Bombinakinin M gene associated peptide, a novel bioactive peptide from skin secretions of the toad Bombina maxima

A novel 28-amino acid peptide, termed bombinakinin-GAP, was purified and characterized from skin secretions of the toad Bombina maxima. Its primary structure was established as DMYEIKQYKTAHGRPPICAPGEQCPIWV-NH2, in which two cysteines form a disulfide bond. A FASTA search of SWISS-PROT databank detected a 32% sequence identity between the sequences of the peptide and a segment of rat cocaine- and amphetamine-regulated transcript (CART). Intracerebroventricular (i.c.v.) administration of the peptide induced a significant decrease in food intake in rats, suggesting that it played a role in the control of feeding by brain. Analysis of its cDNA structure revealed that this peptide is coexpressed with bombinakinin M, a bradykinin-related peptide from the same toad. Bombinakinin-GAP appears to be the first example of a novel class of bioactive peptides from amphibian skin, which may be implicated in feeding behavior. (C) 2003 Elsevier Science Inc. All rights reserved.

Measurement of coefficient of consolidation during reconsolidation of liquefied sand

Saturated sands particularly at low relative density commonly exhibit rises in excess pore pressure when subjected to earthquake loading. The excess pore pressure can approach a maximum value, limited by the initial vertical effective stress. After the completion of earthquake shaking, these excess pore pressures dissipate according to the consolidation equation, which can be solved to produce a Fourier series solution. It will be shown by manipulation of this Fourier series that excess pore pressure traces provide a method for back-calculation of coefficient of consolidation Cv. This method is validated against dissipation curves generated using known values of C v and seen to be more accurate in the middle of the layer. The method is then applied to data recorded in centrifuge tests to evaluate Cv throughout the reconsolidation process following liquefaction conditions. C v is seen to fit better as a function of excess pore pressure ratio than effective stress for the stress levels considered. For the soil investigated, Cv is about three times smaller at excess pore pressure ratio of 0.9 compared to excess pore pressure ratio of 0. Copyright © 1996-2011 ASTM.

Humoral and protective response of Indian major carps to immersion vaccination with Aeromonas hydrophila

Fry of the Indian major carps, Catta catla (Ham.), Labeo rohita (Ham.) and Cirrhinus mrigala (Ham.) were immunized at 4 and 8 weeks post hatching (wph) by direct immersion in a suspension (10 super(8) cells ml super(-1))of heat inactivated Aeromonas hydrophila. Following the same procedure, booster dose was administered 20 days after the first immersion. Antibodies as well as protective response produced in both the groups after the first and the booster immersion were different and significant (P<0.05). No significant difference was found between the species in the two age groups. The specimens immunized 8 wph showed higher antibody titres and protection than the 4 wph group. C. catla had higher relative percent survival followed by L. rohita and C. mrigala.

Penetration of sodium chloride during prolonged salting of fish

This work deals with adsorption of salt and expulsion of moisture in Synagris japonicus, Sciaenids sp. and Lactarius lactarius during prolonged salting. The fish used in this study were procured fresh and handled immediately. They were gutted, gilled, cleaned well and salted. Results indicated that larger salt proportions and higher temperature of salting both accelerate the rates of absorption of salt and shedding of moisture by fish muscle during salt curing.

Physics in fish processing technology

To design, develop and put into operation an equipment either to increase the productivity or to improve the existing technique to obtain a better quality of the product, the fishery engineer/scientist should have a comprehensive knowledge of fundamental principles involved in the process. Many a technique in fish processing technology, whether it applies to freezing, dehydration or canning, involves always a type of heat transfer, which is dependent to a certain extent on the external physical parameters like temperature. humidity, pressure, air flow etc. and also on the thermodynamic properties of fish muscle in the temperature ranges encountered. Similarly informations on other physical values like dielectric constant and dielectric loss in the design of quick trawlers and in quality assessment of frozen/iced fish, refractive index and viscosity in the measurement of the saturation and polymerisation of fish oils and shear strength in the judgement of textural qualities of cooked fish are also equally important.

Thermal insulation boards from coconut pith

Processing technique and physical characteristics of thermal insulation boards prepared from coconut pith using rubber latex as the binding agent are reported in this communication. In view of the easy processing, low cost and comparable physical properties with other insulating materials available indigenously, manufacture of these boards appears to be promising.

Studies on thermal deffusivity [i.e. diffusivity] and conductivity of fresh and dry fish

Thermal diffusivity (α) and conductivity (K) of fresh and dry cured fish at different moisture levels were investigated by a calorimeter (regular regime) method and transient line source technique. Thermal conductivity has a linear correlation with packing density and percentage water content. K values calculated from formula method and line source technique are comparable.

On the measurement of concentration of blanching brine by electrical conductivity method

Blanching is an important operation in the shrimp canning process, in order to bring down the moisture content of the product to the required level, to allow the proteins to coagulate and to give proper texture, shape and characteristic pink colour to the meat. It has been observed that among other factors responsible for fluctuations in the drained weight in the canned prawns, concentration of brine used for blanching and the duration of blanching are important (Varma, Chaudhury and Pillai 1961). The papers gives details of experiments

Acute toxicity of cadmium to six intertidal invertebrates

Following a static bioassay techniques the acute toxicity of cadmium to six species of intertidal invertebrates was determined. The sensitivity of the animals to cadmium was of the following order: Emerita sp. (burrowing crustacean) Donax spiculum (burrowing bivalve) Perna viridis (sedentary bivalve) Sabellaria clandestinus (tube-dwelling polychaete) Modiolus carvalhoi and Modiolus sp. (sedentary bivalves). The above observation was based on the median lethal concentrations recorded for the different species, Emerita sp. 1.35 p.p.m., Donax spiculum 1.8 p.p.m., Perna viridis 2.5 p.p.m., Sabellaria clandestinus 2.8 p.p.m., Modiolus carvalhoi 5.6 p.p.m. and Modiolus sp. 9.6 p.p.m. The findings throw insight into the toxicity of cadmium to the common intertidal animals which are either suspension or detritus feeders.

Exploring Indonesian aquaculture futures

Aquaculture is the fastest-growing food production sector globally, with production projected to double within the next 15–20 years. Future growth of aquaculture is essential to providing sustainable supplies of fish in national, regional and global fish food systems; creating jobs; and maintaining fish at affordable levels for resource-poor consumers. To ensure that the anticipated growth of aquaculture remains both economically and ecologically sustainable, we need to better understand the likely patterns of growth, as well as the opportunities and challenges, that these trends present. This knowledge will enable us to better prioritize investments that will help ensure the sustainable development of the sector. In Indonesia, WorldFish and partners have applied a unique methodology to evaluate growth trajectories for aquaculture under various scenarios, as well as the opportunities and challenges these represent. Indonesia is currently the fourth largest aquaculture producer globally, and the sector needs to grow to meet future fish demand. The study overlapped economic and environmental models with quantitative and participatory approaches to understand the future of aquaculture in Indonesia. Such analyses, while not definitive, have provided new understanding of the future supply and demand for seafood in Indonesia stretching to 2030. The learning from this research provides a foundation for future interventions in Indonesian fish food systems, as well as a suite of methodologies that can be applied more widely for insightful analyses of aquaculture growth trajectories in other countries or regions.

Studies on the transportation of live clams

Live clams (Villorita cyprinoides) collected from their natural beds were packed in different ways like dry pack, tray pack, in oxygenated water (wet pack) and depurated samples in wet pack. It was found that the packaging in l kg lots in 200 gauge polythene bags with oxygen at a temperature of 20°C could keep them live for 4 days. In tray pack without oxygen and water they can be kept alive for 3 days at 20°C. Temperature seems to be the critical factor in the transportation of live clams. At room temperature both dry and wet pack can be kept for 24 h only. Depuration technique does not appear to be useful in prolonging the storage life of clams in live condition as percentage mortality is more at 48 h both at 20°C and room temperature compared to the non-depurated samples.

High temperature processing of fish sausage 1. - An improved technique

An improved technique for the preparation of fish sausage (Nemipterus japonicus) over the conventional method (90°degree C for 1 h) has been evolved by processing at a temperature of 115.6°degree C (4.5 kg) for 20 min. The overall quality characteristics of fish sausage, particularly its colour, texture and appearance remained unchanged and the product was in good condition up to 9 days at ambient temperature in contrast to the shelf life of 3 days by conventional method. The design of the equipment used for the processing of fish sausage and the method of operation are described. The keeping quality of the product from an organoleptic stand point was also studied

Filtration in some tropical intertidal bivalves exposed to mercury and cadmium mixtures

Three species of intertidal filter feeding bivalves (Modiolus carvalhoi, Modiolus sp. and Donax spiculum) exposed to mercury and cadmium filtered significantly less volume of water under individual metal and metal mixture stress. Mercury and cadmium in mixtures interacted additively and more than additively (Synergism) in depressing the filtration rate of the bivalves.

High temperature processing of fish sausage 2. - Effect of certain preservatives on the shelf life

The effects of preservatives like fat coated sorbic acid (FCSA) and glucono-deltalactone (D-lactone), both separately and in combination, on the shelf life of high temperature (115.6°C for 20 min) processed fish sausage, stored at three different temperatures namely, ambient (28±2° C), cooler storage (2±2°C) and refrigerator (10±2° C) were studied. Whereas the control (without preservative), FCSA, D-lactone and FCSA + D-lactone treated samples could be stored for 9, 11 and 13 days respectively at ambient temperature, those stored at lower temperatures were found to be in acceptable condition for 70 and 80 days respectively. Organoleptic evaluation of taste, flavour the products carried out by panelists revealed that FCSA and FCSA + D-lactone treated samples were unacceptable with regard to the taste, flavour and texture. However, the taste flavour and texture of the control and D-lactone treated samples were in acceptable condition.

Studies on kraft paper used for liners and corrugating media of shipping containers for frozen shrimp

An examination was made of the physical properties of kraft paper used for liners and corrugating media of shrimp shipping containers in India. Findings stress the need for use of virgin grade kraft paper and adequate waxing treatment on both sides for water proofing.