A rapid procedure for the approximation of bacterial load in fishery products

The production of colour by homogenised fish material in a simplified sugar medium containing and acid indicator has been made use of for the rapid approximation of bacterial load in such products. The medium thus developed contains poptone, tryptone, yeast extract, sodium chloride and beef extract besides dextrose. The time of colour production is influenced to some extent by the level of sodium chloride in the medium and is almost always inversely proportional to the bacterial load in the homogenate.

A note on application of hills procedure for growth-curve analysis of Indian major carp, Labeo rohita (Ham.), during the gonodal development period at Shillong, Meghalaya

The present study deals with the length increment data of 15 adult Labeo rohita (Ham.) over a period of five months by the applicatin of finite difference method at an altitude of 1496 m above mean sea level at Shilllong, Meghalaya.

A procedure for automatically estimating model parameters in optical motion capture

Model-based optical motion capture systems require knowledge of the position of the markers relative to the underlying skeleton, the lengths of the skeleton's limbs, and which limb each marker is attached to. These model parameters are typically assumed and entered into the system manually, although techniques exist for calculating some of them, such as the position of the markers relative to the skeleton's joints. We present a fully automatic procedure for determining these model parameters. It tracks the 2D positions of the markers on the cameras' image planes and determines which markers lie on each limb before calculating the position of the underlying skeleton. The only assumption is that the skeleton consists of rigid limbs connected with ball joints. The proposed system is demonstrated on a number of real data examples and is shown to calculate good estimates of the model parameters in each. © 2004 Elsevier B.V. All rights reserved.

A new procedure for canning of squids

A new canning procedure for squid mantles aimed at increasing the fill and retaining the sweet flavour of squids was evolved. In the new method, after blanching smaller mantles are inserted inside bigger ones to reduce voids and thus increase the fill to 56% and above as compared to 46% when packed as rings. In addition, spent blanching medium containing desirable flavour constituents of squid was modified and used as covering medium which increased the flavour of canned product.