Efficacy and Residue Comparisons between Two Slow-release Formulations of Fluridone

Residue profiles and efficacy of Avast and Sonar, two slow release pellet formulations of fluridone {1-methyl-3-phenyl-5- [3-(trifluoromethyl)phenly]-4(1H)-pyridinone}, were compared in outdoor tanks. Hydrilla (Hydrilla verticillata (L.f.) Royle) and southern naiad (Najas guadalupensis (Sprengel) Magnus) were treated with a split application of 6, 12, 18 and 24 μg/l a.i. fluridone and the concentrations of both formulations compared over a 134-day period. Both pellet formulations exhibited very similar residues over time for each respective treatment, resulted in peak concentrations of fluridone 40 to 50 days after application, and effectively and similarly controlled southern naiad and hydrilla at all rates tested by 92 days after initial application. (PDF contains 3 pages.)

Retail prices of split, smoked, dried bream and dried Lake Tanganyika sardines at Lusaka markets, 1968-1970

This paper reports the results of a retail price survey at Lusaka markets on split, smoked, dried bream (Tilapia spp.) in 1968-69 and dried Lake Tanganyika sardines (Limnothrissa miodon and Stolothrissa tanangicae) in 1969-70. During the survey periods the average prices of these products maintained a level 70% to 130% higher than those fixed by the Government. Price fluctuations in relation to season, size and quality of the products were discussed. The prices were affected by season and size of the products but not by quality in terms of appearance and smell of the non-cooked products.

Chemical, bacteriological and sensory examination of split, dried, smoked bream on the market in Zambia

A critical examination of the market quality of split, dried and smoked bream (Tilapia spp.) was chemically, bacteriologically and organoleptically conducted for the period of August 1968 to January 1969. The aim of this survey was to obtain basic information for the development of national quality standards for the commodity. Relationships of cooked meat score to pH, fish size, appearance and smell score, and water content wcre significantly correlated and responsive. Therefore, these parameters were proposed to be used as indices for the quality standards of the products.