Building an Ocean of Information Drop by Drop : realities of a multi-institutional large scale digitization project

An overview of the workflow process the MBLWHOI Library has created through their digitization efforts with the Internet Archive as the part of two consortial projects. This includes some lessons learned as well as future plans to facilitate access. (21 powerpoint slides)

Tests of some specific effect substances in duck nutrition. Translation from: Biologisace a chemisaze vyzivy svirat 5, 43-48, 1969.]

There is a constantly increasing collection of manufactured substances, whose effectiveness in the sustenance of ducks is under investigation. The author examines the effects of some substances already previously tested and also there were examined substances which had not hitherto been studied. The use of different supplements for late autumn fattening is studied through various experiments.

An assessment of mussel mortality caused by a drop in the water level of Lake Kariba

The level of Lake Kariba steadily fell during the period 1 June 1979 to 2 Feb 1980, except for a 2-wk period during Dec when it was allowed to rise slightly. Following this the level was again drawn down in anticipation of the Upper Zambezi flood water reaching the lake. At its highest level in June 1979 the lake was 487.42 m above sea level but by Feb 1980 it had dropped to 484.53 m, a total drop of 2.89 m. This left a considerable area of exposed shoreline and a large number of stranded mussels. This report presents the results of an attempt to estimate the mussel mortality, carried out from 28 Jan to 1 Feb 1980. The study area extended from the Charara river mouth to Andora harbour with a total of 24 stations.

Evaluation of chemical tests for the quality of prawns

The object of this study was to determine the value of physical, bacteriological and chemical tests used to find out and compare the indices of quality of prawns stored at 0°C and at 18°C. pH value, nature of drip, the total bacterial count, presence or absence of tryptophan, trimethylamine content, glycogen, lactic acid, vitamins such as thiamin, riboflavin and niacin were estimated periodically to evaluate the quality of prawns stored at 0°C, whereas in addition to organoleptic changes, pH, bacterial count, nature of growth in peptone water, soluble protein in salt solution and loss of moisture, glycogen, lactic acid, and changes in vitamin B contents were noted periodically for prawns stored at -l8°C. Riboflavin and niacin were not affected appreciably but the retention of thiamin in prawns was very low.