F – (mg + Mg) = (m+M)a

77.3 – (4.9+2.35)(9.8) = (4.9+2.35)a

a = 6.25/7.25 = .86 m/ss

The tension in the rope is then found by writing the forces just on the trout (bottom fish);

T – mg = ma

T = m(g+a)

= (4.9)(9.8+.86)

= 52.2 N

P.S.

The additional detail part, I can see that, A little side dish made with traditional carp recipes from yesteryear sounds good. If nothing, I’m sure you find something in one of the many markets your way. ; )

2 Red onions; minced
1/4 c Wine vinegar
3/4 c Water
1 1/2 c Vegetable stock
2 Ribs celery; minced
1 lg Carrot; peeled; minced
1/2 lg Lemon; seeded & sliced thin
2 tb +2 ts. sugar
4 Sprigs parsley; tied into
-Bundle with white cotton
-Thread.
2 1/2 lb Fresh carp; cut into 1?
Slices.
Watercress sprigs

Put onions vinegar and 1/4 c. water into 3-qt.
Dutch oven. Bring to a boil. Cook, uncovered, over
med. heat until all liquid evaporates, stirring often.

Add remaining water, stock, celery, carrot, lemon,
2 tb. sugar, and parsley bundle. Bring to boil.
Reduce heat to slow-boil and cook, uncovered, for 5
min. Add fish. Bring liquid to boil and baste fish
several times. Reduce heat to simmering. Cover and
cook for 30 min. Uncover, raise heat slightly and
slow-boil for 10 min. longer.

With slotted spatula, transfer slices to plate.
Discard skin. Pull out bones, separating large chunks
of flesh to make bones visible. Spoon with a little of
the hot poaching liquid. Cover to keep warm.

Strain contents of pot thru a fine sieve. Rinse
out pot and fill with strained broth. Stir in
remaining sugar. Bring to a boil over high heat;
reduce until abt. 3/4 c. remains. Pour exuded liquid
from fish into the pot.

To serve hot, portion individual servings onto warm
plates and spoon with some of the poaching liquid. To
serve jelled, arrange fish in wide casserole in one
layer. Pour poaching liquid over it. Cover tightly and
chill overnight (poaching liquid will jell). Cut into
serving pecs.; garnish with watercress.
Yield: 4 servings as main course–6 as appetizer.
Serve with beet horseradish.
gggggggggggggggggggggggggggggggggggggg
BIER FISCH (GERMAN BEER FISH)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole carp (2-3 lbs with
-head)
2 tb Butter
1 md Onion, chopped
1 Celery stalk, chopped
1/2 ts Salt
6 Peppercorns
3 Whole cloves
4 sl Lemon
1 Bay leaf
1 Bottle beer
6 Gingersnaps, crushed
1 tb Sugar
-fresh parsley for garnish

This recipe is an old tradition in Germany. The sauce
combines sweet, sour, and spicy flavors. In Germany,
fresh carp is used, but since it is hard to find in
the U.S. other fish may be substituted.

Remove head from fish and reserve for making fish
stock for other recipes. Lay fish out as flat as
possible, breaking bones along back. Melt butter in a
skillet. Add onion, celery, salt, peppercorns and
cloves and mix. Top with lemon slices and bay leaf.
Place fish on top. Add beer. Cover and simmer 15-20
minutes, or just until fish flakes with fork. Transfer
fish to a platter, cover with foil to keep warm.
Strain cooking liquid, pressing some of the vegetables
through. Put gingersnaps and sugar in skillet, stir in 1-1/2 cups strained liquid. Cook, stirring constantly, until thickened. Garnish fish with parsley. Pass sauce for pouring over fish and boiled potatoes as side dish. Makes 4-6 servings
ggggggggggggggggggggggggggggggggggggggggggggggg
Title: FISH IN HORSERADISH SAUCE
Categories: Fish
Yield: 6 servings

2 Carrots
2 Celery stalks
1 Parsley root
1 Onion, quartered
5 Peppercorns
1 Bay leaf
2 ts Salt
6 c Water
2 lb Fish fillet (carp, sole,
-pike, or similar fillets)

—————————SAUCE—————————
3 tb Butter
3 tb Flour
3/4 c Horseradish, cream style
1 ts Sugar
1/4 ts Salt
2/3 c Sour cream
2 Eggs, hardboiled, peeled,
-and sieved

1. Combine vegetables, dry seasonings, and water in a
saucepan or pot. Bring to a boil; simmer 20 minutes,
then strain. 2. Cook fish in the strained vegetable
stock 6 to 10 minutes, or until fish flakes easily.
3. Remove fish from stock. Arrange on serving platter
and cover with plastic wrap. Chill.
4. Strain fish stock and reserve 3/4 cup for
horseradish sauce; cool. 5. For horseradish sauce,
melt the butter in a saucepan, then blend in flour
until smooth, making what the French would call a
roux. 6. Add the cooked fish stock gradually, stirring
constantly. Cook and stir until the sauce boils and
becomes thick and smooth. 7. Remove from heat and stir
in horseradish, sugar, salt, sour cream, and eggs.
Cool for 15 minutes. 8. Pour the horseradish sauce over the chilled fish, and garnish with shredded lettuce.
gggggggggggggggggggggggggg

2 Red onions; minced
1/4 c Wine vinegar
3/4 c Water
1 1/2 c Vegetable stock
2 Ribs celery; minced
1 lg Carrot; peeled; minced
1/2 lg Lemon; seeded & sliced thin
2 tb +2 ts. sugar
4 Sprigs parsley; tied into
-Bundle with white cotton
-Thread.
2 1/2 lb Fresh carp; cut into 1?
Slices.
Watercress sprigs

Put onions vinegar and 1/4 c. water into 3-qt.
Dutch oven. Bring to a boil. Cook, uncovered, over
med. heat until all liquid evaporates, stirring often.

Add remaining water, stock, celery, carrot, lemon,
2 tb. sugar, and parsley bundle. Bring to boil.
Reduce heat to slow-boil and cook, uncovered, for 5
min. Add fish. Bring liquid to boil and baste fish
several times. Reduce heat to simmering. Cover and
cook for 30 min. Uncover, raise heat slightly and
slow-boil for 10 min. longer.

With slotted spatula, transfer slices to plate.
Discard skin. Pull out bones, separating large chunks
of flesh to make bones visible. Spoon with a little of
the hot poaching liquid. Cover to keep warm.

Strain contents of pot thru a fine sieve. Rinse
out pot and fill with strained broth. Stir in
remaining sugar. Bring to a boil over high heat;
reduce until abt. 3/4 c. remains. Pour exuded liquid
from fish into the pot.

To serve hot, portion individual servings onto warm
plates and spoon with some of the poaching liquid. To
serve jelled, arrange fish in wide casserole in one
layer. Pour poaching liquid over it. Cover tightly and
chill overnight (poaching liquid will jell). Cut into
serving pecs.; garnish with watercress.
Yield: 4 servings as main course–6 as appetizer.
Serve with beet horseradish.
gggggggggggggggggggggggggggggggggggggg
BIER FISCH (GERMAN BEER FISH)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole carp (2-3 lbs with
-head)
2 tb Butter
1 md Onion, chopped
1 Celery stalk, chopped
1/2 ts Salt
6 Peppercorns
3 Whole cloves
4 sl Lemon
1 Bay leaf
1 Bottle beer
6 Gingersnaps, crushed
1 tb Sugar
-fresh parsley for garnish

This recipe is an old tradition in Germany. The sauce
combines sweet, sour, and spicy flavors. In Germany,
fresh carp is used, but since it is hard to find in
the U.S. other fish may be substituted.

Remove head from fish and reserve for making fish
stock for other recipes. Lay fish out as flat as
possible, breaking bones along back. Melt butter in a
skillet. Add onion, celery, salt, peppercorns and
cloves and mix. Top with lemon slices and bay leaf.
Place fish on top. Add beer. Cover and simmer 15-20
minutes, or just until fish flakes with fork. Transfer
fish to a platter, cover with foil to keep warm.
Strain cooking liquid, pressing some of the vegetables
through. Put gingersnaps and sugar in skillet, stir in 1-1/2 cups strained liquid. Cook, stirring constantly, until thickened. Garnish fish with parsley. Pass sauce for pouring over fish and boiled potatoes as side dish. Makes 4-6 servings
ggggggggggggggggggggggggggggggggggggggggggggggg
Title: FISH IN HORSERADISH SAUCE
Categories: Fish
Yield: 6 servings

2 Carrots
2 Celery stalks
1 Parsley root
1 Onion, quartered
5 Peppercorns
1 Bay leaf
2 ts Salt
6 c Water
2 lb Fish fillet (carp, sole,
-pike, or similar fillets)

—————————SAUCE—————————
3 tb Butter
3 tb Flour
3/4 c Horseradish, cream style
1 ts Sugar
1/4 ts Salt
2/3 c Sour cream
2 Eggs, hardboiled, peeled,
-and sieved

1. Combine vegetables, dry seasonings, and water in a
saucepan or pot. Bring to a boil; simmer 20 minutes,
then strain. 2. Cook fish in the strained vegetable
stock 6 to 10 minutes, or until fish flakes easily.
3. Remove fish from stock. Arrange on serving platter
and cover with plastic wrap. Chill.
4. Strain fish stock and reserve 3/4 cup for
horseradish sauce; cool. 5. For horseradish sauce,
melt the butter in a saucepan, then blend in flour
until smooth, making what the French would call a
roux. 6. Add the cooked fish stock gradually, stirring
constantly. Cook and stir until the sauce boils and
becomes thick and smooth. 7. Remove from heat and stir
in horseradish, sugar, salt, sour cream, and eggs.
Cool for 15 minutes. 8. Pour the horseradish sauce over the chilled fish, and garnish with shredded lettuce.
gggggggggggggggggggggggggg

http://www.vcnet.com/koi_net/intro.html

http://www.vcnet.com/koi_net/

The
common carp
is the forerunner of our present day Koi. Koi are not big goldfish. The goldfish is a distant cousin to Koi.

There are several types of pellets and sticks available. Search Drs Foster and Smith they have several varities and sizes of pellets.
If you are feeding them just bread they are not getting the nutrients they need for health and good growth.
I have a Koi pond I use tetra floating sticks
I also use wheat germ (for colder weather)
growth food and color enhancers.
If you are feeding a lot of carp go to your nearest feed store and buy fish pellets by the larger size bags which will be less expensive .
PS
FOR A REAL TREAT THROW OUT SLICES OF RUBYRED GRAPEFRUIT AND SLICED ORANGES the little buggers just suck the insides out and leave the rind it’s a real treat for them. They also like the darkest leaves of romaine lettuce.