The Corogal: one of the big dredges in Culebra Cut, Panama Canal (ca. 1914)

Leonard Carpenter Panama Canal Collection. Photographs: Dredging, Soldiers, and Ships. [Box 1] from the Special Collections & Area Studies Department, George A. Smathers Libraries, University of Florida.

80 C 143 U.S. Aeroplane carrier "Saratoga" in Guillard Cut- Panama Canal - Feb. 7, 1928

Leonard Carpenter Panama Canal Collection. Photographs: Views of Panama and the Canal. [Box 1] from the Special Collections & Area Studies Department, George A. Smathers Libraries, University of Florida.

Performance of Typha australis cut at three different heights

The response of Typha australis to stem cut at three different heights was studied for four weeks. This was carried out in the field between August and September 2003. Matured Typha australis naturally occuring along the stream within the Institute Integrated Fish Pond Complex, New Bussa were randomly selected. The shoots were cut at 10cm, 20cm, and 30cm, above the soil level. The responses of the plant were assessed. Plant cut at 10cm showed re-growth for one week and later died, while those cut at 20cm and 30cm showed re-growth through out the period of experiment. Result showed previous height between 10cm and 20cm is significant (P>0.05) between 10cm and 30cm height re-growth rates. But plant cut at 20cm and 30cm showed no significant (P>0.05), in height. The results show the susceptibility of Typha australis to stem cut at 10cm or below. Typha australis cut at 10cm above soil level are not likely to survival

Development of canned products from Indian major carp, catla (Catla catla)

Pieces of catla fish (Catla catla, a major carp of lndian subcontinent) of length 10 to 11 cm and thickness 1.0 to 1.5cm were precooked by two methods; steam precooking and frying. The precooked pieces were packed_in No.1 tall can (30lx411) with various hot filling media like oil, brine, tomato sauce and curry. Cans were seamed by a hand seamer and retorted at 117.2° C (12 psi) for 90 minutes. All the canned products had satisfactory cut-out, biochemical and organoleptic characteristics. Steam precooked canned products had moisture content of 65.6 to 74%, protein content of 20.8 to 22%, fat content of 1.1 to 6.6% and ash content of 2.1 to 2.5%; whereas fried canned products had moisture content of 65.4 to 68.2%, protein content of 21.3 to 22%, fat content of 7 to 10.2% and ash content of 2.1 to 2.7% on wet wt. basis. Salt content in steam precooked and fried canned products varied from 1.2 to 1.9% and 2.0 to 2.5% respectively. All the canned products were organoleptically good. However, degree of preference varied for different products. Canned fried catla in curry was the best product among all types of packs. Among the precooking methods, frying was more efficient than steam precooking in controlling the amount of exudate to a desirable limit in canned products. However, crispness, the characteristic quality for a fried fish, was lost during retorting. There was no change in quality characteristics during a storage period of 3 months at ambient temperature (32±2°C).