High- and low-latitude climate interactions: evidence for enhanced aridity of Asian monsoon dust source areas after 2.4 MYR from ODP Leg 117 magnetic susceptibility data

EXTRACT (SEE PDF FOR FULL ABSTRACT): Whole-core magnetic susceptibility can sometimes be used as a rapid and sensitive indicator of variations in the concentration of terrigenous material. We apply this approach to study the evolution of Plio-Pleistocene climatic cycles of terrigenous sedimentation at Ocean Drilling Program Site 721, on the Owen Ridge in the Arabian Sea.

1976 step in the Pacific climate: forty environmental changes between 1968-1975 and 1977-1984

Examination of 40 time series of multidisciplinary environmental variables from the Pacific Ocean and the Americas, collected in 1968 to 1984, demonstrated the remarkable consistency of a major climate-related, step-like change in 1976. To combine the 40 variables (e.g., air and water temperatures, Southern Oscillation, chlorophyll, geese, salmon, crabs, glaciers, atmospheric dust, coral, carbon dioxide, winds, ice cover, Bering Strait transport) into a single time series, standard variants of individual annual values (subtracting the mean and dividing by a standard deviation) were averaged. Analysis of the resulting time series showed that the single step in 1976, separating the 1968-1975 period from the 1977-1984 period, accounted for 89% of variance within the composite time series. Apparently, one of the Earth's large ecosystems occasionally undergoes large abrupt shifts.

Studies on smoking of eel fillets

A procedure has been worked out to (hot) smoke eel fillets. Some of the important factors such as size of the fillets, brining, pre-drying, source of smoke, smoking period, final drying have been studied. Best quality of smoked product is obtained on smoking eel fillets with a mixture of coconut-husk and sag saw-dust in 1:1 proportion for 15 hours. Optimum moisture level of the final product was fixed in the range of 30 to 35% and it had a storage life of about 8 months at room temperature.

Studies on smoke curing and preservation of oil sardine (Sardinella longiceps)

A method is reported for smoke curing of oil sardine (Sardinella longiceps) by dry salting in the ratio of 1:6 (salt to fish), followed by smoking in the traditional smoke chamber in two stages, (1) at 45°C for 3h hand (2) at 75°C for 2h with smoke generated from coconut husk, wood shavings and saw dust in 2:2:1 proportion. The product obtained had good odour, flavour, golden yellow colour and a shelf-life of 8 weeks at room temperature (26 to 28°C)

Preparation and keeping quality of hot smoked mackerel

A method has been standardised for the production of smoke cured mackerel by dry salting in the ratio of 1:8 salt to fish followed by smoking in a traditional smoke chamber at 70±5°C for 5h. The smoke was generated by burning moist coconut husk and saw dust. The product obtained by this method had shelf-lives of 105, 95 and 6 days in chilled storage (0 to 2°C) refrigerated storage (10±2°C) and at room temperature (29±2°C) respectively.