Plant nutrients and major ions in the Little Sea, Studland, Dorset

This short paper records some measurements made on the Little Sea, a shallow, coastal, acidic lake on Studland Heath, Dorset. The lake, formed about 100 years ago by dunes cutting off a sea inlet, has not received any input of agricultural fertilizers or other waste products for at least the last 30 years. It is a Site of Special Scientific Interest (SSSI). Samples of surface water were taken from the northern and southern ends of the lake at 3-monthly intervals, from July 1995 to April 1996. The first samples in July 1995 were taken during a period of drought; rain, sometimes very heavy, came in late September. With the exception of silicate, potassium and phosphate, there were no large changes in plant nutrient concentrations during the year. The concentration of nitrate-nitrogen was very low (close to the limits of analytical detection), but total phosphorus at ca. 30 mu g per litre was similar to concentrations found in some of the Cumbrian eutrophic lakes. The large number of algal species at low cell/colony concentrations suggested that the lake is mesotrophic. Sodium, chloride and magnesium in the lake water were close to the same proportions as those found in sea water. Dry and wet deposition of sea-salts on the lake surface and its catchment area probably is the major source of sodium, magnesium and chloride ions in the lake, and also accounts for about half of the mean potassium and sulphate concentrations.

Caracterização e desenvolvimento de argilas para aplicação em nanocompósitos poliméricos

O Brasil é produtor de argilas e conta com grandes reservas deste recurso natural. Porém, grande parte da sua produção é comercializada seca e moída. O desenvolvimento de argilas para seu uso como reforço em nanocompósitos poliméricos constitui uma opção para os produtores desta matéria prima que teriam assim um produto com maior valor agregado. Este trabalho visa avaliar o potencial uso como nanocarga de duas argilas nacionais provenientes da Bacia de Taubaté, São Paulo, denominadas ALIGRA e SANTA FÉ. As frações de tamanho de partícula médio menor de 0,02 mm, obtidas por peneiramento á úmido da argila homogeneizada e seca, foram utilizadas no desenvolvimento do trabalho experimental. Os estudos de caracterização, envolvendo análise granulométrica, química, mineralógica, morfológica, térmica e textural, revelaram características muito semelhantes em ambas às argilas. Fração argila, maior de 70% em massa. Composição química conforme a definição química de uma argila e os teores de seus componentes mostram valores intermédios entre as apresentadas pelas bentonitas e argila caulinítica usadas com fins de comparação. Ressaltamse boas propriedades adsorventes. Área superficial específica BET ao redor de 120 m2/g, valor maior do que o apresentado por muitas bentonitas naturais (74,5 m2/g). Predominantemente mesoporosas, com poros, maiormente em forma de fenda, característicos da estrutura em camadas das argilas. Baixa capacidade de troca catiônica, 12 meq/100g. Difratogramas de raios-X revelaram a predominância do estratificado ilita/esmectita, caulinita e quartzo na argila ALIGRA, e de ilita, caulinita e quartzo na argila SANTA FÉ. Prosseguiu-se com a argila ALIGRA a preparação da argila organofílica. A argila organofílica foi obtida por troca catiônica com o sal quaternário de amônio: cloro cetril trimetil amônio, depois de homogeneizada em sódio com cloreto de sódio. Análises FTIR e TGA indicaram que houve inserção dos cátions orgânicos. Testes preliminares foram feitas, preparando misturas das argilas com matriz de polipropileno e usando como agente compatibilizante polipropileno enxertado com anidrido maleico. Resultados de ensaios de tração reportam algumas melhoras nas propriedades testadas com as composições preparadas com as argilas purificadas. Com as composições com argilas organofílicas somente foi melhorado o alongamento na rotura. Estudos ais aprofundados são recomendados.

Análise tribológica na interface aço carbono SAE 1020 e poliamida 11 em sistemas de deslizamento automotivos

Sistemas deslizantes com interface formada com aços baixa liga e polímeros variados são vastamente utilizados na indústria automotiva em sistemas de transmissão de torque submetidas à carregamento axial. Geralmente esses sistemas são acoplados aos sistemas de direção e interagem quase diretamente com o usuário final do veículo. Para conhecer as condições de desgaste mais severas as quais esses sistemas são submetidos e tentar minimiza-las, foi proposta a análise tribológica, em tribômetro do tipo pino-no-disco, da interface aço SAE 1020 com poliamida 11 em água destilada, solução aquosa com 5% em massa de cloreto de sódio e solução aquosa com 184,21 g/l. de areia natural, de acordo com as normas técnicas automotivas VW PV1210:2010-02 e VW PV2982:2013-07. Os ensaios foram realizados em frequências de 3,0 Hz e 1,5 Hz com quantidade fixada em 10.000 ciclos de rotação. O potencial de corrosão em circuito aberto foi monitorado ao longo dos ensaios e a taxa de desgaste foi calculada. Foram evidenciados maiores coeficientes de atrito, maiores taxas de desgaste e maiores amplitudes de potencial de corrosão nas amostras ensaiadas em solução de areia; com valores mais brandos para as amostras ensaiadas em água destilada e valores intermediários para as amostras ensaiadas em solução de cloreto de sódio.

A rapid procedure for the approximation of bacterial load in fishery products

The production of colour by homogenised fish material in a simplified sugar medium containing and acid indicator has been made use of for the rapid approximation of bacterial load in such products. The medium thus developed contains poptone, tryptone, yeast extract, sodium chloride and beef extract besides dextrose. The time of colour production is influenced to some extent by the level of sodium chloride in the medium and is almost always inversely proportional to the bacterial load in the homogenate.

An effective method for reducing belly-bursting in frozen oil sardines

A dip treatment in 15% sodium chloride solution for 30 minutes prior to freezing was found to be effective in reducing belly-bursting occurring during freezing and thawing of oil sardines. The effect of size and fat content of sardines on belly-bursting phenomenon and storage characteristics of brine treated sardines have been studied.

Toxicity of four therapeutic compounds to fry of Indian major carps

Toxicity of four therapeutic compounds: sodium chloride, potassium permanganate, potassium dichromate and acriflavine to fry of Catla calla, Labeo rohita and Cirrhinus mrigala was tested. Bioassays were conducted in 5 and 10 liters glass jars in the laboratory for periods of 24-48 hrs. at temperatures of 26° and 32°C. LC 50 values of the chemicals were in the ranges of 5500 to 7500 ppm, 37.5 to 48 ppm, 92.5 to 125 ppm and 47.5 to 80 ppm respectively. The results obtained are of value in evolving cheap control methods against some common fish diseases. Sodium chloride and acriflavine can be widely used for chemotherapy and potassium dichromate is preferable to potassium permanganate for prophylaxis.

Surimi based dried fish cake

Minced fish prepared from the fillets of the sciaenid fish (Lutjanus sp.) was washed with cold water (<10 °C) three times. The washed muscle was pressed through a piece of fine cloth to a moisture content around 80%. The pressed cake (Surimi) was ground with 2.5% sodium chloride and 3% tapioca starch. The mixed material was shaped in the form of a cake and left for one hour for the gel to set. The cakes were then steamed. The cooled cakes were cut into pieces of 1 cm length x 1 cm width x 0.5 cm thick. The pieces were either dried in an electrical oven at 50°C or dried in sun to a moisture content of 11-12%. Biochemical, bacteriological and organoleptic evaluation revealed that the cakes were in very good acceptable form for 8 months. The cakes could be rehydrated by soaking in water at ambient temperature for half an hour and boiling in water for 10 minutes.

Preservation of fish by freezing and glazing. Pt. 1. Bacteriology of fresh, frozen and glazed fish

Microbiological investigation of fresh and frozen fishes such as pomfret, surmai and mackerel was carried out under various conditions of preservation. Glazing, block-freezing and preservation in gunny bag were affected. Determination of bacterial load and isolation, identification and classification of the resistant bacteria were made. Spore-formers of Subtilis mesentericus group were found to be resistant to freezing as well as glazing by ascorbic acid, citric acid and sodium nitrite except a mixture of sodium chloride and glucose. Bacterial load was reduced to a good extent and maintained low till the end of frozen storage period.

Preservation of fish by freezing and glazing. Pt. 2. Keeping quality of fish with particular reference to yellow discolouration and other allied organoleptic changes on prolonged storage

Organoleptic observations of quick, slow and block frozen, glazed and stored fish were recorded at regular intervals. Glazing was renewed at intervals of four weeks. Development of yellow discolouration in the case of white pomfret was followed. Keeping quality of glazed fish was better than unglazed frozen fish. Yellow discolouration could be controlled by ascorbic acid for 42 months and by a mixture of sodium chloride and glucose for 52 months.

Preservation of fish by freezing and glazing. Pt. 3. Effect of freezing, glazing and frozen storage on the B-vitamins and essential minerals present in the fish flesh

The changes occurring in moisture, thiamine, riboflavin niacin, phosphorus, iron and calcium in pomfret, surmai and frozen mackerel, glazed with ascorbic acid, citric acid, sodium chloride, glucose, sodium nitrite and kept under frozen storage were studied up to 6 months and results reported.

Utilization of trash fish for human consumption. 3: Studies on the development of fish pickle from Nemipterus japonicus

A method for the preparation of fish pickles from a lean variety of fish namely pink perch (Nemipterus japonicus) is described. Dipping the fish in 10% sodium chloride solution containing 6% acetic acid before pickling, was found desirable for retaining the meaty texture of the product. The product has no fish smell or flavour and has a shelf life of more than six months at ambient temperatures and scored very well in organoleptic tests.

Study on the quality of beche-de-mer in trade and shrinkage of specimens during processing

The beche-de-mer industry in India is a cent percent export oriented industry being confined to south east coast in Palk Bay and Gulf of Mannar in Tamil Nadu. Chemical quality of 180 trade samples of beche-de-mer of four sizes collected from the beche-de-mer curing centres of Ramanathapuram district was studied. Moisture ranged from 6.2 to 24.4% and sand content from 0.11 to 20.42% for all grades. Mean values of sand content are for grade 1=3.47%, grade 2=4.50%, grade 3=3.68%, grade 4=6.87%. Sodium chloride was almost constant for all grades at 5.7%. TVBN values ranged from 10 to 78.4 mg%. 44 laboratory samples of different grades were prepared following trade practice and examined for chemical quality. Mean moisture values are for grade 1=13.4%, grade 2=12.44%, grade 3=12.62%, grade 4=12.08% and mean values of sand are for grade 1=0.70%, grade 2=0.90%, grade 3=1.16%, grade 4=2.15%. The percentage of shrinkage of the animals ranged from 56% to 60% for dried beche-de-mer of 7.5 cm size and above.

Studies on depuration of live clams (Villorita sp.)

Live clams collected from their natural beds were depurated by starving them in water. Water from their natural environment, potable water from municipal water supply and sodium chloride solution made up to the strength of natural brackish water as well as all these chlorinated at 5 p.p.m. level were used. The acid insoluble ash could be brought down to insignificant level by depuration in natural water for a period of 16-18 h. Bacterial quality of the meat also could be improved by this method. Chlorination of the system at the end of depuration further improves the bacterial quality of the meat.

Photosynthetic bacteria in the marine environment at Porto-Novo

Sediment and water samples were collected from mangrove and estuarine biotopes at fortnightly intervals. The physico-chemical characters of the overlying water were studied. In the mangrove biotope maximum temperature (31.5°C) and in the estuarine biotope maximum salinity (35.6‰) were recorded during the summer season, whereas in post-monsoon period the sulphate content was increased to 516 p.p.m. and the pH was reduced to 7.4. Invariably both in the enriched sediment and water samples four major peaks (at wavelengths 460, 705, 772 and 850 nm) and two minor peaks (at wavelengths 580 and 663 nm) of absorption spectra were noticed. A pure culture of Chromatium sp., isolated from mangroves sediment, showed three peaks of absorption spectra at wavelengths, 500, 580 and 850 nm. The effect of sodium chloride on the growth of Chromatium sp., was also studied and it was observed that maximum growth occurred in the range 1-3% sodium chloride concentration. This isolate was also capable of utilizing various sulphur and carbon compounds. Glycerol and glucose did not show any specific effect whereas pyruvate, malate and acetate increased the growth.

The effect of washing on the quality of minced catfish during frozen storage

The effect of washing minced catfish in water, sodium chloride solution (1%) and ascorbic acid solution (0.1%) in improving the quality and frozen shelf-life has been studied. Washing improved the colour and reduced the non-protein nitrogen contents and extractable nitrogen. Denaturation was more in samples washed in salt and ascorbic acid solutions. Rancidity as measured by PV and organoleptic studies showed significant reduction in washed samples. The frozen storage life was significantly enhanced by washing.