2. Turtles and tortoises aren’t the same thing. Well, that’s not exactly true. The truth is that the term “turtle” is an umbrella term for all 200 species of the testudine group, including both turtles and tortoises, among others. So the word “turtle” may mean more than you first expected!

3. Turtles are some of the oldest animals around. If you’ve never had a turtle, you might not know just how long their life spans can be. In general, turtles evolved millions of years ago, and as such are among the oldest groups of reptiles. As pets, certain species of turtles can live to be 10-150+! 

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That said, not all mollusks use a shell. The cephalopod family, which includes the octopus and squid, don’t use a mobile home to keep them safe. Instead, they use other means of defense, like their ink or poisonous suction cups on their tentacles.

One thing that all mollusks have in common, whether they use a shell or not, is that they’re all invertebrates. This means they don’t have a rigid backbone. Most of the smaller mollusks, like clams or sea snails, use seashells as a means of defense against predators.

1. Nearly all seven species of sea turtle are classified as endangered, and that’s mostly due to human activity. Accidental capture by fishing gear, which often results in death, is the greatest threat to most sea turtles. They are also killed for their eggs, meat, skin and shells, and suffer from poaching and over-exploitation. Climate change also impacts sea turtle nesting beaches and eggs. WWF helps develop alternative livelihoods so that local people no longer rely on turtle products for income and supports local nest beach patrols.

2. Male turtles never leave the ocean, while female turtles will go ashore to lay their eggs on sandy beaches during the nesting season.

3. Depending on the species, sea turtles feast on anything from seaweed to jellyfish. They consume squid, barnacles, sponges and sea anemones, among other creatures, while green turtles—the herbivores—primarily eat sea grasses and algae.

2.
When development is complete, the female releases the newly hatched larvae into the water, where they are part of the plankton. The release is often timed with the tidal and light/dark diel cycle.^[11][12] The free-swimming tiny zoea larvae can float and take advantage of water currents. They have a spine, which probably reduces the rate of predation by larger animals. The zoea of most species must find food, but some crabs provide enough yolk in the eggs that the larval stages can continue to live off the yolk.
3.Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (Greek: βραχύς, romanized: brachys = short,^[2] οὐρά / οura = tail^[3]), usually hidden entirely under the thorax. They live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs, stone crabs, and crab lice – are not true crabs, but many have evolved features similar to true crabs through a process known as carcinisation.
4.Crabs are found in all of the world's oceans, as well as in fresh water and on land, particularly in tropical regions. About 850 species are freshwater crabs
5.Crabs often show marked sexual dimorphism. Males often have larger claws,^[8] a tendency that is particularly pronounced in the fiddler crabs of the genus Uca (Ocypodidae). In fiddler crabs, males have one greatly enlarged claw used for communication, particularly for attracting a mate.^[9] Another conspicuous difference is the form of the pleon (abdomen); in most male crabs, this is narrow and triangular in form, while females have a broader, rounded abdomen.^[10] This is because female crabs brood fertilised eggs on their pleopods
6.
Crabs are prepared and eaten as a dish in many different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species, just the claws or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab. In many cultures, the roe of the female crab is also eaten, which usually appears orange or yellow in fertile crabs. This is popular in Southeast Asian cultures, some Mediterranean and Northern European cultures, and on the East, Chesapeake, and Gulf Coasts of the United States.

7.
In some regions, spices improve the culinary experience. In Southeast Asia and the Indosphere, masala crab and chilli crab are examples of heavily spiced dishes. In the Chesapeake Bay region, blue crab is often steamed with Old Bay Seasoning. Alaskan king crab or snow crab legs are usually simply boiled and served with garlic or lemon butter.

8.
For the British dish dressed crab, the crab meat is extracted and placed inside the hard shell. One American way to prepare crab meat is by extracting it and adding varying amounts of binders, such as egg white, cracker meal, mayonnaise, or mustard, creating a crab cake. Crabs can also be made into a bisque, a global dish of French origin which in its authentic form includes in the broth the pulverized shells of the shellfish from which it is made.

9.
Imitation crab, also called surimi, is made from minced fish meat that is crafted and colored to resemble crab meat. While it is sometimes disdained among some elements of the culinary industry as an unacceptably low-quality substitute for real crab, this does not hinder its popularity, especially as a sushi ingredient in Japan and South Korea, and in home cooking, where cost is often a chief concern.^[29] Indeed, surimi is an important source of protein in most East and Southeast Asian cultures, appearing in staple ingredients such as fish balls and fish cake.
10.Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin,^[4][5] and armed with a pair of chelae (claws). Crabs vary in size from the pea crab, a few millimeters wide, to the Japanese spider crab, with a leg span up to 4 m (13 ft).^[6
11.Crabs make up 20% of all marine crustaceans caught, farmed, and consumed worldwide, amounting to 1.5 million tonnes annually. One species, Portunus trituberculatus, accounts for one-fifth of that total. Other commercially important taxa include Portunus pelagicus, several species in the genus Chionoecetes, the blue crab (Callinectes sapidus), Charybdis spp., Cancer pagurus, the Dungeness crab (Metacarcinus magister), and Scylla serrata, each of which yields more than 20,000 tonnes annually.^[25]

12.
In some crab species, meat is harvested by manually twisting and pulling off one or both claws and returning the live crab to the water in the belief the crab will survive and regenerate the claws
13.Crabs are often boiled alive. In 2005, Norwegian scientists concluded that crustaceans could not feel pain.^[30] However, a study by Bob Elwood and Mirjam Appel of Queens University in Belfast, found that hermit crabs reacted to electric shocks. This may indicate that some crustaceans are able to feel and remember pain. and my name is kaythan from 4P