Sulphur and methionine content of some fresh water fishes of Madras

The importance of sulphur amino acids, especially of methionine, in our nutrition is too well known to be emphasized. But adequate data on the sulphur and methionine contents of the cheapest of our animal foods viz., fish, are not available. In this note, the total sulphur and methionine content of 18 common fresh water fishes is presented. Total sulphur was determined by Osborne perioxide method (Winton & Winton, 1945) and methionine by the colorimetric method of Horn. (Horn et al., 1946)

Effect of vitamin E (α-Tocopherol) on protein content of Labeo rohita (Ham.) fry

Increase in body protein concentration was noted in the fry of rohu fed vitamin E at 0.0 mg, 25 mg, 50 mg, 75 mg 100 mg, 150 mg, 200 mg, 300 mg, and 400 mg/kg of formulated diet. The protein content of fry was found to be significantly different between the different levels of vitamin E. It was found to be maximum (18.7%) in the case of vitamin E at 75 mg/kg diet followed by vitamin E at 100 mg/kg diet. On increasing of vitamin E above 100 mg per kilogram diet there was further decline in the protein content of the fry. The protein increase, from the initial value (12.5%), were recorded to be 14.4%, control; 21.6%, 25 mg level; 31.2%, 50 mg level; 49.6%, 75 mg level; 45.6%, 100 mg level; 14.4%, 150 mg level; 28% 200 mg level; 29.6%, 300 mg level and 13.6% for 400 mg level in different experimental groups.

Seasonal variation of alginic acid content in Sargassum cervicone Greville from Hikkaduwa

Sargassum cervicone Greville is one of the species of Sargassum occuring in abundance along the South Western Coast of Ceylon. Durairatnam 1966 carried out a survey from Ambalangoda to Hambantota, and estimated that approximately 130 tons of dried Sargassum can be harvested manually. The bulk of the Sargassum found in this area was Sargassum cervicone Greville.

Density, sp3 content and internal layering of DLC films by X-ray reflectivity and electron energy loss spectroscopy

A variety of hydrogenated and non-hydrogenated amorphous carbon thin films have been characterized by means of grazing-incidence X-ray reflectivity (XRR) to give information about their density, thickness, surface roughness and layering. We used XRR to validate the density of ta-C, ta-C:H and a-C:H films derived from the valence plasmon in electron energy loss spectroscopy measurements, up to 3.26 and 2.39 g/cm3 for ta-C and ta-C:H, respectively. By comparing XRR and electron energy loss spectroscopy (EELS) data, we have been able for the first time to fit a common electron effective mass of m*/me = 0.87 for all amorphous carbons and diamond, validating the `quasi-free' electron approach to density from valence plasmon energy. While hydrogenated films are found to be substantially uniform in density across the film, ta-C films grown by the filtered cathodic vacuum arc (FCVA) show a multilayer structure. However, ta-C films grown with an S-bend filter show a high uniformity and only a slight dependence on the substrate bias of both sp3 and layering.

Effect of copper, cadmium and Cu.Cd mixture on amino acid content in the poslarvae of penaeid shrimp, Penaeus monodon and P. penicillatus

This study document effects of short-term (96h) sublethal levels of copper, cadmium and their mixture on the amino acid composition of postlarvae of the penaeid shrimp, P.monodon and P.penicillatus . All experimental conditions were kept constant, temperature between 25-27•C and salinity 21-22 ppt. The estimated LD50 for Cu was 200 ug/L, for Cd 177.5 ug/L and for Cu.Cd mixture 250ug/L. In P. penicillatus at the same concentration of each metal, there was significant reduction in amino acid content, which was 8.01% higher than the control. Almost similar reduction in some amino acids was observed in P.monodon. At the maximum concentration of 400 ug/L, cadmium caused higher reduction in amino acid composition than did copper. Thus, amino acid composition may be regarded as a sensitive biochemical indicator of Cu and Cd toxicity because of the effect of these metals on protein synthesis, a signal of physiological stress in marine organisms subjected to heavy metal pollution.

Studies on equilibrium moisture content of canned prawn with particular reference to drained weight

Drained weight of canned prawn depends on moisture content of blanched meat and equilibrium moisture (EM) content of processed meat. The greater the difference between the two values the more is the fluctuation in drained weight. EM is a fixed value with particular reference to the species of prawn, which has been justified mathematically and by material balance of can contents before and after processing.

Methionine content of some of the important species of Indian fishes

A very little work is reported on the methionine content of Indian fishes. This work was therefore undertaken to determine the methionine content of some of the important varieties of Indian fishes.

Cholesterol content in the eggs of some freshwater teleosts

The authors report the distribution of cholesterol in the ripe, unspawned eggs of 10 spp of teleost (carps, catfish and murrels) together with values for egg diam. The egg, with its relatively abundant yolk, is shown to be fairly rich in cholesterol, though values differ from sp to sp. The lowest value (700 mg/100 g) was recorded from Wallago attu, and the highest (1537 mg/100g) from Heteropneustes fossilis. In general the levels are lowest in carp eggs. No definite relationship could be established between lipid and cholesterol contents, or between egg diam and total cholesterol. The role of cholesterol in physiology of fish is discussed; it is noted that the carnivorous fish tended to have higher levels of cholesterol in their eggs.

Influence of fat content on the quality and shelf life of cured sardines

The paper presents results of studies on the effect of seasonal variations in the fat content on the quality and shelf life of dry cured, pickle cured and smoke cured oil sardines. The merits and defects of each method of curing during different seasons are discussed.