Coping with excess salt in their growth environments: osmoregulation and other survival strategies deployed by the mangroves

Mangroves are defined as a collection of woody plants and the associated fauna and flora that use a coastal depositional environment. Here the specific effects of salinity changes in mangroves have been examinated.

Use of crude salt in rearing of freshwater giant prawn, Macrobrachium rosenbergii (de Man) larvae

Three different types of culture media: (i) 100% brine (B 100 ), (ii) 75% brine and 25% crude salt (B 75 CS 25 ), and 50% brine and 50% crude salt (B 50 CS 50) were tested to evaluate the possible use of brackish water reconstituted from the crude salt for the production of M. rosenbergii post-larvae. The production rate of 25.26±0.20 PI/l with a corresponding survival rate of 84.20±0.66% was significantly higher (P<0.05) for the larvae reared on B100 than that of 22.10±0.57 Pl/l with a corresponding survival rate of 73.68±1.89% on B50CS50. Larvae cultured on B75CS25 did not show any significant difference (P<0.05) in production as well as in survival of post-larvae than that on B100. The result shows that, for rearing of prawn larvae, use of brine can be replaced up to 25% without any undue reduction in production of post-larvae. However, the production as well as survival rate of post-larvae with 50% replacement (B50CS50) is also appreciable. It is assumed that the mineral constituents of natural seawater might have some triggering effects on prawn larvae in closing their larval cycle.

Effect of gibbing on protein hydrolysis during the ripening of salted herring at 4°C in polypropylene barrels

Effect of gibbing process on the protein hydrolysis in terms of free alpha amino nitrogen (FAN) content during the ripening of barrel salted herring at low temperature (4°C) was investigated. For this purpose North Sea herring (Clupea harengus) from north-east British coast was salted in polypropylene barrels and allowed to ripen at 4°C. This process of barrel salting was carried out for whole fish in one batch and gibbed fish in another batch. The investigation was performed by using new salt and used salt in separate barrels for each batch of experimental fish. Results of the present study show that protein hydrolysis was significantly higher in the ripened salt-herring produced from whole fish which was found to have more characteristic sensory properties than those produced from gibbed fish. Similar result (proteolysis) was obtained when the investigation was repeated for the spent herring although the spent herring fails to produce a ripened product with the desired characteristic sensory attributes, compared to those of pre-spawning herring.

Relation of nutrition and salinity to growth in black mollies

Optimum growth, impaired growth and mortality hi black molly are studied in diluted sea water, sea water and also by introducing laboratory prepared diets. Rapid acclimation in conjunction with enhanced growth capacity was attained at 2‰ concentration of common salt in water, and 2‰ and 5‰ dilutions of sea water. 22‰ protein content in the diet was found to be adequate for growth and fertility of fishes acclimated at a salinity of 2‰. Higher protein content and other nutritive elements were necessary for fishes acclimated at 5‰ and 14‰. Fertility was increased in sea-water dilutions rather than in common salt-water dilutions.

Occurrence of whale sharks in coastal waters in the Indian Ocean: an interesting coincidence

Salinity, temperature and pressure are parameters which govern the oceanographic state of a marine water body and together they make up density of seawater. In this contribution we will focus our interest on one of these parameters, the salinity: accuracy in relation to different purposes as well as observation technique and instrumentation. We will also discuss the definition of salinity. For example most of the Indian Ocean waters are within the salinity range from 34.60-34.80, which emphasize the importance of careful observations and clear definitions of salinity, in such a way that it is possible to define water masses and predict their movements. In coastal waters the salinity usually features much larger variation in time and space and thus less accuracy is sometimes needed. Salinity has been measured and defined in several ways over the past century. While early measurements were based on the amount of salt in a sea water sample, today the salinity of seawater is most often determined from its conductivity. As conductivity is a function of salinity and temperature, determination involves also measurement of the density of seawater is now more precisely estimated and thus the temperature. As a result of this method the Practical Salinity Scale (PSS) was developed. The best determination of salinity from conductivity and the temperature measurements gives salinity with resolution of 0.001 psu, while the accuracy of titration method was about ± 0.02‰. Because of that, even calculation of movements in the ocean is also improved.

Removal of fungus and prevention of fungal reinfestation in stored dry salted fish

A simple and effective method is described for converting dry fish products infested with fungus and red halophilic bacteria to acceptable ones. Washing, drying and then smearing with a mixture of 3% sodium propionate in dry, refined salt in a ratio of 1 part mixture: 10 parts dry fish resulted in the fish having a shelf life of 5 months.

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.

Salinity measurements and use of the Practical Salinity Scale (PSS)

Salinity, temperature and pressure are parameters which govern the oceanographic state of a marine water body and together they make up density of seawater. In this contribution we will focus our interest on one of these parameters, the salinity: accuracy in relation to different purposes as well as observation technique and instrumentation. We will also discuss the definition of salinity. For example most of the Indian Ocean waters are within the salinity range from 34.60-34.80, which emphasize the importance of careful observations and clear definitions of salinity, in such a way that it is possible to define water masses and predict their movements. In coastal waters the salinity usually features much larger variation in time and space and thus less accuracy is sometimes needed. Salinity has been measured and defined in several ways over the past century. While early measurements were based on the amount of salt in a sea water sample, today the salinity of seawater is most often determined from its conductivity. As conductivity is a function of salinity and temperature, determination involves also measurement of the density of seawater is now more precisely estimated and thus the temperature. As a result of this method the Practical Salinity Scale (PSS) was developed. The best determination of salinity from conductivity and the temperature measurements gives salinity with resolution of 0.001 psu, while the accuracy of titration method was about ± 0.02‰. Because of that, even calculation of movements in the ocean is also improved.

Fish sauce from two species of unexploited deep sea fish Peristedion adeni and Peristedion weberi

Two species of unexploited deep sea fish Peristedion adeni and Peristedion weberi caught from the Exclusive Economic Zone of India were subjected to fermentation at ambient temperature (30 ± 2°C) in the presence of salt in 4:1 ratio. Periodical analysis of the fermented product was carried out up to one year. The sauces had brownish yellow colour and conformed to special grade of the standards prescribed by the Food and Drug Administration. Further solubilization of protein after 9 month's maturation was not appreciable.

Salt-tolerance in mangrove soil bacteria

A total of sixteen bacterial species were isolated from mangrove soils of Karachi, Pakistan. Twelve of the isolates were gram positive while four were gram negative. All sixteen species showed resistance to high concentration of streptomycin, however, resistance to chloramphenicol and tetracycline was variable. The isolates tolerated up to 110‰ salinity and accumulated sodium form the media.

Photographic analysis of natural and impounded salt marsh in the vicinity of Merritt Island, Florida

Qualitative analyses of available photographs and maps of Merritt Island, Florida provide a large-scale, historical perspective of ecological changes of the marshes in the vicinity. Sites that deserve closer scrutiny can be identified. Secondarily, such an analysis provides a geographical orientation essential for communication not only between newcomers and those familiar with the area, but also among those familiar with the area but who refer to sites by differing methods. Photographs and maps from various sources were examined. Below are listed what we consider to be the most useful subset of these for ecological and geographical assessment of salt marsh impoundments on Merritt Island, Florida. (Document has 25 pages.)

Interim report on salt-water encroachment in Dade County, Florida

Recently there has been much activity in reclaiming the low-lying coastal areas of Dade County for residential use, by the addition of fill. The fill is obtained by digging canals both normal to and parallel to Biscayne Bay. The canals serve the additional purpose of providing an access to the Bay for boats. A problem needing to be considered is the effect that these canals will have on the ground-water resources. It is expected that the canals will have little effect on ground water in parts of the county distant from the coast, but their effect in coastal areas is a matter of concern. In order to predict what, may happen in the vicinity of these new canals if they are not equipped with adequate control structures, it is instructive to review what has happened in the vicinity of similar canals in the past. The U. S. Geological Survey, in cooperation with Dade County, the cities of Miami and Miami Beach, the Central and Southern Florida Flood Control District, and the Florida Geological Survey has collected water-level and salinity data on wells and canals in Dade County since 1939. Some of the agencies named, and others, collected similar data before 1939. Analysis of all the data shows that sea water in the Atlantic Ocean and Biscayne Bayis the sole source of salt-water contamination in the Biscayne aquifer of the Dade County area. (PDF has 19 pages.)

The intensity of photosynthesis in salt lakes of Crimea [Translation from: Informatsionnyi Byulleten Biologiya Vnutrennikh Vod No.37 26-29, 1978]

The purpose of this work was the study of phytoplankton production of the salt lakes of the Steppe region of Crimea, during the vegetative period of 1974. From May to October Sakskoe and Sasyk Lakes were examined, and from August to October - Moinakskoe Lake. The density of the salt water was measured and the intensity of photosynthesis was determined. From the data presented, it is apparent that the intensity of photosynthesis in Sakskoe and Sasyk Lakes, on average, is extremely high.

Vegetation Effects on Fish Distribution in Impounded Salt Marshes

We compared the density and biomass of resident fish in vegetated and unvegetated flooded habitats of impounded salt marshes in the northern Indian River Lagoon (IRL) Estuary of east-central Florida. A 1-m2 throw trap was used to sample fish in randomly located, paired sample plots (n = 198 pairs) over 5 seasons in 7 impoundments. We collected a total of 15 fish taxa, and 88% of the fishes we identified from the samples belonged to three species: Cyprinodon variegatus (Sheepshead Minnow), Gambusia holbrooki (Eastern Mosquitofish), and Poecilia latipinna (Sailfin Molly). Vegetated habitat usually had higher density and biomass of fish. Mean fish density (and 95% confidence interval) for vegetated and unvegetated sites were 8.2 (6.7–9.9) and 2.0 (1.6–2.4) individuals m-2, respectively; mean biomass (and 95% confidence interval) for vegetated and unvegetated sites were 3.0 (2.5–3.7) and 1.1 (0.9–1.4) g m-2, respectively. We confirmed previous findings that impounded salt marshes of the northern IRL Estuary produce a high standing stock of resident fishes. Seasonal patterns of abundance were consistent with fish moving between vegetated and unvegetated habitat as water levels changed in the estuary. Differences in density, mean size, and species composition of resident fishes between vegetated and unvegetated habitats have important implications for movement of biomass and nutrients out of salt marsh by piscivores (e.g., wading birds and fishes) via a trophic relay.