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Trypanites is a narrow, cylindrical, unbranched boring which is one of the most common trace fossils in hard substrates such as rocks, carbonate hardgrounds and shells. [2] It appears first in the Lower Cambrian, [3] was very prominent in the Ordovician Bioerosion Revolution, [4] and is still commonly formed today.
The scientific name Turbo cornutus, literally means "horned turban," and it is characterized by a hard, ventricose, spiny, imperforate shell of which the length varies between 65 and 120 mm (2 + 1 ⁄ 2 and 4 + 3 ⁄ 4 in).
The hard-shell or crunchy taco is a Mexican-American dish that developed in the United States. The earliest references to hard-shell tacos are from the early 1890s, and by the early 20th century this style of taco was available in Mexican-American communities across the US.
The shell of Cornu aspersum is almost always right-coiled, but exceptional left-coiled specimens are also known; see Jeremy (snail) for an example. Taxonomy. The accepted name of the species was long considered to be Helix aspersa, a member of the genus Helix, like the Roman snail Helix pomatia.
Whether you're in search of a sleek designer splurge or care more about color variety, we've rounded up 10 of the best hard-shell suitcases on the market right now. The Carry-On Pro
The hard clam (Mercenaria mercenaria), also known as the round clam, hard-shell (or hard-shelled) clam, or the quahog, is an edible marine bivalve mollusk that is native to the eastern shores of North America and Central America from Prince Edward Island to the Yucatán Peninsula.
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Cerithium caeruleum, the Cerith sand snail, is a species of sea snail, a marine gastropod mollusk in the family Cerithiidae. [1] It is generally found in large populations on intertidal rocky shores with a thin layer of sediments. [2] They have large and solid shells, and their radula ribbon robust long about one-fifth the shell length.
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Distribution This species occurs in South Korea and Japan. Consumption "Sazae" for consumption in Japan. Turbo sazae is enjoyed as a delicacy in Japan, where it is known as "sazae (サザエ)". After cooking, the corkscrew-like animal can be drawn out of its shell using its hard operculum, or hard, rocky lid, to which it is firmly attached. The operculum is not edible, and must be discarded ...