High-Temperature Effects on Growth and Propagule Formation in Hydrilla Biotypes

In consecutive greenhouse studies, growth and propagule formation were examined first in monoecious hydrilla [Hydrilla verticillata (L.f.) Royle], then in dioecious hydrilla, at three temperature levels (25, 30, and 35 C) and contrasted over three periods of growth (8, 12 and 16 wks). Each biotype was grown under natural photoperiods, decreasing from 14 hrs (in Oct, Nov, and Dec). For both biotypes, total biomass and root-to-shoot ratios were significantly reduced at 35 C; greater biomass was produced both at 25 and 30C. Increases in growth period generally enhanced total biomass and shoot production; however, shoot length was unresponsive to growth periods beyond 8 wks. The 35C treatment strongly impeded tuber formation and eliminat4ed the production of axillary turions; the number and biomass of these propagules peaked at lower temperatures under short photoperiods after 12 to 16 wks. Shoot elongation was stimulated with increases in temperature and was especially pronounced in the dioecious biotype. Notably, in the monoecious biotype, the number of shoots as a potential source of fragments, and tuber production (although reduced) occurred at relatively high levels under unfavorably hihg-temperature (35C) conditions. These results suggest that monoecious hydrilla may be better adapted to high temperatures than previously shown, and that the distribution of both biotypes in the U.S. could overlap further in southern states.

High temperature processing of fish sausage 2. - Effect of certain preservatives on the shelf life

The effects of preservatives like fat coated sorbic acid (FCSA) and glucono-deltalactone (D-lactone), both separately and in combination, on the shelf life of high temperature (115.6°C for 20 min) processed fish sausage, stored at three different temperatures namely, ambient (28±2° C), cooler storage (2±2°C) and refrigerator (10±2° C) were studied. Whereas the control (without preservative), FCSA, D-lactone and FCSA + D-lactone treated samples could be stored for 9, 11 and 13 days respectively at ambient temperature, those stored at lower temperatures were found to be in acceptable condition for 70 and 80 days respectively. Organoleptic evaluation of taste, flavour the products carried out by panelists revealed that FCSA and FCSA + D-lactone treated samples were unacceptable with regard to the taste, flavour and texture. However, the taste flavour and texture of the control and D-lactone treated samples were in acceptable condition.

High temperature salting of fish mince

Freshly caught miscellaneous fish were transported to the laboratory, gutted and washed before mechanical separation into bone and mince. Seven batches of the mince were then treated with seven different concentrations (Wt/Wt) of sodium chloride before cooking. The cooked mince was divided into two groups, pressed and unpressed. Percentage residual salt of the salted cooked mince, cooked water and salted pressed mince was determined. Also, the moisture content of the salted cooked mince and salted pressed cake was determined

Temperature effects on Florida applesnail activity: implications for snail kite foraging success and distribution

The endangered Florida snail kite (Rostrhamlls sociaiJilis) feeds exclusively on applesnails (Pomacea pailiclosa), yet we lack direct observations that link applesnail behavior to snail kite foraging success. The purpose of our study was to evaluate the temperature-activity profile of applesnails in the context of restricted foraging opportunities for snail kites. Applesnail activity was monitored in water temperatures ranging from 2-24

High temperature processing of fish sausage 1. - An improved technique

An improved technique for the preparation of fish sausage (Nemipterus japonicus) over the conventional method (90°degree C for 1 h) has been evolved by processing at a temperature of 115.6°degree C (4.5 kg) for 20 min. The overall quality characteristics of fish sausage, particularly its colour, texture and appearance remained unchanged and the product was in good condition up to 9 days at ambient temperature in contrast to the shelf life of 3 days by conventional method. The design of the equipment used for the processing of fish sausage and the method of operation are described. The keeping quality of the product from an organoleptic stand point was also studied

High temperature processing of fish sausage 3. - Studies on some of the storage characteristics

The proximate composition of the high temperature processed fish sausage was found to be 14.56% protein, 4.65% fat, 69.14% moisture, 2.12% ash and 8.12% carbohydrate. The quality of the product during storage was assessed on the basis of the changes observed in the physical, chemical and microbiological parameters. The results of the different tests such as pH, volatile base nitrogen (VBN), trimethyl amine nitrogen (TMA-N) and jelly strength are summarized and discussed. The total bacterial load increased gradually during storage but was not proportional to the initial load.

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.

Temperature effects on pathogenicity of selected Edwardsiella tarda strain to Japanese eel, Anguilla japonica

Temperature effect on the pathogenicity of selected Edwardsiella tarda V-1 strain to Japanese eel, Anguilla japonica was investigated. To evaluate the effects of both pathogen incubation temperature and fish cultivation temperature on pathogen pathogenicity a two-factor design was conducted. E. tarda was incubated at 15, 20, 25, 30 and 37±1°C, and the fish (mean weight: 100g) were reared at 15, 20, 25 and 28±1°C respectively. The fish reared at different temperatures were infected with the E. tarda incubated at different temperatures. The results of a 4-day LD50 test showed that temperature significantly affected the pathogenicity of E. tarda (p<0.01) and the interaction between the two factors was also significant (p<0.01). For fish reared at 20°C the pathogenicity of E. tarda was the highest at 30°C of pathogen incubation. When the fish rearing temperature was raised to 25 and 28°C, the pathogenicity of E. tarda incubated at all temperatures increased. Isolation testing demonstrated results similar to those of LD50. The selected isolate was virulent to eel, but pathogenicity varied with temperature.

Temperature, organic matter and the sustainability of aquatic systems

Changes in sustainability of aquatic ecosystems are likely to be brought about by the global warming that has been widely predicted. In this article, the effects of water temperature on water-bodies (lakes, oceans and rivers) are reviewed followed by the effects of temperature on aquatic organisms. Almost all aquatic organisms require exogenous heat before they can metabolise efficiently. An organism that is adapted to warm temperatures will have a higher rate of metabolism of food organisms and this increases feeding rate. In addition, an increase in temperature raises the metabolism of food organisms, so food quality can be altered. Where populations have a different tolerance to temperature the result is habitat partitioning. One effect of prolonged high temperature is that it causes water to evaporate readily. In the marine littoral this is not an important problem as tides will replenish water in pools. Small rain pools are found in many tropical countries during the rainy season and these become incompletely dried at intervals. The biota of such pools must have resistant stages within the life cycle that enable them to cope with periods of drying. The most important potential effects of global warming include (i) the alteration of existing coastlines, (ii) the development of more deserts on some land masses, (iii) higher productivity producing higher crop production but a greater threat of algal blooms and (iv) the processing of organic matter at surface microlayers.

The effect of sublethal concentration of DimilinR (TH6040) on the larval development of the mud-crab Rhithropanopeus harrisii (Gould)

Sublethal DimilinR (insecticide) concentration significantly decreased the percentage survival of larval R. harrisii . This decrease was marked at low salinities, when it may have become toxic. This was true for both 25 and 30 C. Duration of larval development did not seem to be affected by sublethal DimilinR concentrations even in extremely low or high salinities. High temperature, however, shortened the time of development. No anatomical abnormality was observed. These findings are only tentative as more replicates of the experiments are needed before definite conclusions can be reached. It will be desirable to work with more salinity-temperature combinations to get a complete picture of sublethal effects under different environmental conditions.

Feasibility study of biofuel production from freshwater fern, Azolla sp in Anzali Wetland

Production of bioethanol through acidic and enzymatic hydrolysis of aquatic Azolla sp., as a new source of bio-mass, has been performed, as a means to control increasing growth and reducing undesirable effects of this plant in Anzali lagoon. After sampling, drying and crushing, Azolla was hydrolyzed, using diluted acid and enzyme. Diluted acid hydrolysis was done using both autoclave and a high-pressure system (Batch Synth® Microwave synthesizer). The effects of temperature and time (in autoclave) and concentration of acid (in both) were compared. Cellubrix®, a ommercial cellulase source, was used for enzymatic hydrolysis process. The amounts of reducing sugars, glucose and furfural, released from hydrolyzate, were measured. To produce alcohol, Sacchromyces cerevisiae (to ferment sixcarbon sugars), Zygowilliopsis californica and Pichia stipitis (to ferment five-carbon and sixcarbon sugars) were used. Maximum amounts of glucose (4.83% w/w) and reducing sugars (14.15% w/w) were obtained using acid hydrolysis in autoclave. In the microwave oven, maximum glucose (5.04% w/w) and reducing sugars (13.27 w/w) were obtained at 180 and 200 °C, respectively. Under these conditions, maximum produced furfural was 1.54 g/L. The difference between amounts of furfural obtained from acid hydrolysis of Azolla in microwave oven compared to autoclave was statistically significant. Amounts of alcohol produced and its yields were 3.99 g/L and 33.13% for S. cerevisiae in 48 hours, 3.73 g/L and 30.45% for Pichia stipites in 48 hours, and 3.73 g/L and 30.45% for Z. californica in 24 hours after inoculation, respectively, with significant differences. Statistical comparison of results showed significant differences (P<0.05) in glucose production, at different conditions. Amounts of reducing sugars and glucose increased after optimization of levels of acid, time, and temperature. The overall optimum released sugar and glucose were obtained with 1.67% (w/v) acid using autoclave. Higher temperatures in microwave oven caused a significant increase (P<0.05) in furfural. Furfural severely inhibits fermentation. Hence, regarding the issues of energy consumption and time, amounts of inhibiting substances and sugar production, autoclave is found to be superior to the high temperature and pressure, generated in microwave oven, for hydrolyzing Azolla. Furthermore, given the amounts of Azolla in Anzali lagoon, it may be recommendable to use this plant as a biomass resource.