1998 warmwater fish survey of Vancouver Lake, Clark County

The Vancouver Lake warmwater fish population was sampled during the fall of 1998. Vancouver Lake is a large lake, connected directly to the Columbia River through the Lake River to the north and the constructed flushing channel on the eastern shore. A total of 16 species of fish were encountered, mostly warmwater game fish with a few seasonal visitors. The lake has suffered from water quality problems, and during the 1970s, it was dredged, and a channel was created to aid in increasing the water turnover rate, effectively connecting both ends of the lake to the Columbia River. As there is direct access to the Columbia River, managing this lake as a closed system may prove difficult. It is of our opinion that it may be a more effective use of resources to increase the anglers access to the available resources through providing improved boat launch access, and fish habitat structure throughout the lake. Additionally, educating the public about the how-to's of common carp angling could possibly open up additional resources not commonly utilized by the public. (Document pdf contains 38 pages)

A report of biological observations at Topanga artificial reef and Santa Monica Bay artificial reef

(Document pdf contains 25 pages)

Biological surveys of five southern artificial reefs: Oceanside #1, Oceanside #2, Carlsbad, Pacific Beach, and Mission Bay

(Document pdf contains 19 pages)

Interim report on the hydrologic features of the Green Swamp area in Central Florida

The Green Swamp area in central Florida is another area where man is developing agricultural land from marginal land. Though the area is by no means as extensive as that of the Everglades, the present efforts for its development are similar to the early efforts for developing the Everglades in that many miles of canals and ditches have been constructed to improve the drainage. Lest the early mistakes of the Everglades be repeated, the Florida Department of Water Resources considered that an appraisal of the physical and hydrologic features of the area was needed to determine the broad effects of draining and developing the swamp. This reconnaissance provides information required by the State of Florida for determining its responsibility and policy in regard to the Green Swamp area and for formulating future plans for water management of the area. Some of the features that have been determined are: the amount of rainfall on the area; the pattern of surfacewater drainage; the amount and direction of surface-water runoff; the direction of ground-water movement; the interrelationship of rainfall, surface water, and ground water; the effects of improved drainage facilities'; and the effects of the hydrologic environment on the chemical quality of water of the area.(PDF contains 106 pages.)

Reconnaissance of the geology and ground-water resources of Columbia County, Florida

The Floridan aquifer was found to be principal source of ground water in the area, containing artesian water in the northern part of Columbia County, and being recharged in the southern part of the county. A few wells in the northern part of the county tap water present in sediments that lie above the Floridan aquifer. These shallow waters are generally high in iron and tannic acid. The details on the geology and hydrology necessary to conserve and utilize the water available to the residents of Columbia County are presented in this study. (PDF contains 86 pages)

Seepage beneath Hoover Dike southern shore of Lake Okeechobee, Florida

Future water needs in southern Florida call for an increase in the storage capacity of Lake Okeechobee. Seepage from the lake is expected to increase as a result of raising the lake level. Data concerning the occurrence and amounts of seepage are needed for the design and operation of flood-control works which will remove excess water from the rich agricultural lands along the southern shore. Intensive studies at five sites along the southern shore of Lake Okeechobee between the Caloosahatchee Canal and the St. Lucie Canal indicate that seepage occurs chiefly through beds of shell and limestone which underlie the Hoover Dike at shallow depth. Seepage rates at the five sites range from about 0.1 to 0.9 cfs per mile per foot of head across the dike. Seepage beneath the 50-mile length of dike should increase from about 22 to 50 cfs if the average stage of the lake is raised from 14 to 16.5 feet. Seepage is greatest between Moore Haven and Clewiston, where deep borrows have been excavated on the landward and lakeward sides of the dike. Most of the seepage from the lake can be controlled by properly spaced toe ditches which would intercept the seepage and return it to the lake. (PDF contains 108 pages.)

Channel Islands Deep Water Monitoring Plan Development Workshop Report April 26-27, 2005 University of California, Santa Barbara

In 2003, twelve marine protected areas were established in state waters (0-3 nmi) surrounding the Channel Islands. NOAA is considering extending this network (3-6 nmi) into deeper waters of the Channel Islands National Marine Sanctuary (CINMS). In order for effective long-term management of the deep water reserves to occur, a well-structured monitoring program is required to assess effectiveness. The CINMS and the National Marine Sanctuary Program (NMSP) hosted a 2-day workshop in April 2005 to develop a monitoring plan for the proposed federal marine reserves in that sanctuary. Conducted at the University of California at Santa Barbara, participants included scientists from academic, state, federal, and private research institutions. Workshop participants developed project ideas that could answer priority questions posed by the NMSP. This workshop report will be used to develop a monitoring plan for the reserves. (PDF contains 47 pages.)

Herstellung und Zusammensetzung von asiatischen Fischsaucen

Abstract Fish sauce belongs to the most important condiments in Southeast Asian cuisine. It is a clear, amber to reddish liquid with an intensive smell. Fish sauce is used instead of salt for nearly each meal. Asian fish sauce is made from anchovies and other small fish. For the traditional process whole fresh fish are mixed with salt in the ratio 1:1 to 6:1 in wooden, clay or concrete tanks at tropical temperatures for 6 to 18 months. The liquefaction of the fish tissue is due to the action of endogenous enzymes in fish and exogenous enzymes from bacteria. During the fermentation amino acids, peptides and a lot of other substances are built, which are responsible for the characteristic aroma and flavour of these sauces. You can buy pure fish sauce, diluted fish sauce and fish sauce made from other types of animals like mussels, prawns and squids. In single Asian countries there are different national standards for the quality of fish sauces. In order to get a general idea of these products we have bought 16 fish and two oyster sauces from the retail trade in Hamburg and analyzed them with physical, chemical, sensory and microbiological methods. Kurzfassung Fischsauce gehört zu den wichtigsten Würzsaucen in der südostasiatischen Küche. Es ist eine klare, bernsteinfarbene bis rötlichbraune, sehr intensiv riechende Flüssigkeit. Sie wird anstelle von Salz verwendet und daher fast zu jedem Essen gereicht. Zur Herstellung von Fischsaucen werden hauptsächlich Anchovis und ähnliche kleine Fische verwendet. Bei der traditionellen Herstellung werden die ganzen Fische mit Meersalz in einem Holzfass, Tongefäß oder Betontank im Verhältnis 1:1 bis 6:1 gemischt. Während der anschließenden 6 – 18 Monate dauernden Lagerung bei tropischen Temperaturen bauen sich die Gewebeproteine durch fischeigene Enzyme und Mikroorganismen ab. Bei diesem mehrmonatigen Fermentationsprozess entstehen die für den Geschmack wichtigen Aminosäuren, Peptide und Aromastoffe. Es gibt neben reiner Fischsauce, auch verdünnte Fischsauce und Fischsaucen aus anderen Tieren wie Muscheln, Garnelen und Tintenfische. In den einzelnen asiatischen Ländern gibt es unterschiedliche nationale Qualitätsstandards. Um diese Produktgruppe näher kennen zu lernen, haben wir 16 Fisch- und 2 Austernsaucen aus dem Einzelhandel (Hamburg) mit physikalischen, chemischen, sensorischen und mikrobiologischen Verfahren untersucht.

Untersuchungen zur Qualität von Doraden auf dem deutschen Markt

Mediterranean fish species and fish species from other southern countries are retailed increasingly on the German market. The fish is stored in ice eviscerated or as whole fish and imported by truck or by airplane. In the present investigation, the freshness, the sensory quality and the microbiological status was determined of gilthead sea breams (Sparus aurata) from farms in Italy and France and from sea breams (Sparus ehrenbergi) of wild captures from Senegal. It is shown, that farmed gilthead sea breams were of high sensory quality and in good microbiological conditions.

Vergleichende Eislagerung von ausgenommenen und unausgenommenen Schleien

New regulations of the German “Fisch-Hygiene-Verordnung” lay down that all fish except pelagic species have to be gutted immediately after catch or killing, especially fresh water fish from aquaculture. Only gutted fish should be sold to the consumer. At the present time, however, it is not unusual to sell ungutted fish like tropical or mediterranean species from foreign countries, even the EC area. In this investigation the influence of gutting on the fish quality during storage on ice was tested in tench (Tinca tinca) as a model. Quality changes were controlled by sensory, chemical, physical and microbiological assessment. It was shown that for tench there were no differences between gutted and ungutted fish during 12 days of storage on ice.

Qualitätsvergleich zwischen maschinen- und handgeschälten Nordseegarnelen

After the evaluation of 48 samples consisting of hand and machine-peeled sand shrimps it can be stated that there was no significant difference in quality between both. The quality of the sand shrimps was evaluated by sensorially performed paired comparison as well as by estimating the microbial load and the volatile amines (MMA, DMA, TMA). Additionally, the colour characteristics were measured instrumentally. To characterise the influence of the technological regime measurements of pH and of the salt content were performed. The quality of sand shrimp is further influenced by technological steps as freezing, cooking procedure and preservatives used. From the hygienic point of view the machine-peeling was without any objections. The microbial load was small and below the limit set by EC. Measurement of volatile amines was not suited to make visible difference created be the various peeling methods.

Decision support systems optimising effluent release in sub tropical estuarine environment - An Australian case study

Gold Coast Water is responsible for the management of the water and wastewater assets of the City of the Gold Coast on Australia’s east coast. Treated wastewater is released at the Gold Coast Seaway on an outgoing tide in order for the plume to be dispersed before the tide changes and renters the Broadwater estuary. Rapid population growth over the past decade has placed increasing demands on the receiving waters for the release of the City’s effluent. The Seaway SmartRelease Project is designed to optimise the release of the effluent from the City’s main wastewater treatment plant in order to minimise the impact of the estuarine water quality and maximise the cost efficiency of pumping. In order to do this an optimisation study that involves water quality monitoring, numerical modelling and a web based decision support system was conducted. An intensive monitoring campaign provided information on water levels, currents, winds, waves, nutrients and bacterial levels within the Broadwater. These data were then used to calibrate and verify numerical models using the MIKE by DHI suite of software. The decision support system then collects continually measured data such as water levels, interacts with the WWTP SCADA system, runs the models in forecast mode and provides the optimal time window to release the required amount of effluent from the WWTP. The City’s increasing population means that the length of time available for releasing the water with minimal impact may be exceeded within 5 years. Optimising the release of the treated water through monitoring, modelling and a decision support system has been an effective way of demonstrating the limited environmental impact of the expected short term increase in effluent disposal procedures. (PDF contains 5 pages)

Using climate extension to assist coastal decision-makers with climate adaptation

Coastal managers need accessible, trusted, tailored resources to help them interpret climate information, identify vulnerabilities, and apply climate information to decisions about adaptation on regional and local levels. For decades, climate scientists have studied the impacts that short term natural climate variability and long term climate change will have on coastal systems. For example, recent estimates based on Intergovernmental Panel on Climate Change (IPCC) warming scenarios suggest that global sea levels may rise 0.5 to 1.4 meters above 1990 levels by 2100 (Rahmstorf 2007; Grinsted, Moore, and Jevrejeva 2009). Many low-lying coastal ecosystems and communities will experience more frequent salt water intrusion events, more frequent coastal flooding, and accelerated erosion rates before they experience significant inundation. These changes will affect the ways coastal managers make decisions, such as timing surface and groundwater withdrawals, replacing infrastructure, and planning for changing land use on local and regional levels. Despite the advantages, managers’ use of scientific information about climate variability and change remains limited in environmental decision-making (Dow and Carbone 2007). Traditional methods scientists use to disseminate climate information, like peer-reviewed journal articles and presentations at conferences, are inappropriate to fill decision-makers’ needs for applying accessible, relevant climate information to decision-making. General guides that help managers scope out vulnerabilities and risks are becoming more common; for example, Snover et al. (2007) outlines a basic process for local and state governments to assess climate change vulnerability and preparedness. However, there are few tools available to support more specific decision-making needs. A recent survey of coastal managers in California suggests that boundary institutions can help to fill the gaps between climate science and coastal decision-making community (Tribbia and Moser 2008). The National Sea Grant College Program, the National Oceanic and Atmospheric Administration's (NOAA) university-based program for supporting research and outreach on coastal resource use and conservation, is one such institution working to bridge these gaps through outreach. Over 80% of Sea Grant’s 32 programs are addressing climate issues, and over 60% of programs increased their climate outreach programming between 2006 and 2008 (National Sea Grant Office 2008). One way that Sea Grant is working to assist coastal decision-makers with using climate information is by developing effective methods for coastal climate extension. The purpose of this paper is to discuss climate extension methodologies on regional scales, using the Carolinas Coastal Climate Outreach Initiative (CCCOI) as an example of Sea Grant’s growing capacities for climate outreach and extension. (PDF contains 3 pages)

Der Einsatz von Flüssigrauch: eine neue Technologie Teil 3: Untersuchungen zur Lagerfähigkeit von mit Flüssigrauch hergestellten vakuumverpackten Räucherfischprodukten

The investigations showed that the shelf life of traditional smoked and vacuum-packed gutted mackerels, mackerel and herring fillets is similar to the corresponding vacuum-packed products smoked with liquid smoke. The storage temperature was 5 ± 0,5 °C. Under experimental conditions the storage time was 26 days for smoked gutted mackerels and more than 30 days for smoked fillets. Storage times of 20 to 25 days for these products are recommended. The microbiological and chemical results showed no differences between both technologies.

Sensorische Bewertung, Mikrobiologie und chemische Kenngrößen von eisgelagertem Wittling (Merlangius merlangus)

During the 160th research cruise of the FRV "Walther Herwig III" in the North Sea in May 1995 an ice-storage experiment with whiting was performed. Gutted whiting with and without spleen was stored in melting water-ice. Freshness and/or spoilage were monitored by measuring sensory, chemical, physical and microbiological indicators. It was found that besides the classical sensory assessment on the cooked sample and the EU-quality grading scheme, the microbiological counts were of major importance for the determination of the degree of freshness or spoilage. The cfu (colony forming units) of spoilage bacteria on the skin correlated significantly with time in ice. A very good correlation was also found for the cfu of spoilage bacteria with the sensory assessed odour of the cooked fillet sample. The measurement of the fish tissue with the Intellectron Fischtester VI and the determination of the creatine content in fillet are both suitable freshness and spoilage indicators. The pH-value measured in different body compartments and in musele homogenate and the ammonia content are only of limited value for freshness determination. Removal of kidney did not influence the shelf life.