Neogene through Pleistocene paleoclimate of the Great Salt Lake region, northeastern Great Basin, USA

In a cooperative agreement between Amoco Production Company and the University of Arizona Geosciences Department, extensive data and resources associated with 15 deep wells drilled in the Great Salt Lake are currently on loan at the University of Arizona. Seismic data, electric and lithologic logs, cuttings and previously-prepared pollen slides will eventually permit a thorough study of both the tectonic and climatic history of the Great Salt Lake region. The preliminary study presented here concentrates on the Late Tertiary and Pleistocene climatic reconstruction of the eastern Great Basin through examination of fossil pollen.

Monte Carlo simulation of streamflow of the Salt River, Arizona

EXTRACT (SEE PDF FOR FULL ABSTRACT): Evaluations of the impact of climate change (such as a greenhouse effect) upon water resources should represent both the expected change and the uncertainty in that expectation. Since water resources such as streamflow and reservoir levels depend on a variety of factors, each of which is subject to significant uncertainty, it is desirable to formulate methods of representing that uncertainty in the forcing factors and from this determine the uncertainty in the response variables of interest. We report here progress in the representation of the uncertainty in climate upon the uncertainty in the estimated hydrologic response.

Coping with excess salt in their growth environments: osmoregulation and other survival strategies deployed by the mangroves

Mangroves are defined as a collection of woody plants and the associated fauna and flora that use a coastal depositional environment. Here the specific effects of salinity changes in mangroves have been examinated.

Salt-tolerance in mangrove soil bacteria

A total of sixteen bacterial species were isolated from mangrove soils of Karachi, Pakistan. Twelve of the isolates were gram positive while four were gram negative. All sixteen species showed resistance to high concentration of streptomycin, however, resistance to chloramphenicol and tetracycline was variable. The isolates tolerated up to 110‰ salinity and accumulated sodium form the media.

A survey of the quality of salt cured fish produced in the Kanyakumari Disrict [i.e. District], Madras State

A survey of the quality of salt cured fish in Kanyakumari District, Madras State was done during the years 1963 and 1964 to obtain necessary basic information to formulate quality standards for these products which are gaining importance in the export trade. 155 trade samples of sun-dried, dry-salted, wet-cured and pit-cured fishery products were examined for their chemical quality and organoleptic characteristics. 26.5% of the sun-dried products, 25% of the wet cured fish, 55.21% of the dried salted products and none of the pit cured samples were found to be good in quality. The sun dried products were generally found to have heavy admixture of sand and were inadequately dried. The chief defects in the salt cured fish products were found to be the use of spoiled fish, imperfect cleaning and washing, use of impure salt, inadequate salting, curing and drying, and unhygienic conditions in all stages. Quality standards must be formulated for each variety of salt cured fish product and adequate measures taken to rectify the defects and enforce the quality standards.

Effect of salt on the level of histamine in preserved fish (Herring, Clupea harengus)

Histamine levels in batches of heavily salted (fish:salt ratio 4:1) herring (Clupea harengus) were monitored during ripening at 4°C and 25°C. The batches studied were prepared from both pre-spawning and post-spawning (spent) fish using new and used salt. Salt levels in the flesh, which reached 11 to 14% (wet weight basis) during the ripening period, were found to retard histamine formation. During normal spoilage of ice chilled fish, histamine levels had been reported to exceed 50mg/100g flesh as it approached the limit of edibility whilst, in the heavily salted fish, levels remained below 20mg/100g flesh throughout the ripening periods of 18 months for the 4°C batches and 3 months for the 25°C batches. This was the case when the samples were set up and the salt allowed penetrating the flesh at 4°C. When, however, the samples were set up and initially stored at ambient (10-15°C) temperature the histamine levels in the flesh rose above 20mg/100g before enough salt had penetrated to inhibit its generation. The gradual rise in levels which, nevertheless, occurred over the ripening periods followed significantly (5% level of significance) different trends, being greater in the batches prepared from pre-spawning than those from spent fish.