Domestication of an endangered fish species Nandus nandus (Ham.). Pt. 1. Laboratory rearing of young fish up to sexual maturity

An experiment was conducted for rearing of Meni, Nandus nandus in laboratory condition for seven months with the objective to select appropriate feed for the species and to develop a rearing technique of the species up to the stage of sexual maturation. Different trials were conducted using artificial feed (35.5% protein), dead fresh kachki (Carica soborna), dead fresh prawn (Macrobrachium lamarrei) and live prawn (Macrobrachium lamarrei). The provision of bottom sediment did not significantly influence the growth of fish. Between dead fresh kachki and dead fresh prawn, the fish preferred dead fresh prawn. The fish was found to be reluctant to take dead fresh kachki and prawn as food unless they became very hungry. The fish was found actively feeding on live prawn. The FCR of the prawn as food for N. nandus was found to be 2.5. From the study, it was observed that in laboratory rearing N. nandus preferred live prawn as food than artificial feed, dead fresh kachki and dead fresh prawn. The fish fed on live prawn became sexually matured (eggs or white milt extruded by gentle pressure on the abdomen of the fish) in the laboratory at the end of the experiment.

Yielding of engineering polymers at strain rates of up to 500 s-1

A method is described for measuring the mechanical properties of polymers in compression at strain rates in the range approximately 300-500 s-1. A gravity-driven pendulum is used to load a specimen on the end of an instrumented Hopkinson output bar and the results are processed by a microcomputer. Stress-strain curves up to high strains are presented for polycarbonate, polyethersulphone and high density polyethylene over a range of temperatures. The value of yield stress, for all three polymers, was found to vary linearly with log (strain rate) at strain rates up to 500 s-1. © 1985.

Risk analysis in aquaculture: A step-by-step introduction with worked examples

This publication is based on materials covered and outputs generated during the Workshop on Risk Assessment Methodologies and Tools for Aquaculture in Sub-Saharan Africa, which was jointly held by WorldFish and FAO in Siavonga, Zambia on 28 June - 2 July 2010. The workshop was delivered as a training exercise to 17 participants from seven sub-Saharan countries and was designed to highlight current methodologies and tools available for environmental risk analysis in aquaculture development. A key focus of the workshop was to encourage participants to consider hypothetical but realistic scenarios and to discuss issues relevant to evaluating the environmental risks of a given activity or scenario. This publication presents selected scenarios from the workshop and the outcomes of the deliberative process as developed by the participants. This publication is factual but not comprehensive, therefore any statements or estimations of risk do not represent the actual risks arising from the described scenario. It is intended to serve as an easily readable introduction to risk analysis, highlighting worked examples that will provide guidance on how a risk analysis may be approached in a similar situation.

Analysis of the piston ring/liner oil film development during warm-up for an SI-engine

A one-dimensional ring-pack lubrication model developed at MIT is applied to simulate the oil film behavior during the warm-up period of a Kohler spark ignition engine [1]. This is done by making assumptions for the evolution of the oil temperatures during warm-up and that the oil control ring during downstrokes is fully flooded. The ring-pack lubrication model includes features such as three different lubrication regimes, i.e. pure hydrodynamic lubrication, boundary lubrication and pure asperity contact, non-steady wetting of both inlet and outlet of the piston ring, capability to use all ring face profiles that can be approximated by piece-wise polynomials and, finally, the ability to model the rheology of multi-grade oils. Not surprisingly, the simulations show that by far the most important parameter is the temperature dependence of the oil viscosity. This dependence is subsequently examined further by choosing different oils. The baseline oil is SAE 10W30 and results are compared to those using the SAE 30 and the SAE 10W50 oils.

Starting-up roadmapping fast

Technology roadmapping is a powerful technique for supporting technology management and planning in the firm. The roadmap enables the evolution of markets, products and technologies to be explored, together with the linkages between the various perspectives. A process called T-Plan, which has been developed to support the rapid initiation of roadmapping and thus address these challenges is described.

Statistical energy analysis of a built-up structure excited through its stiffening members

A new method of analysing high frequency vibrations in stiffened structures requires the calculation of a "power absorbing impedance matrix" for each plate in the system. The present paper is concerned with formulating this matrix by using point collocation in conjunction with basis functions representing incoming cylindrical waves. Key numerical issues are highlighted by considering the special case of a membrane, rather than a plate, and conclusions are made regarding the utility of the method.

Step synchronization and third person speed perception in virtual environment locomotion simulators

Human locomotion is known to be influenced by observation of another person's gait. For example, athletes often synchronize their step in long distance races. However, how interaction with a virtual runner affects the gait of a real runner has not been studied. We investigated this by creating an illusion of running behind a virtual model (VM) using a treadmill and large screen virtual environment showing a video of a VM. We looked at step synchronization between the real and virtual runner and at the role of the step frequency (SF) in the real runner's perception of VM speed. We found that subjects match VM SF when asked to match VM speed with their own (Figure 1). This indicates step synchronization may be a strategy of speed matching or speed perception. Subjects chose higher speeds when VMSF was higher (though VM was 12km/h in all videos). This effect was more pronounced when the speed estimate was rated verbally while standing still. (Figure 2). This may due to correlated physical activity affecting the perception of VM speed [Jacobs et al. 2005]; or step synchronization altering the subjects' perception of self speed [Durgin et al. 2007]. Our findings indicate that third person activity in a collaborative virtual locomotive environment can have a pronounced effect on an observer's gait activity and their perceptual judgments of the activity of others: the SF of others (virtual or real) can potentially influence one's perception of self speed and lead to changes in speed and SF. A better understanding of the underlying mechanisms would support the design of more compelling virtual trainers and may be instructive for competitive athletics in the real world. © 2009 ACM.

Studies on the suitability of producing value-added products from silver carp, Hypophthalmichthys molitrix

Silver carp, Hypophthalmichthys molitrix is contributing significantly to the total production of fish through aquaculture in Bangladesh. However, its low market price has become a serious concern to the fish farmers. The suitability of silver carp mince for the production of various value-added products (VAPs) - surimi, fish sausage, fish burger and fish stick was studied during April-September 2000 to ensure more appropriate and profitable utilization of silver carp. Surimi/frozen mince block was produced by washing the silver carp mince with 0.1% NaCl for 7-8 min (4-5 min agitation and 3-4 min settling). A two-step heating schedule for incubation at 50°C for 2 h and cooking at 95°C for 30 min gave high textured good quality consumer product. With the addition of cryoprotectants, surimi could be kept frozen for 5 months without loosing [sic] much of its textural and sensory qualities. Mince-mix and a batter with different ingredients and spices were formulated to produce fish burger using potato smash as the binding agent. Fish flake-mix and a batter with different ingredients and spices were formulated to prepare fish stick using both potato starch and potato smash as filler ingredients. Unwashed and washed frozen mince block or fresh flesh of silver carp was used to prepare fish sausage by heating at 100°C for 1 h after incubating at 50°C for 2 h. A spice-mix formulated with various local spices at the rate of 1.0-1.2% gave good texture and flavor to the sausage. A good-appeared sausage-pink color was developed by combining three food-grade colors of asthaxanthin. Products prepared with potato starch, potato smash and rice smash had an acceptable bacterial load in refrigeration (5°C) for up to 8 days and in room temperature (28°C) for up to 3 days. No coliform bacteria were found in the products prepared.