Showing posts with label Snails. Show all posts
Showing posts with label Snails. Show all posts

Monday, 8 September 2014

Shells, floats and an interesting association



I grew up by the sea and always enjoyed walking on local beaches looking for shells washed up by the tide. There were many shell fragments, especially of cockles that must have grown in their millions just offshore, but also a wide variety of whole shells, especially those of snails. I continued to enjoy beachcombing and, while on a family holiday in Jersey, found an excellent beach, dominated by shells of the flat periwinkles Littorina obtusata and L. mariae. [1] Some were bright yellow, others orange, white, or of a reddish hue. We collected as many of the shells as we could and, more than twenty years later, they are still exhibited in a glass jar in our bathroom.


Occasionally, violet shells from the snail Janthina are washed up on beaches, especially after long periods of strong winds. They are similar in form to those I had collected in Jersey, but they have less strengthening than the Littorina shells, which need to be strong to withstand the erosive action of the water, and suspended mineral particles, over the shores on which the snails live. Can we assume, therefore, that Janthina exists in a less erosive habitat? Indeed it does - the snails live at the surface of oceans, attached to a float of bubbles.

 


In July and August 1954, there were sustained, strong westerly winds in Great Britain and Ireland and several people reported finding large numbers of Janthina shells on exposed beaches This prompted Dr Douglas P. Wilson of the Marine Biological Association to write a letter to The Times to ask readers for more information about sightings. Reports came in from many locations and, among all the shells, there were a few living specimens. These offered the scope for investigations of the formation of the float, adding to the information acquired by earlier investigators. 


Among the first to make observations was Reynell Coates, who, in 1825, published a description of the float. Coates qualified as a medical doctor in Philadelphia and then set sail as a ship’s surgeon on a voyage to the East Indies. He was very interested in Natural History and took samples of organisms from the surrounding water (presumably when becalmed, or unable to continue the passage - the journey terminated at Kolkata after the outbreak of the Burmese War [2]). This is what he wrote about some specimens of Janthina:

Individuals being placed in a tumbler of brine, and a portion of the float being removed by the scissors, the animal very soon commenced supplying the deficiency in the following manner: the foot was advanced upon the remaining vesicles, until about two-thirds of the member rose above the surface of the water; it was then expanded to the uttermost, and thrown back upon the water.. ..it was contracted at the edges, and formed into the shape of a hood, enclosing a globule of air, which was slowly applied to the extremity of the float. A vibratory movement could now be perceived throughout the foot, and when it was again thrown back to renew the process, the globule was found in its newly constructed envelope. [3]

Wilson’s  description of float formation in Janthina included these observations:

Sometimes the new bubble fails to be attached and floats away as a tiny glassy sphere.. ..The completed float is firm between the fingers, springy and dry - it is not in any sense sticky. [4]

Although the bubbles are surrounded by mucus secreted from glands in the snail’s foot, there are clearly components of this secretion (proteins?) that, after dehydration of the mucus mass, form a solid coating for the trapped bubbles. This ensures that the float is near-permanent, although older pieces break off and need to be replaced. [4] To say that the float is important for the snail is an understatement as, specimens of Janthina that sink into the water column cannot regain the surface. [4]

Janthina is a predator and feeds on other members of the floating community at the air-water interface. It is especially associated with Velella (the “by-the-wind sailor”) [3], and both are blown ashore in masses. Velella is a colonial relative of jellyfish, with polyps attached to a secreted, flattened float that has a sail rising from it (see below), allowing the colony to be transported by wind. The polyps use stinging cells to capture small creatures from within the water column, such as invertebrates and small fish. Wilson quotes Mr Peter David in describing the manner in which Velella is preyed upon by Janthina, the snail cutting out semicircular pieces of the float and attached polyps “in much the same way as a caterpillar does on the edge of a leaf.” [4]





Gastropod snails, like Littorina and Janthina, have very similar body plans and it is relatively easy to see how the latter evolved from a shore-dwelling ancestor, but how did it develop an ocean-going existence? Observation of pond snails shows that some individuals move across the underside of the water surface while the foot is held in the surface film and, to these snails, the interface is like a solid surface. [5] They move here as they do over the substratum, using muscular contractions of the foot, and feed as they go. A characteristic of pond snails is their relatively thin shell, as strengthening calcium salts are not as available in fresh waters as they are in the sea. It is likely that the ancestral Janthina did not strengthen the shell in the way that Littorina does and that it moved under surface films as well as over the substratum, just like some pond snails. In time, the mucus used for lubrication and attachment during crawling was used to coat bubbles formed by the foot and this resulted in the development of the float. They then lost the power of locomotion, or it was highly reduced, and their feeding changed from scraping materials from surfaces to the removal of sections of prey such as Velella, into which they had drifted, or which had been blown towards them.

How Velella evolved its current form is a mystery. There are various theories on how gastropod molluscs evolved from their ancestral molluscan form, but how did the colony of polyps develop, complete with a float to which they were attached? Velella has many sedentary colonial relatives (members of the Cnidaria), but how did life at the ocean surface begin - and what were the origins of the sail?


[1] Gray A. Williams (1990) The comparative ecology of the flat periwinkles, Littorina obtusata (L.) and L. mariae Sacchi et Rastelli. Field Studies 7: 469-482.

[2] W.J.Snape (1968) Reynell Coates (1802-1886): politician, poet, editor, naturalist, lecturer and physician. Transactions and Studies of the College of Physicians of Philadelphia 35: 112-118.

[3] Reynell Coates (1825) Remarks on the floating apparatus, and other peculiarities, of the genus JANTHINA. Journal of the Academy of Natural Sciences of Philadelphia 4: 356-360.

[4] Douglas P. Wilson and M. Alison Wilson (1956) A contribution to the biology of Ianthina janthina (L.). Journal of the Marine Biological Association of the United Kingdom 35: 291-305.

[5] Roger S. Wotton and Terence M. Preston (2005) Surface films: areas of water bodies that are often overlooked. BioScience 55: 137-145.


Thursday, 11 April 2013

Why not eat sea anemones?




Vincent M Holt published “Why Not Eat Insects?” in 1885 and the book was given a new lease of life when it was reprinted in 1988 by the British Museum (Natural History). Holt raises a good question and, arguably, it applies even more today than it did in Victorian times. In addition to recommending a range of insects that are good to eat, Holt includes molluscs and, while recommending slugs of various species, it is cooked snails which he favours, giving two recipes from a book by M. S. Lovell, “The Edible Mollusks of Great Britain and Ireland with recipes for cooking them”, published in 1867. This is the Preface of that book:

“In these days, when attention has been so much directed towards the cultivation of the common kinds of eatable shell-fish, it is surprising that the importance of certain others for food has been hitherto almost entirely overlooked. We understand the good qualities of oysters, cockles, and a few other kinds; but some equally nutritious (which are universally eaten on the Continent) are seldom, if ever, seen in our markets, or are only used locally as food, and the proper modes of cooking them are scarcely known. I have therefore endeavoured to call attention to all the eatable species common on our coasts, and also to those which, though not found here in abundance, might be cultivated as easily as oysters, and form valuable articles of food.”

This comment from Lovell applies to both marine snails and bivalves, but the great Victorian Natural Historian Philip Henry Gosse provides us with another addition to gastronomy. In “A Naturalist’s Rambles on the Devonshire Coast”, published in 1853, he writes of one of his own experiments in cooking sea anemones. He collected Actinia crassicornis (now named Urticina crassicornis) and, after washing them in sea water, began to cook:

“Some I put into the water (sea-water) cold, and allowed to boil gradually. As soon as the water boiled, I tried one: it was tough and evidently undone. The next I took out after three minutes’ boiling: this was better; and one at five minutes’ was better still; but not so good as one which had boiled ten. I then put the remaining ones into the boiling water, and let them remain over the fire boiling fast for ten minutes, and these were the best of all, being more tender, as well as of a more inviting appearance.. .. In truth the flavour and taste are agreeable, somewhat like those of the soft parts of crab; I ate them hot, with the usual crab-condiments of salt, pepper, mustard, and vinegar, mixed into a sauce.. ..I wonder that they are not commonly brought to table, for they are easily procured, and are certainly far superior to cockles, periwinkles, and mussels. After a very little use, I am persuaded anyone would get very fond of boiled Actinias.”


We know that Henry Gosse was a strong influence on the wonderful glass modelling of the Blaschkas (see my earlier Blog post) but could he also be an inspiration for other artists - the top experimental chefs of today? How splendid Anémone de mer a la Gosse would look on the menu of a Michelin-starred restaurant. It would be as big a talking point as snail porridge.