Changes in frost frequency and desert vegetation assemblages in Grand Canyon, Arizona

The effect of decreasing frost frequency on desert vegetation was documented in Grand Canyon by replication of historical photographs. Although views by numerous photographers of Grand Canyon have been examined, 400 Robert Brewster Stanton and Franklin A. Nims views taken in the winter of 1889-1890 provide the best information on recent plant distribution. In Grand Canyon, where grazing is limited by the rugged topography, vegetation dynamics are controlled by climate and by demographic processes such as seed productivity, recruitment, longevity and mortality. The replicated photographs show distribution and abundance of several species were limited by severe frost before 1889. Two of these, brittlebush (Encelia farinosa) and barrel cactus (Ferocactus cylindraceus), have clearly expanded their ranges up-canyon and have increased their densities at sites where they were present in 1890. In 1890, brittlebush was present in warm microhabitats that provided refugia from frost damage. Views showing desert vegetation in 1923 indicate that Encelia expanded rapidly to near its current distribution between 1890 and 1923, whereas the expansion of Ferocactus occurred more slowly. The higher frequency of frost was probably related to an anomalous increase in winter storms between 1878 (and possibly 1862) and 1891 in the southwestern United States.

Penetration of sodium chloride during prolonged salting of fish

This work deals with adsorption of salt and expulsion of moisture in Synagris japonicus, Sciaenids sp. and Lactarius lactarius during prolonged salting. The fish used in this study were procured fresh and handled immediately. They were gutted, gilled, cleaned well and salted. Results indicated that larger salt proportions and higher temperature of salting both accelerate the rates of absorption of salt and shedding of moisture by fish muscle during salt curing.

Preservation of Indian oil sardine (Sardinella longiceps) in iced and chilled seawater. Part 2 - Changes during storage with particular reference to salt penetration and lipid deterioration during CSW holding

Oil sardines in prime condition were chilled on board. Two lots were chilled in CSW (samples C & CI), one lot ice (sample I) and a fourth lot was left un-iced on deck (sample AI). Sample AI was iced after landing and sample CI was taken out of the chilled seawater and. iced. All the four samples were kept in a chilled room for storage studies. Sample C, chilled and stored in CSW, recorded a gradual gain in weight and an increase in salt content of the muscle. Presence of salt did not seem to cause any excessive protein denaturation. Salt extractability decreased at a gradual rate in all cases. Presence of salt seemed to wield no noticeable influence on lipid hydrolysis and subsequent peroxidation. Results of chemical and sensory evaluations highlight this. Holding sardines in CSW gave a product of excellent quality for the first four to five days of storage. Beyond the fifth day of storage quality deteriorated rapidly and there was no noticeable superiority for this sample (sample C) over the on board iced fish. This was evident in the sensory evaluation as well. However, a storage life of five days in a readily acceptable state is sufficient for the fish to be disposed in the market at a premium sale price over other landings of the same species.

High temperature processing of fish sausage 4. - Heat penetration study

An examination was made of the rate of penetration of heat into fish sausage during processing at 115.6°C. Findings showed processing for 24 minutes to bring about complete destruction of Clostridium botulinum. A processing time of 30 minutes destroys almost all spoilage-causing organisms, thus prolonging the shelf life of the products.