Developpement de la peche artisanale dans les eaux Burundaises du Lac Tanganyika

A light fishery for "Ndagala" (Strolothrissa tanganicae) has been practised for many years on Lake Tanganyika. Initially this had a low catch rate, but has since been developed by the introduction of an artisanal fishery unit based on the catamaran. A unit consists of a pair of metal canoes joined together. The fish are attracted by three lights mounted on the structure, and are caught with a pyramid-shaped lift net. Selected beaches have been reserved for the artisanal fishery and the numher of units operating has increased from 12 in 1957 to 538 in 1972. The mean annual catch per unit is 11,000 kg, which is not sufficient for the fishery to be economic. However, prediction of a possible mean catch as high as 40 tons year encouraged the Burundi Government to launch a project with help from the Freedom from Hunger Campaign. This was designed to develop the fishery by the creation of artisanal fishing centres, and to make available a large number of fully equipped catamarans which could be paid for by a system of hire-purchase. The success of the project has illustrated that the furnishing of adequate equipment can bring about a transformation of the traditional fishery.

Characterizing CO2 fluxes for growing and non-growing seasons in a shrub ecosystem on the Qinghai-Tibet Plateau

To assess carbon budget for shrub ecosystems on the Qinghai-Tibet Plateau, CO2 flux was measured with an open-path eddy covariance system for an alpine shrub ecosystem during growing and non-growing seasons. CO2 flux dynamics was distinct between the two seasons. During the growing season from May to September, the ecosystem exhibited net CO2 uptake from 08:00 to 19:00 (Beijing Standard Time), but net CO2 emission from 19:00 to 08:00. Maximum CO2 uptake appeared around 12:00 with values of 0.71, 1,19, 1.46 and 0.67 g CO2 m(-2) h(-1) for June, July, August and September, respectively. Diurnal fluctuation Of CO2 flux showed higher correlation with photosynthetic photon flux density than temperature. The maximum net CO2 influx occurred in August with a value of 247 g CO2 m(-2). The total CO2 uptake by the ecosystem was up to 583 g CO2 m(-2) for the growing season. During the non-growing season from January to April and from October to December, CO2 flux showed small fluctuation with the largest net CO2 efflux of 0.30 g CO2 m(-2) h(-1) in April. The diurnal CO2 flux was close to zero during most time of the day, but showed a small net CO2 eff lux from 11:00 to 18:00. Diurnal CO2 flux, is significantly correlated to diurnal temperature in the non-growing season. The maximum monthly net CO2 eff lux appeared in April, with a value of 105 g CO2 m(-2). The total net CO2 eff lux for the whole non-growing season was 356 g CO2 m(-2).

Diagnostique visuel des carences nutritionnelles du cotonnier.

2013

Utilisation du sisvar dans l'analyse de données expérimentales.

2013

Albucasis, Traitier de Cyrurgie: Edition de la traduction en ancien fran?ais de la Chirurgie d'Abu'l Qasim Halaf Ibn ?Abbas al-Zahrawi du manuscrit BNF, fran?ais 1318.

Trotter, David, Albucasis, Traitier de Cyrurgie: Edition de la traduction en ancien fran?ais de la Chirurgie d'Abu'l Qasim Halaf Ibn ?Abbas al-Zahrawi du manuscrit BNF, fran?ais 1318 (Niemeyer, 2005)

Les manuscrits latins de la Chirurgia d'Albucasis et la lexicographie du latin m?di?val

Trotter, David, 'Les manuscrits latins de la Chirurgia d'Albucasis et la lexicographie du latin m?di?val', Archivum Latinitatis Medii Aevi (Bulletin Du Cange) (2001) 59(1) pp.181-202 RAE2008

Obraz stosunków językowych polsko-niemieckich w historii języka polskiego. Księga sądu wójtowskiego m. Opola z lat 1698-1721 jako językowy wyraz kontaktów międzyetnicznych

Wydział Filologii Polskiej i Klasycznej: Instytut Filologii Polskiej

L'Ane promeneur, ou Critès promené par son ane : Chef-d'oeuvre pour servir d'Apologie au Goût, aux Moeurs, à l'Esprit, et aux Découvertes du siècle

Première edition revue, corrigée, et précédée d'une Préface à la Mosaïque, dans le plus nouveau goût.