Eastern tropical Pacific corals monitor low latitude climate of the past 400 years

EXTRACT (SEE PDF FOR FULL ABSTRACT): We have measured coral growth band thickness and skeletal stable isotopic composition through a 371-year transect (AD 1583-1954) from a massive specimen of Pavona clavus from the Galápagos Islands. ... We observe a general cooling trend during 1860-1954, corresponding to the end of the Little Ice Age, an interval characterized by general warming at many mid-latitude sites. Variance at sunspot cycle frequencies in growth rate, stable isotopic, and trace element composition implies a direct or indirect link between the solar cycle and climate modulation in the eastern Pacific.

Paleorecords of interdecadal variability from mid-latitude varved sediments and tropical corals of the eastern Pacific [abstract]

EXTRACT (SEE PDF FOR FULL ABSTRACT): Reconstruction of proxy variables from massive corals and varved sediments of the eastern Pacific allow us to compare variability in the ocean climate from equatorial and mid-latitude sites for a significantly longer period than is available from the instrumental record.

Tidal and sea level changes at Jeddah, Red Sea

Tidal and sea level changes during 1991 at a coastal station (Jeddah) in the central part of the Red Sea are investigated. Analysis shows higher sea levels in winter and lower in summer. The amplitude of change at Jeddah is above 50cm. Analysis of wind stress at Jeddah indicates an insignificant contribution of the cross-shore component, while a major part of the changes in the sea level can be accounted for by the long-shore component.

Occurrence of a deeper red colour in prawn pulp prepared from iced-prawns

In commerce, great importance is given to the color of the dry prawn pulp in its quality evaluation. The possible correlation between this color factor to the iced or not iced condition of the raw prawn used, is investigated. The study reveals that as the icing period of the raw material increases the color of the finished product proportionately intensifies to a bright red compared to light brownish yellow or orange color of the product from the not iced prawn, and at the same time the other characteristics like flavor and taste deteriorates as the time of icing advances. This finding tends to show that the color factor does not reflect the true quality of prawn pulp. Based on chemical data it is suggested that "browning" due to Maillard reaction may have an important role in this color phenomena.