Biological survey: River Teign and tributaries with references to the discharge of ball clay wastes

This is the Biological survey of River Teign and tributaries with references to the discharge of ball clay wastes, document produced by South West Water Authority in 1973. This report focuses on on-site assessment of the benthic macro-invertebrates of the lower River Teign, River Bovey, Ugbrooke Stream and Blatchford Brook was undertaken on 19th and 22nd August 1977 to assess the effects of discharges from ball clay mining premises. Inspection of aquatic fauna in the field is of necessity, less extensive than laboratory identification of sorted samples, so that the resulting data underestimates the water quality. This is more pronounced in the Chandler Score than in the Trent Biotic Index which does not take account of species abundance. Chandler should thus be interpreted by the trends described rather than by absolute values calculated.

Biological survey of the River Teign and tributaries, with reference to the effect of ball clay discharges

This is the Biological survey of the River Teign and tributaries, with reference to the effect of ball clay discharges report produced by South West Water Authority in 1979. A survey of the macroinvertebrate riffle fauna in the Ball Clay mining area of the Bovey Basin, following a period of low rainfall, indicated that the River Bovey and the River Teign between Chudleigh and Teign Bridge, Newton Abbot were of good quality. Further downstream, the R. Teign and the lower reaches of the Ugbrooke Stream were identified as being of doubtful quality with the discharge from ECC Broadway continuing to give cause for concern.

Evaluate the efficiency of hydrogen peroxide and levaemisole hydrochloride in the treatment of Persian sturgeon, Chinese carp eggs and juveniles

During a two years research hydrogen peroxide efficacy evaluated for Persian sturgeon, Chinese carps and common carp eggs. These series of the experiments conducted in various conditions different concentration of hydrogen peroxide include 250, 500, 750, 1,000 1,500 2,000 3,000 and 9,000 PPM used as ten and fifteen minutes baths, compared with Malachite green and natural control . In the next phase effect of Levaemisole hydrochloride as an immunostimulator which applied as 5 mg/I in twenty minutes baths from day sixth after hatch evaluated by daily mortality rate and leukocytes counts. The results shown that according fertilization percent and temperature condition hydrogen peroxide at 1,000 and 1,500 PPM concentrations is a effective antifungal agent during incubation periods of Persian sturgeon and even sometimes increasing hatching rates significantly comparing with natural controls and Malachite green. In Chinese carps although hydrogen peroxide controls water molds but it is not recommended in high temperatures because it make shortened incubation time and mold infections will decrease. Also the results shown 750 PPM concentration of hydrogen peroxide in common carp eggs controls water moulds infections and increase hatching rate significantly comparing with Malachite green and natural control. Daily mortality rates accessing of Persian sturgeon fries show that 20 minutes baths of 5mg/1 levamisole hydrochloride decreases daily mortality rate during yolk sac absorption. Nitrogenous compounds: nitrate and ammonium differ significantly between treated tanks with control. Blood leucocytes concentrations as an immune index was different significantly in treated fishes by levamisole hydrochloride comparing with controls. In Chinese carps because yolks sac absorption time is short there is not necessary to use the levamisole hydrochloride. Although treated larvae were more active than controls. As a result our suggestions is to use hydrogen peroxide in Persian sturgeon and common carp artificial propagation and also suggest the use levamisole hydrochloride for Persian sturgeon beside management method in stress and pollution condition

Processing of oil enriched fish (Hypophthalmichthys molitrix) sausage using emulsion technology

In most countries along with various food products, fish sausage is supplied in different formulas. Unfortunately, in our country because of different reasons, production and supply of fish sausage in industrial level has not yet been successful and some efforts taken, has also been doomed to failure or not welcomed. Fat fish is a rich source of poly unsaturated fatty acids (PUFA) and co-3. In this research, efforts have been made to produce and enrich sausage with fish oil and maintenance of fatty acids has also been experimented using gas chromatography along with heating process. The stages of producing ground fish and fish sausage are as the following: Transferring and preparing fish, washing the cleared fish, filleting, separating fillet steak, washing and drying them, Refining meat, Producing and homogenizing mixture from basic ingredients in a cutter, filling, knotting and heat processing. The fish sausage produced by this method tried and welcomed by the subjects. In the product in which fish meat was used, the subjects was not recognized fish flavor and taste and when in addition to fish meat, fish oil was used during enrichment, the flavor and taste of fish was considered as highly acceptable. TVN measurement of the produced fish sausage was kept in the refrigerator in two month was at a maximum of 16.5, the amount of peroxide was at a maximum 1.5% after the period of two months. During this period the Colony count was at maximum of 19.5 x 104, the high maximum of the number of coliforms was 10/gr, and for mold and yeast 83/gr , but Escherichia coli, Staphylococcus aureus, Salmonella and Clostridium perfringens were not found. The protein of the resulting product was 15-18%, lipid at about 11-15% and moisture 60-65%. Comparing fatty acids, including unsaturated fatty acids in ground and oil fish used in producing fish sausage with those of fish sausage showed that the heat used in processing had the least effect on fatty acids of the meat and oil used here and the resulting fish sausage is considered as food for good health.