Environmental Data Initiative logo
EDI Staging Environment

This data package was submitted to a staging environment for testing purposes only. Use of these data for anything other than testing is strongly discouraged.

This data package is not the most recent revision of a series.  (View Newest Revision)

Data Package Summary    View Full Metadata

  • Delta Smelt Formalin Fixation and Preservation Effects on Fish Weight and Length
  • Slater, Steven B.; California Department of Fish and Wildlife
    Burdi, Christina E.; California Department of Fish and Wildlife
    Gaeta, Jereme; California Department of Fish and Wildlife
    Frick, Madeleine A.
  • 2020-08-08
  • Slater, S.B., C.E. Burdi, J. Gaeta, and M.A. Frick. 2020. Delta Smelt Formalin Fixation and Preservation Effects on Fish Weight and Length ver 2. Environmental Data Initiative. https://doi.org/DOI_PLACE_HOLDER (Accessed 2024-12-28).

  • Natural history museum specimen are invaluable for a variety of conservation and ecological applications. Fishes are commonly preserved in formalin, but formalin preservation has been shown to result in a reduction of fish length and an increase in weight that may vary among species. These changes may have drastic effects on any conservation or ecological conclusions drawn from specimen preserved for various durations as well as when compared to fresh, unpreserved specimen. The ​purpose of this study was to ​test whether formalin fixation and preservation affects endangered Delta smelt lengths and weights with implications on the use data collected on preserved and fresh specimen. Fresh Delta smelt were lengthed and weighted, then fixed and preserved in 10% buffered formalin​. Repeated measures of specimen length and weigh were recorded weekly for 4 weeks, fortnightly from preservation week 4 through preservation week 24, and then approximately annually through 6 total years of preservation.

  • N: 37.867149      S: 37.867149      E: -121.638008      W: -121.638008
  • This information is released under the Creative Commons license - Attribution - CC BY (https://creativecommons.org/licenses/by/4.0/). The consumer of these data ("Data User" herein) is required to cite it appropriately in any publication that results from its use. The Data User should realize that these data may be actively used by others for ongoing research and that coordination may be necessary to prevent duplicate publication. The Data User is urged to contact the authors of these data if any questions about methodology or results occur. Where appropriate, the Data User is encouraged to consider collaboration or co-authorship with the authors. The Data User should realize that misinterpretation of data may occur if used out of context of the original study. While substantial efforts are made to ensure the accuracy of data and associated documentation, complete accuracy of data sets cannot be guaranteed. All data are made available "as is." The Data User should be aware, however, that data are updated periodically and it is the responsibility of the Data User to check for new versions of the data. The data authors and the repository where these data were obtained shall not be liable for damages resulting from any use or misinterpretation of the data. Thank you.
  • DOI PLACE HOLDER
  • Analyze this data package using:           

Copyright 2024 Environmental Data Initiative. This material is based upon work supported by the National Science Foundation under grants #2223103 and #2223104. Any opinions, findings, conclusions, or recommendations expressed in the material are those of the author(s) and do not necessarily reflect the views of the National Science Foundation. Please contact us with questions, comments, or for technical assistance regarding this web site or the Environmental Data Initiative. Please read our privacy policy to know what information we collect about you and to understand your privacy rights.

EDI is a collaboration between the University of New Mexico and the University of Wisconsin – Madison, Center for Limnology:

UNM logo UW-M logo