Seepage beneath Hoover Dike southern shore of Lake Okeechobee, Florida

Future water needs in southern Florida call for an increase in the storage capacity of Lake Okeechobee. Seepage from the lake is expected to increase as a result of raising the lake level. Data concerning the occurrence and amounts of seepage are needed for the design and operation of flood-control works which will remove excess water from the rich agricultural lands along the southern shore. Intensive studies at five sites along the southern shore of Lake Okeechobee between the Caloosahatchee Canal and the St. Lucie Canal indicate that seepage occurs chiefly through beds of shell and limestone which underlie the Hoover Dike at shallow depth. Seepage rates at the five sites range from about 0.1 to 0.9 cfs per mile per foot of head across the dike. Seepage beneath the 50-mile length of dike should increase from about 22 to 50 cfs if the average stage of the lake is raised from 14 to 16.5 feet. Seepage is greatest between Moore Haven and Clewiston, where deep borrows have been excavated on the landward and lakeward sides of the dike. Most of the seepage from the lake can be controlled by properly spaced toe ditches which would intercept the seepage and return it to the lake. (PDF contains 108 pages.)

Herstellung und Zusammensetzung von asiatischen Fischsaucen

Abstract Fish sauce belongs to the most important condiments in Southeast Asian cuisine. It is a clear, amber to reddish liquid with an intensive smell. Fish sauce is used instead of salt for nearly each meal. Asian fish sauce is made from anchovies and other small fish. For the traditional process whole fresh fish are mixed with salt in the ratio 1:1 to 6:1 in wooden, clay or concrete tanks at tropical temperatures for 6 to 18 months. The liquefaction of the fish tissue is due to the action of endogenous enzymes in fish and exogenous enzymes from bacteria. During the fermentation amino acids, peptides and a lot of other substances are built, which are responsible for the characteristic aroma and flavour of these sauces. You can buy pure fish sauce, diluted fish sauce and fish sauce made from other types of animals like mussels, prawns and squids. In single Asian countries there are different national standards for the quality of fish sauces. In order to get a general idea of these products we have bought 16 fish and two oyster sauces from the retail trade in Hamburg and analyzed them with physical, chemical, sensory and microbiological methods. Kurzfassung Fischsauce gehört zu den wichtigsten Würzsaucen in der südostasiatischen Küche. Es ist eine klare, bernsteinfarbene bis rötlichbraune, sehr intensiv riechende Flüssigkeit. Sie wird anstelle von Salz verwendet und daher fast zu jedem Essen gereicht. Zur Herstellung von Fischsaucen werden hauptsächlich Anchovis und ähnliche kleine Fische verwendet. Bei der traditionellen Herstellung werden die ganzen Fische mit Meersalz in einem Holzfass, Tongefäß oder Betontank im Verhältnis 1:1 bis 6:1 gemischt. Während der anschließenden 6 – 18 Monate dauernden Lagerung bei tropischen Temperaturen bauen sich die Gewebeproteine durch fischeigene Enzyme und Mikroorganismen ab. Bei diesem mehrmonatigen Fermentationsprozess entstehen die für den Geschmack wichtigen Aminosäuren, Peptide und Aromastoffe. Es gibt neben reiner Fischsauce, auch verdünnte Fischsauce und Fischsaucen aus anderen Tieren wie Muscheln, Garnelen und Tintenfische. In den einzelnen asiatischen Ländern gibt es unterschiedliche nationale Qualitätsstandards. Um diese Produktgruppe näher kennen zu lernen, haben wir 16 Fisch- und 2 Austernsaucen aus dem Einzelhandel (Hamburg) mit physikalischen, chemischen, sensorischen und mikrobiologischen Verfahren untersucht.

Untersuchungen zur Qualität von Doraden auf dem deutschen Markt

Mediterranean fish species and fish species from other southern countries are retailed increasingly on the German market. The fish is stored in ice eviscerated or as whole fish and imported by truck or by airplane. In the present investigation, the freshness, the sensory quality and the microbiological status was determined of gilthead sea breams (Sparus aurata) from farms in Italy and France and from sea breams (Sparus ehrenbergi) of wild captures from Senegal. It is shown, that farmed gilthead sea breams were of high sensory quality and in good microbiological conditions.

Vergleichende Eislagerung von ausgenommenen und unausgenommenen Schleien

New regulations of the German “Fisch-Hygiene-Verordnung” lay down that all fish except pelagic species have to be gutted immediately after catch or killing, especially fresh water fish from aquaculture. Only gutted fish should be sold to the consumer. At the present time, however, it is not unusual to sell ungutted fish like tropical or mediterranean species from foreign countries, even the EC area. In this investigation the influence of gutting on the fish quality during storage on ice was tested in tench (Tinca tinca) as a model. Quality changes were controlled by sensory, chemical, physical and microbiological assessment. It was shown that for tench there were no differences between gutted and ungutted fish during 12 days of storage on ice.

Qualitätsvergleich zwischen maschinen- und handgeschälten Nordseegarnelen

After the evaluation of 48 samples consisting of hand and machine-peeled sand shrimps it can be stated that there was no significant difference in quality between both. The quality of the sand shrimps was evaluated by sensorially performed paired comparison as well as by estimating the microbial load and the volatile amines (MMA, DMA, TMA). Additionally, the colour characteristics were measured instrumentally. To characterise the influence of the technological regime measurements of pH and of the salt content were performed. The quality of sand shrimp is further influenced by technological steps as freezing, cooking procedure and preservatives used. From the hygienic point of view the machine-peeling was without any objections. The microbial load was small and below the limit set by EC. Measurement of volatile amines was not suited to make visible difference created be the various peeling methods.

Der Einsatz von Flüssigrauch: eine neue Technologie Teil 3: Untersuchungen zur Lagerfähigkeit von mit Flüssigrauch hergestellten vakuumverpackten Räucherfischprodukten

The investigations showed that the shelf life of traditional smoked and vacuum-packed gutted mackerels, mackerel and herring fillets is similar to the corresponding vacuum-packed products smoked with liquid smoke. The storage temperature was 5 ± 0,5 °C. Under experimental conditions the storage time was 26 days for smoked gutted mackerels and more than 30 days for smoked fillets. Storage times of 20 to 25 days for these products are recommended. The microbiological and chemical results showed no differences between both technologies.

Sensorische Bewertung, Mikrobiologie und chemische Kenngrößen von eisgelagertem Wittling (Merlangius merlangus)

During the 160th research cruise of the FRV "Walther Herwig III" in the North Sea in May 1995 an ice-storage experiment with whiting was performed. Gutted whiting with and without spleen was stored in melting water-ice. Freshness and/or spoilage were monitored by measuring sensory, chemical, physical and microbiological indicators. It was found that besides the classical sensory assessment on the cooked sample and the EU-quality grading scheme, the microbiological counts were of major importance for the determination of the degree of freshness or spoilage. The cfu (colony forming units) of spoilage bacteria on the skin correlated significantly with time in ice. A very good correlation was also found for the cfu of spoilage bacteria with the sensory assessed odour of the cooked fillet sample. The measurement of the fish tissue with the Intellectron Fischtester VI and the determination of the creatine content in fillet are both suitable freshness and spoilage indicators. The pH-value measured in different body compartments and in musele homogenate and the ammonia content are only of limited value for freshness determination. Removal of kidney did not influence the shelf life.

Acceleration of ultra-thin electron layer.Analytical treatment compared with 1D-PIC simulation

In this paper, we apply an analytical model [V.V. Kulagin et al., Phys. Plasmas 14, 113101 (2007)] to describe the acceleration of an ultra-thin electron layer by a schematic single-cycle laser pulse and compare with one-dimensional particle-in-cell (1D-PIC) simulations. This is in the context of creating a relativistic mirror for coherent backscattering and supplements two related papers in this EPJD volume. The model is shown to reproduce the 1D-PIC results almost quantitatively for the short time of a few laser periods sufficient for the backscattering of ultra-short probe pulses.

Fatores associados a óbito e hospitalizações em uma clínica de insuficiência cardíaca

Trata-se de um estudo descritivo, retrospectivo, com abordagem quantitativa cujo objetivo geral foi descrever e analisar o perfil epidemiológico dos pacientes com Insuficiência Cardíaca atendidos pela Clinica de IC de um Hospital Universitário. Os objetivos específicos orientam-se para:(a)Caracterizar os casos de Insuficiência Cardíaca segundo variáveis demográficas, variáveis clínicas, de diagnóstico e co morbidades;(b)Comparar as características clínicas e demográficas dos pacientes conforme grupos etiológicos identificados e fração de ejeção;(c)Determinar a taxa de mortalidade e hospitalização dos pacientes acompanhados pela clínica. Os dados analisados neste estudo são oriundos de um banco de dados onde são alocadas informações dos pacientes em atendimento ambulatorial da referida clinica.Para a análise dos dados foi utilizada a estatística descritiva, freqüências e porcentagens assim como tabelas e gráficos para a demonstração dos dados levantados.Os mesmos foram analisados através do software SPSS v.18.0, no qual se utilizou a estatística multivariada e curvas de sobrevida de Kaplan-Meyer.Os resultados apontam para uma predominância masculina de 60,1%, com idade de 63,5 anos. Na caracterização quanto à classe funcional observa-se que a predominante é a classe funcional I e II com 73,6% do total. Os pacientes assistidos apresentam uma média de 42% da fração de ejeção do ventrículo esquerdo e 61,7% possuem etiologia não isquêmica. Em nosso estudo, descrevemos 71,8% de portadores de disfunção sistólica. Os pacientes com etiologia isquêmica tinham predomínio do sexo masculino(70,7%), e a etiologia não isquêmica com uma prevalência maior do sexo feminino(45,5%vs 29,3%;p<0,001). Além disso, os pacientes isquêmicos eram mais idosos (p<0,001), com historia familiar de DAC(p<0,041), presença de diabetes (p<0,001). A disfunção sistólica(FE<50%) era predominante no grupo de pacientes isquêmicos(77%vs 69%; p=0,048).As classes funcionais mais avançadas(III e IV) foram menos predominantes nos indivíduos isquêmicos(32,5%) em relação aos não isquêmicos(41,3%;p=0,041).O paciente de etiologia isquêmica recebeu tratamento farmacológico semelhante ao não isquêmico com exceção do uso de AAS(p<0,001).Esses indivíduos cursaram com maior numero de internações por outras causas exceto IC(p<0,001) e maior numero de óbitos(p=0,007).Em relação à fração de ejeção, observou-se que indivíduos com FE>50% tinham predomínio do sexo feminino(p=0,006),mais idosos(p<0,001),de etiologia não isquêmica(p=0,048) e classes funcionais I e II(p=0,025).Indivíduos com FE<50% eram mais graves, apresentando maior número de internações por IC(37,8%vs20%;p<0,001), e internações por outras causas(27,2%vs17,5%;p=0,018) e maior número de óbitos (18%vs8,4%;p=0,005) do que os com fração de ejeção preservada. O resultado desse estudo teve como finalidade o conhecimento do perfil de uma população própria, com o objetivo de aprimorar a assistência prestada a ela. Os enfermeiros de Clínicas de IC, juntos com os profissionais da equipe multidisciplinar, desempenham papel fundamental no acompanhamento, orientação e educação desses pacientes.

Implicación de Anexina A5 en la progresión maligna del melanoma humano. Valor pronóstico

172 p.

Euskal aditz jokatua: gertaeren gaineko ikuspegi sistema (edo TAM sistema

395 p.