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ENGLISH FOR SEAFOOD PROCESSING THREADS: SHELLFISH TEACHER: TRỊNH THU HẰNG  LÊ THỊ HIẾU  ĐỖ THỊ BÉ ÚT  ĐINH TIẾN DŨNG  ĐẶNG THỊ NGOAN  TRẦN NGUYỆT ÁNH  TRẦN THỊ THU CÚC  ĐINH THỊ NGỌC CẨM  NGUYỄN THỊ KIM Ý  LÊ THỊ THANH THẢO  TRƯƠNG THỊ KIỀU TRANG CONTENTS GENERAL CHARACTERISTICS GENERAL CHARACTERISTICS 1. DEFINITIONS Commonly referred to as bivalves, are the class of marine and freshwater molluscs with laterally compressed bodies enclosed by a shell in two hinged parts. They include clams, oysters, mussels, scallops, and numerous other families oysters mussels GENERAL CHARACTERISTICS 2. general characteristics of species molluscs COMPOSITION Labial Palp Visceral Mass Anterior Adductor Muscle Heart Posterior Adductor Muscle Exhalant Siphon Inhalant Siphon Mantle Foot Gills (Ctenidia) APPLICATIONS APPLICATIONS 1. human food roasted potBoil tract APPLICATIONS 2. animals feeds mixing mill APPLICATIONS 3. crafts, jewelry wind chimes picture arms APPLICATIONS 4. cosmetics, pharmaceutical pearl powder