Towards a knowledge of chytrids. Part 3. Spirospora paradoxa nov.gen. - nov.spec. [Translation from: Archiv fur Protistenkunde 54 510-528 [pages 522-525 and plate 28 only], 1926]

This partial translation of the original paper provides morphological observations on the fungus Spirospora paradoxa. Illustrations are included here.

Descriptions of new genera and species of microlepidoptera from Panama (with one plate)

The following decriptions [sic] of new forms of Microlepidoptera are published in advance of proposed papers, dealing with the lepidopterous fauna of Panama as a whole, based on material collected by the writer as a member of the Smithsonian Biological Survey of the Panama Canal Zone during the first half of the year 1911. ... (PDF contains 13 pages)

Effect of incubation period on plate count of raw ices and frozen fish

The total viable counts were estimated in one hundred and sixty five samples of raw, iced and frozen fish using incubation periods of 24, 48, 72 and 96h. For raw fish, 24h and for iced and frozen fish 48h incubation of the plates were found to be adequate. Variation between samples was significant at 1% level for raw iced and frozen samples.

Effect of locally available spices on the organoleptic and storage periods of Heterotis niloticus

Investigation were carried out on the effect of some locally available species in the enhancement of the organoleptic quality and the storage periods of smoked Heterotis niloticus using Pprosopis africana as common smoke sources. Samples of fresh H. niloticus were bought, cut into chunks while extract juice from pepper, ginger rhizomes, garlic, onion bulb were used as sources of spices. Samples of fish were divided randomly into five (5) batches dipped into spice extract juices for 10 minutes drained and smoked with common firewood. Treatment without spice extract juice served as control. Each batch of fish was smoked for 7 hours on a drum-made smoking kiln products were individually packaged in polythene bag stored at room temperature and used for sensory evaluation and microbial analysis. Results of the sensory evaluation indicated that there was significant difference (P<0.005) for taste, appearance, colour and overall acceptance for the treatments. Ginger juice extract had the best overall acceptance. Similarly there was significant difference (P>0.05) in the microbial analysis. The garlic juice extract had the longest storage period with minimum total plate and mould count after 8 weeks