Chinese lobster
English name: Chinese spiny lobster
Common name: Lobster, lobster, crayfish Origin and date of birth:
I am domestically produced in the South China Sea, the South China Sea, and the coast of Taiwan Province. I live in a shallow sea with a water depth of 40-70 meters. I inhabit reefs, rock piles, etc.
The head and chest are slightly cylindrical, the abdomen is flattened, and the tail fan is soft and translucent. The surface of the cephalothorax was covered with fur and covered with powerful thorns. In addition to the upper corner of the eye, there were four large thorns roughly the same size, but the frontal horn lacked. The body surface is turquoise. There is no bright markings in the center between the front edge of the head breastplate and the two eye sockets. The eyes are dark brown with brown and yellowish white bands on the upper corners of the eyes and yellow-white stripes on the steps. The abdomen is dotted with tiny white spots, and the white spots at the joints are larger. The abdominal limb is red-brown.
The appearance and body color of Chinese lobsters are similar to those of corrugated lobsters, but there are no vivid orange and blue markings between the two eye shanks of Chinese lobsters, and the feet are streaked rather than spotted, which makes the two easily distinguishable.
A Soxhlet extractor is a piece of laboratory apparatus[1] invented in 1879 by Franz von Soxhlet.[2] It was originally designed for the extraction of a lipid from a solid material. Typically, Soxhlet extraction is used when the desired compound has a limited solubility in a solvent, and the impurity is insoluble in that solvent. It allows for unmonitored and unmanaged operation while efficiently recycling a small amount of solvent to dissolve a larger amount of material.
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