Analyzing standard curves in the chemistry of waters used for aquaculture

A practical guide is given to help aquaculture researchers identify and correct common problems associated with the colorimetric analysis of water. Hints in making standard solutions, choosing standard concentrations for making a standard curve and making measurements are included. Various types of standard curves and some problems are outlined and details provided regarding the evaluation of standard curves.

A standard format for design and evaluation of pond experiments

Details are given of a standard format used by the Pond Dynamics/Aquaculture Collaborative Research Support Program of the US Agency for International Development for the communication of experimental ideas. An example is given of the "Preliminary Proposal Format," which contains a list of information categories or headings as follows: Title; Objectives: Significance; Experimental design; Pond facilities; Stocking rate; Other inputs; Sampling plan; Hypotheses; Statistical methods; Duration; Water management; and Schedule.

Comparison of Standard Length, Fork Length, and Total Length for Measuring West Coast Marine Fishes

Measurements of adult marine fishes on the U.S. west coast are usually made using one of three methods: standard length, fork length, or total length. Each method has advantages and disadvantages. In this paper we attempt to determine whether one method is faster and/or more reliable than the other methods. We found that all three methods were comparable. There was no appreciable difference in the time it took to measure fish using the different methods. Fork length had the most reproducible results; however, it had the highest level of bias between researchers. We therefore suggest that selection of measurement type be based on what other researchers have used for the species under study. The best improvement in measurement reliability probably occurs by adequate training of personnel and not type of measurement used.

Standard cell automated layout for a CMOS 50 MHz 8 × 8 bit pipelined parallel dadda multiplier

An 8 × 8 pipelined parallel multiplier which uses the Dadda scheme is presented. The multiplier has been implemented in a 3-μm n-well CMOS process with two layers of metal using a standard cell automatic placement and routing program. The design uses a form of pipelined carry look-ahead adder in the final stage of summation, thus providing a significant contribution to the high performance of the multiplier. The design is expected to operate at a clock frequency of at least 50 MHz and has a flush time of seven clock cycles. The design illustrates a possible method of implementing an irregular architecture in VLSI using multiple levels of low-resistance, low-capacitance interconnect and automated layout techniques.

Preparation of an extruded fish snack using twin screw extruder and the storage characteristics of the product

A value-added extruded fish product was prepared with corn flour (80%) and fish (sciaenid) powder (20%), using a twin-screw extruder. The effect of different parameters like moisture, temperature, fish powder concentration, speed of the extruder and die-diameter on expansion ratio and crisp texture were studied. The storage characteristics of the final product were studied using three different types of packaging under nitrogen flushing. The study revealed that aluminum foil is the best packaging material to keep the product acceptable for more than three months.

10-Gbit/s transmission over 300-m standard multimode fiber using multilevel coding and 2-channel WDM

A combination of multilevel coding schemes and simple two-channel wavelength division multiplexing (WDM) at 1300 and 1550 nm was used to transmit an aggregate of 10 Gbit/s over 300 m of multimode fiber that is typical of that employed in current Local Area Networks (LANs). It was shown that this technique could be a simple solution for achieving 10 Gigabit ethernet links over installed multimode fiber building backbones.

Sequential analysis for testing quality standard of fish ham and sausage

Fish sausages are finely ground fish flesh, either of a single species or mixed, homogenised with starch, sugar, fat, spices and preservatives, generally filled in cylindrical synthetic or natural casings and pasteurised. Similar products containing small pieces of quality fish and lard are termed "fish ham". They are highly relished products in Japan, annual consumption exceeding 2 lakh tones. Preliminary studies have shown that they can catch a lucrative market in our country. However, being a pasteurised product which is often consumed as such without any further cooking, strict quality control measures have to be enforced so as to avoid food poisoning hazards. Besides physical characteristics like absence of damages, pin-holes, curliness and air pockets as well as jelly strength, texture and flavour, chemical characteristics like pH and acid values, moisture, carbohydrate and fat contents and volatile bases have to be assessed. A very important test that has to be carried out along with the above, before passing a lot for free distribution is the bacteriological examination to avoid the presence of pathogenic organisms.

Import substitution of combination wire rope. Part 3: Comparison of standard Cift-CWR and imported combination wire rope

Tensile and extension properties of standard Cift-CWR and imported combination wire ropes from Japan, Norway and Denmark are studied and the analysis is presented in the paper. Tensile and chemical properties of steel wire, tensile and abrasive properties of PP covering, effect of twist on material at different stages are worked out and reported.