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 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

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 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 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, 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 experimentally pathogenesis of Aeromonas hydrophila in Astacus leptodactylus with emphasis on temperature in bacterial pathogenesis

In this study, four hundred freshwater Crayfish (A. leptodactylus) with average weight of 25-40g were purchased from Aras dam reservoirs in west Azerbayjan province and transported to Iranian Artemia Research Center of Uromya province in September 2010. (One hundred crayfish extra purchased for probably mortality). Before implement of experiment the Crayfish were acclimated for ten days. These experiments was designed in four group treatments (Number, 1,2,3,4) and one control group (Number 5) in triplicate with 20 Crayfish in each repetition prepared of glass aquarium with size (50x40x30cm). Many of infected Crayfish were used for isolation of bacteria. Haemolymph sample had been gathered from infected Crayfish with cutting their antennules and transferred to TSA medium (tryptic soy agar) and then A. hydrophila were determined in order to biochemical test. The treatments and repetitions has exposed to A. hydrophila. The concentrations of the bacteria in 4 treatments were respectively 3 x 108 (T=10-15°C), 3x106 (T=25°C), 3 x 106 and 3 x 104 Cfu mL-1 (T=10- i5oc) (4, 2, 3 and 1) that were prepared in individual containers for exposure of treatments. The control (5) prepared without any bacteria and disinfected by oxytetracycline antibiotic with concentration 100 ppm for 24 hours. The hemolymph samples were withdrawn from abdominal second segments of Crayfish for measuring of THC and TPC in interval hours (2, 6, 12, 24, 48, 96, 144, 240 and 336). For histopatological studies the crayfish samples fixed in Davidson fixative. The results indicated that interval 2 hours after experiment the difference of THC value between treatment 4 with control and treatments 1,2, and 3 was significant (P< 0.05). After 48 hours of experiment the difference of THC value between control group with treatment 1 ,2 and 3 was significant (P< 0.05). The interval 336 hours after experiment also the difference of THC value between treatment 2 with treatments 1, 3 and 4 was significant (P< 0.05). The finding of TPP value showed that the last time after challenge (336 h) there was significant difference between treatment 2 with treatment 4 and control group (P< 0.05). In histopathology studying, in hepatopancreas observed hemocyte aggregated and necrosis withof peknosis nucleus that with increased concentration of bacteria and temperature, The value of hemocyte has increased. Gill revealed necrosis and cell death especially with increased concentration of bacteria and temperature. In lower concentration of bacteria in heart no difference observed, but with increased concentration of bacteria (3 x 108) the low aggregation of hemocyte observed in heart. In treatment 3 x 106 with high temperature also distributed of high hemocyte in heart was observed. In digestive system didn't appear any difference in treatments land 3 but in concentration of 3 x 108 Cfu m1-1 and 3 x 106 (T=25°C) in digestive system was revealed the low aggregation of hemocyte.