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<br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br /> <br />CHAPTER <br /> <br />Page <br /> <br />2. EVALUATION OF OTOLITHS FOR AGING LARVAL RAZORBACK <br /> <br />SUCKERS ..................................................... 36 <br /> <br />I. Introduction ..... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 36 <br /> <br />n. Methods.................................................... 38 <br /> <br />m. Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ., 41 <br /> <br />N. Summary and Discussion ...................................... 42 <br /> <br />3. ANALYSIS OF A RELATNE CONDITION (KN) INDEX AND PROXIMATE <br /> <br /> <br />BODY COMPOSmON TO ASSESS NUTRITIONAL STATUS IN LARVAL <br /> <br />RAZORBACK SUCKERS ........................................ 60 <br /> <br />I. Introduction .................................................. 60 <br /> <br />n. Methods .................................................... 64 <br /> <br />1. Processing of Larvae .................................... 64 <br /> <br />2. Statistical Analyses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 65 <br /> <br />m. Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 68 <br /> <br />1. 140C.................................................. 68 <br /> <br />2. 180C.................................................. 69 <br /> <br />3. 230C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 71 <br /> <br />4. Comparison of Temperature levels. . . . . . . . . . . . . . . . . . . . . . . . .. 71 <br /> <br />A. Growth ......................................... 71 <br /> <br />B. Length-Weight Relations ........................... 73 <br /> <br />C. Condition Factor. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 75 <br /> <br />Vlll <br />