9 resultados para skin penetration

em Aquatic Commons


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In recent years interest in the production and description of kinin-type substances has been greatly intensified. So, for example, bradykinin, phyllokinin, physalaemin, ranatensin and caerulein could be extracted from the skin of amphibians as well as. eledoisin out of the salivary glands of Eledon moschata. An examination of lampreys seemed to us particularly profitable in the search for the incidence of further kinins. Ammocoetes of different sizes and also adults of both sexes of the species Eudontomyzon danfordi vladykovi were studied in this research. This species is found in many tributaries of the Danube. Skin extracts were tested on on isolated rat uterus, rat duodenum, guinea pig ileum and rabbit jejunum, further tests were done in order to determine a peptide character of the biologically active substance.

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In the skin of Salmo irideus the production of mucus is due to one type of cell specialized as a mucus cell. The histochemical research presented in this paper describes the mucous cells of Salmo irideus and demonstrates observable variation in such cells during the fish's development.

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Glandular cells, other than the mucous cells, have been described in the skin of various groups of fish (Teleosts, Ganoids, Selachii) and they have been called 'albuminose' by various authors. The authors propose to study the albuminose cells in the skin of Torpedo ocellata Raf. from a histochemical point of view. The albuminose cells have a complex morphological structure and a correspondingly complicated histochemical make-up. One must treat them as an example of cell with secretions of a particular type, which must and will be better incorporated when more is known of characteristics existent in other species.

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Skin disease occurs frequently in many cetacean species across the globe; methods to categorize lesions have relied on photo-identification (photo-id), stranding, and bycatch data. The current study used photo-id data from four sampling months during 2009 to estimate skin lesion prevalence and type occurring on bottlenose dolphins (Tursiops truncatus) from three sites along the southeast United States coast [Sarasota Bay, FL (SSB); near Brunswick and Sapelo Island, GA (BSG); and near Charleston, SC (CHS)]. The prevalence of lesions was highest among BSG dolphins (P=0.587) and lowest in SSB (P=0.380), and the overall prevalence was significantly different among all sites (p<0.0167). Logistic regression modeling revealed a significant reduction in the odds of lesion occurrence for increasing water temperatures (OR=0.92; 95%CI:0.906-0.938) and a significantly increased odds of lesion occurrence for BSG dolphins (OR=1.39; 95%CI:1.203-1.614). Approximately one-third of the lesioned dolphins from each site presented with multiple types, and population differences in lesion type occurrence were observed (p<0.05). Lesions on stranded dolphins were sampled to determine the etiology of different lesion types, which included three visually distinct samples positive for herpesvirus. Although generally considered non-fatal, skin disease may be indicative of animal health or exposure to anthropogenic or environmental threats, and photo-id data provide an efficient and cost-effective approach to document the occurrence of skin lesions in free-ranging populations.

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This work deals with adsorption of salt and expulsion of moisture in Synagris japonicus, Sciaenids sp. and Lactarius lactarius during prolonged salting. The fish used in this study were procured fresh and handled immediately. They were gutted, gilled, cleaned well and salted. Results indicated that larger salt proportions and higher temperature of salting both accelerate the rates of absorption of salt and shedding of moisture by fish muscle during salt curing.

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The paper presents results of a study on the analytical characteristics of lipids from the skin and muscle of four important species of Gujarat coast fishes. Changes in characteristics like saponification value, iodine value and unsaponifiable matter of these lipids during different months of the year are also reported.

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Results of a preliminary investigation on the overall chemical nature of fish skin mucin in lung fish, Clarias batrachus, with special reference to water soluble low molecular weight compounds, are presented. Changes observed during room temperature spoilage have been studied with a view to present a new approach towards the assessment of freshness in fish inspection. pH of the mucin was distinctly alkaline (8.2) and remained unchanged during spoilage. Much of the nitrogen was found to be present in the glycoprotein fraction. Free amino acids and purine bases were present in appreciable quantities in the aqueous extracts which registered a significant increase after 10 hrs. Post-mortem increase in total solids was accompanied by a slight rise in protein nitrogen which may indicate tissue breakdown. Increase in TVN was also observed to occur earlier in the outside mucin as compared to the inside muscle. Presence of free sugars or sialic acid could not be confirmed nor was there any indication of cholesterol and lipoid material as stated in earlier literature.

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Oil sardines in prime condition were chilled on board. Two lots were chilled in CSW (samples C & CI), one lot ice (sample I) and a fourth lot was left un-iced on deck (sample AI). Sample AI was iced after landing and sample CI was taken out of the chilled seawater and. iced. All the four samples were kept in a chilled room for storage studies. Sample C, chilled and stored in CSW, recorded a gradual gain in weight and an increase in salt content of the muscle. Presence of salt did not seem to cause any excessive protein denaturation. Salt extractability decreased at a gradual rate in all cases. Presence of salt seemed to wield no noticeable influence on lipid hydrolysis and subsequent peroxidation. Results of chemical and sensory evaluations highlight this. Holding sardines in CSW gave a product of excellent quality for the first four to five days of storage. Beyond the fifth day of storage quality deteriorated rapidly and there was no noticeable superiority for this sample (sample C) over the on board iced fish. This was evident in the sensory evaluation as well. However, a storage life of five days in a readily acceptable state is sufficient for the fish to be disposed in the market at a premium sale price over other landings of the same species.

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An examination was made of the rate of penetration of heat into fish sausage during processing at 115.6°C. Findings showed processing for 24 minutes to bring about complete destruction of Clostridium botulinum. A processing time of 30 minutes destroys almost all spoilage-causing organisms, thus prolonging the shelf life of the products.