Offshore geology of Pakistan and non-living resource prospects

Offshore geology of Pakistan is characterized by active and passive continental margins. These continental margins show very unique features such as an active Makran subduction zone in the west and the Indus delta and a submarine fan in the east. The geology of these features of Pakistan EEZ is inadequately known. This is a major obstacle in exploring mineral resources. Detailed study of coastal and shelf geology is needed for better understanding of the geology of the area and comprehensive evolution of its non-living resource potential. An understanding of the geological events including tectonic movements, sedimentation processes and geochemical history that comprise the geological history is very important to help in identification and estimation of resources. In Pakistan EEZ applying the current technology and undertaking research work to understand the seafloor features and mineral deposits associated with it will be very fruitful.

The study and production of fish sauce from Caspian Sea lam fish with traditional fermentation method and microbe and enzyme adding method and identification of important bacteria

Fish sauce is a popular fermented product used in south Asian countries which is made from different small fishes in this research work it was attempted to produce fish sauce from kilka of the Caspian sea, the fish sauce was made from three models of kilka ,such as whole kilka , cooked whole kilka and dressed kilka , each of these models treated it four different fashions of fermentation such as:1- Traditional method, 2- Enzymatic method 3- Microbial method, 4- Mixture of enzyme and microb The results of this investigation showed that time of fermentation for the traditional method was six month, enzymatic method one month, microbial method 3 month and the mixture of enzyme and microb 1 month. The rate of fermentation was least for dressed Kilka, microbial and biochemical changes of Kilka fish sauce were evaluated, total bacterial count was 2.1-6.15 log cfu/ml total volatile nitrogen (TVN) in samples recorded was 250 mg /100g, the amount of protein varied between 10-13 percent, the name of commercial enzymes added was Protamex and Flavourzyme, the bacteria added was L act ob acillus and Pediococous, fish sauce containers fish and 20% salt, temperature of keeping for fermentation was 37 degree c for 6 month.

Framework for cage fish culture development in Uganda

This research work involved a review of scientific and technical literature on cage based fish culture technology, and assessment of the natural and socio-economic potential of thiS technology. The research also reviewed secondary data on aquaculture production from the pilot cage culture facilities at Jinja; the requirements of key targeted species for cage based fish production - the Nile tilapia; the feed requirements and implication for management; the physiochemical parameters for optimal performance of fish production in cages; and preliminary production and operational costs of cage fish production.