PRESERVATION OF DRY AND WET SPECIMENS

ASSIGNMENT # 1
Semester Spring – 2024
Submission date: April 19, 2024

BY
Najeeb Ullah
Roll # 22011514-110

ZOO- 310
BIOLOGICAL TECHNIQUES
Dr. Sadia Roshan
BS Zoology
Section A
Department Of Zoology
 TABLE OF CONTENTS
CONTENTS PAGES
List of figures…………………………………………………………………………….III
1-Introduction ................................................................................................................... 1
1.1-Methods of Preservation ............................................................................................ 1
1.2-Advantages of preservation ....................................................................................... 2
1.3-Disadvantages of preservation ................................................................................... 3
2-Two types of specimens preservation........................................................................... 4
2.1- Dry specimen preservation ....................................................................................... 4
2.2- Wet specimen preservation ....................................................................................... 6
Conclusions ........................................................................................................................ 8
References .......................................................................................................................... 9

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 LIST OF FIGURES
FIGURES PAGES
Figure 1 ............................................................................................................................... 1
Figure 2 ............................................................................................................................... 4
Figure 3 ............................................................................................................................... 5
Figure 4 ............................................................................................................................... 6
Figure 5 ............................................................................................................................... 7

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 PRESERATION OF DRY AND WET SPECIMENS
1- Introduction
Preservation refers to the act of protecting, maintaining, and conserving something in its
original state or condition. It can apply to various contexts, such as preserving historical
buildings, artifacts, natural habitats, or cultural traditions. Preservation aims to prevent
decay, degradation, or loss over time, ensuring that valuable aspects of the past or present
are safeguarded for future generations. It often involves careful planning, documentation,
restoration, and sometimes even legal protections to ensure that the object or concept
remains intact and accessible for years to come.(Smith et al., 2014)

Figure 1.1- Preserved specimens

Figure 1

(Smith et al., 2014)

1.1- Methods of Preservation

Preservation methods vary depending on what you're preserving and for how long. Here
are some common methods:

Canning: This involves heating food in jars to kill bacteria and create a vacuum seal. It's
commonly used for fruits, vegetables, and sauces.
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Freezing: Freezing food halts the growth of bacteria, yeast, and molds. It's a great way to
preserve fruits, vegetables, meat, and prepared meals.

Drying/Dehydrating: Removing moisture from food inhibits the growth of bacteria and
molds. This method is suitable for fruits, vegetables, herbs, and meats.

Pickling: Pickling involves submerging food in an acidic solution, such as vinegar, which
preserves it by creating an inhospitable environment for bacteria. Commonly pickled foods
include cucumbers, peppers, and cabbage.

Salting: Salt draws moisture out of food, preventing bacterial growth. It's often used for
meats, fish, and vegetables.

Smoking: Smoking not only adds flavor but also acts as a preservative by reducing
moisture content and inhibiting bacterial growth. It's commonly used for meats and fish.

Fermentation: Fermentation involves the conversion of sugars into alcohol or organic

acids by bacteria or yeast. This process preserves food and also adds flavor. Examples
include sauerkraut, kimchi, and yogurt.

Vacuum Sealing: Removing air from packaging inhibits the growth of aerobic bacteria
and slows down oxidation, thus extending the shelf life of food.

Pasteurization: This involves heating food to a specific temperature for a set period to kill
pathogens and extend shelf life. It's commonly used for dairy products, juices, and canned
foods.

Chemical Preservatives: Adding chemical preservatives like sodium benzoate, sulfites,

or nitrates can inhibit microbial growth and extend shelf life. However, there are concerns
about their potential health effects, so their use is regulated.(Corbet & Pendlebury, 1934)

1.2- Advantages of preservation

Preservation, whether it's of natural environments, cultural artifacts, or historical sites,

carries numerous advantages:

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Cultural Continuity: Preservation helps maintain the heritage and traditions of
communities, ensuring that future generations have access to their cultural roots.

Education: Preserved artifacts and sites provide valuable educational resources, offering
insights into history, science, and culture. They serve as tangible reminders of past events
and civilizations.

Economic Benefits: Preservation can stimulate tourism and economic growth in areas with
significant historical or natural attractions. Tourists are drawn to well-preserved sites,
contributing to local businesses and job creation.

Environmental Conservation: Preserving natural habitats and ecosystems is essential for

biodiversity and ecological balance. It protects endangered species and maintains vital
resources such as clean air and water.

Aesthetic Value: Preserved landscapes, architecture, and artworks contribute to the beauty
of our surroundings, enhancing quality of life and providing inspiration for
creativity.(Smith et al., 2014)

1.3- Disadvantages of preservation

Preservation efforts, while often essential for maintaining cultural, historical, and
environmental resources, can also come with their own set of disadvantages:

Cost: Preservation can be expensive, requiring funds for maintenance, restoration, and
ongoing care. This financial burden can be particularly challenging for governments or
organizations with limited resources.

Limited Resources Allocation: Sometimes, resources allocated for preservation could be

redirected to more immediate needs like healthcare, education, or infrastructure, leading to
debates over priorities.

Resistance to Change: Preservation efforts may stifle innovation and progress, as strict
adherence to historical accuracy or conservation guidelines might limit opportunities for
development or modernization.

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Conflict with Development: Preservation goals may clash with urban development or
economic growth plans. Balancing the need for preservation with the demand for new
infrastructure or housing can lead to contentious debates and delays.

Inhibition of Adaptation: Strict preservation guidelines may inhibit adaptive reuse of

historic structures for contemporary purposes, potentially limiting economic revitalization
opportunities.

Figure 1.2- Preservation Techniques

Figure 2

(Smith et al., 2014)

2- Two types of specimens preservation

2.1- Dry specimen preservation

Dry specimen preservation is a method used to preserve biological specimens by removing

moisture from them. This technique is commonly employed in preserving plant specimens,
insects, and some small vertebrates. The process involves dehydrating the specimen to
prevent decomposition and maintain its structural integrity for long-term storage and study.

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Here's a basic outline of the process:

Preparation: Before preservation, specimens are collected and prepared. For example, in
the case of plants, they are pressed and dried using a plant press.

Dehydration: The primary step in dry specimen preservation is removing moisture from
the specimen. This can be achieved through various methods such as air-drying,
desiccation using drying agents like silica gel or calcium chloride, or freeze-drying.

Storage: Once completely dehydrated, specimens are stored in a dry environment to

prevent any moisture from re-entering the specimen. This often involves storing them in
airtight containers or using desiccants to absorb any residual moisture.

Labeling: It's essential to label each specimen with pertinent information such as collection
date, location, species name, and collector's name. This ensures that the specimen remains
useful for research or educational purposes.(Thomas, 1873)

Figure 1.3- Dry animal preservation

Figure 3

(Thomas, 1873)

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Figure 1.4- Dry insect preservation

Figure 4

(Thomas, 1873)

2.2- Wet specimen preservation

Wet specimen preservation involves preserving animals or parts of animals in a liquid

solution, typically formaldehyde or ethanol, to prevent decay and maintain their shape and
color for scientific study or display. Here's a basic overview of the process:

Specimen Collection: Collect the specimen you want to preserve. This could be an entire
animal, such as a small fish or amphibian, or a specific organ or body part.

Fixative Solution: Prepare a fixative solution. Formaldehyde is a common choice for

preserving specimens intended for long-term storage, as it penetrates tissues well and helps

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prevent decay. Ethanol is also used, particularly for specimens that will be displayed rather
than extensively studied.

Preservation Container: Choose a suitable container for the specimen. Glass jars with
tight-fitting lids are commonly used. The container should be large enough to
accommodate the specimen without excessive crowding.

Submersion: Completely submerge the specimen in the fixative solution. Ensure that the
specimen is fully covered by the solution to prevent decay.

Labeling: Label the container with relevant information, such as the species name,
collection date, location, and any other pertinent details.

Sealing: Seal the container tightly to prevent evaporation of the fixative solution and to
minimize exposure to air, which can cause decay.

Storage: Store the container in a cool, dark place to further inhibit decay. Avoid exposure
to direct sunlight, as this can cause fading of the specimen's colors over time.

Monitoring: Periodically check the specimen for any signs of decay or deterioration. If
necessary, replace the fixative solution to maintain the specimen's preservation.(Emerson,
1904)
Figure 5
Figure 1.5- Preservation of Wet specimens

(Emerson, 1904)

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Conclusions
It's important to note that working with fixative solutions like formaldehyde can be
hazardous, so proper safety precautions should always be taken, such as working in a well-
ventilated area and wearing appropriate personal protective equipment. Additionally, be
sure to comply with any regulations or guidelines regarding the handling and disposal of
hazardous chemicals.

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References

Corbet, A. S., & Pendlebury, H. M. (1934). The butterflies of the Malay Peninsula,
including aids to identification, notes on their physiology and bionomics, and
instructions for the collection and preservation of specimens under tropical
conditions. Printed by Kyle, Palmer & Co., Ltd.
Emerson, H. C. (1904). The collection and preservation of specimens for laboratory
examination. s.n. http://hdl.loc.gov/loc.gdc/scd0001.00216238345
Smith, P. H., Meyers, A. R. W., & Cook, H. J. (2014). Ways of making and knowing : the
material culture of empirical knowledge. University of Michigan Press.
Thomas, A. R. (1873). A practical guide for making post-mortem examinations, and for
the study of morbid anatomy, with directions for embalming the dead, and for the
preservation of specimens of morbid anatomy. For sale by Boericke & Tafel.
http://hdl.loc.gov/loc.gdc/scd0001.00077209268

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