Nutritional Analysis of Fruits and Flowers Data

Metadata:
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Publication_Date: Unpublished material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
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
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
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
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
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
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.
Generated by mp version 2.7.33 on Wed Jul 20 13:18:52 2005