On the problem of nonadditivity in two-way analysis of variance of data for comparing the efficiency of fishing gears

To bring out the relative efficiency of various types of fishing gears, in the analysis of catch data, a combination of Tukey's test, consequent transformation and graphical analysis for outlier elimination has been introduced, which can be advantageously used for applying ANOVA techniques, Application of these procedures to actual sets of data showed that nonadditivity in the data was caused by either the presence of outliers, or the absence of a suitable transformation or both. As a corollary, the concurrent model: X sub(ij) = µ + α sub(i) + β sub(j) + λ α sub(i) β sub(j) + E sub(ij) adequately fits the data.

Conditional Moment Closure for Turbulent Premixed Flames

The conditional moment closure (CMC) method has been successfully applied to various non-premixed combustion systems in the past, but its application to premixed flames is not fully tested and validated. The main difficulty is associated with the modeling of conditional scalar dissipation rate of the conditioning scalar, the progress variable. A simple algebraic model for the conditional dissipation rate is validated using DNS results of a V-flame. This model along with the standard k- turbulence modeling is used in computations of stoichiometric pilot stabilized Bunsen flames using the RANS-CMC method. A first-order closure is used for the conditional mean reaction rate. The computed non reacting and reacting scalars are in reasonable agreement with the experimental measurements and are consistent with earlier computations using flamelets and transported PDF methods. Sensitivity to chemical kinetic mechanism is also assessed. The results suggest that the CMC may be applied across the regimes of premixed combustion.

Problem of access and rights of fishermen to water bodies in haor areas: a case study

Meat to water ratio used for washing was 1:3 for oil sardine and mackerel; but for pink perch and croaker, it was 1:2. Again the washing process was repeated three times for oil sardine and mackerel; but two times for pink perch and croaker. The washed meat was mixed with 2.5% NaC1 and set at +5°C and +40°C for 1, 2 and 3hrs. The gel strength and expressible water content was measured. Basing on this study, setting temperature at +40°C was selected and with respect to time 1hr for sardine and mackerel and 3hrs for pink perch and croaker was selected.

To borrow or not to borrow? The small fry's money problem

The money problem of the small fishfarmers is where to run to for much needed funds. In the Philippines, small-scale fisherfolk have traditionally relied on informal lenders in the absence of personal funds and access to bank credit.