Growth response of Heterobranchus longifilis (Valenciennes, 1840) fingerlings fed raw and boiled Mucuna cochinchinensis seed meal

Feeding trial was conducted in static water to assess the growth of H. longifilis fingerlings fed different I inclusion levels of mucuna seed meal (MSM). Raw and boiled MSM were used in the diets at 10%, 20%, 30% and 40% inclusion levels and the performance of fish fed these diets was compared with fish fed a fishmeal-based diet which contained 40% protein. All diets were prepared to be isonitrogenous and isocaloric A two by five factorial experiment with three replicates using ten fish of average initial weight 1 .46g was carried out. Daily fish ration of five percent body weight was administered two times for eight weeks. The specific growth rate in diets 1 (control) and 6(10% boiled MSM) were similar and significantly (P<0.05) higher than the other dietary groups. The significantly lower growth performance of fish fed diets containing higher inclusion levels of both raw and boiled MSM might be due to incomplete elimination of the antinutritional factors present in MSM by boiling. Other methods of processing MSM to improve its nutritive value should be investigated. (7 page document)

Seasonal, horizontal, and vertical distribution of phytoplankton chlorophyll a in the Northeast U.S. Continental Shelf Ecosystem

The broad scale features in the horizontal, vertical, and seasonal distribution of phytoplankton chlorophyll a on the northeast U.S. continental shelf are described based on 57,088 measurements made during 78 oceanographic surveys from 1977 through 1988. Highest mean water column chlorophyll concentration (Chlw,) is usually observed in nearshore areas adjacent to the mouths of the estuaries in the Middle Atlantic Bight (MAB), over the shallow water on Georges Bank, and a small area sampled along the southeast edge of Nantucket Shoals. Lowest Chlw «0.125 ug l-1) is usually restricted to the most seaward stations sampled along the shelf-break and the central deep waters in the Gulf of Maine. There is at least a twofold seasonal variation in phytoplankton biomass in all areas, with highest phytoplankton concentrations (m3) and highest integrated standing stocks (m2) occurring during the winter-spring (WS) bloom, and the lowest during summer, when vertical density stratification is maximal. In most regions, a secondary phytoplankton biomass pulse is evident during convective destratification in fall, usually in October. Fall bloom in some areas of Georges Bank approaches the magnitude of the WS-bloom, but Georges Bank and Middle Atlantic Bight fall blooms are clearly subordinate to WS-blooms. Measurements of chlorophyll in two size-fractions of the phytoplankton, netplankton (>20 um) and nanoplankton «20 um), revealed that the smaller nanoplankton are responsible for most of the phytoplankton biomass on the northeast U.S. shelf. Netplankton tend to be more abundant in nearshore areas of the MAB and shallow water on Georges Bank, where chlorophyll a is usually high; nanoplankton dominate deeper water at the shelf-break and deep water in the Gulf of Maine, where Chlw is usually low. As a general rule, the percent of phytoplankton in the netplankton size-fraction increases with increasing depth below surface and decreases proceeding offshore. There are distinct seasonal and regional patterns in the vertical distribution of chlorophyll a and percent netplankton, as revealed in composite vertical profiles of chlorophyll a constructed for 11 layers of the water column. Subsurface chlorophyll a maxima are ubiquitous during summer in stratified water. Chlorophyll a in the subsurface maximum layer is generally 2-8 times the concentration in the overlying and underlying water and approaches 50 to 75% of the levels observed in surface water during WS-bloom. The distribution of the ratio of the subsurface maximum chlorophyll a to surface chlorophyll a (SSR) during summer parallels the shelfwide pattern for stability, indexed as the difference in density (sigma-t) between 40 m and surface (stability 40. The weakest stability and lowest SSR's are found in shallow tidally-mixed water on Georges Bank; the greatest stability and highest SSR's (8-12:1) are along the mid and outer MAB shelf, over the winter residual water known as the "cold band." On Georges Bank, the distribution of SSR and the stability40 are roughly congruent with the pattern for maximum surface tidal current velocity, with values above 50 cms-1 defining SSR's less than 2:1 and the well-mixed area. Physical factors (bathymetry, vertical mixing by strong tidal currents, and seasonal and regional differences in the intensity and duration of vertical stratification) appear to explain much of the variability in phytoplankton chlorophyll a throughout this ecosystem. (PDF file contains 126 pages.)

Rapid teleconnections associated with individual tropical cyclones

Several studies have shown that tropical heating variations at intraseasonal to interannual time scales may be associated with global climate anomalies. During the past decade, relatively high frequency (daily to weekly) variations in tropical convective activity have also been found to produce significant midlatitude responses within days to weeks. In this study, we investigate the processes by which individual tropical cyclones affect midlatitude weather and climate.

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.

Small scale manufacture of crude agar from Gracilaria seaweeds

A simplified process was worked out to prepare crude agar from red seaweeds (Gracilaria sp.). The process required careful preliminary cleaning and bleaching (sun-drying) of the weed. The agar was extracted by boiling with water in a mixture (2%) strong enough to set as a jelly. Freezing the jelly over a 3—day period in an ice-making machine, adjusted to work slowly, separated out ice and agar. The blocks were thawed out and the agar dried in the sun. The efficiency of extraction was over 800/A.

Sources of the deep water masses in the northern Red Sea

The hydrographic structure of the northern Red Sea indicated that, the surface waters of temperature around 22°C, salinity of 40.1OO%o and dt = 28.1 might sink to depths between 400-500 m by convective overturn, contributing to the formation of the mid-deep Red Sea waters. Below the 500 db depth down to the bottom the water column is stable. The geostrophic circulation clearly indicated an inflow of water from the Red Sea towards NNW, along the main axis of the sea. Arriving at the northern edge of the sea, it sends a branch in the Gulf of Aqaba, turns to the west, and sends another branch to the Gulf of Suez, but its main mass reaches the African coast where it sets southward along this coast. A large cyclonic gyre centered near 27 deg 30'N and 34 deg l0'E is detected at the head of the Red Sea deep waters. The effect of the outflow of the bottom water of the Gulf of Suez on the formation of the deep water of the Red Sea is limited.

Preparation of mussel meat by drying

The paper describes a simple and cheap process for the preservation of mussel meat by drying. The method involves blanching the mussel meat shucked from purified live mussels in 5% boiling brine for 5 min followed by drying to moisture of 10 to 15%. The product stored in glass bottles or polythene bags suitably sealed, has a storage life of about six months after which the organoleptic qualities begin to deteriorate. No preservative is used at any stage of processing and the yield of the product is approximately 20%. The major type of spoilage during storage is brown discoloration. Spoilage due to insect infestation is also common unless packed properly.

Preparation of mussel marinade

A simple and cheap process for the preservation of mussel meat by marinading is described. The method involves blanching the mussel meat shucked from depurated live mussels in 3% boiling sodium chloride solution for 5 min followed by preserving it in a solution containing 3% acetic acid and 3% sodium chloride. The product stored in closed glass jars has a storage life of approximately 16 weeks at room temperature (23-30°C), after which the quality began to deteriorate. Texture of the meat is least affected and closely resembles that of the fresh meat.