Habitat degradation - its nature, causes and treatment

Since the latter part of the 19th century the Ribble and its tributaries have suffered habitat degradation to varying degrees. This report examims the causes for its degradation, specific problems and their treatment, progress, plans and procedures, and benefits of restoration including species identified by English Nature as threatened or declining and which are listed in the UK Biodiversity Action Plan.

Satellite passive microwave observations of the upper Colorado River snowpack

Seasonal snow cover in the mountains of the Upper Colorado River Basin is a major source of water for a large portion of the southwestern United States. The extent and amount of this snowpack not only reflects changes in weather patterns and climate but also influences the general circulation through modification of the energy exchange between land and atmosphere. ... Satellite observations and remote sensing techniques can enhance the standard snowpack observations to provide the temporal and spatial measurements required for understanding the role of snow in the surface energy balance and improving the management of water resources.

Effect of microwave pasteurisation on the quality of fish chikuwa

Temperature profile of fish chikuwa was taken during microwave cooking at 100 power level for different durations and subjected to organoleptic evaluation. Moisture content and organoleptic quality of fish chikuwa paste mixed with different levels of moisture and cooked at 100 power levels for 6 minutes were analysed. Microwave cooked fish chikuwa with standardized recipe was heated in microwave oven with hot air at different temperature for different durations. Fish chikuwa microwave cooked at 100 power level for 6 minutes had higher scores for all attributes as compared to those cooked for different durations and also fulfill the condition of pasteurisation of fish chikuwa. Fish chikuwa prepared with 35% moisture had better scores for all attributes unlike those of other levels. Heating of microwave pasteurised fish chikuwa at different temperatures for different durations could not achieve the desired brown colour.

Nucleotide degradation and production of hypoxanthine in some Indian marine and freshwater fishes

Changes in nucleotides and production of hypoxanthine in rohu (Labeo rohita), mrigal (Cihhrina mrigala) and common carp (Cyprinus carpio) during storage at 2-4°C were examined. Differences were observed between common carp and others. Production of hypoxanthine in pomfret (Stromateus argenteus), cat fish (Arius macronotacanthus), shark (Scoliodon spp.), seer fish (Scomberomorus guttatus), ray fish (Dasyatis imbricata) and prawns (Parapenaeopsis stylifera) was examined during storage at 2-4°C and -28°C. At 2-4°C hypoxanthine increased regularly but at -28°C there was no increase during storage over 28 weeks.