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)

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.

Chemical constituents of the fruit and hypocotyl of mangrove, Ceriops tagal

The fruit and hypocotyl of Ceriops tagal were analysed for their organic and inorganic constituents. They showed almost similar characteristics in major metabolites and high molecular weight elements. Both the samples had high concentration of the carbohydrates and crude fibre and very low in fat and protein. The ash was rich in NA, K and Ca. Some essential free amino acids and sugars were also present. Calorific values were found fairly high. There is a strong possibility of using fruit and hypocotyl of C. tagal as a source for supplementing animal feed.

Low cost freshwater fish pickle using cheap citrus fruit (C. reticulata)

The juice extracted from a locally abundant cheap variety of citrus fruit namely, Citrus reticulata was utilized for pickling. The paper highlights the trials made to select the optimum concentrations of acetic acid and sodium chloride to be used along with the juice of C. reticulata so as to obtain the best, product. The product can be stored well at room temperature for six months.