Physical, chemical, algal composition and primary production in the four Kisoro minor lakes

The study was conducted between 1998 and 1999. Physical, chemical and biological factors of the water quality characteristics were collected and analysed

Monthly patterns in physico-chemical conditions and fish catch in the immediate vicinity of the Bujagali hydropower construction site 29th September - 28th October 2007

The specific objectives were to: WATER QUALITY 1. To measure the water physical variables as indicators of environmental conditions in the upstream and downstream transects of Kalange (1) and Buyala (2), respectively, 2. To determine the concentrations of total suspended solids as a major constituent likely to be released into the waters at any time during the construction activities, by comparing the concentrations at the two transects. FISH CATCH 1. To follow up trends in fish catch as construction activity progresses, and to precision of the estimate; 2. To estimate the prevailing fish catch rates, total fish catches and the total value of the fish catch to the local fishers at the two transects.

Chemical, microbiological and sensory examinations of dried Lake Tanganyika sardine presently marketed in Zambia

Proximate composition, PH, total aerabic counts, coliform counts, appearance and taste of dried Lake Tanganyika sardine (Limnothrissa miodon and Stolothrissa tanganicae) sampled at Lusaka markets were analysed for the period July 1969 to February 1970. Water content for the dried sardine varied between 7 and l4% and oil content between 8 and 14% according to season. Flavour of the cooked sardine was scored as good to fair, which discredits the common belief that is poor in quality. Cooked fish scores correlated poorly to the oil content and bacterial counts of the dried fish.

Chemical, bacteriological and sensory examination of split, dried, smoked bream on the market in Zambia

A critical examination of the market quality of split, dried and smoked bream (Tilapia spp.) was chemically, bacteriologically and organoleptically conducted for the period of August 1968 to January 1969. The aim of this survey was to obtain basic information for the development of national quality standards for the commodity. Relationships of cooked meat score to pH, fish size, appearance and smell score, and water content wcre significantly correlated and responsive. Therefore, these parameters were proposed to be used as indices for the quality standards of the products.

Cold-gas chemical vapor deposition to identify the key precursor for rapidly growing vertically-aligned single-wall and few-wall carbon nanotubes from pyrolyzed ethanol

Vertically-aligned carbon nanotubes (VA-CNTs) were rapidly grown from ethanol and their chemistry has been studied using a "cold-gas" chemical vapor deposition (CVD) method. Ethanol vapor was preheated in a furnace, cooled down and then flowed over cobalt catalysts upon ribbon-shaped substrates at 800 °C, while keeping the gas unheated. CNTs were obtained from ethanol on a sub-micrometer scale without preheating, but on a millimeter scale with preheating at 1000 °C. Acetylene was predicted to be the direct precursor by gas chromatography and gas-phase kinetic simulation, and actually led to millimeter-tall VA-CNTs without preheating when fed with hydrogen and water. There was, however a difference in CNT structure, i.e. mainly few-wall tubes from pyrolyzed ethanol and mainly single-wall tubes for unheated acetylene, and the by-products from ethanol pyrolysis possibly caused this difference. The "cold-gas" CVD, in which the gas-phase and catalytic reactions are separately controlled, allowed us to further understand CNT growth. © 2012 Elsevier Ltd. All rights reserved.