Process_Date: 2003-present Lineage: Methodology: Methodology_Type: Lab Methodology_Identifier: Methodology_Keyword_Thesaurus: None Methodology_Keyword: HPLC Methodology_Keyword: High Performance Liquid Chromatography Methodology_Keyword: chromatographic process Methodology_Keyword: mass transfer Methodology_Keyword: stationary Methodology_Keyword: mobile Methodology_Keyword: fatty acid analysis Methodology_Keyword: lipid analysis Methodology_Keyword: liquid nitrogen Methodology_Keyword: filtered Methodology_Keyword: proteins Methodology_Keyword: Lowery's reagent Methodology_Keyword: sugars Methodology_Keyword: standard Methodology_Keyword: test tubes Methodology_Keyword: Vortex Methodology_Keyword: Folin reagent Methodology_Keyword: incubation Methodology_Description: HPLC capabilities - Chromatographic processes can be defined as separation techniques involving mass-transfer between stationary and mobile phases. Compounds will not be isolated for analysis; some samples may be purified, concentrated, or diluted. For sugars, samples are prepared by exposing dried pulp or whole fruit to liquid nitrogen to form a powder. A known amount of this powder is dissolved and diluted with a known amount of water. The solution is then passed through a fine filter. The filtered solution is introduced into the column on the HPLC. It takes about fifteen minutes to see an output. Outputs are compared to other standards run previously that day and previous days to determine identities and concentrations of individual sugars. For proteins, the samples are prepared using the same nitrogen powdering procedure described in the sugar analysis. A known amount of the sample is tested for total protein using the Lowery's protein estimation assay. One method is to transfer sample containing up to 40 micrograms of protein to test tubes and bring volume up to 200 microliters with water. Add 1 ml of mixture and mix will with the Vortex. Incubate for 10 minutes at room temperature. Add 50 microliters of folin reagent, mix well with Vortex. Incubate for 30 minutes at room temperature. Read at 540 nm against an H20 blank. Process_Step: Process_Description: See methodology Process_Date: 2003-present Lineage: Methodology: Methodology_Type: Lab Methodology_Identifier: Methodology_Keyword_Thesaurus: None Methodology_Keyword: lipid Methodology_Keyword: total lipids Methodology_Keyword: plug Methodology_Keyword: magnetic cuffs Methodology_Keyword: columns Methodology_Keyword: evaporate Methodology_Keyword: cellulose thimble Methodology_Keyword: pet ether Methodology_Keyword: teflon boiling chip Methodology_Keyword: chloroform Methodology_Keyword: glass wool Methodology_Keyword: elute Methodology_Keyword: hexane Methodology_Description: Lipid analysis - For separating lipid classes, a C18 SPE column is used. The column is washed with hexane. The lipids are dissolved in hexane isopropanol3:2 and loaded into the column. Netural lipids are eluted with the hexan-isopropanol3:2, glycolipids and ceramids in acetone-methanol9:1, and phospholipids in methanol. For Soxhlet extraction for total lipids, a Soxtex System HT 1043 is used. Cellulose thimbles are cleaned and fitted with glass wool (as plugs) into magnetic cuffs and metal cylinders. 2-3 grams of crushed and freeze-dried samples are placed into the thimbles. The rack of thimbles is positioned in the slot below the extraction column. The cuffs and the thimbles are then drawn into the extraction columns. Six numbered, cleaned and dried metal boiling cups are placed into the handled cup rack; telfon boiling chips are added, and then 50 ml of pet ether into each cup. Cold water is then turned on in the extraction column. The prepared cups are placed on the heating plate under the columns. The cups are then positioned to seal them to the teflon rings at the columns' bottoms. The samples are boiled for five hours; the evaporation process is then started. The cups are checked every fifteen minutes until lipids are extracted or the samples are completely dried. The cups are removed and weighed. Process_Step: Process_Description: See methodology Process_Date: 2003-present Entity_and_Attribute_Information: Overview_Description: Entity_and_Attribute_Overview: The database consists of parameters obtained through different analyses. Physical parameters are measured and include size and weight measurements, percent water of the whole fruit, and precent water of the pulp. chemical parameters are measured through different types of analyses. Caloric value of samples is measured in calorie/grams. The inorganic content is measured in percentage and is obtained by dividing ash(g)/sample(g) and multiplying by 100. The mineral content is measured in concentrations of mg/ml and is calculated by the ICP. The sugars parameter measures the number of sugars present in the sample and is measured in concentration of parts per million. The proteins parameter is measured in concentration of total amount detected in the sample. Entity_and_Attribute_Detail_Citation: USGS National Wetlands Research Center Metadata_Reference_Information: Metadata_Date: 20040127 Metadata_Review_Date: 200402 Metadata_Contact: Contact_Information: Contact_Organization_Primary: Contact_Organization: US Geological Survey, National Wetlands Research Center Contact_Position: metadata specialist Contact_Address: Address_Type: Mailing and Physical Address: 700 Cajundome Blvd City: Lafayette State_or_Province: LA Postal_Code: 70506 Country: USA Contact_Voice_Telephone: 337 266-8500 Contact_Facsimile_Telephone: 337 266-8513 Metadata_Standard_Name: Content Standard for Digital Geospatial Metadata Metadata_Standard_Version: FGDC-STD-001-1998 Metadata_Extensions: Profile_Name: Biological Data Profile of Content Standard for Digital Geospatial Metadata Online_Linkage: http://www.fgdc.gov/standards/status/sub5_2.html Metadata_Access_Constraints: None Metadata_Use_Constraints: Acknowledgement of the National Wetlands Research Center as the metadata source would be appreciated. Please cite the original metadata when using portions to create another record for slightly altered data, such as reprojection.