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Sample records for chinese fish sauce

  1. Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce.

    Science.gov (United States)

    Jiang, Wei; Xu, Ying; Li, Chunsheng; Dong, Xiaoyan; Wang, Dongfeng

    2014-01-01

    Seven biogenic amines were determined in 35 commercially produced Yulu samples from three provinces of China by pre-column derivatisation with dansyl chloride (Dns-Cl) and high-performance liquid chromatography with fluorescence detection (HPLC-FLD). Putrescine, cadaverine, histamine and tyramine were the major biogenic amines (more than 100 mg kg(-1)), while tryptamine, spermidine and spermine were regarded as minor biogenic amines (less than 25 mg kg(-1)). Twenty samples contained more than 50 mg kg(-1) histamine (the limit for histamine in seafood products as suggested by the Food and Drug Administration). Twenty-one samples contained more than 100 mg kg(-1) tyramine and 10 contained more than 1000 mg kg(-1) total biogenic amines. This study provided data on biogenic amine levels in Chinese fermented fish sauce. The results suggested that biogenic amine content should be monitored in commercially produced Yulu. PMID:24779975

  2. Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties.

    Science.gov (United States)

    Huynh, Hue Linh; Danhi, Robert; Yan, See Wan

    2016-01-01

    Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health-conscious and salt-restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2-Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance. PMID:26613570

  3. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.

    Science.gov (United States)

    Udomsil, Natteewan; Rodtong, Sureelak; Choi, Yeung Joon; Hua, Yanglin; Yongsawatdigul, Jirawat

    2011-08-10

    The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 10(6) CFU/mL. The α-amino content of 6-month-old fish sauce samples inoculated with T. halophilus was 780-784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P halophilus showed high contents of total amino acids with predominantly high glutamic acid. Major volatile compounds in fish sauce were 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde. T. halophilus-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product. PMID:21710980

  4. A Review: Microbiological, Physicochemical and Health Impact of High Level of Biogenic Amines in Fish Sauce

    Directory of Open Access Journals (Sweden)

    Muhammad Z. Zaman

    2009-01-01

    Full Text Available Problem statement: Biogenic amines are basic nitrogenous compounds present in a wide variety of foods and beverages. Their formations were mainly due to the amino acids decarboxylase activity of certain microorganisms. Excessive intake of biogenic amines could induce many undesirable physiological effects determined by their psychoactive and vasoactive action. Fish sauce which is considered as a good source of dietary protein, amino acids, vitamins and minerals was a popular condiment in Southeast Asian countries. However, it has also been reported that fish sauce contain high amount of amines. Hence, attention should be given to ensure the safety of this product. Approach: A review study was conducted to deliver an overview on the presence of biogenic amines in fish sauce and to discuss the important factors affecting their accumulation. Impact of amines on human health and efforts to reduce their accumulation in fish sauce were also discussed to give a comprehensive view. Results: Histamine, putrescine and cadaverine is the most abundant amines in fish sauce with maximum reported value of 1220, 1257 and 1429 ppm, respectively. Tyramine present in a lesser amount with maximum reported value of 1178 ppm. Other amines such as tryptamine, phenylethylamine, spermine and spermidine were considered as minor amines. However, different profiles of amines were reported in different type of products. This was depended on microbial flora, availability of precursors and physicochemical factors such as temperature, pH, salt, oxygen and sugar concentration. In synergistically supporting physicochemical factors, several microorganisms such as Enterobacteriaceae, Micrococci and Lactobacilli were responsible for biogenic amines formation in fish sauce. Conclusion: Since the formation of amines in fish sauce was a result of many factors, it was almost virtually impossible to control each factor during fermentation. Addition of amines degrading bacteria into fish

  5. Bacterial communities in fish sauce mash using culture-dependent and -independent methods

    OpenAIRE

    Fukui, Youhei; Yoshida, Mitsuhiro; Shozen, Kei-ichi; Funatsu, Yasuhiro; Takano, Takashi; OIKAWA, Hiroshi; Yano, Yutaka; Satomi, Masataka

    2012-01-01

    In fish sauce production, microorganisms are associated with the fermentation process; however, the sequential changes in the bacterial communities have never been examined throughout the period of fermentation. In this study, we determined the bacterial floras in a fish sauce mash over 8 months, using three different culture media and 16S rRNA gene clone library analysis. During the first 4 weeks, viable counts of non-halophilic and halophilic bacteria decreased and were dominated by Staphyl...

  6. Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

    Directory of Open Access Journals (Sweden)

    Joanita eSulaiman

    2014-10-01

    Full Text Available The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the six months of fermentation process. Whole genome shotgun (WGS method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of six months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

  7. Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine.

    Science.gov (United States)

    Sulaiman, Joanita; Gan, Han Ming; Yin, Wai-Fong; Chan, Kok-Gan

    2014-01-01

    The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein. PMID:25400624

  8. Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce Fermentation.

    Science.gov (United States)

    Zhou, Xuxia; Qiu, Mengting; Zhao, Dandan; Lu, Fei; Ding, Yuting

    2016-04-01

    The presence of high levels of biogenic amines is detrimental to the quality and safety of fish sauce. This study investigated the effects of ethanol extracts of spices, including garlic, ginger, cinnamon, and star anise extracts, in reducing the accumulation of biogenic amines during fish sauce fermentation. The concentrations of biogenic amines, which include histamine, putrescine, tyramine, and spermidine, all increased during fish sauce fermentation. When compared with the samples without spices, the garlic and star anise extracts significantly reduced these increases. The greatest inhibitory effect was observed for the garlic ethanolic extracts. When compared with controls, the histamine, putrescine, tyramine, and spermidine contents and the overall biogenic amine levels of the garlic extract-treated samples were reduced by 30.49%, 17.65%, 26.03%, 37.20%, and 27.17%, respectively. The garlic, cinnamon, and star anise extracts showed significant inhibitory effects on aerobic bacteria counts. Furthermore, the garlic and star anise extracts showed antimicrobial activity against amine producers. These findings may be helpful for enhancing the safety of fish sauce. PMID:26953496

  9. Fish Sauce Fermentation with Silver Carp or Offal of Surimi Processing

    Institute of Scientific and Technical Information of China (English)

    CHEN You-rong(陈有容); ZHANG Xue-hua(张雪花); Qi Feng-lan(齐凤兰); Motoharu Uchida

    2004-01-01

    Fish sauce is a kind of condiments processed from fish. The L9(34) orthogonal tests have been carried out to inspect the effects of technological conditions for fermentation on the comprehensive quality of fish sauce. The conditions of the orthogonal tests are following: the fermentation temperature takes values of 35℃, 40℃ and 45℃, the percentage of Koji values of 40%, 20% and 10% and the percentage of salt values of 10%, 14% and 18%. The obtained experimental results indicate that fermentation temperature plays an important role in the improvement of sauce quality. The optimal technological conditions for sauce fermentation are of 10% salt, 45℃ and 40% koji mixed. The composition of fish sauce processed from offal of silver carp-surimi processing under the above-mentioned conditions and two commercial products have been analyzed. The results show that fish sauce processed from fish offal is nutritious and delicious. It is suggested that the fermentation of fish sauce is a potential and promising pathway to make full use of freshwater fish resources and offal in fish processing.In this study, fuzzy theory and analytic hierarchy process have been applied and the quality evaluation has been established by the combination of physico-chemical indices and sensory evaluation. The comprehensive evaluation has been taken to reflect the optimal factors for the process of sauce fermentation. The quality indexes for fish sauce contain sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity, represented by y1, y2, y3, y4, y5, y6, y7, y8, and y9, respectively. They form a group U= {y1, y2, y3, y4, y5, y6, y7, y8, y9,}. Using the fuzzy functions, the values of all these factors are transformed into fuzzy degrees of single factor, i.e. numerical values between 0 and 1. The fuzzy degrees of single factor in several samples are made up a matrix R. Following that, a weight of each index can

  10. NaFeEDTA Fortified Soy Sauce Showed Higher Iron Absorption Rate in Chinese Females

    Institute of Scientific and Technical Information of China (English)

    JUN-SHENG HUO; XIAO-GUANG YANG; JIAN-HUA PIAO; JUN-QUAN GAO; HONG MIAO; Bo YU; CHENG-QIAN LU; JUN-SHI CHEN

    2007-01-01

    Objective NaFeEDTA was considered as a promising iron fortificant for controlling iron deficiency anemia. Soy sauce is a suitable food carrier for iron fortification and is a popular condiment in China. Iron absorption rates of NaFeEDTA and FeSO4were observed and compared in adult female subjects. Methods The stable isotope tracer method was used in Chinese females consuming a typical Chinese diet. Ten healthy young Chinese women were selected as subjects in the 15-day study. A plant-based diet was used based on the dietary pattern of adult women in the 1992 National Nutrition Survey. Six milligram of54Fe in 54FeSO4 soy sauce and 3 mg 58Fe in Na58FeEDTA soy sauce were given to the same subjects in two days. Food samples and fecal samples were collected and analyzed. Results Iron absorption rates of NaFeEDTA and FeSO4 were 10.51%±2.83and 4.73%±2.15 respectively. The 58Fe (NaFeEDTA) absorption was significantly higher than that of 54Fe (FeSO4) (P<0.01).The iron absorption rate from NaFeEDTA was 1.2 times higher than that from FeSO4 in Chinese adult women consuming a typical Chinese diet. Conclusion The higher absorption rate of NaFeEDTA suggested that NaFeEDTA would be a better iron fortificant used in soy sauce for the controlling of iron deficiency anemia in China.

  11. A Review: Microbiological, Physicochemical and Health Impact of High Level of Biogenic Amines in Fish Sauce

    OpenAIRE

    Muhammad Z. Zaman; A. S. Abdulamir; Fatimah A. Bakar; Jinap Selamat; Jamilah Bakar

    2009-01-01

    Problem statement: Biogenic amines are basic nitrogenous compounds present in a wide variety of foods and beverages. Their formations were mainly due to the amino acids decarboxylase activity of certain microorganisms. Excessive intake of biogenic amines could induce many undesirable physiological effects determined by their psychoactive and vasoactive action. Fish sauce which is considered as a good source of dietary protein, amino acids, vitamins and minerals was a popular condiment in Sout...

  12. Bacterial communities in fish sauce mash using culture-dependent and -independent methods.

    Science.gov (United States)

    Fukui, Youhei; Yoshida, Mitsuhiro; Shozen, Kei-ichi; Funatsu, Yasuhiro; Takano, Takashi; Oikawa, Hiroshi; Yano, Yutaka; Satomi, Masataka

    2012-01-01

    In fish sauce production, microorganisms are associated with the fermentation process; however, the sequential changes in the bacterial communities have never been examined throughout the period of fermentation. In this study, we determined the bacterial floras in a fish sauce mash over 8 months, using three different culture media and 16S rRNA gene clone library analysis. During the first 4 weeks, viable counts of non-halophilic and halophilic bacteria decreased and were dominated by Staphylococcus species. Between 4 and 6 weeks, halophilic and highly halophilic bacterial counts markedly increased from 10(7) to 10(8) cfu/g, and the predominant species changed to Tetragenococcus halophilus. The occurrence of T. halophilus was associated with an increase of lactic acid and a reduction of pH values. In contrast, non-halophilic bacterial counts decreased to 10(6) cfu/g by 6 weeks with Bacillus subtilis as the dominant isolate. Clone library analysis revealed that the dominant bacterial group also changed from Staphylococcus spp. to T. halophilus, and the changes were consistent with those of the floras of halophilic and highly halophilic isolates. This is the first report describing a combination approach of culture and clone library methods for the analysis of bacterial communities in fish sauce mash. PMID:22990487

  13. Discrimination of Chinese traditional soy sauces based on their physico-chemical properties

    Institute of Scientific and Technical Information of China (English)

    KOKOT; Serge

    2010-01-01

    This work aimed to classify the categories (produced by different processes) and brands (obtained from different geographical origins) of Chinese soy sauces.Nine variables of physico-chemical properties (density,pH,dry matter,ashes,electric conductivity,amino nitrogen,salt,viscosity and total acidity) of 53 soy sauce samples were measured.The measured data was submitted to such pattern recognition as cluster analysis (CA),principal component analysis (PCA),discrimination partial least squares (DPLS),linear discrimination analysis (LDA) and K-nearest neighbor (KNN) to evaluate the data patterns and the possibility of differentiating Chinese soy sauces between different categories and brands.Two clusters corresponding to the two categories were obtained,and each cluster was divided into three subsets corresponding to three brands by the CA method.The variables for LDA and KNN were selected by the Fisher F-ratio approach.The prediction ability of all classifiers was evaluated by cross-validation.For the three supervised discrimination analyses,LDA and KNN gave 100% predications according to the sample category and brand.

  14. Study on Use of Commercial Proteolytic Enzymes in Production of Fish Sauce

    OpenAIRE

    OOSHIRO, Zentaro; TAING, OK; Une, Hiroshi; HAYASHI, Seiichi; ITAKURA, Takao; オオシロ, ゼンタロウ; ウネ, ヒロシ; ハヤシ, セイイチ; イタクラ, タカオ; 大城, 善太郎; 宇根, 浩; 林, 征一; 板倉, 隆夫

    1981-01-01

    Sardine, mackerel, and ami were used for fish sauce making by adding commercial enzymes of papain, bromelain and trypsin. Fermentation temperature was varied as room temperature, 37°C or 50°C. Initial pH was adjusted to 4.5, 6.5 or unadjusted (5.2). Addition of salt was carried out either by adding total amount of salt (25% based on fish weight) or by adding part of salt (5% or 15%) on first day and adding the remaining after 24 h keeping at 37°C or 50°C. Minced samples were pr...

  15. Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.

    Science.gov (United States)

    Udomsil, Natteewan; Rodtong, Sureelak; Tanasupawat, Somboon; Yongsawatdigul, Jirawat

    2015-09-01

    Staphylococcus sp. CMC5-3-1 and CMS5-7-5 isolated from fermented fish sauce at 3 to 7 mo, respectively, showed different characteristics on protein hydrolysis and volatile formation. These Gram-positive cocci were able to grow in up to 15% NaCl with the optimum at 0.5% to 5% NaCl in tryptic soy broth. Based on ribosomal 16S rRNA gene sequences, Staphylococcus sp. CMC5-3-1 and CMS5-7-5 showed 99.0% similarity to that of Staphylococcus piscifermentans JCM 6057(T) , but DNA-DNA relatedness was fermentations with both strains. Fish sauce inoculated with Staphylococcus sp. CMC5-3-1 showed the highest content of total glutamic acid (P dark chocolate note. Staphylococcus sp. CMC5-3-1 could be applied as a starter culture to improve the umami and aroma of fish sauce. PMID:26256665

  16. Identification and characterization of the aroma-impact components of Thai fish sauce.

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    Lapsongphon, Nawaporn; Yongsawatdigul, Jirawat; Cadwallader, Keith R

    2015-03-18

    Comprehensive analysis of the potent odorants in Thai premium fish sauce samples was accomplished by use of complementary volatile isolation methods combined with gas chromatography-olfactometry (GC-O) and GC-mass spectrometry. Odorants of intermediate and low volatility were determined by direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) and aroma extract dilution analysis (AEDA). Meanwhile, static headspace dilution analysis (SHDA) and headspace solid-phase microextraction (H-SPME) were used to determine the highly volatile odorants. Results of AEDA indicated the importance (log3FD factor≥6) of five acidic odorants (butanoic acid, 3-methylbutanoic acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, and 2-phenylacetic acid) and four neutral/basic odorants (3-methylbutanal, (Z)-1,5-octadien-3-one, phenylacetaldehyde, and o-aminoacetophone). Results of SHDA indicated the predominant (log3FD factors≥5) headspace odorants were methanethiol, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, dimethyl trisulfide, 3-(methylthio)propanal, and butanoic acid. Concentrations for 21 odorants were determined by stable isotope dilution analysis (SIDA), and their odor-activity values (OAVs) were calculated. Among these, methanethiol, 2-methylpropanal, 3-methylbutanal, dimethyl trisulfide, 3-(methylthio)propanal, and butanoic acid had the highest OAVs (>500). Results of aroma recombination and omission studies revealed the importance of acids, aldehydes, and sulfur-containing compounds to the overall aroma of the Thai fish sauce. PMID:25730550

  17. Characterization of Fish Sauce Aroma Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law Exponents

    Science.gov (United States)

    The objectives of this study were to characterize volatile compounds and to determine the characteristic aromas associated with impact compounds in 4 fish sauces using solid-phase micro-extraction, gas chromatography-mass spectrometry, Osme, and gas chromatography olfactometry (SPME-Osme-GCO) couple...

  18. Diversity of plasmids encoding histidine decarboxylase gene in Tetragenococcus spp. isolated from Japanese fish sauce.

    Science.gov (United States)

    Satomi, Masataka; Furushita, Manabu; Oikawa, Hiroshi; Yano, Yutaka

    2011-07-15

    Nineteen isolates of histamine producing halophilic bacteria were isolated from four fish sauce mashes, each mash accumulating over 1000 ppm of histamine. The complete sequences of the plasmids encoding the pyruvoyl dependent histidine decarboxylase gene (hdcA), which is harbored in histamine producing bacteria, were determined. In conjunction, the sequence regions adjacent to hdcA were analyzed to provide information regarding its genetic origin. As reference strains, Tetragenococcus halophilus H and T. muriaticus JCM10006(T) were also studied. Phenotypic and 16S rRNA gene sequence analyses identified all isolates as T. halophilus, a predominant histamine producing bacteria present during fish sauce fermentation. Genetic analyses (PCR, Southern blot, and complete plasmid sequencing) of the histamine producing isolates confirmed that all the isolates harbored approximately 21-37 kbp plasmids encoding a single copy of the hdc cluster consisting of four genes related to histamine production. Analysis of hdc clusters, including spacer regions, indicated >99% sequence similarity among the isolates. All of the plasmids sequenced encoded traA, however genes related to plasmid conjugation, namely mob genes and oriT, were not identified. Two putative mobile genetic elements, ISLP1-like and IS200-like, respectively, were identified in the up- and downstream region of the hdc cluster of all plasmids. Most of the sequences, except hdc cluster and two adjacent IS elements, were diverse among plasmids, suggesting that each histamine producers harbored a different histamine-related plasmid. These results suggested that the hdc cluster was not spread by clonal dissemination depending on the specific plasmid and that the hdc cluster in tetragenococcal plasmid was likely encoded on transformable elements. PMID:21616548

  19. Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.

    Science.gov (United States)

    Udomsil, Natteewan; Chen, Shu; Rodtong, Sureelak; Yongsawatdigul, Jirawat

    2016-08-01

    Real-time quantitative polymerase chain reaction (qPCR) methods were developed for the quantification of Virgibacillus sp. SK37 and Tetragenococcus halophilus MS33, which were added as starter cultures in fish sauce fermentation. The PCR assays were coupled with propidium monoazide (PMA) treatment of samples to selectively quantify viable cells and integrated with exogenous recombinant Escherichia coli cells to control variabilities in analysis procedures. The qPCR methods showed species-specificity for both Virgibacillus halodenitrificans and T. halophilus as evaluated using 6 reference strains and 28 strains of bacteria isolated from fish sauce fermentation. The qPCR efficiencies were 101.1% for V. halodenitrificans and 90.2% for T. halophilus. The quantification limits of the assays were 10(3) CFU/mL and 10(2) CFU/mL in fish sauce samples with linear correlations over 4 Logs for V. halodenitrificans and T. halophilus, respectively. The matrix effect was not observed when evaluated using fish sauce samples fermented for 1-6 months. The developed PMA-qPCR methods were successfully applied to monitor changes of Virgibacillus sp. SK37 and T. halophilus MS33 in a mackerel fish sauce fermentation model where culture-dependent techniques failed to quantify the starter cultures. The results demonstrated the usability of the methods as practical tools for monitoring the starter cultures in fish sauce fermentation. PMID:27052702

  20. Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds.

    Science.gov (United States)

    Udomsil, Natteewan; Rodtong, Sureelak; Tanasupawat, Somboon; Yongsawatdigul, Jirawat

    2010-07-15

    Halophilic lactic acid bacteria were isolated from fish sauce mashes fermented at 1 to 12 months. Seven out of sixty-four isolates were selected according to their proteolytic activity and growth at 25% NaCl for characterization and investigation of volatile compound production. All selected isolates were Gram-positive cocci with pairs/tetrads and grew at 0-25% NaCl, pH 4.5-9.0. Results of 16S rRNA gene sequence analysis showed 99% homology to Tetragenococcus halophilus ATCC 33315. The restriction fragment length polymorphism (RFLP) patterns of all isolates were also similar to those of T. halophilus ATCC 33315. These isolates were, thus, identified as T. halophilus. All isolates hydrolyzed fish protein in the medium containing 25% NaCl. Intracellular aminopeptidase of 7 isolates exhibited the highest activity of 2.85-3.67 U/ml toward Ala-p-nitroanilide (Ala-pNA). T.halophilus strains MS33 and M11 showed the highest alanyl aminopeptidase activity (Phalophilus MS33 and MRC5-5-2 were 1-propanol, 2-methylpropanal, and benzaldehyde, corresponding to major volatile compounds in fish sauce. T.halophilus appeared to play an important role in volatile compound formation during fish sauce fermentation. PMID:20541276

  1. Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce.

    Science.gov (United States)

    Satomi, Masataka; Furushita, Manabu; Oikawa, Hiroshi; Yoshikawa-Takahashi, Miwako; Yano, Yutaka

    2008-08-15

    In order to analyze the genes related to the histamine production, a strain of histamine producing halophilic bacteria, referred to as strain H, was isolated using enrichment culture and dilution-to-extinction methods with histidine broth inoculated from the fish sauce mashes. The two Japanese fish sauce mashes used, accumulate over 1000 mg/l of histamine. Phenotypic and 16 S rRNA gene sequence analyses identified strain H as Tetragenococcus halophilus, the predominant histamine producing bacteria present during fish sauce fermentation. Genetic analyses (PCR and Southern blot) of the histamine producing strain confirmed that the strain harbored a 30 kbp plasmid (pHDC) encoding a single copy of the pyruvoyl dependent histidine decarboxylase gene (hdc). A comparison of hdcA that is a structural gene of histidine decarboxylase among strain H, Lactobacillus hilgardii 0006, L. sakei LTH2076, Oenococcus oeni 9204, T. halophilus and T. muriaticus JCM10006 (T) indicated >99% sequence similarity. The hdc gene cluster consisted of 4 ORFs, hdcP, hdcA, hdcB, and hdcRS, and were almost identical to that of L. hilgardii 0006 with 99% sequence similarity including the structural hdc spacer region. However, the approximately 500 bp regions upstream and downstream of the hdc gene were different between that of strain H and L. hilgardii 0006. The complete sequence of pHDC revealed 29,924 nucleotides including 28 ORFs, two pairs of IR (inverted repeat), similar sequence of plasmid conjugative elements, and a theta-type replicon. These results suggested that hdc could be encoded on transformable elements among lactic acid bacteria. PMID:18573560

  2. Formation of N-nitroso-N-methylurea in various samples of smoked/dried fish, fish sauce, seafoods, and ethnic fermented/pickled vegetables following incubation with nitrite under acidic conditions.

    Science.gov (United States)

    Sen, N P; Seaman, S W; Baddoo, P A; Burgess, C; Weber, D

    2001-04-01

    In continuation of our previous studies on N-nitroso-N-methylurea (NMU) formation in cured meats following incubation with nitrite at gastric pH, we extended the investigation to other foods mentioned in the title of this paper. The main objective was to determine whether these foods have the potential to form NMU at pH's that can be found in the human stomach. This was done by nitrosating an aliquot (5 g for fish sauce, 10 g for the others) of each with 7.25 microM to 1.59 mM levels of sodium nitrite for 2 h at room temperature at pH 0.8--1.5 and measuring the amounts of NMU formed. Of the samples tested, fish sauce formed 2--712 ng of NMU, followed in decreasing order by herring (radish (<0.3--72 ng). Incorporation of 200-2000 ppm of ascorbic acid in the fish sauce and other foods, prior to nitrosation, appreciably inhibited such NMU formation. Although previous researchers in China reported NMU formation in nitrosated samples of fish sauce, this is the first reported formation of NMU upon nitrosation of the other foods mentioned above, and the first reported inhibition of such formation by added ascorbic acid. PMID:11308373

  3. Research on Optimized Formulation of Watercress Fish Sauces%豆瓣鱼调味酱汁优化配方研究

    Institute of Scientific and Technical Information of China (English)

    高原菊

    2015-01-01

    Watercress fish is a well-known traditional Sichuan dish,which is cooked with Pixian bean paste,together with other condiments.It features bright red color,delicate fish,mellow taste,spicy watercress,with slightly salty, umami, spicy, sweet and sour taste sensation. Based on the traditional cooking craft process, adopt orthogonal experiment to optimize the technology of watercress fish sauces,and carry out three times of verification test.The test results show that:the primary and secondary sequence of factors affecting the sauces is Pixian bean paste>sugar>vinegar>salt>soy sauce,the best formula is Pixian bean paste of 50 g,sugar of 10 g,salt of 2.0 g,vinegar of 20 g,soy sauce of 10 g.%豆瓣鱼是一道家喻户晓的传统川菜,它是用郫县豆瓣来烹制鲜鱼,再配以其他调味品烹制而成。其特点是色泽红亮,鱼肉细嫩,豆瓣味醇厚香辣,呈咸鲜微辣略带酸甜的味感。在传统烹制工艺流程的基础上,采用正交试验对豆瓣鱼调味酱汁进行了优化试验,并进行了3次验证,试验结果表明:影响其调味酱汁的因素主次为郫县豆瓣>白糖>食醋>精盐>酱油,其最佳配方是郫县豆瓣50 g、白糖10 g、精盐2.0 g、食醋20 g、酱油10 g。

  4. Compositional differences among Chinese soy sauce types studied by (13)C NMR spectroscopy coupled with multivariate statistical analysis.

    Science.gov (United States)

    Kamal, Ghulam Mustafa; Wang, Xiaohua; Bin Yuan; Wang, Jie; Sun, Peng; Zhang, Xu; Liu, Maili

    2016-09-01

    Soy sauce a well known seasoning all over the world, especially in Asia, is available in global market in a wide range of types based on its purpose and the processing methods. Its composition varies with respect to the fermentation processes and addition of additives, preservatives and flavor enhancers. A comprehensive (1)H NMR based study regarding the metabonomic variations of soy sauce to differentiate among different types of soy sauce available on the global market has been limited due to the complexity of the mixture. In present study, (13)C NMR spectroscopy coupled with multivariate statistical data analysis like principle component analysis (PCA), and orthogonal partial least square-discriminant analysis (OPLS-DA) was applied to investigate metabonomic variations among different types of soy sauce, namely super light, super dark, red cooking and mushroom soy sauce. The main additives in soy sauce like glutamate, sucrose and glucose were easily distinguished and quantified using (13)C NMR spectroscopy which were otherwise difficult to be assigned and quantified due to serious signal overlaps in (1)H NMR spectra. The significantly higher concentration of sucrose in dark, red cooking and mushroom flavored soy sauce can directly be linked to the addition of caramel in soy sauce. Similarly, significantly higher level of glutamate in super light as compared to super dark and mushroom flavored soy sauce may come from the addition of monosodium glutamate. The study highlights the potentiality of (13)C NMR based metabonomics coupled with multivariate statistical data analysis in differentiating between the types of soy sauce on the basis of level of additives, raw materials and fermentation procedures. PMID:27343582

  5. Preparation of fish sauce with the hydrolysate from Tilapia protein and its antioxidative activity%罗非鱼蛋白酶解制取鱼露及其抗氧化研究

    Institute of Scientific and Technical Information of China (English)

    熊俊娟; 丁利君; 叶少芳

    2011-01-01

    目的:以罗非鱼为原料,采用生物酶解技术加工传统产品鱼露,提高产品质量,缩短加工时间。方法:采用枯草杆菌碱性蛋白酶(E1)、风味酶(E2)酶解罗非鱼蛋白,制取富含多肽的酶解物;并以酶解物为基本原料制备调味品鱼露。通过对自由基的清除作用,研究其抗氧化作用。结果:采用生物酶解技术生产罗非鱼鱼露,产品色泽好,风味浓,营养高,有良好的抗氧化性。结论:与传统技术生产鱼露比较,生产时间短,工艺条件容易控制,产品质量稳定,该研究为罗非鱼到深加工提供了理论基础。%Objective:To improve product quality,reduce processing time,the traditional fish sauce of tilapia was produced with biological enzyme technology.Methods:Tilapia protein was hydrolyzed with alkaline protease(E1) and flavor enzyme(E2) of Bacillus subtilis,and rich peptide hydrolysates was prepared;and fish sauce with the hydrolysates was processed.Its antioxidant effects were studied with scavenging rate to radicals.Results:The tilapia fish sauce with biological enzyme technology had good color,strong flavor,high nutrition,and good antioxidative activity.Conclusion:Comparing with the traditional fish sauce,the self-made fish sauce had short production time,and easy to control process conditions.The studies provide a theoretical foundation for deep processing of Tilapia.

  6. Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.

    Science.gov (United States)

    Yoshikawa, Shuji; Kurihara, Hideyuki; Kawai, Yuji; Yamazaki, Koji; Tanaka, Akira; Nishikiori, Takafumi; Ohta, Tomoki

    2010-05-26

    Chum salmon sauce mash was inoculated with barley koji (barley steamed and molded with Aspergillus oryzae ) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii , Candida versatilis , and Tetragenococcus halophilus , in nine different combinations under non-aseptic conditions similar to the industrial fish sauce production and fermented at 35 +/- 2.5 degrees C for 84 days. The changes in the chemical components, color, and sensory properties during fermentation were investigated. Free amino acid content was increased, and the browning of fish sauce was enhanced by the usage of barley koji during fermentation. The halotolerant yeast (HTY) produced ethanol and repressed the browning by consumption of reducing sugar. Inoculated Z. rouxii in the fish sauce mash produced 2-phenylethanol (2-PE) and 4-hydoxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), and C. versatilis in the fish sauce mash produced 4-ethylguaiacol (4-EG), known as characteristic flavor compounds in soy sauce, adding soy-sauce-like flavor to the fish sauce. Thus, inoculation of HTMs and barley koji was effective for conferring the soy-sauce-like flavor and increasing free amino acid and ethanol contents in fish sauce product. PMID:20405947

  7. 复合菌株发酵对鱼露中生物胺含量的影响%Effect of multi-strain fermentation on contents of biogenic amines in fish sauce

    Institute of Scientific and Technical Information of China (English)

    周火兰; 赵培城; 丁玉庭; 许雷; 李妍佳

    2011-01-01

    文中研究了以米曲霉为种曲发酵鱼露的工艺,在此基础上,接人木糖葡萄球菌、植物乳杆菌及其复合菌株共同发酵,分析了单一菌株和复合菌株对鱼露中生物胺(组胺、腐胺、酪胺、亚精胺)生成量的影响.结果表明,单一的木糖葡萄球菌及其与植物乳杆菌的复合菌株都可以降低鱼露中生物胺的含量,其中,在米曲霉生长的稳定期时接入复合菌株时效果最好,与对照组相比总胺降低了61.9%.%The fermentation technology of fish sauce by Aspergillus oryzae was studied.Besides, Staphylococcus xylosus and Lactobacillus plantarum were inoculated or co-inoculated for multi-strain fermentation with A.oryzae.The effects of single-strain or multi-strain fermentation on the contents of biogenic amines (histamine, putrescine, tyramine, spermidine) in fish sauce were investigated.The results showed that the inoculation of S.xylosus or co-inoculation of S.xylosus and L.plantarum reduced the contents of biogenic amines in fish sauce.The best results were achieved when S.xylosus and L.plantarum were co-inoculated at the stationary phase of A.oryzae.In this case, the total content of biogenic amines was reduced by 61.9% compared with the control.

  8. 酱油对血管紧张素转换酶抑制作用的研究%Angiotensin I-converting enzyme inhibitory activities of Chinese soy sauce

    Institute of Scientific and Technical Information of China (English)

    李风娟; 王乾; 盖克欣; 陈新新; 王志芳; 李里特

    2012-01-01

    Angiotensin I-converting enzyme (ACE) inhibitory activities of several Chinese soy sauce samples were investigated in this work. it was found that all samples showed ACE inhibitory activities with IC5o values at a range of 0.7405-3.0265 mg/mL. No evident correlation was observed between ACE inhibitory activity and proteolysis degree, peptide content or color value. The total ACE inhibitory activities of the samples may occur from the combined function of various bioactive compounds in soy sauce. It is necessary to clarify the ACE inhibitors in Chinese soy sauce to guide the development of functional food with potential blood Dressure-lowerina properties.%考察了若干酱油样品的血管紧张素转换酶(ACE)抑制活性,发现所试样品均表现出ACE抑制活性,其IC50值范围为0.7405~3.0265mg/mL。样品的ACE抑制活性与其蛋白质降解程度、多肽含量及颜色值无明显相关性,应为多种活性物质综合作用的结果。对我国酱油产品中ACE抑制剂的结构表征可为潜在降血压功能性食品的研发提供指导。

  9. [Application of zebra fishes in studies on traditional Chinese medicines].

    Science.gov (United States)

    Tian, Li-li; Zhu, Guo-fu

    2015-03-01

    The zebra fish model, as an integral animal model, features small volume, high throughput, low cost, short cycle and reliable experimental results, thus has been widely used in medical studies. Traditional Chinese medicines (TCM) constitute a complex system, their active ingredients and action mechanisms are among study hotspots in during the development of modern TCMs. Along with the constant improvement of advanced technologies and methods, zebra fishes have been increasingly applied in studies on TCMs and shown advantages in active screening, and toxicity and metabolism studies. In this paper, TCM studies by using zebra fishes in recent years are summarized to provide new ideas and methods for basic studies on TCMs. PMID:26087540

  10. Macroporous resin purification of peptides with umami taste from soy sauce.

    Science.gov (United States)

    Zhuang, Mingzhu; Zhao, Mouming; Lin, Lianzhu; Dong, Yi; Chen, Huiping; Feng, Mengying; Sun-Waterhouse, Dongxiao; Su, Guowan

    2016-01-01

    In this study, the performance and separation characteristics of four macroporous resins for purifying umami peptides from soy sauce were examined. Results showed that the resins could separate the peptides of soy sauce, and the particle diffusion kinetics model was suitable for describing the whole exothermic (ΔH umami peptides were enriched in the deionized water fraction. This study provides new insights into exploring performance and separation characteristics of macroporous resins on soy sauce, and indicated that peptide may be the contributor to the umami taste in Chinese soy sauce. PMID:26212979

  11. Psychorheology of tartar sauce

    Czech Academy of Sciences Publication Activity Database

    Štern, Petr; Panovská, Z.; Pokorný, J.

    2006-01-01

    Roč. 37, č. 5 (2006), s. 580-596. ISSN 0022-4901 R&D Projects: GA AV ČR IAA2060404 Institutional research plan: CEZ:AV0Z20600510 Keywords : emulsions * flavour * psychorheology * rheology * sensory profile * tartar sauce Subject RIV: BK - Fluid Dynamics Impact factor: 0.592, year: 2006

  12. 利用智利外海茎柔鱼内脏速酿鱼露的研究%Study on fish sauce brewed from the viscera of Dosidicus gigass

    Institute of Scientific and Technical Information of China (English)

    曲映红; 王敏; 刘志东; 陈新军; 陈舜胜

    2011-01-01

    目的 以智利外海茎柔鱼内脏为原料,采用保温、加曲、加酶等不同速酿方法制备鱼露.方法 测定鱼露在不同酿制阶段的pH值、氨基酸态氮和章鱼胺含量,并对最终样品作感官评价.结果 与结论酿制20 d内,pH值和氨基酸态氮变化显著,20 d后趋于稳定.鱼露酿制前期,章鱼胺含量逐渐增加,15~20 d时,达到最大值,然后又呈下降趋势.保温和加曲速酿的样品在气味上优于加酶的样品.%Objective To brew fish sauce using the viscera of Dosidicus gigass. Methods To shorten brewage period, methods such as insulation, adding enzyme or koji were adopted. The changes of pH value,amino acid nitrogen and content of octopamine during brewage were investigated. The sensory characteristics were also evaluated. Results and Conclusion The pH value and amino acid nitrogen increased obviously in the first 20 days and then became steady. The content of octopamine climbed to the top of 6~7 mg · L-1 ml during 15~20 days of brewage and decreased afterwards. The smell of fish sauce added enzyme was the most unpleasant among the three kinds of samples.

  13. Determination ofZn, Cu, Cd and Pb contents of fish sauce-acid (a traditional fermented food of Miao nationality) by flame atomic absorption spectrometry%FASS法测定苗族传统食品鱼酱酸中的锌、铜、镉、铅含量

    Institute of Scientific and Technical Information of China (English)

    张文华; 蒋天智; 袁玮; 石敏; 唐文华

    2011-01-01

    对传统鱼酱酸及银鱼鱼酱酸中的锌、铜、镉、铅进行测定.以FASS法测定样品中的锌、铜、镉、铅,通过正交试验优化仪器最佳工作条件,采用湿法消解样品.传统鱼酱酸和银鱼鱼酱酸中锌的含量分别是5.7794mg/kg和4.4834mg/kg,铜的含量分别是0.7224mg/kg和1.2808mg/kg,2种鱼酱酸均未检出镉和铅.FASS法测定鱼酱酸锌、铜、镉、铅操作简便,灵敏度较高,检出限较低;鱼酱酸中有较高含量的锌和一定含量的铜,是具有较高营养价值的发酵调味品.%The research aimed to determine the metals zinc, copper, lead and cadmium content in two kinds of Fish Sauce-acid. The working conditions of determining the samples by flame atomic absorption spectrometry (FAAS) were optimized by orthogonal experiments, and the samples were digested by wet method. The content of zinc in traditional fish sauce-acid and silver fish sauce-acid were 5.7794mg/kg and 4.4834mg/kg, respectively, and the contents of copper were 0.7224mg/kg and 1.2808mg/kg, respectively. Cadmium and lead were not determined in two kinds of fish sauce-acid. It was easy to determine the zinc, copper, cadmium and lead by FAAS, and it had high sensitivity and low detection limits. The fish sauce-acid had a high content of zinc and contains a certain amount of copper, which was a kind of fermented seasoning with high nutritional value.

  14. Preparation of Flavorful Sauce from Freshwater Fish By-products by Enzymatic Hydrolysis and then Fermentation%淡水鱼下脚料酶解酿制风味调味汁

    Institute of Scientific and Technical Information of China (English)

    姚芳; 祁兴普; 刘萍

    2012-01-01

    Based on one-factor-at-a-time experiments,orthogonal array design method was employed to optimize the preparation of flavorful sauce from freshwater fish by-products by enzymatic hydrolysis followed by fermentation.The highest degree of hydrolysis was achieved when a mixture of flavorzyme and alcalase at a ratio of 1:1 was added at a dose of 0.25 g/100 g for 4 h of hydrolysis at 55 ℃ and pH 7.5.The hydrolysate was completely deodorized after 1 h of fermentation at 35 ℃ with yeast at an inoculum size of 2.0 g/100 g.The Maillard reaction products of the fermentation broth obtained after reaction at 115 ℃ for 40 min in the presence of a mixture of xylose and glucose(1:3) at a concentration of 4 g/100 g and L-cysteine hydrochloride at 1.0 g/100 g showed the highest sensory score.The flavorful sauce obtained revealed a strong meat and sauce flavor and no fishy odor.The free amino nitrogen content was 0.86 g/100 mL.Thus,it is a natural seasoning with great development potential.%在单因素试验基础上,通过正交试验对利用淡水鱼下脚料制备鱼酿调味汁的工艺技术进行优化。结果表明:最适酶解反应工艺条件为添加蛋白酶(风味蛋白酶:碱性蛋白酶=1:1)0.25g/100g,在55℃、pH7.5条件下酶解4h;最适发酵工艺条件为添加2.0g/100g酵母在35℃条件下发酵1h;最适美拉德反应的工艺条件为添加还原糖(木糖:葡萄糖=1:3)4g/100g、L-半胱氨酸盐酸盐1.0g/100g,在115℃条件下反应40min。研制出的调味汁有浓郁的肉香味和酱香味,无鱼腥味,游离态氨基酸态氮含量0.86g/100mL,是一种很有发展潜力的天然调味品。

  15. 13C-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces

    Directory of Open Access Journals (Sweden)

    Ghulam Mustafa Kamal

    2016-09-01

    Full Text Available It has been a strong consumer interest to choose high quality food products with clear information about their origin and composition. In the present study, a total of 22 Asian soy sauce samples have been analyzed in terms of 13C-NMR spectroscopy. Spectral data were analyzed by multivariate statistical methods in order to find out the important metabolites causing the discrimination among typical soy sauces from different Asian regions. It was found that significantly higher concentrations of glutamate in Chinese red cooking (CR soy sauce may be the result of the manual addition of monosodium glutamate (MSG in the final soy sauce product. Whereas lower concentrations of amino acids, like leucine, isoleucine and valine, observed in CR indicate the different fermentation period used in production of CR soy sauce, on the other hand, the concentration of some fermentation cycle metabolites, such as acetate and sucrose, can be divided into two groups. The concentrations of these fermentation cycle metabolites were lower in CR and Singapore Kikkoman (SK, whereas much higher in Japanese shoyu (JS and Taiwan (China light (TL, which depict the influence of climatic conditions. Therefore, the results of our study directly indicate the influences of traditional ways of fermentation, climatic conditions and the selection of raw materials and can be helpful for consumers to choose their desired soy sauce products, as well as for researchers in further authentication studies about soy sauce.

  16. Screening of Strains with Degradation Activity for Biogenic Amines in Fish Sauce%鱼露中生物胺降解菌的筛选及其特性

    Institute of Scientific and Technical Information of China (English)

    杨利昆; 付湘晋; 胡叶碧; 周其中; 李滨

    2012-01-01

    In the present study,strains with degradation activity for biogenic amines were screened from naturally fermented fish sauce,and the effects of fermentation time and temperature on the content of biogenic amines were investigated.A total of 10 strains were obtained from natural fish sauce subjected to fermentation for 3 months.After 72 hours of fermentation at 30 ℃,the degradation rate of histamine was in the range of 17.3%-62.2%,and the degradation rate of tyramine was in the range of 12.4%-57.3%.The strain M8 with the highest activity was identified as Kodamaea ohmeri yeast through 26S rDNA sequence and online sequence alignment.Meanwhile,the strain revealed the strongest degradation activity for biogenic amines at 30 ℃.During fermentation,the content of biogenic amines revealed a decrease on the first day and an increase on the second day as well as the highest level on the third day,and then exhibited a decrease trend until the end of fermentation.After 9 days of fermentation at 30 ℃,the contents of histamine and tyramine were reduced to 30.4% and 20.8% of the initial levels,respectively.The strain M8 Kodamaea ohmeri yeast could reveal the best degradation activity for biogenic amines in the presence of 25% salt.Under the optimal conditions,histamine and tyramine were reduced to 35.6% and 27.6%,respectively.%从天然发酵鱼露中筛选具有生物胺降解活性的微生物,并研究发酵时间和发酵温度对其降解生物胺的影响。以天然发酵3个月的鱼露为分离材料,对鱼露中的生物胺降解菌进行分离纯化,获得10株具有生物胺降解活性的微生物。分离到的10株菌株在30℃发酵72h组胺降解率在17.3%~62.2%,酪胺降解率在12.4%~57.3%。其中M8菌株生物胺降解活性最高,经26S rDNA测序及在线序列比对,M8菌株鉴定为奥默柯达酵母。奥默柯达酵母M8在30℃条件下降解生物胺活性最强;其降解生物胺的时间变化规律为发酵第1

  17. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Pork with barbecue sauce and beef with..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce. “Pork with Barbecue Sauce” and “Beef with Barbecue Sauce” shall consist of not less than 50...

  18. Euros vs. yuan: comparing European and Chinese fishing access in West Africa.

    Directory of Open Access Journals (Sweden)

    Dyhia Belhabib

    Full Text Available We compare the performance of European Union (EU and Chinese fisheries access agreements with West African countries in terms of illegal and unreported fishing, economic equity, and patterns of exploitation. Bottom-up re-estimations of catch reveal that the EU (1.6 million t•year(-1 and China (2.3 million t•year(-1 report only 29% and 8%, respectively, of their estimated total catches (including estimated discards whenever possible from West African countries between 2000 and 2010. EU catches are declining, while Chinese catches are increasing and are yet to reach the historic maximum level of EU catches (3 million t•year(-1 on average in the 1970s-1980s. The monetary value of EU fishing agreements, correlated in theory with reported catches, is straightforward to access, in contrast to Chinese agreements. However, once quantified, the value of Chinese agreements is readily traceable within the African economy through the different projects they directly cover, in contrast to the funds disbursed [to host governments] by the EU. Overall, China provides resources equivalent to about 4% of the ex-vessel value [value at landing] of the catch taken by Chinese distant-water fleets from West African waters, while the EU pays 8%. We address the difficulties of separating fees directly related to fishing from other economic or political motivations for Chinese fees, which could introduce a bias to the present findings as this operation is not performed for EU access fees officially related to fishing. Our study reveals that the EU and China perform similarly in terms of illegal fishing, patterns of exploitation and sustainability of resource use, while under-reporting by the EU increases and that by China decreases. The EU agreements provide, in theory, room for improving scientific research, monitoring and surveillance, suggesting a better performance than for Chinese agreements, but the end-use of the EU funds are more difficult, and sometime

  19. Classification of chilli sauces: Multivariate pattern recognition using selected GCMS retention time peaks of chilli sauces samples

    International Nuclear Information System (INIS)

    As a preliminary work on the possibility of separating classes of chili sauces based on taste or customer preferences, organic compounds from different kinds of chili sauces of various brands were separated and analyzed by gas chromatography/ mass spectrometry (GC/ MS). It was found that these organic compounds do form a basis for separation of different types of sauces. The similarity and dissimilarity of chromatograms due to the organic composition of the chili sauces were explored by multivariate pattern recognition techniques based on cluster analysis (CA) and principal component analysis (PCA). Both CA and PCA results exhibit four linearly separable classes, namely general sauces, hot sauces, sauces with benzoic acid and sauces with garlic. It was concluded that by using chosen retention peaks in the chromatograms of various sauce samples as multivariate features, CA and PCA can be successfully used to reveal the natural clusters existing in chili sauces according to their organic composition. (author)

  20. Risk-benefit evaluation of fish from Chinese markets: Nutrients and contaminants in 24 fish species from five big cities and related assessment for human health

    Energy Technology Data Exchange (ETDEWEB)

    Du, Zhen-Yu, E-mail: zdu@nifes.no [National Institute of Nutrition and Seafood Research (NIFES), N-5817 Bergen (Norway); Zhang, Jian [National Institute of Nutrition and Seafood Research (NIFES), N-5817 Bergen (Norway); Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing, 100050 (China); Department of Biomedicine, University of Bergen (Norway); Wang, Chunrong; Li, Lixiang; Man, Qingqing [Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing, 100050 (China); Lundebye, Anne-Katrine; Froyland, Livar [National Institute of Nutrition and Seafood Research (NIFES), N-5817 Bergen (Norway)

    2012-02-01

    The risks and benefits of fish from markets in Chinese cities have not previously been fully evaluated. In the present study, 24 common fish species with more than 400 individual samples were collected from markets from five big Chinese cities in 2007. The main nutrients and contaminants were measured and the risk-benefit was evaluated based on recommended nutrient intakes and risk level criteria set by relevant authorities. The comprehensive effects of nutrients and contaminants in marine oily fish were also evaluated using the data of two related human dietary intervention trials performed in dyslipidemic Chinese men and women in 2008 and 2010, respectively. The results showed that concentrations of contaminants analyzed including DDT, PCB{sub 7}, arsenic and cadmium were much lower than their corresponding maximum limits with the exception of the mercury concentration in common carp. Concentrations of POPs and n-3 LCPUFA, mainly EPA and DHA, were positively associated with the lipid content of the fish. With a daily intake of 80-100 g marine oily fish, the persistent organic pollutants in fish would not counteract the beneficial effects of n-3 LCPUFA in reducing cardiovascular disease (CVD) risk markers. Marine oily fish provided more effective protection against CVD than lean fish, particularly for the dyslipidemic populations. The risk-benefit assessment based on the present daily aquatic product intake in Chinese urban residents (44.9 and 62.3 g for the average values for all cities and big cities, respectively) indicated that fish, particularly marine oily fish, can be regularly consumed to achieve optimal nutritional benefits from n-3 LCPUFA, without causing significant contaminant-related health risks. However, the potential health threat from contaminants in fish should still be emphasized for the populations consuming large quantities of fish, particularly wild fish. - Highlights: Black-Right-Pointing-Pointer We collected 24 fish species with more than

  1. Risk–benefit evaluation of fish from Chinese markets: Nutrients and contaminants in 24 fish species from five big cities and related assessment for human health

    International Nuclear Information System (INIS)

    The risks and benefits of fish from markets in Chinese cities have not previously been fully evaluated. In the present study, 24 common fish species with more than 400 individual samples were collected from markets from five big Chinese cities in 2007. The main nutrients and contaminants were measured and the risk–benefit was evaluated based on recommended nutrient intakes and risk level criteria set by relevant authorities. The comprehensive effects of nutrients and contaminants in marine oily fish were also evaluated using the data of two related human dietary intervention trials performed in dyslipidemic Chinese men and women in 2008 and 2010, respectively. The results showed that concentrations of contaminants analyzed including DDT, PCB7, arsenic and cadmium were much lower than their corresponding maximum limits with the exception of the mercury concentration in common carp. Concentrations of POPs and n-3 LCPUFA, mainly EPA and DHA, were positively associated with the lipid content of the fish. With a daily intake of 80–100 g marine oily fish, the persistent organic pollutants in fish would not counteract the beneficial effects of n-3 LCPUFA in reducing cardiovascular disease (CVD) risk markers. Marine oily fish provided more effective protection against CVD than lean fish, particularly for the dyslipidemic populations. The risk–benefit assessment based on the present daily aquatic product intake in Chinese urban residents (44.9 and 62.3 g for the average values for all cities and big cities, respectively) indicated that fish, particularly marine oily fish, can be regularly consumed to achieve optimal nutritional benefits from n-3 LCPUFA, without causing significant contaminant-related health risks. However, the potential health threat from contaminants in fish should still be emphasized for the populations consuming large quantities of fish, particularly wild fish. - Highlights: ► We collected 24 fish species with more than 400 individual samples

  2. 9 CFR 319.307 - Spaghetti sauce with meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Spaghetti sauce with meat. 319.307... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Dehydrated Meat Food Products § 319.307 Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall...

  3. Nasopharyngeal carcinoma in Malaysian Chinese: salted fish and other dietary exposures.

    Science.gov (United States)

    Armstrong, R W; Imrey, P B; Lye, M S; Armstrong, M J; Yu, M C; Sani, S

    1998-07-17

    We interviewed 282 histologically confirmed cases of nasopharyngeal carcinoma (NPC) in Chinese residents of Selangor and the Federal Territory, Malaysia, and an equal number of Chinese age-, sex-, and length-of-residence-matched controls sampled from the general population. Consumption of 55 dietary items during childhood, and 5 years pre-diagnosis of NPC, was analyzed by univariate and multivariate methods. Four salted preserved foods (fish, leafy vegetables, egg and root), fresh pork/beef organ meats and beer and liquor consumption exhibited strong positive associations, and 4 vegetable/fruit combinations strong negative associations with NPC. Factor analysis and multivariable modeling using estimated factor scores strongly supported separate effects on NPC of vegetables/fruits, salted preserved foods, pork/beef organ meats and beer/liquor consumption. Multivariable modeling associated NPC most clearly with high consumption of salted fish, salted eggs, pork/beef liver and beer and low consumption of Chinese flowering cabbage, oranges/tangerines and shrimp. A strong residual association of social class with NPC remained after adjustment for diet, which is consistent with a substantial role for non-dietary environmental factors. PMID:9650558

  4. Higher freshwater fish and sea fish intake is inversely associated with colorectal cancer risk among Chinese population: a case-control study

    OpenAIRE

    Ming Xu; Yu-Jing Fang; Yu-Ming Chen; Min-Shan Lu; Zhi-Zhong Pan; Bo Yan; Xiao Zhong; Cai-Xia Zhang

    2015-01-01

    The association between specific fish intake and colorectal cancer risk remains controversial. This study aimed to examine the association between specific fish intake and colorectal cancer risk in Chinese population in a large case control study. During July 2010 to November 2014, 1189 eligible colorectal cancer cases and 1189 frequency-matched controls (age and sex) completed in-person interviews. A validated food frequency questionnaire was used to estimate dietary intake. Multivariate log...

  5. Production of Japanese Soy-Sauce Flavours

    NARCIS (Netherlands)

    Sluis, van der C.

    2001-01-01

    The salt-tolerant yeasts Zygosaccharomyces rouxii and Candida versatilis are important for the formation of flavour in Japanese soy-sauce processes. In these processes Z. rouxii produces the flavour components ethanol, higher alcohols and 4-hydroxyfuranones, while C. versatilis is responsible for th

  6. Cooking Class: Meatballs Braised in Brown Sauce

    Institute of Scientific and Technical Information of China (English)

    2005-01-01

    Mince the streaky pork,Add 40g of the grated ginger,40g of the chopped scallions,50g of soy sauce and 2g of salt.Chum the ingredients until the mixture becomes sticky.Then add egg and becomes sticky.Then add egg and cormstarch and mix well.

  7. An evaluation of lead concentrations in imported hot sauces.

    Science.gov (United States)

    Berger Ritchie, Jennifer A; Gerstenberger, Shawn L

    2013-01-01

    In the last decade, the U.S. Food and Drug Administration (FDA) has issued several warnings and recalls for food products that exceed FDA standards for lead. Products containing chili peppers and salt were often suspected as sources of lead contamination, and included items such as candy that are routinely investigated. However, products such as hot sauces that contain similar ingredients have not been the focus of evaluations. This study quantified lead concentrations in imported hot sauces, evaluated product compliance to existing United States standards, and calculated potential dietary lead exposure for children using the Integrated Exposure Uptake Biokinetic Model. Finally, recommendations for reducing the risk of lead exposure from hot sauces are provided. Twenty-five (25) bottles of imported hot sauces manufactured in Mexico and South America were purchased in Clark County, Nevada. All hot sauces were analyzed for lead concentrations, pH, and leaded packaging. Hot sauces were analyzed by inductively coupled plasma mass spectrometry and packaging was analyzed using x-ray fluorescence technology. Four brands of hot sauces (16%) exceeded 0.1 ppm lead, the current FDA action level for lead in candy. Hot sauces with lead concentrations >0.1 ppm lead contained salt and were manufactured in Mexico. Subsequent analysis of additional lots of hot sauces exceeding 0.1 ppm lead revealed inconsistent lead concentrations between and within manufacturer lots. The lead concentrations of the plastic hot sauce lids ranged from below the limit of detection to 2,028 ppm lead. There was no association between lead concentrations in hot sauces and pepper type. These results indicate the need for more rigorous screening protocols for products imported from Mexico, the establishment of an applicable standard for hot sauce, and resources to allow for the enforcement of existing food safety policies. The data reported herein represent the first known investigation of lead

  8. Susceptibility of Chinese Perch Brain (CPB Cell and Mandarin Fish to Red-Spotted Grouper Nervous Necrosis Virus (RGNNV Infection

    Directory of Open Access Journals (Sweden)

    Jiagang Tu

    2016-05-01

    Full Text Available Nervous necrosis virus (NNV is the causative agent of viral encephalopathy and retinopathy (VER, a neurological disease responsible for high mortality of fish species worldwide. Taking advantage of our established Chinese perch brain (CPB cell line derived from brain tissues of Mandarin fish (Siniperca chuatsi, the susceptibility of CPB cell to Red-Spotted Grouper nervous necrosis virus (RGNNV was evaluated. The results showed that RGNNV replicated well in CPB cells, resulting in cellular apoptosis. Moreover, the susceptibility of Mandarin fish to RGNNV was also evaluated. Abnormal swimming was observed in RGNNV-infected Mandarin fish. In addition, the cellular vacuolation and viral particles were also observed in brain tissues of RGNNV-infected Mandarin fish by Hematoxylin-eosin staining or electronic microscopy. The established RGNNV susceptible brain cell line from freshwater fish will pave a new way for the study of the pathogenicity and replication of NNV in the future.

  9. Effect of NaFeEDTA-Fortified Soy Sauce on Anemia Prevalence in China:A Systematic Review and Meta-analysis of Randomized Controlled Trials

    Institute of Scientific and Technical Information of China (English)

    HUO Jun Sheng; YIN Ji Yong; SUN Jing; HUANG Jian; LU Zhen Xin; REGINA Moench-Pfanner; CHEN Jun Shi; andCHEN Chun Ming

    2015-01-01

    ObjectiveTo assess the effect of sodium iron ethylenediaminetetraacetate (NaFeEDTA)-fortified soy sauce on anemia prevalence in the Chinese population. MethodsA systematic review was performed to identify potential studies by searching the electronic databases of PubMed, Cochrane Library, WHO Library, HighWire, CNKI, and other sources. The selection criteria included randomized controlled trials that compared the efficacy of NaFeEDTA-fortified soy sauce with that of non-fortified soy sauce. Anemia rates and hemoglobin levels were the outcomes of interest. Inclusion decisions, quality assessment, and data extraction were performed by two reviewers independently. A total of 16 studies met the inclusion criteria for anemia rate analysis, of which 12 studies met the inclusion criteria for hemoglobin analysis. All included studies assessed the effect of NaFeEDTA-fortified soy sauce on anemia rates and hemoglobin concentrations. ResultsAfter the intervention, the hemoglobin concentration increased and anemia rates decreased significantly as compared with the non-fortified soy sauce groups. For anemia rates, data from 16 studies could be pooled, and the pooled estimate odds ratio was 0.25 (95% CI 0.19-0.35). For hemoglobin concentrations, data from 12 studies could be pooled, and the pooled weighted mean difference was 8.81 g/L (95% CI 5.96-11.67). ConclusionNaFeEDTA-fortified soy sauce has a positive effect on anemia control and prevention in the at-risk population.

  10. Susceptibility of Chinese Perch Brain (CPB) Cell and Mandarin Fish to Red-Spotted Grouper Nervous Necrosis Virus (RGNNV) Infection

    OpenAIRE

    Jiagang Tu; Wenjie Chen; Xiaozhe Fu; Qiang Lin; Ouqin Chang; Lijuan Zhao; Jiangfeng Lan; Ningqiu Li; Li Lin

    2016-01-01

    Nervous necrosis virus (NNV) is the causative agent of viral encephalopathy and retinopathy (VER), a neurological disease responsible for high mortality of fish species worldwide. Taking advantage of our established Chinese perch brain (CPB) cell line derived from brain tissues of Mandarin fish (Siniperca chuatsi), the susceptibility of CPB cell to Red-Spotted Grouper nervous necrosis virus (RGNNV) was evaluated. The results showed that RGNNV replicated well in CPB cells, resulting in cellula...

  11. Heterocyclic Aromatic Amines in Domestically Prepared Chicken and Fish from Singapore Chinese Households

    Energy Technology Data Exchange (ETDEWEB)

    Salmon, C P; Knize, M G; Felton, J S; Zhao, B; Seow, A

    2005-05-16

    Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw meat weight, cooking time, maximum cooking surface temperature, and cooked meat weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not marinated. The cooked samples were analyzed for five heterocyclic aromatic amine (HAA) mutagens, including MeIQx (2-amino 3,8-dimethylimidazo[4,5-f]quinoxaline); 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline); 7,8-DiMeIQx (2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline); PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), and IFP (2-amino-(1,6-dimethylfuro[3,2-e]imidazo [4,5-b])pyridine). A paired Student's t-test showed that marinated chicken had lower concentrations of PhIP (p<0.05), but higher concentrations of MeIQx (p<0.05) and 4,8-DiMeIQx (p<0.001) than non-marinated chicken, and also that weight loss due to cooking was less in marinated chicken than in non-marinated chicken (p<0.001). Interestingly, the maximum cooking surface temperature was higher for fish than for either marinated or non-marinated chicken (P<0.001), yet fish was lower in 4,8-DiMeIQx per gram than marinated or non-marinated chicken (p<0.001), lower in PhIP than non-marinated chicken (P<0.05), and lost less weight due to cooking than either marinated or non-marinated chicken (P<0.001). Fish was also lower in MeIQx and 7,8-DiMeIQx than marinated chicken (P<0.05). This study provides new information on HAA content in the Singapore Chinese diet.

  12. Preparation and evaluation of sauces from lactic acid fermented vegetables.

    Science.gov (United States)

    Joshi, V K; Somesh, Sharma

    2010-03-01

    Different combinations of fermented vegetables like carrot, radish and cucumber with pear and mango pulps were made separately and were processed. All the sauces prepared were having a constant TSS of 18°B using different combinations of fermented pulp viz., 25, 50, 75 and 100% with fruit pulps of mango and pear. The titratable acidity of carrot, radish and cucumber based sauces ranged from 1.22 to 1.39%. The blending ratio influenced the titratable acidity, Brix-acid ratio, pH and colour of the various sauces. In general, physico-chemical and sensory characteristics of all sauces prepared met the FPO specifications. Carrot with pear pulp based sauce had the highest overall acceptability. Product prepared with 25% radish + 75% pear and sauce with blend of 50% cucumber + 50% pear were preferred to others. Fermented carrot based sauce having blend of 75% fermented carrot + 25% pear was adjudged sensorily as the best. The cost of production of fermented vegetable based sauces (200 ml bottle) ranged between Rs 15.54 and 24.14 and the lowest (Rs 15.54) cost was for radish based fermented sauce. PMID:23572627

  13. The Application of Tamarind Kernel Powder in the Mango Sauce

    OpenAIRE

    koosamart Wayu; Veerasugwanit Nutha; Jittanit Weerachet

    2016-01-01

    Tamarind seed has been well-known as a perfect source of xyloglucan that has functional properties that can be applied in food products. In this research, the tamarind seeds were processed to be tamarind kernel powder (TKP) and then it was added into the mango sauce as the stabilizer. The aim was to study the effects of using TKP as the stabilizer on the quality of mango sauce in comparison with the application of xanthan gum that is the common stabilizer of sauce. The mango sauce samples wer...

  14. Content iodine in sauces of type emulsion

    Directory of Open Access Journals (Sweden)

    M. Bakirov

    2015-05-01

    Full Text Available Introduction. The scarcity of natural resources arouse a necessity to find additional sources of protein, fat, carbohydrates, and their complexes with scarce mineral compounds. Therefore, a relevant issue is to enrich the diets deficient iodine compounds through research and development of new food products. Materials and methods. Investigation of iodine content in emulsion-type sauces at all stages was performed using Xray -fluorescence analyzer «Elvax». X-ray -fluorescence method consists of the appearance characteristic X-radiation of atoms of a chemical element at infringement they the primary X-ray irradiation. Results and discussion. Investigated for the determination of organic and inorganic forms of iodine in content of food items, and installed the total loss of iodine in sauces after cooking and storage at +5 ... +10 ° C for 30 days. Using iodine-proteinaceous additive from 0.5 ... 2.5% by mass of iodine 0.01% can be achieved from 15 to 50% of the human daily requirement by iodine. The resulting product does not lose its organoleptic, physico - chemical, consumer characteristics and meets the requirements of normative documents. As a result of our research, it was found that the addition of the supplements enriched protein-mineral (SEPM in composition sauces does not adversely affect the physical -chemical characteristics of sauces, but due to the stabilizing effect of additives iodine-proteinaceous increased emulsion stability up to 98 - 100% without additional foo d additives (emulsifiers. This additive has passed a series of tests that indicate on compliance with requirements normative and technical documentation. Conclusions. Used methodical approach allowed us to estimate the level of organic and inorganic iodine, as well as describe in more detail and correctly interpret the chemical composition of foods fortified with iodine and predict their health properties.

  15. Musalmah Sauce: Opt for the Best

    OpenAIRE

    Rozhan Abu Dardak; Farzana Quoquab

    2013-01-01

    This case illustrates how a processed food firm can strategize its business to increase its product sales in a competitive domestic market. Musalmah Food Industries Sdn Bhd (MFI), the manufacturer of Musalmah, a premium quality ready-to-eat sauce, had been facing fierce competition from other manufacturers of domestic and imported products in Malaysia. The intense competition led to a lower domestic sales growth. Musalmah had been retailed mostly at the supermarkets, hypermarkets and big groc...

  16. Lemongrass-Fried Fish

    Institute of Scientific and Technical Information of China (English)

    1998-01-01

    Ingredients: 500 grams grass carp, several stalks of lemongrass, 5 leaves of lettuce. Condiments: 10 grams sweet sauce (made from fermented flour, scallion powder and ginger root powder); yolk of one egg, cooking wine, salt, pepper and MSG (optional). Method: 1. Cut the fish into pieces. Mash

  17. Traditional Chinese Biotechnology

    Science.gov (United States)

    Xu, Yan; Wang, Dong; Fan, Wen Lai; Mu, Xiao Qing; Chen, Jian

    The earliest industrial biotechnology originated in ancient China and developed into a vibrant industry in traditional Chinese liquor, rice wine, soy sauce, and vinegar. It is now a significant component of the Chinese economy valued annually at about 150 billion RMB. Although the production methods had existed and remained basically unchanged for centuries, modern developments in biotechnology and related fields in the last decades have greatly impacted on these industries and led to numerous technological innovations. In this chapter, the main biochemical processes and related technological innovations in traditional Chinese biotechnology are illustrated with recent advances in functional microbiology, microbial ecology, solid-state fermentation, enzymology, chemistry of impact flavor compounds, and improvements made to relevant traditional industrial facilities. Recent biotechnological advances in making Chinese liquor, rice wine, soy sauce, and vinegar are reviewed.

  18. Traditional Chinese biotechnology.

    Science.gov (United States)

    Xu, Yan; Wang, Dong; Fan, Wen Lai; Mu, Xiao Qing; Chen, Jian

    2010-01-01

    The earliest industrial biotechnology originated in ancient China and developed into a vibrant industry in traditional Chinese liquor, rice wine, soy sauce, and vinegar. It is now a significant component of the Chinese economy valued annually at about 150 billion RMB. Although the production methods had existed and remained basically unchanged for centuries, modern developments in biotechnology and related fields in the last decades have greatly impacted on these industries and led to numerous technological innovations. In this chapter, the main biochemical processes and related technological innovations in traditional Chinese biotechnology are illustrated with recent advances in functional microbiology, microbial ecology, solid-state fermentation, enzymology, chemistry of impact flavor compounds, and improvements made to relevant traditional industrial facilities. Recent biotechnological advances in making Chinese liquor, rice wine, soy sauce, and vinegar are reviewed. PMID:19888561

  19. Large-scale spatial and interspecies differences in trace elements and stable isotopes in marine wild fish from Chinese waters

    International Nuclear Information System (INIS)

    Highlights: ► A large-scale study on trace element levels in marine wild fish from Chinese waters. ► Spatial variation found for Al, As, Cd, Cr, Fe, Ni, Pb, but not for Ag, Cu, Mo, Se and Zn. ► The Pearl River Estuary contained the highest concentrations of Al, Cr, Ni, and Pb. ► No biomagnification occurred for any of the trace elements studied in marine fish. ► No obvious health risk from the intake of trace elements through fish consumption. - Abstract: We conducted a large scale investigation of twelve trace element levels and stable isotopes (δ13C and δ15N) in twenty-nine marine wild fish species collected from Chinese coastal waters. Trace element levels varied significantly with species. Clear spatial variations were found for Al, As, Cd, Cr, Fe, Ni, and Pb, whereas Ag, Cu, Mo, Se and Zn did not show much spatial variation. The Pearl River Estuary contained the highest concentrations of Al, Cr, Ni, and Pb, whereas the most southern waters (Haikou) contained the lowest concentrations of Al, Fe, and Pb. There was no correlation between log-transformed trace elements concentrations and δ15N values or δ13C values, indicating no biomagnification among these trace elements. The calculated hazard quotients (HQ) of 10 elements were less than 1, thus there was no obvious health risk from the intake of trace elements through marine wild fish consumption.

  20. Extraction of light filth from oriental sauces containing soy sauce, thickeners, and spices: collaborative study.

    Science.gov (United States)

    Nakashima, M J

    1993-01-01

    Results are reported for a collaborative study of a method for the extraction of light filth from oriental sauces containing soy sauce, thickeners, and spices. A 100 g test portion is pretreated in a 2% solution of Tergitol Anionic 4 over a steam bath, and oils are removed by wet-sieving on No. 230 sieve. Filth is isolated from 40% isopropanol by using Na4EDTA and mineral oil. Average recoveries by 9 collaborators for 3 spike levels of rat hairs (5, 10, and 15) were 84, 78, and 79%, respectively; for insect fragments (5, 15, and 30), recoveries were 92, 95, and 96%, respectively. The method was adopted first action by AOAC International. PMID:8448444

  1. Tenderization effect of soy sauce on beef M. biceps femoris.

    Science.gov (United States)

    Kim, Hyun-Wook; Choi, Yun-Sang; Choi, Ji-Hun; Kim, Hack-Youn; Lee, Mi-Ai; Hwang, Ko-Eun; Song, Dong-Heon; Lim, Yun-Bin; Kim, Cheon-Jei

    2013-08-15

    This study was conducted to evaluate the tenderization effect of soy sauce on beef M. biceps femoris (BF). Five marinades were prepared with 4% (w/v) sodium chloride and 25% (w/v) soy sauce solutions (4% salt concentration) and mixed with the ratios of 100:0 (S0, pH 6.52), 75:25 (S25, 5.40) 50:50 (S50, 5.24), 25:75 (S75, 5.05), and 0:100 (S100, 4.85), respectively. The BF samples which were obtained from Hanwoo cows at 48 h postmortem (n=24) were marinated with five marinades for 72 h at 4°C (1:4 w/w), and the effects of soy sauce on tenderness were evaluated. Soy sauce marination resulted in a decrease in the pH value of the BF sample. However, there were no significant differences in the water holding capacity (Ptenderization effect of soy sauce may attribute various mechanisms such as increased collagen solubility or proteolysis which depend on soy sauce level in marinade. PMID:23561150

  2. The Application of Tamarind Kernel Powder in the Mango Sauce

    Directory of Open Access Journals (Sweden)

    koosamart Wayu

    2016-01-01

    Full Text Available Tamarind seed has been well-known as a perfect source of xyloglucan that has functional properties that can be applied in food products. In this research, the tamarind seeds were processed to be tamarind kernel powder (TKP and then it was added into the mango sauce as the stabilizer. The aim was to study the effects of using TKP as the stabilizer on the quality of mango sauce in comparison with the application of xanthan gum that is the common stabilizer of sauce. The mango sauce samples were determined their water activity, consistency, viscosity, color and sensorial quality. The result indicated that the addition of either TKP or xanthan gum at 0.25-0.5 %w/w could raise the viscosity and diminish consistency of mango sauce significantly whereas the water activity values were insignificantly different among samples. Furthermore, it appeared that the samples added with xanthan gum obtained less consistency values but more viscosity and sensorial scores than that of TKP. The color values of samples with TKP were significantly different from those with xanthan gum. The samples added xanthan gum became darker than the addition of TKP. Although the TKP caused the less preference in characteristics of mango sauce when comparing with xanthan gum, the better result might be achieved if TKP was processed to be more purified xyloglucan. The outcome of this work showed the possibility of utilizing the tamarind seed that is commonly by-product to be a valuable food additive for food industry.

  3. Optimization of Process Parameters for Litopenaeus vannamei Seafood Sauce using Response Surface Methodology

    OpenAIRE

    Xinyue Li; Jianfeng Sun; Xiaopeng Cui; Jie Wang

    2014-01-01

    In this study, in order to determine the optimum formulation of Litopenaeus vannamei seafood sauce, Response Surface Methodology (RSM) was employed to investigate the effects of contents of thick broad-bean sauce, sweet soybean paste and Shacha sauce on the sensory quality. Statistical analysis of the results showed that the data were adequately fitted into a second-order polynomial model. The independent parameters of contents of thick broad-bean sauce, sweet soybean paste and the quadratics...

  4. Preparation of reminiscent aroma mixture of Japanese soy sauce.

    Science.gov (United States)

    Bonkohara, Kaori; Fuji, Maiko; Nakao, Akito; Igura, Noriyuki; Shimoda, Mitsuya

    2016-01-01

    To prepare an aroma mixture of Japanese soy sauce by fewest components, the aroma concentrate of good sensory attributes was prepared by polyethylene membrane extraction, which could extract only the volatiles with diethyl ether. GC-MS-Olfactometry was done with the aroma concentrate, and 28 odor-active compounds were detected. Application of aroma extract dilution analysis to the separated fraction revealed high flavor dilution factors with respect to acetic acid, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), 3-methyl-1-butanol (isoamyl alcohol), and 3-(methylsulfanyl)propanal (methional). A model aroma mixture containing above four odorants showed a good similarity with the aroma of the soy sauce itself. Consequently, the reminiscent aroma mixture of soy sauce was prepared in water. The ratio of acetic acid, HEMF, isoamyl alcohol, and methional was 2500:300:100:1. PMID:26494283

  5. Chinese vinegar and its solid-state fermentation process

    NARCIS (Netherlands)

    Liu Dengru,; Yang Zhu, Yang; Beeftink, H.H.; Ooijkaas, L.P.; Rinzema, A.; Jian Chen,; Tramper, J.

    2004-01-01

    China uses solid-state fermentation (SSF) processes on a large scale for products such as vinegar, Chinese distilled spirit, soy sauce, Furu, and other national foods that are consumed around the world. In this article, the typical SSF process is discussed, with a focus on Chinese vinegars, especial

  6. 蒸鱼豉油专用YE产品开发及应用研究%Product Development and Application Research of the Special Yeast Extract Used in Seasoned Soya Sauce for Seafood

    Institute of Scientific and Technical Information of China (English)

    熊建; 李沛; 唐冠群

    2013-01-01

    Yeast Extract (YE) is a kind of nutritional-type multifunctional umami agent and flavor enhancer,which has the characteristics of rich umami,mellow taste,natural nutrition,etc.Seasoned soya sauce for seafood is the special soy sauce for steamed fish; taste and flavor are the important indicators for the quality evaluation.The research and development and the application evaluation for seasoned soya sauce for seafood are carried out.The results show that the special yeast extract used in seasoned soya sauce for seafood can increase the taste of sauce and coordinate the delicious flavor of sauce.It can enhance the overall flavor of seasoned soya sauce for seafood products.%酵母抽提物(Yeast Extract,YE)是一种营养型多功能鲜味剂和风味增强剂,具有鲜味丰富,口感醇厚,天然营养的特点.蒸鱼豉油是蒸鱼特制的酱油,口感和风味是评价其品质的重要指标.文章针对蒸鱼豉油专用YE进行了研究开发,并对其进行应用评价.结果表明:蒸鱼豉油专用型YE能增加蒸鱼豉油产品的厚实口感,协调产品鲜美风味,对蒸鱼豉油产品整体风味的提升具有很好的效果.

  7. Fishing

    Institute of Scientific and Technical Information of China (English)

    姜群山

    2002-01-01

    @@ Last Saturday my cousin (表兄) came to my home. We were very happy to see each other. We decided that the next day we went to fish. We got up very early that day. When we left home,the moon could still be seen in the sky.

  8. Effects of fish CYP inducers on difloxacin N-demethylation in kidney cell of Chinese idle (Ctenopharyngodon idellus).

    Science.gov (United States)

    Yu, Ling Zhi; Yang, Xian Le; Wang, Xiang Ling; Yu, Wen Juan; Hu, Kun

    2010-09-01

    A drug-drug interaction occurs when the effect of one drug is altered by the presence of another drug which is generally associated with the induction of cytochrome P450s (CYPs) activity. Thus, unexpected treatment failures often happen resulting from inappropriate coadministration in fisheries. However, little information is available about CYP induction in fish. The reaction of difloxacin (DIF) biotransformation to sarafloxacin (SAR) belongs to N-demethylation catalyzed mainly by CYP(s). In order to supply useful information on CYP induction, the present study assessed the effects of fish-specific CYP inducers on DIF N-demethylation and enzyme kinetics in kidney cell of Chinese idle (CIK; grass carp (Ctenopharyngodon idellus)) by RP-HPLC. Results demonstrated that the amounts of SAR formation and enzymatic parameters Clint and Vmax were significantly increased due to beta-naphthoflavone (BNF) pretreatment. Therefore, we suggest that CYP1A may be involved in DIF N-demethylation in CIK. This study provides instructive information to ensure treatment success via avoiding CYP induction in fisheries. PMID:19685219

  9. Higher fish intake is associated with a lower risk of hip fractures in Chinese men and women: a matched case-control study.

    Directory of Open Access Journals (Sweden)

    Fan Fan

    Full Text Available OBJECTIVES: Fish is rich in nutrients that are favorable to bone health, but limited data are available regarding the relationship between fish intake and hip fractures. Our study examined the association between habitual fish intake and risk of hip fractures. METHODS: A case-control study was performed between June 2009 and June 2012 in Guangdong Province, China. Five hundred and eighty-one hip fracture incident cases, aged 55 to 80 years (mean: 71 years, were enrolled from four hospitals. 1∶1 matched controls by gender and age (±3 years were also recruited from communities and hospitals. Face-to-face interviews were used to obtain habitual dietary intake and information on various covariates. RESULTS: Univariate conditional logistic regression analyses showed significantly dose-dependent inverse correlations between the risk of hip fractures and the intake of fresh-water fish, sea fish, mollusca, shellfish, and total fish in all of the subjects (p-trend: <0.001-0.016. After adjusting for covariates, the associations were slightly attenuated but remained significant for all (p-trend: <0.001-0.017 except for fresh-water fish (p = 0.553. The ORs (95%CI of hip fractures for the highest (vs. lowest quartile were 0.80 (0.48-1.31 for fresh-water fish, 0.31 (0.18-0.52 for sea fish, 0.55 (0.34-0.88 for mollusca and shellfish, and 0.47 (0.28-0.79 for total fish, respectively. Stratified and interaction analyses showed that the association was more significant in males than in females (p-interaction = 0.052. CONCLUSION: Higher intake of seafood is independently associated with lower risk of hip fractures in elderly Chinese. Increasing consumption of sea fish may benefit the prevention of hip fractures in this population.

  10. Contribution of plant-based sauces to the vitamin A intake of young children in Benin

    OpenAIRE

    Amoussa Hounkpatin, Waliou; Mouquet Rivier, Claire; Dossa, R.A.M.; Picq, Christian; Avallone, S.

    2012-01-01

    A food consumption survey on 420 children was conducted in four areas in Benin to identify the local vitamin A (VA)-rich foods most frequently eaten and assess their contribution to the coverage of VA requirements of young children. Mangoes, eggs, red palm oil, various leafy vegetable (LV) sauces and palm nut juice sauce appeared to be the main VA-rich foods consumed. The recipes of the most promising sauces were characterised. Sauces with red palm oil/palm nut juice showed high carotenoid co...

  11. Agro fertilizer from Myanmar traditional shrimp sauce and paste waste

    International Nuclear Information System (INIS)

    The new growth agro fertilizer (npi) compost prepared from Myanmar traditional shrimp sauce and paste waste mixed with other ingredients [agricultural waste and animal waste (night soil)] was found to promote and enhance the growth as well as the rice crop to produce in higher percentage yield per acre as compare to the use of normal rice crops fertilizer and even to that of the current used EM compost fertilizer. (author)

  12. Cross-Border Brides: Vietnamese Wives, Chinese Husbands in a Border-Area Fishing Village

    Directory of Open Access Journals (Sweden)

    Nguyễn Thị Phương Châm

    2014-06-01

    Full Text Available This article traces the lives of a group of Vietnamese women driven by poverty and loss of marriageability to cross the border into China to marry men from the fishing village of Wanwei. Wanwei’s location, only 25 kilometers from the border with Vietnam, enables these women to make fairly regular trips back to their native villages to visit their birth families. Yet, despite the fact that they now live in a designated Jing (ethnic Vietnamese village, where a significant proportion of the population shares their ethnicity, their illegal residential status and recent arrival excludes them from the community of villagers who claim descent from Vietnamese immigrants in the sixteenth century. Despite the hardships these women face as a result of continuing poverty, lack of emotional intimacy in their marriages, and marginal social status, few see themselves as victims of human trafficking. Instead, most take pride in their agency and achievements.

  13. Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782 marinades in different sauces stored at 4 ºC

    Directory of Open Access Journals (Sweden)

    Latif Taşkaya

    2016-03-01

    Full Text Available In this study, quality properties and shelf life for gibel carp (Carassius gibelio, Bloch 1782 marinades during stored at 4±1 °C in different sauces was investigated.  The marinating process was carried out in 2.5% vinegar, 10% salt and water for 72h at 4±1 °C. After the marination process, fish were removed from the solutions, transferred in to glass jar contain with different sauces (Group A: sunflower oil and tomato paste, Group B: sunflower oil with garlic, red pepper, thyme, basil and mint and the control group: sun flower oil.  Sensory, chemical, colour and microbiological analyses were performed during the storage. According the chemical analysis results TVB-N and TBA values of all groups were increased during the storage, but during the stored period did not exceed acceptible limit values. The highest TVB-N and TBA values were group A. (P<0,05. At the end of 135 days of storage,  sensory analysis results pointed out that the marinades of group B did not exceed  acceptible limit values (P<0,05. The overall microbial load of the fresh samples decreased through out the storage period (P<0,05. By sensory data, shelf life of sauced gibel carp marinades were 120 days (control, 105 days (group A and 135 days (group B.

  14. Development of a non-commercial sugar-free barbecue sauce

    Science.gov (United States)

    The challenge has always been to be able to manufacture a sugar free sauce. A basic barbecue sauce formulation was used to make 5 sugar-free preparations combining selected levels of xanthan gum, modified waxy maize starch, sucralose, and acesulfame-K. Physical, chemical, microbial and sensory prope...

  15. Effect of soy sauce on lipid oxidation of irradiated pork patties

    International Nuclear Information System (INIS)

    This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed. - Highlights: • Antioxidant effect of soy sauce on irradiated pork patties was studied. • The soy sauce can retard lipid oxidation of the irradiated pork patties. • A synergistic effect of ascorbic acid for preventing lipid oxidation was observed

  16. Effect of irradiation on shelf life and nutritional quality of sauce buck

    International Nuclear Information System (INIS)

    Vacuum-packed sauce duck were irradiated by 60Co γ-rays, and total bacteria number and nutrition contents of treated samples were determined. The results showed that the sauce duck was irradiated at 6 kGy, and stored at 25 degree C ± 0.5 degree C, it could be stored for 90 days; and if the sauce duck was firstly processed by pasteurization at 90 degree C ∼ 95 degree C for 30 min, then irradiated at 6 kGy, the shelf life could be prolonged to 120 days at 25 degree C ± 0.5 degree C. Irradiation could make the sauce duck to meet the commercial hygienic requirement within the shelf life, and would not impact the nutritive value significantly. It is concluded that irradiated sauce duck has the potential commercial application. (authors)

  17. Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial

    OpenAIRE

    Palmira Valderas-Martinez; Gemma Chiva-Blanch; Rosa Casas; Sara Arranz; Miriam Martínez-Huélamo; Mireia Urpi-Sarda; Xavier Torrado; Dolores Corella; Lamuela-Raventós, Rosa M; Ramon Estruch

    2016-01-01

    Epidemiological studies have observed a negative association between tomato intake and the incidence of cardiovascular disease. As tomato sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds. However, the effect of consumption of raw tomatoes and tomato sauces on inflammation biomarkers and adhesion molecules related to atherosclerosis remains unknown. The aim of this study was to test...

  18. Comparative volatile profiles in soy sauce according to inoculated microorganisms.

    Science.gov (United States)

    Lee, Kyung Eun; Lee, Sang Mi; Choi, Yong Ho; Hurh, Byung Serk; Kim, Young-Suk

    2013-01-01

    We compared the volatile profiles in soy sauce according to inoculation with Tetragenococcus halophilus and/or Zygosaccharomyces rouxii. Totals of 107 and 81 volatiles were respectively identified by using solid-phase microextraction and solvent extraction. The various volatile compounds identified included acids, aldehydes, esters, ketones, furans and furan derivatives, and phenols. The major volatiles in the samples treated with T. halophilus were acetic acid, formic acid, benzaldehyde, methyl acetate, ethyl 2-hydroxypropanoate, 2-hydroxy-3-methyl-2-cyclopenten-1-one, and 4-hydroxy-3-methoxybenzaldehyde, while those in the samples inoculated with Z. rouxii were mainly ethanol, acetaldehyde, ethyl propanoate, 2/3-methylbutanol, 1-butanol, 2-phenylethanol, ethyl 2-methylpropanoate, and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone. The results indicate that T. halophilus produced significant acid compounds and could affect the Z. rouxii activity, supporting the notion that yeasts and lactic acid bacteria respectively have different metabolic pathways of alcoholic fermentation and lactic acid fermentation, and produce different dominant volatile compounds in soy sauce. PMID:24200796

  19. Lactic acid bacteria isolated from soy sauce mash in Thailand.

    Science.gov (United States)

    Tanasupawat, Somboon; Thongsanit, Jaruwan; Okada, Sanae; Komagata, Kazuo

    2002-08-01

    Fourteen sphere-shaped and 30 rod-shaped lactic acid bacteria were isolated from soy sauce mash of two factories in Thailand. These strains were separated into two groups, Group A and Group B, by cell shape and DNA-DNA similarity. Group A contained 14 tetrad-forming strains, and these strains were identified as Tetragenococcus halophilus by DNA similarity. Group B contained 30 rod-shaped bacteria, and they were further divided into four Subgroups, B1, B2, B3, and B4, and three ungrouped strains by phenotypic characteristics and DNA similarity. Subgroup B1 contained 16 strains, and these strains were identified as Lactobacillus acidipiscis by DNA similarity. Subgroup B2 included two strains, and the strains were identified as Lactobacillus farciminis by DNA similarity. Subgroup B3 contained five strains. The strains had meso-diaminopimelic acid in the cell wall, and were identified as Lactobacillus pentosus by DNA similarity. The strains tested produced DL-lactic acid from D-glucose. Subgroup B4 contained four strains. The strains had meso-diaminopimelic acid in the cell wall, and they were identified as Lactobacillus plantarum by DNA similarity. Two ungrouped strains were homofermentative, and one was heterofermentative. They showed a low degree of DNA similarity with the type strains tested, and were left unnamed. The distribution of lactic acid bacteria in soy sauce mash in Thailand is discussed. PMID:12469319

  20. Evaluation of antioxidant potential of pepper sauce (Capsicum frutescens L.

    Directory of Open Access Journals (Sweden)

    Pamela Freire de Moura Pereira

    2016-12-01

    Full Text Available Functional properties of substances present in in natura foods such as fruits and vegetables are well documented; however, the activity that remains after processing needs more research. The present study aimed to evaluate the antioxidant potential in fruit processed as sauce and quantify the compounds able to contribute to such activity. Three different treatments were developed varying only the concentration of pepper Capsicum frutescens L., with treatment ratios (fruit: water: vinegar: salt being: treatment 1 (0.5: 1: 0.5: 0.33, 2 (1: 1: 0.5: 0.33, and 3 (2: 1: 0.5: 0.33. By the DPPH method, the values found for EC50 (g g DPPH−1 from 3726.9 to 5425.9 for the alcoholic extract were the most significant. The content of total phenols did not vary between the three treatments. While the content of carotenoids found was significantly different in the treatment with lower content of the fruit in natura, when compared to the treatment with higher content (44.02 and 56.09 μg of β-carotene 100 g−1, respectively and the content of ascorbic acid varied between 10.95 and 21.59 mg 100−1 g. Therefore, the pepper sauce was presented as an alternative to the consumption of bioactive compounds that may have antioxidant potential.

  1. Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi

    International Nuclear Information System (INIS)

    Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x106 CFU/g) and coliform bacteria (totally 5.90x104 CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality

  2. Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

    OpenAIRE

    Zhang, Jinjie; Liu, Zhenfeng; Hu, Yaqin; Fang, Zhongxiang; Chen, Jianchu; Wu, Dan; YE, XINGQIAN

    2010-01-01

    The Chinese traditional dry-cured grass carp fish (Layú) was processed with (A) and without (B) sucrose. Higher levels of free amino acids (FAA) and biogenic amines were detected in the final products when compared to the fresh fish. In the presence of sucrose, Layú A had higher total free amino acids (39.9 g/kg DW) but lower total biogenic amines (112.5 mg/kg DW) than those in Layú B (35.4 g/kg DW and 143.7 mg/kg DW, respectively) after ageing. After 60 days, the products storaged at 4 °C ha...

  3. In vivo mutagenicity studies in rats mice and Chinese hamsters fed irradiated foodstuffs - chicken, fish, dates, pulses, mangoes and cocoa beans

    International Nuclear Information System (INIS)

    Three in vivo genetic toxicity tests were performed in rats, mice and Chinese hamsters to detect possible mutagenic effects of irradiated chicken, dried dates, fish, cocoa beans, pulses and mangoes. The tests employed were the micronucleus test and sister-chromatid exchange (SCE) test for irradiated and unirradiated samples of all foodstuffs listed, and the spermatogonia test, (including SCE technique) in mice for irradiated and unirradiated chicken, fish and dates only. In the case of cocoa beans, the mutagenicity tests were performed on an additional test group fed beans fumigated with ethylene oxide. The different mammalian species used for the various experiments are given below. None of the tests provided any evidence of mutagenicity induced by irradiation in any of the foodstuffs studied. Moreover, these tests are currently considered to be the most sensitive in vivo mutagenicity tests in mammals. (orig.)

  4. Formulation of Apple Sauce Suitable for the Taste of Iranian Consumers

    OpenAIRE

    J. Jamalian; GH. Mesbahi

    2006-01-01

    Iran is a major apple producing country. A number of industrial apple products can be made from apple. In some developed countries about 25% of apples are processed into apple sauce. Apple sauce hasn’t so far been produced by Iranian food industry, but if a formulation suitable for the taste of Iranian consumers is prepared, it can commercially succeed as a consumer product. At the first step of this study, six apple sauce formulations were made from Golden Delicious apples. Then the sensory ...

  5. Texture and mouthfeel of semi-solid foods : commercial mayonnaises, dressings, custard desserts and warm sauces

    NARCIS (Netherlands)

    Weenen, H.; Gemert, van L.J.; Doorn, van J.M.; Dijksterhuis, G.B.; Wijk, de R.A.

    2003-01-01

    Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were

  6. Texture and mouthfeel of semisolid foods: Commercial mayonnaises, dressings, custard desserts and warm sauces

    NARCIS (Netherlands)

    Weenen, H.; Gemert, L.J. van; Doorn, J.M. van; Dijksterhuis, G.B.; Wijk, R.A. de

    2003-01-01

    Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were

  7. Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi.

    Science.gov (United States)

    Jung, Suk Hee; Park, Joung Whan; Cho, Il Jae; Lee, Nam Keun; Yeo, In-Cheol; Kim, Byung Yong; Kim, Hye Kyung; Hahm, Young Tae

    2012-09-01

    This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively. PMID:24471087

  8. Synergism between carvacrol or thymol increases the antimicrobial efficacy of soy sauce with no sensory impact.

    Science.gov (United States)

    Moon, Hyeree; Rhee, Min Suk

    2016-01-18

    Here, we examined the antimicrobial effects of soy sauce containing essential oils (EOs) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes at 22°C and 4°C. To screen a variety of combined effects, soy sauce was mixed with six different EOs (carvacrol, thymol, eugenol, trans-cinnamaldehyde, β-resorcylic acid, and vanillin), each at a concentration of 1mM for 10 min. None of the oils showed bactericidal activity when used alone. Soy sauce combined with carvacrol and thymol induced the greatest antibacterial activity against all tested bacteria; therefore, these oils were further tested at 0.25, 0.5, and 1mM (0.0039%, 0.0078%, and 0.0157%) for 1, 5, and 10 min at 4°C and 22°C. In addition, sensory evaluation of soy sauce containing each EO at 0.25, 0.5, 1, and 2mM was performed using the nine point hedonic test. Carvacrol or thymol (1mM) eliminated all the test bacteria (initial population, 7.0-7.5logCFU/ml) in 1-5 min at 22°C and within 10 min at 4°C. L. monocytogenes was slightly more tolerant at 4°C, which may be attributable to the ability of the cell membrane to adapt to low temperatures. The sensory scores for soy sauce containing EOs were not significantly different from that of soy sauce without EOs (P>0.05). The stability of EO efficacy in soy sauce was also verified. These results suggest that carvacrol and thymol act synergistically with other factors present in soy sauce to increase antimicrobial activity against major foodborne pathogens at both 4°C and 22°C. The synergism may be attributable to the combination of factors (mainly high salt concentration and low pH imparted by organic acids) present in soy sauce and the membrane attacking properties of carvacrol and thymol. This method will facilitate the production of microbiologically safe soy sauce, soy sauce-based marinades, and various marinated foods. PMID:26490647

  9. Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle

    Directory of Open Access Journals (Sweden)

    Grokhovsky V. A.

    2015-12-01

    Full Text Available Some aspects of consumer demand on mayonnaise production have been found due to marketing researches. The technology of mayonnaise sauce using such valuable ingredients as sea urchin caviar, laminaria and nettle has been scientifically proved and produced. The formula of the new product composition has been developed; the specimens of such mayonnaise sauce have been made; they have been explored during their storage

  10. Effect of soy sauce on lipid oxidation of irradiated pork patties

    Science.gov (United States)

    Kim, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Ji-Hun; Lee, Mi-Ai; Song, Dong-Heon; Kim, Hack-Youn; Lee, Ju-Woon; Kim, Cheon-Jei

    2013-09-01

    This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed.

  11. [Study on fast discrimination of brands of soy sauce using near infrared spectra].

    Science.gov (United States)

    Tong, Xiao-Xing; Bao, Yi-Dan; He, Yong

    2008-03-01

    A new method for the fast discrimination of brands of soy sauce by means of near infrared spectroscopy (NIRS) was developed and these eight kinds of soy sauce had got its "identity card". The experiment adopted typical eight brands of soy sauce which we bought in the market. Total 3 942 frequencies from 7 625 to 3 684 cm(-1) transmit wavelength were gotten to set up a analyses model. In order to handle these data efficiently, after pretreatment, firstly, principal component analysis (PCA) was used to compress thousands of spectral data into several variables and to describe the body of the spectra, the analysis suggested that the cumulate reliabilities of the first eight components was more than 99.99. According to the first eight components, the authors could distinguish some brand of the soy sauce but could not deal with all of them. So the authors chose ANN-BP as further research method. The eight components were secondly applied as ANN-BP inputs. The experiment took total 242 examples of 8 kinds of soy sauce as original model examples and left 10 every kind as unknown samples to predict. Finally, the result indicated the distinguishing rate is 98.75% in 0.98 reliable area. This paper could offer a new method to the discrimination of varieties of soy sauce. PMID:18536421

  12. Effect of white mustard essential oil on inoculated Salmonella sp. in a sauce with particulates.

    Science.gov (United States)

    David, Jairus R D; Ekanayake, Athula; Singh, Indarpal; Farina, Brian; Meyer, Michael

    2013-04-01

    White mustard essential oil (WMEO), from white mustard seed (Sinapis alba L.), is obtained by solvent extraction of defatted and wetted ground mustard; endogenous myrosinase catalyzes the hydrolysis of the glucosinolate sinalbin to yield 4-hydroxybenzyl isothiocyanate (4-HBITC), the antimicrobial component of WMEO. Sauce with particulates was made by mixing sauce, which served as the carrier for WMEO, with frozen vegetable and chicken particulates inoculated with Salmonella sp. WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts by 0.8 to 2.7 log (CFU/g) in a frozen sauce with particulates in a dose-dependent manner, starting from the point of formulating the sauce through the microwave cooking step. High-pressure liquid chromatography-based analytical data confirmed that 4-HBITC was present in all of the samples in the expected concentrations and was completely hydrolyzed after the recommended cooking time in microwave ovens. In another experiment simulating unintentional abuse conditions, where the WMEO containing sauce with particulates was kept at room temperature for 5 h, WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts from the point of first contact and up to 5 h by 0.7 to 2.4 log (CFU/g). Despite the known hydrolytic instability of the active component 4-HBITC, particularly at close to neutral pH values, WMEO was effective in controlling deliberately inoculated Salmonella sp. in a frozen sauce with particulates. PMID:23575118

  13. Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE).

    Science.gov (United States)

    Yoshikawa, Shuji; Yasokawa, Daisuke; Nagashima, Koji; Yamazaki, Koji; Kurihara, Hideyuki; Ohta, Tomoki; Kawai, Yuji

    2010-06-01

    Nine different combinations of mugi koji (barley steamed and molded with Aspergillus oryzae) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii, Candida versatilis, and Tetragenococcus halophilus, were inoculated into chum salmon sauce mash under a non-aseptic condition used in industrial fish sauce production and fermented at 35 +/- 2.5 degrees C for 84 days to elucidate the microbial dynamics (i.e., microbial count and microbiota) during fermentation. The viable count of halotolerant yeast (HTY) in fermented chum salmon sauce (FCSS) mash showed various time courses dependent on the combination of the starter microorganisms. Halotolerant lactic acid bacteria (HTL) were detected morphologically and physiologically only from FCSS mash inoculated with T. halophilus alone or with T. halophilus and C. versatilis during the first 28 days of fermentation. Only four fungal species, Z. rouxii, C. versatilis, Pichia guilliermondii, and A. oryzae, were detected throughout the fermentation by PCR-denaturing gradient gel electrophoresis (PCR-DGGE). In FCSS mash, dominant HTMs, especially eumycetes, were nonexistent. However, under the non-aseptic conditions, undesirable wild yeast such as P. guilliermondii grew fortuitously. Therefore, HTY inoculation into FCSS mash at the beginning of fermentation is effective in preventing the growth of wild yeast and the resultant unfavorable flavor. PMID:20417400

  14. FCJ-167 Spraying, fishing, looking for trouble: The Chinese Internet and a critical perspective on the concept of trolling

    Directory of Open Access Journals (Sweden)

    Gabriele de Seta

    2013-12-01

    Full Text Available Internet research has dealt with trolls from many different perspectives, framing them as agents of disruption, nomadic hate breeders and lowbrow cynics spawned by the excessive freedoms of online interaction, or as legitimate and necessary actors in the ecology of online communities. Yet, the question remains: what is a troll, where it come from and where does it belong? Presenting the results of a brief troll-hunt on the Chinese Internet and discussing the features of troll-like figures in Chinese digital folklore, I argue in favour of a localised understanding of Internet cultures, presenting trolling as a culture-specific construct that has come to embody disparate kinds of online behaviour and to function as an umbrella term for different kinds of discourse about the Internet itself.

  15. Effects of fish cytochromes P450 inducers and inhibitors on difloxacin N-demethylation in kidney of Chinese idle (Ctenopharyngodon idellus).

    Science.gov (United States)

    Yu, Ling Zhi; Yang, Xian Le

    2010-05-01

    Cytochromes P450 (CYPs) play key roles in drug metabolism which are widely distributed in kidney in aquatic organisms. CYP(s) mainly catalyzed the N-demethylation reaction of difloxacin (DIF) biotransformation to sarafloxacin (SAR). However, limited information is available about CYP investigation in fish. In order to supply useful information on CYP(s) characterization for DIF N-demethylation, the present study assessed the effects of fish potent CYP inducers and inhibitors on DIF N-demethylation and the inductive and inhibitive enzyme kinetics in kidney of Chinese idle (Ctenopharyngodon idellus) by reversed-phase high-performance liquid chromatography (RP-HPLC). Results demonstrated that the amounts of SAR formation pretreated by β-naphthoflavone (BNF) increased by 1.1-fold and α-naphthoflavone (ANF) inhibited SAR formation level by 0.6-fold at the third day. Enzymatic parameters V(max) and Cl(int) of DIF N-demethylase were increased by 0.56- and 0.38-fold due to β-naphthoflavone (BNF) pretreatment. DIF N-demethylation inhibition by varying ANF concentrations represented a mixed-type inhibition with the value of the inhibition constants (K(i)) 12.9mg/kg. BNF and ANF are the separate typical inducer and inhibitor for CYP1A in fish. Thus, we suggest that CYP1A may be responsible for DIF N-demethylation in kidney. This study provides instructive information to ensure treatment success in fisheries medication with two or more drugs. PMID:21787603

  16. The statue and countermeasures of Chinese exports for living fish%我国出口鲜活鱼类现状及对策分析

    Institute of Scientific and Technical Information of China (English)

    王珮; 汤志旭; 刘凡; 高昕

    2014-01-01

    入世以来,我国出口鲜活鱼类产品时有农兽药残留高、检测不合格、安全卫生措施不符合要求、认证体系不完善等情况发生,给国家和企业造成不良影响和不同程度的损失。针对这一问题,本文首先阐述了我国鲜活鱼类产品出口贸易现状;其次分析了欧美日等主要水产品贸易国应对此类问题的措施及贸易壁垒情况,并从养殖环境中各种有害成分的沉积及迁移、鱼病防治及渔药使用、饲料安全、水体自身所含的有害物及清理水中杂草所用药物、养殖过程中的人员操作等五个方面提出我国活鱼产业发展对策和解决方法;最后提出我国出口活鱼贸易的建议和展望,并在此基础上建立适用于我国的活鱼养殖安全体系,提升出口活鱼的质量安全,加强出口企业的国际竞争力,扩大活鱼出口的国际市场,以促进我国相关产业的发展。%Since joining into the WTO, China's export for living fish products has been reported, returned or retreated by different nations, because of their high veterinary drugs residues, inspection disqualification, non-conformance term of health and safety requirements, incomprehensive of the certification system and so on, which makes bad influences to the state and enterprises with different losses. In order to solve this problem, this article expounds the living fish products export trade status quo in China at first. Then, it analyzes the main requirements for aquatic products trading from different countries, such as Europe, America and Japan, to deal with such problems and barriers of trade. Furthermore, this article puts forward countermeasures and solutions in the course of developing Chinese living fish industry from five aspects-all kinds of harmful ingredients from aquaculture environment of sedimentation and migration, fish disease and veterinary drugs, the security of feedstuff and feed additives, the poisonous

  17. The statue and countermeasures of Chinese exports for living fish%我国出口鲜活鱼类现状及对策分析

    Institute of Scientific and Technical Information of China (English)

    王珮; 汤志旭; 刘凡; 高昕

    2014-01-01

    Since joining into the WTO, China's export for living fish products has been reported, returned or retreated by different nations, because of their high veterinary drugs residues, inspection disqualification, non-conformance term of health and safety requirements, incomprehensive of the certification system and so on, which makes bad influences to the state and enterprises with different losses. In order to solve this problem, this article expounds the living fish products export trade status quo in China at first. Then, it analyzes the main requirements for aquatic products trading from different countries, such as Europe, America and Japan, to deal with such problems and barriers of trade. Furthermore, this article puts forward countermeasures and solutions in the course of developing Chinese living fish industry from five aspects-all kinds of harmful ingredients from aquaculture environment of sedimentation and migration, fish disease and veterinary drugs, the security of feedstuff and feed additives, the poisonous water and the drugs cleaned up the water weeds, and artificial breeding technology. Finally, the article brings up suggestions and outlook of China's export of fresh fish trade, and on this basis to establish suitable China's export of fresh fish breeding security system, to promote the quality and safety of China's export of fresh fish, to strengthen the international competitiveness of export enterprises, to expand the export’s of fresh fish in the international market, and to promote development of the relevant industries in China.%入世以来,我国出口鲜活鱼类产品时有农兽药残留高、检测不合格、安全卫生措施不符合要求、认证体系不完善等情况发生,给国家和企业造成不良影响和不同程度的损失。针对这一问题,本文首先阐述了我国鲜活鱼类产品出口贸易现状;其次分析了欧美日等主要水产品贸易国应对此类问题的措施及贸易壁垒情况,并

  18. Optimising aroma quality in curry sauce products using in vivo aroma release measurements.

    Science.gov (United States)

    Hatakeyama, Jun; Davidson, James M; Kant, Avinash; Koizumi, Takeshi; Hayakawa, Fumiyo; Taylor, Andrew J

    2014-08-15

    Reducing fat content in foods to meet consumers' preferences and to address the obesity issue is a key task for food manufacturers but simply reducing fat content affects aroma quality adversely. Measuring the aroma release from regular and low-fat samples during eating to rebalance the aroma release has proved successful in model systems. Here, the reformulation of the spice content in a low fat curry sauce is described. Volatile markers of the key spices (coriander, cumin and turmeric) were selected and used to measure aroma release in regular (10 g oil/100 g) and low (2.5 or 5 g oil/100 g) fat sauces. Regression models were used to adjust the ingredient formulation so that the aroma release profiles in vivo were the same for the regular and reduced oil curry sauces and sensory analysis showed no significant difference between these samples. Despite the complexity of spice aromas, rebalancing was successful. PMID:24679775

  19. Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial

    Directory of Open Access Journals (Sweden)

    Palmira Valderas-Martinez

    2016-03-01

    Full Text Available Epidemiological studies have observed a negative association between tomato intake and the incidence of cardiovascular disease. As tomato sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds. However, the effect of consumption of raw tomatoes and tomato sauces on inflammation biomarkers and adhesion molecules related to atherosclerosis remains unknown. The aim of this study was to test the postprandial effects of a single dose of raw tomatoes (RT, tomato sauce (TS and tomato sauce with refined olive oil (TSOO on cardiovascular disease risk factors. We performed an open, prospective, randomized, cross-over, controlled feeding trial in 40 healthy subjects who randomly received: 7.0 g of RT/kg of body weight (BW, 3.5 g of TS/kg BW, 3.5 g of TSOO/Kg BW and 0.25 g of sugar solved in water/kg BW on a single occasion on four different days. Biochemical parameters and cellular and circulating inflammatory biomarkers were assessed at baseline and 6 h after each intervention. The results indicate that, compared to control intervention, a single tomato intake in any form decreased plasma total cholesterol, triglycerides and several cellular and plasma inflammatory biomarkers, and increased plasma high density lipoproteins (HDL cholesterol and interleukine (IL 10 concentrations. However, the changes of plasma IL-6 and vascular cell adhesion molecule-1 (VCAM-1, and lymphocyte function-associated antigen-1 (LFA-1 from T-lymphocytes and CD36 from monocytes were significantly greater after TSOO than after RT and TS interventions. We concluded that tomato intake has beneficial effects on cardiovascular risk factors, especially cooked and enriched with oil.

  20. Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial.

    Science.gov (United States)

    Valderas-Martinez, Palmira; Chiva-Blanch, Gemma; Casas, Rosa; Arranz, Sara; Martínez-Huélamo, Miriam; Urpi-Sarda, Mireia; Torrado, Xavier; Corella, Dolores; Lamuela-Raventós, Rosa M; Estruch, Ramon

    2016-03-01

    Epidemiological studies have observed a negative association between tomato intake and the incidence of cardiovascular disease. As tomato sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds. However, the effect of consumption of raw tomatoes and tomato sauces on inflammation biomarkers and adhesion molecules related to atherosclerosis remains unknown. The aim of this study was to test the postprandial effects of a single dose of raw tomatoes (RT), tomato sauce (TS) and tomato sauce with refined olive oil (TSOO) on cardiovascular disease risk factors. We performed an open, prospective, randomized, cross-over, controlled feeding trial in 40 healthy subjects who randomly received: 7.0 g of RT/kg of body weight (BW), 3.5 g of TS/kg BW, 3.5 g of TSOO/Kg BW and 0.25 g of sugar solved in water/kg BW on a single occasion on four different days. Biochemical parameters and cellular and circulating inflammatory biomarkers were assessed at baseline and 6 h after each intervention. The results indicate that, compared to control intervention, a single tomato intake in any form decreased plasma total cholesterol, triglycerides and several cellular and plasma inflammatory biomarkers, and increased plasma high density lipoproteins (HDL) cholesterol and interleukine (IL) 10 concentrations. However, the changes of plasma IL-6 and vascular cell adhesion molecule-1 (VCAM-1), and lymphocyte function-associated antigen-1 (LFA-1) from T-lymphocytes and CD36 from monocytes were significantly greater after TSOO than after RT and TS interventions. We concluded that tomato intake has beneficial effects on cardiovascular risk factors, especially cooked and enriched with oil. PMID:26999197

  1. Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

    International Nuclear Information System (INIS)

    The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation. - Highlights: • Soy sauce (SS) could inhibit volatiles cooked irradiated beef patties. • Vacuum packaging and SS treatment is effective to prevent lipid oxidation. • Hexanal content was highly correlated with TBA value of the irradiated beef patties

  2. Making soy sauce from defatted soybean meal without the mejus process by submerged cultivation using thermophilic bacteria.

    Science.gov (United States)

    Hur, Jeong Min; Park, Doo Hyun

    2015-08-01

    The diversity of thermophilic bacteria was not significantly altered while growing in a defatted soybean meal (DFSM) slurry at 60 °C for 10, 20, and 30 days. Five species of thermophilic bacteria, which belong to the genera Aeribacillus (temperature gradient gel electrophoresis [TGGE] band no. 1), Saccharococcus (TGGE band no. 2), Geobacillus (TGGE band no. 3), Bacillus (TGGE band no. 4), and Anoxybacillus (TGGE band no. 5), were detected in the fermenting DFSM slurry. The cell-free culture fluid obtained from the fermenting DFSM slurry on day 14 hydrolyzed starch and soy protein at 60 °C but not at 30 °C. Soy sauce (test soy sauce) was prepared from the fermented DFSM slurry after a 30 day cultivation at 60 °C and a 60 day ripening at 45 °C. Free amino acid (AA) and organic acid contents in the soy sauce increased in proportion to the fermentation period, whereas ammonium decreased proportionally. Mg and Ca contained in the soy sauce decreased proportionally during fermentation and were lower than those in the non-fermented DFSM extract (control). Spectral absorbance of soy sauce prepared from the fermented DFSM slurry was maximal at 430 nm and increased slightly in proportion to the fermentation period. The aroma and flavor of the test soy sauce were significantly different from those of traditional Korean soy sauce. Conclusively, soy sauce may be prepared directly from the fermented DFSM slurry without meju-preparing process and fermentation period may be a factor for control of soy sauce quality. PMID:26243923

  3. Occurrence of toxicity among protease, amylase, and color mutants of a nontoxic soy sauce koji mold

    Energy Technology Data Exchange (ETDEWEB)

    Kalayanamitr, A.; Bhumiratana, A.; Flegel, T.W.; Glinsukon, T.; Shinmyo, A.

    1987-08-01

    A soy sauce koji mold, Aspergillus flavus var. columnaris Raper and Fennel (ATCC 44310), was treated with UV irradiation to obtain mutant strains possessing high protease activities, high amylase activities, and light-colored conidia. Selected mutant strains were tested for toxicity, and some were found acutely toxic to weanling rats, although all were negative for aflatoxin production.

  4. Fatty versus creamy sensations for custard desserts, white sauces and mayonnaises

    NARCIS (Netherlands)

    Wijk, de R.A.; Prinz, J.F.

    2007-01-01

    Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0¿72%), and consumption temperatures. In addition, the foods were measured instrumentally

  5. Occurrence of toxicity among protease, amylase, and color mutants of a nontoxic soy sauce koji mold

    International Nuclear Information System (INIS)

    A soy sauce koji mold, Aspergillus flavus var. columnaris Raper and Fennel (ATCC 44310), was treated with UV irradiation to obtain mutant strains possessing high protease activities, high amylase activities, and light-colored conidia. Selected mutant strains were tested for toxicity, and some were found acutely toxic to weanling rats, although all were negative for aflatoxin production

  6. Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

    NARCIS (Netherlands)

    Weenen, H.; Jellema, R.H.; Wijk, de R.A.

    2005-01-01

    The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is generall

  7. Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises

    NARCIS (Netherlands)

    Wijk, R.A. de; Prinz, J.F.

    2007-01-01

    Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0-72%), and consumption temperatures. In addition, the foods were measured instrumentally

  8. Formation and reduction of furan in a soy sauce model system.

    Science.gov (United States)

    Kim, Min Yeop; Her, Jae-Young; Kim, Mina K; Lee, Kwang-Geun

    2015-12-15

    The formation and reduction of furan using a soy sauce model system were investigated in the present study. The concentration of furan fermented up to 30 days increased by 211% after sterilization compared to without sterilization. Regarding fermentation temperature, furan level after 30 days' fermentation was the highest at 30°C (86.21 ng/mL). The furan levels in the soy sauce fermentation at 20°C and 40°C were reduced by 45% and 88%, respectively compared to 30°C fermentation. Five metal ions (iron sulfate, zinc sulfate, manganese sulfate, magnesium sulfate, and calcium sulfate), sodium sulfite, ascorbic acid, dibutyl hydroxyl toluene (BHT), and butylated hydroxyanisole (BHA) were added in a soy sauce model system. The addition of metal ions such as magnesium sulfate and calcium sulfate reduced the furan concentration significantly by 36-90% and 27-91%, respectively in comparison to furan level in the control sample (pBHT and BHA, furan formation generally was reduced in the soy sauce model system by 84%, 56%, respectively. PMID:26190609

  9. Social Marketing Improved the Consumption of Iron-Fortified Soy Sauce among Women in China

    Science.gov (United States)

    Sun, Xinying; Guo, Yan; Wang, Sisun; Sun, Jing

    2007-01-01

    Objective: To test the feasibility and effectiveness of social marketing on the improvement of women's knowledge, attitudes, and behaviors regarding iron-fortified soy sauce (FeSS). Design: A community-based intervention was conducted among 4 groups, experimental rural (E[subscript R]), control rural (C[subscript R]), experimental urban…

  10. Effects of brown fish meal replacement with fermented soybean meal on growth performance, feed efficiency and enzyme activities of Chinese soft-shelled turtle, Pelodiscus sinensis

    Science.gov (United States)

    Zou, Yurong; Ai, Qinghui; Mai, Kangsen; Zhang, Wenbing; Zhang, Yanjiao; Xu, Wei

    2012-06-01

    A 120-day feeding experiment was conducted to investigate the effects of partial replacement of brown fish meal (BFM) by fermented soybean meal (FSBM) in diets of Chinese soft-shelled turtle ( Pelodiscus sinensis). The turtles (initial mean body weight, (115.52 ± 1.05) g) were fed with three experimental diets, in which 0%, 4.72% and 9.44% BFM protein was replaced by 0%, 3% and 6% FSBM, respectively. Results showed that the feeding rate (FR), specific growth rate (SGR) and feed efficiency ratio (FER) of turtles fed with the diet containing 3% FSBM were not significantly different from the control group (0% FSBM) ( P > 0.05). However, FR, SGR and FER of turtles fed with the diet containing 6% FSBM were significantly lower than those of the control group ( P 0.05). However, the uric acid concentration in turtles fed with the diet containing 3% or 6% FSBM was significantly lower than that in the control group ( P 0.05). The results suggested that FSBM could replace 4.72% BFM protein in turtle diets without exerting adverse effects on turtle growth, feed utilization and measured immune parameters.

  11. Perinatal consumption of thiamin-fortified fish sauce in rural Cambodia: a randomized controlled efficacy trial

    Science.gov (United States)

    Importance: Infantile beriberi, a potentially fatal disease caused by thiamin deficiency, remains a public health concern in Cambodia and regions where B-vitamin poor, polished white rice is a staple food. Low maternal thiamin intake reduces breast milk thiamin concentrations, placing breastfed infa...

  12. Perinatal consumption of thiamine-fortified fish sauce in rural Cambodia. A randomized clinical trial

    Science.gov (United States)

    Infantile beriberi, a potentially fatal disease caused by thiamine deficiency, is a public health concern in Cambodia and regions where thiamine-poor white rice is a staple food. Low maternal thiamine intake reduces breast milk thiamine placing breastfed infants at risk of beriberi. The objective wa...

  13. Nutritional value of trace elements in spaghetti sauces and their classification according to the labeled taste using pattern recognition techniques

    International Nuclear Information System (INIS)

    The nutrient trace elements chromium, iron and zinc as well as cobalt, rubidium and scandium were determined in dry spaghetti sauce samples from the Greek market by instrumental neutron activation analysis. The results were evaluated according to the new US Recommended Dietary Allowances (RDA), US Adequate Intake (AI), US Reference Values for nutrition labeling (RVNL) and European Union reference values for nutrition labeling (EURV). Moreover, the same data has been used with pattern recognition techniques in order to classify the sauce samples according to their labeled flavor. The evaluation showed that the nutrition rate depends strongly on the reference value under consideration. The spaghetti sauces studied are a good source for the covering of chromium daily AI. The same sauces are poor source for zinc daily needs of the organism (RDA, RVNL), but they are a moderate source for iron daily needs (RDA). The application of cluster analysis, of linear discriminant analysis and of the principal component analysis classified the spaghetti sauce samples according to their labeled taste successfully. In addition using the same techniques, another classification in red and white spaghetti sauces is carried out according to their tomato content. (author)

  14. Fish protein hydrolysates: production, biochemical, and functional properties.

    Science.gov (United States)

    Kristinsson, H G; Rasco, B A

    2000-01-01

    Considerable amounts of fish processing byproducts are discarded each year. By developing enzyme technologies for protein recovery and modification, production of a broad spectrum of food ingredients and industrial products may be possible. Hydrolyzed vegetable and milk proteins are widely used food ingredients. There are few hydrolyzed fish protein foods with the exception of East Asian condiments and sauces. This review describes various manufacturing techniques for fish protein hydrolysates using acid, base, endogenous enzymes, and added bacterial or digestive proteases. The chemical and biochemical characteristics of hydrolyzed fish proteins are discussed. In addition, functional properties of fish protein hydrolysates are described, including solubility, water-holding capacity, emulsification, and foam-forming ability. Possible applications of fish protein hydrolysates in food systems are provided, and comparison with other food protein hydrolysates where pertinent. PMID:10674201

  15. Sensory quality control in the chilled and frozen ready meal, soup and sauce sectors

    OpenAIRE

    Swainson, Mark; McWatt, Linda

    2010-01-01

    This chapter discusses the use of sensory evaluation in the assurance of product quality within the food production sectors of ready meals, soups and sauces. The chapter methodically reviews typical food processing stages, from recipe development through to end product supply, and considers how sensory assessment methods can be utilised to help assure the quality of the end products within these selected High Risk Chilled Food sectors.

  16. Antagonism Between Osmophilic Lactic Acid Bacteria and Yeasts in Brine Fermentation of Soy Sauce

    OpenAIRE

    Noda, Fumio; HAYASHI, Kazuya; Mizunuma, Takeji

    1980-01-01

    Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction between osmophilic lactic acid bacteria and yeasts in brine fermentation of shoyu has not been revealed. The inhibitory effect of osmophi...

  17. Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrier.

    Science.gov (United States)

    Wang, Wei; Zhou, Weibiao

    2015-02-01

    This study aimed to reduce stickiness and caking of spray dried soy sauce powders by introducing a new crystalline structure into powder particles. To perform this task, soy sauce powders were formulated by using mixtures of cellulose and maltodextrin or mixtures of waxy starch and maltodextrin as drying carriers, with a fixed carrier addition rate of 30% (w/v) in the feed solution. The microstructure, crystallinity, solubility as well as stickiness and caking strength of all the different powders were analysed and compared. Incorporating crystalline carbohydrates in the drying carrier could significantly reduce the stickiness and caking strength of the powders when the ratio of crystalline carbohydrates to maltodextrin was above 1:5 and 1:2, respectively. X-ray Diffraction (XRD) results showed that adding cellulose or waxy starch could induce the crystallinity of powders. Differential Scanning Calorimetry (DSC) results demonstrated that the native starch added to the soy sauce powders did not fully gelatinize during spray drying. PMID:25172729

  18. Rapid pretreatment and detection of trace aflatoxin B1 in traditional soybean sauce.

    Science.gov (United States)

    Xie, Fang; Lai, WeiHua; Saini, Jasdeep; Shan, Shan; Cui, Xi; Liu, DaoFeng

    2014-05-01

    Soybean sauce, a traditional fermented food in China, has different levels of aflatoxin B1 pollution. Two kinds of direct and indirect immunomagnetic bead methods for the pretreatment of aflatoxin B1 were evaluated in this work. A method was established to detect aflatoxin B1 in soybean sauce using an immunomagnetic bead system for pretreatment and ELISA for quantification. The pretreatment method of immunomagnetic beads performed better compared with the conventional extraction and immunoaffinity column method. ELISA exhibited a good linear relationship at an aflatoxin B1 concentration of 0.05-0.3μg/kg (r(2)=0.9842). The average recoveries across spike levels varied from 0.5 to 7μg/kg were 83.6-104% with a relative standard deviation between 4.2% and 11.7%. With the advantages of rapid detection, easy operation, simple equipment, sensitivity, accuracy, and high recovery; this method can be well applied in the trace determination of aflatoxin B1 in soybean sauce samples. PMID:24360425

  19. INVESTIGATION OF FOULING DEPOSIT FORMATION DURING PASTEURIZATION OF CHILI SAUCE BY USING LAB-SCALE CONCENTRIC TUBE-PASTEURIZER

    Directory of Open Access Journals (Sweden)

    NUR ATIKA ALI

    2014-06-01

    Full Text Available This paper investigates the characteristics of fouling deposits obtained from chilli sauce pasteurization. A lab-scale concentric tube-pasteurizer was used to pasteurize the chilli sauce at 0.712 kg/min and 90±5°C. It was operated for 3 hours. Temperature changes were recorded during pasteurization and the data was used to plot the heat transfer profile and the fouling resistance profile. The thickness of the fouling deposit was also measured and the image was taken for every hour. The fouling deposit was collected at every hour to test its stickiness, hardness and flow behaviour. Proximate analysis was also performed and it shows that the fouling deposit from the chilli sauce is categorized as carbohydrate-based fouling deposits. Activation energy of chilli sauce is 7049.4 J.mole-1 which shows a greater effect of temperature on the viscosity. The hardness, stickiness of fouling deposit and the heat resistance increases as the chilli sauce continuously flows inside the heat exchanger.

  20. Prevalencia y carga parasitaria de helmintos gastrointestinales en gallinas de traspatio (Gallus Gallus Domesticus), en el municipio de El Sauce, departamento de León, Nicaragua

    DEFF Research Database (Denmark)

    Olivares, L. Luna; Kyvsgaard, Niels Chr.; Rimbaud, E.;

    2006-01-01

    Prævalens og parasitbyrde af gastrointestinale helminter hos fritgående høns (Gallus gallus domesticus) i El Sauce kommune, León departementet, Nicaragua......Prævalens og parasitbyrde af gastrointestinale helminter hos fritgående høns (Gallus gallus domesticus) i El Sauce kommune, León departementet, Nicaragua...

  1. Preliminary study on Y-shaped exclusion device for juvenile fish in Chinese stow net%Y型幼鱼释放装置在张网渔具中的应用初探

    Institute of Scientific and Technical Information of China (English)

    张健; 王忠秋; 张新峰; 金宇锋

    2016-01-01

    In recent years,the issue of large proportion of juvenile fish in total catch in Chinese stow net fisheries has caught great concerns and the voices for improving the catch efficiency of stow nets are increasingly rising. The traditional measures, including enlarging the mesh size, have been proved inappropriate in some cases.In this paper,to analyze the feasibility of rigid grids in releasing the juvenile fish in offshore stow net fisheries,a novel exclusion device was designed and developed for releasing juvenile fish. The device was made of 3 hinged frames,including 2 upper frames for filtering and releasing the juvenile fish catch and 1 lower frame for guiding the marketable size fish catch to swim through the device and ultimately to enter the cod-end,and it was shaped like the letter "Y".The juvenile fish release efficiency of the device was assessed in the sea trial experiments carried out in the East China Sea offshore canvas stow net,in the winter of 2014,by comparing the catch weights between experimental stow net with the Y-shaped releasing device and the control net.Results showed that the juvenile fish exclusion device,made of stainless steel, with 2mm bar space and 60 degree angle between 2 upper frames,which was installed in the extension part and extended the net panel with a 0.33 hanging ratio of the stow net,released 90% of juvenile fish while retained most of marketable size fish catch (94.6%).Based on the results,the author concluded that the device achieved good effects in juvenile fish release.The angles between different frames of the releasing device could be adjusted to accommodate nets of different sizes,different installing locations or different net panel extension requirements,improving the applicability of the device.Additionally,the function of the device could be expanded by simple restructuring.In our opinion,the design of this device can provide a reference for future study on juvenile fish release in filter fishing gears

  2. Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

    Directory of Open Access Journals (Sweden)

    Anna Vallverdú-Queralt

    2015-04-01

    Full Text Available The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E configuration, but (Z isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min and the addition of extra virgin olive oil (5% and 10% on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS and LC-ultraviolet detection (LC-UV. The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, α-carotene and β-carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA levels. Moreover, β-carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4.

  3. Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce.

    Science.gov (United States)

    Zhuang, Mingzhu; Lin, Lianzhu; Zhao, Mouming; Dong, Yi; Sun-Waterhouse, Dongxiao; Chen, Huiping; Qiu, Chaoying; Su, Guowan

    2016-09-01

    Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using macroporous resin, medium-pressure liquid chromatography and reverse phase-high performance liquid chromatography, and identified by ultra-performance liquid chromatography tandem mass-spectrometry as ALPEEV, LPEEV, AQALQAQA, EQQQQ and EAGIQ (which originated from glycinin A1bB2-445, glycinin A1bB2-445, cobyric acid synthase, leucine-tRNA ligase and glycoprotein glucosyltransferase, respectively). LPEEV, AQALQAQA and EQQQQ tasted umami with threshold values of 0.43, 1.25 and 0.76mmol/l, respectively. ALPEEV and EAGIQ had minimal umami taste, but ALPEEV, EAGIQ and LPEEV showed umami-enhancement with a threshold estimated at 1.52, 1.94 and 3.41mmol/l, respectively. In addition, the synthetic peptides showed much better sensory taste than mixtures of their constitutive amino acids. It indicated that peptides might play an important role in the umami taste of soy sauce. PMID:27041313

  4. The Development of Flavor Dog Sauce%风味狗酱的研制

    Institute of Scientific and Technical Information of China (English)

    崔东波

    2014-01-01

    研究以野苏叶、干红辣椒、狗肉为主要原料,研制开发一种风味狗酱制品。通过正交试验确定最佳工艺配方是狗肉用量为6%,野苏子叶粉用量为15%,干红辣椒用量为20%,豆瓣酱用量为8%。此产品具有野苏子、狗肉特异的香味,营养丰富,是集营养美味于一身的调味酱。%In this paper,Pedicularis grandiflora,red chilli,dog meat are as main raw materials to de-velop a kind of flavor dog sauce product .The orthogonal design is adopted to research the optimized formula.The result shows that the optimized formula is dog meat 6%,Pedicularis grandiflora 1 5%, red chilli 20%,bean sauce 8%.This product has unique fragrance of Pedicularis grandiflora and dog meat,rich nutrition,is a kind of condiment with nutrition and delicacy.

  5. Study of radiation in fresh tomatoes (lycopersicon esculentum Mill) and in the levels of sauce lycopene

    International Nuclear Information System (INIS)

    The purpose of the present study was to determine the effects of ionizing radiation in tomatoes (Lycopersicon esculentum Mill) and at the same time to evaluate the influence of irradiation on the content of lycopene in a sauce made with these fruits irradiated. For this reason tomatoes were subjected to five treatments: control, T1 (0.25 kGy), T2 (0.5 kGy), T3 (1.0 kGy) and T4 (2.0 kGy) and evaluated at 3, 6, 9, 12, 15 and 20 days after irradiation, for the following analysis: maturity, texture, color, soluble solids, pH, acidity and total mass. Measurements were made of lycopene in fresh tomatoes and sauce by open column chromatography according to the ripening of them. The results showed that only the mass was not significantly different (p> 0.05). Treatments 1 and 2 proved to be effective in delaying the maturation and in the maintenance of firm texture (p 0.05) when compared to control. However, it didn't indicate lycopene degradation, as the doses of 1.0 and 2.0 kGy. Thus we can conclude that low doses are effective for maintaining pH, firmness, delayed senescence, mass and, in addition to not degrading the major bioactive compound of tomato, lycopene, suggest a higher bioavailability of this one, depending on the radiation application. (author)

  6. Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce

    International Nuclear Information System (INIS)

    In Korea, commercialized sauce for ready-to-eat (RTE) Bulgogi is usually manufactured using heat treatment to ensure that it has a long shelf-life. However, heat treatment may adversely affect the taste and flavor of the sauce, thus, the development of suitable sterilizing methods for RTE sauces is necessary to preserve the quality of the sauce during long storage periods. In this study, total bacterial growth, the viscosity, and the sensory properties of Bulgogi sauce were compared between sterilization with gamma irradiation (0–40 kGy) and autoclave treatment during storage at 35 °C for 90 days. No bacterial growth was observed following irradiation at more than 10 kGy or after autoclave treatment. However, the viscosity and sensory properties of samples gamma-irradiated at above 10 kGy or autoclave-treated were significantly changed, even though autoclave treatment induced a burnt taste and flavor. Therefore, a gamma irradiation of 10 kGy was effective to prepare ready-to-eat Bulgogi sauce with microbial safety and original sensory qualities. - Highlights: ► No bacterial growth in gamma-irradiated Bulgogi sauce ≥10 kGy or autoclaved sample was observed. ► Viscosity of irradiated sample at 40 kGy was similar to that of autoclaved sample. ► Sensory properties of irradiated sample >10 kGy or autoclaved sample deteriorated.

  7. Processing stability of cross-linked starches in acid sauce applications and identification of some of the molecular factors involved

    NARCIS (Netherlands)

    Steeneken, P.A.M.; Woortman, A.J.J.; Oudhuis, A.A.C.M.

    2011-01-01

    The thickening functionality of four acetylated di-starch adipates with variations in starch source and amylose and adipate contents was evaluated in a simplified small-scale model sauce system at fourteen processing conditions with variations in temperature, shear, and pH. A processing stability fa

  8. Optimally accepted salt reduction across cultures. Naturally brewed soy sauce used in three countries with different food cultures

    NARCIS (Netherlands)

    Shimojo, R.; Sato, T.; Imamura, M.; Leong, L.P.; Itohiya, Y.; Kremer, S.; Mojet, J.

    2014-01-01

    To explore the influence of food-culture on partial replacement of salt by naturally brewed soy sauce, the results of a procedure, based on equivalence of overall taste intensity and pleasantness, were compared in three countries. Per country, untrained consumers assessed pleasantness and some senso

  9. Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis.

    Science.gov (United States)

    Tanaka, Yasushi; Watanabe, Jun; Mogi, Yoshinobu

    2012-08-01

    Soy sauce is a traditional seasoning produced through the fermentation of soybeans and wheat using microbes. In this study, the microbial communities involved in the soy sauce manufacturing process were analyzed by PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The bacterial DGGE profile indicated that the bacterial microbes in the koji were Weissella cibaria (Weissella confusa, Weissella kimchii, Weissella salipiscis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus iners, or Streptococcus thermophilus), Staphylococcus gallinarum (or Staphylococcus xylosus), and Staphylococcus kloosii. In addition to these bacteria, Tetragenococcus halophilus was also detected in the mash during lactic acid fermentation. The fungal DGGE profile indicated that the fungal microbes in the koji were not only Aspergillus oryzae but also several yeasts. In the mash, Zygosaccharomyces rouxii appeared in the early fermentation stage, Candida etchellsii (or Candida nodaensis) and Candida versatilis were detected at the middle fermentation stage, and Candida etchellsii was detected at the mature fermentation stage. These results suggest that the microbial communities present during the soy sauce manufacturing process change drastically throughout its production. This is the first report to reveal the microbial communities involved in the soy sauce manufacturing process using a culture-independent method. PMID:22475947

  10. Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System.

    Science.gov (United States)

    Lee, Sumin; Lee, Jung-Bin; Hwang, Junho; Lee, Kwang-Geun

    2016-01-01

    In this study, the effect of food additives such as iron sulfate, magnesium sulfate, zinc sulfate, citric acid, gallic acid, and ascorbic acid on the reduction of 4(5)-methylimidazole (4(5)-MI) was investigated using a soy sauce model system. The concentration of 4(5)-MI in the soy sauce model system with 5% (v/v) caramel colorant III was 1404.13 μg/L. The reduction rate of 4(5)-MI level with the addition of 0.1M additives followed in order: iron sulfate (81%) > zinc sulfate (61%) > citric acid (40%) > gallic acid (38%) > ascorbic acid (24%) > magnesium sulfate (13%). Correlations between 4(5)-MI levels and the physicochemical properties of soy sauce, including the amount of caramel colorant, pH value, and color differences, were determined. The highest correlations were found between 4(5)-MI levels and the amount of caramel colorant and pH values (r(2) = 0.9712, r(2) = 0.9378). The concentration of caramel colorants in 8 commercial soy sauces were estimated, and ranged from 0.01 to 1.34% (v/v). PMID:26661512

  11. Diversity of Aspergillus oryzae genotypes (RFLP) isolated from traditional soy sauce production within Malaysia and Southeast Asia

    Science.gov (United States)

    DNA fingerprinting was performed on 64 strains of Aspergillus oryzae and one strain of A. sojae isolated from soysauce factories within Malaysia and Southeast Asia that use primitive traditional methods in producing 'tamari type' Cantonese soy sauce. PstI digests of total genomic DNA from each isol...

  12. Raw-fish-eating behavior and fishborne zoonotic trematode infection in people of northern Vietnam

    DEFF Research Database (Denmark)

    Phan, Van Thi; Ersbæll, Annette Kjær; Do, Dung Trung;

    2011-01-01

    Raw fish consumption in restaurants, for example, Sashimi style, is popular worldwide. In Vietnam, raw fish dishes are also traditionally prepared and consumed in private households. However, the habits of eating raw or otherwise inadequately cooked fish can be associated with risks of acquiring...... fishborne zoonotic trematode (FZT) infection. The present study was done in a fish-farming community in Nam Dinh, Vietnam, to obtain information about habits of eating raw fish dishes and risks for human FZT infection. Discussions were held in different groups divided by gender and age on raw...... know effective drug treatment is available. Raw fish dishes are consumed at social gatherings from shared plates and dipping sauces using the same chop sticks. This is likely to pose risks of crosscontamination with FZT metacercariae to different food items as indicated by the finding that 25.8% of...

  13. Fish Allergy

    Science.gov (United States)

    ... Story" 5 Things to Know About Zika & Pregnancy Fish Allergy KidsHealth > For Parents > Fish Allergy Print A ... From Home en español Alergia al pescado About Fish Allergy A fish allergy is not exactly the ...

  14. Profiling of dynamic changes in the microbial community during the soy sauce fermentation process.

    Science.gov (United States)

    Wei, Quanzeng; Wang, Hongbin; Chen, Zhixin; Lv, Zhijia; Xie, Yufeng; Lu, Fuping

    2013-10-01

    Soy sauce is a traditional condiment manufactured by natural inoculation and mixed culture fermentation. As is well known, it is the microbial community that plays an important role in the formation of its flavors. However, to date, its dynamic changes during the long period of fermentation process are still unclear, intensively constraining the improvement and control of the soy sauce quality. In this work, we revealed the dynamic changes of the microbial community by combining a cultured dependent method and a cultured independent method of polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis. Results indicated that the two methods verified and complemented each other in profiling microbial community, and that significant dynamics of the microbial community existed during the fermentation process, especially the strong inhibition of the growth of most of the microbes when entering into the mash stage from the koji stage. In the analysis of bacterial community, Staphylococcus and Bacillus were found to be the dominant bacteria and detected in the whole fermentation process. Kurthia and Klebsiella began to appear in the koji stage and then fade away in the early stage of the mash fermentation. In the analysis of fungal community, Aspergillus sojae and Zygosaccharomyces rouxii were found to be the dominant fungi in the koji and mash fermentation, respectively. It was clearly shown that when A. sojae decreased and disappeared in the middle stage of the mash fermentation, Z. rouxii appeared and increased at the meantime. Aspergillus parasiticus, Trichosporon ovoides and Trichosporon asahii also appeared in the koji and the early period of the mash fermentation and disappeared thereafter. Similar to Z. rouxii, Millerozyma farinosa and Peronospora farinosa were also found spontaneously which appeared in the mid-late period of the mash fermentation. The principal component analysis suggested that the microbial community underwent significant changes in

  15. Sterilization of Preserved Fish by Gamma Radiation

    International Nuclear Information System (INIS)

    Experiments in which various vacuum-packed fish products (boiled, fried and stuffed fish, fried fish fillets, hot-smoked fish) were subjected to irradiation showed that doses of 1.5 to 2.0 Mrad sterilize the products but have an adverse effect on their organoleptic properties. During storage the fat of the irradiated product is damaged by oxidation, and colloidal senescence of albuminous tissues accompanied by synaeresis occurs. To prevent these undesirable changes the author tried lowering the pH of the product and introducing carotinoids, ascorbic acid, etc., using commercial tomato sauces and vegetable dressings for the purpose. Pieces of fish (catfish, carp, cod, pike-perch) were cooked until ready for eating, placed in glass preserve jars and vacuum-sealed. For purposes of comparison, samples of the same products were autoclaved. The fish were then subjected to doses of 0.2 to 2.0 Mrad of gamma radiation from a 60Co source at a dose-rate of 800 rad/s. Both the irradiated and autoclaved products were analysed immediately after processing, and again after certain temperature tests and periods of storage. Microbiological, chemical, electrophoretic, spectrophotometric, physico-chemical and organoleptic tests were performed on them. It was shown that a dose of 1.5 Mrad is sufficient to sterilize such products. The bactericidal action of the radiation was more effective in these tests than in the irradiation of fresh fish. The quality of the irradiated product, both immediately after irradiation and after a year of storage, did not differ from the quality of unirradiated fish and was better than that of the autoclaved samples. Moreover, there was less change in the quality of the fat and a smaller reduction in the content of vitamins and amino acids in the irradiated product. Preserved fish products sterilized by gamma radiation can be kept for more than 2½ years without any substantial changes. (author)

  16. THE VISCOSITY OF PROCESSED CHEESE SAUCES DEPENDING ON ADDITION TYPE AND CONCENTRATION OF 1-MONOGLYCERIDES

    Directory of Open Access Journals (Sweden)

    Rahula Janiš

    2012-04-01

    Full Text Available The aim of this work was to study viscosity of processed cheese sauces with 1-monoglycerides (MAG addition. Six types of 1-monoglycerides (1-monocaprin, C10:0; 1-monolaurin, C12:0; 1-monomyristin, C14:0; 1-monopalmitin, C16:0; 1-monostearin, C18:0; 1-monoolein, C18:1 in concentration of 0.25 and 0.50% w/w were used. Control samples were prepared without MAG but with lecithin. The lowest values of viscosity were found in control samples. The viscosity increased with extending of chain fatty acid in the molecule of monoglycerides. The highest viscosity was found in samples with 1-monomyristin.doi:10.5219/183

  17. Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce%香港酱牛肉挥发性风味化合物的研究

    Institute of Scientific and Technical Information of China (English)

    臧明伍; 王宇; 韩凯; 乔晓玲

    2009-01-01

    采用顶空固相微革取气相色谱-质谱法(HS-SPME-GC-MS)法,分析检测了香港酱牛肉的挥发性风味成分,共鉴定出78种风味化合物,包括醛类(15种)、酮类(4种)、烃类(17种),酯类(10种),醚类(2种),醇类(12种)以及含氮含硫及杂环化合物(18种).所鉴定的化合物主要是脂肪氧化降解产物和香辛料挥发成分,醛类物质、萜烯类物质、醚类物质、含氮含硫及杂环化合物可能是构成香港酱牛肉的重要挥发性物质.%Volatile flavor compounds of traditional Chinese Hongkong braised beef with soy sauce were analyzed by headspace solid phase microextraction(HS-SPME)combined with GC-MS.Results indicated that total 78 volatile flavor compounds were identified including aldehydes(15 kinds),ketones(4 kinds),hydrocarbons(17 kinds),esters(10 kinds),ethers(2 kinds),alcohols(12 kinds),nitrogenous compounds,sulfurated compounds and heterocyclic compounds(18 kinds).The major volatiles identified were degradation products of fatty acids and volatile compounds from spice. Results showed that the important flavor compounds contributed to Hongkong braised beef with soy sauce were possibly some aldehydes,terpenes,ethers,nitrogenous compounds,sulfurated compoundsand heterocyclic compounds.

  18. Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.

    Directory of Open Access Journals (Sweden)

    Francisco Mora Barandiarán

    2013-09-01

    Full Text Available The effect of the concentration of three hydrocolloids: CMC, guar gum and xanthan gum on the syneresis, rheological features and sensory consistency of the artichoke sauce (Cynara scolymus L. Imperial Star variety was studied. The syneresis was determined by the water loss by centrifugation, the rheological features of the artichoke sauce was determined using a Brookfield RVDV – III model rheometer and finally, the sensory consistency was determined by measuring the degree of satisfaction with hedonic scale of nine points. A simplex lattice design blends with centroid expanded under the response surface methodology was applied to establish the effect of the concentration of hydrocolloid on syneresis, rheological features and sensory consistency. In all treatments, the apparent viscosity decreased with shear rate demonstrating a “non Newtonian” behavior of “general plastic” type with an “n” value less than 1 and an initial shear stress. The flow behavior index “n” was in the range of 0.0856 and 0.3131 (n < 1 and the consistency index “k” in the range of 84.55 y 167.80 Pa.sn , the initial shear stress was in the range of 9,10 y 13,51 Pa and consistency sensory presented score of “like” to “like slightly”. Finally, the hydrocolloid mixture was optimized over the area of feasible formulation. With the optimal mixture, corresponding to 0.28% CMC, 0.13% guar gum and 0.59% xanthan gum is expected to obtain a 0.089% of syneresis and a rating of 6 in terms of sensory consistency.

  19. Screening and quantification of anticancer compounds in traditional Chinese medicine by hollow fiber cell fishing and hollow fiber liquid/solid-phase microextraction.

    Science.gov (United States)

    Wang, Caiyun; Hu, Shuang; Chen, Xuan; Bai, Xiaohong

    2016-05-01

    Hollow fiber cell fishing, based on HepG-2, SKOV-3, and ACHN cancer cells, and hollow fiber liquid/solid microextraction with HPLC were developed and introduced for researching the anticancer activity of Rhizoma Curcumae Longae, Radix Curcumae, and Rhizoma Curcumae. The structures of curcumin, demethoxycurcumin, and bisdemethoxycurcumin screened were identified and their contents were determined. The compound target fishing factors and cell apoptosis rates under the effect of the three medicines were determined. The binding sites (cell membrane and cell organelle) and binding target (phospholipase C) on the cell were researched. Hollow fiber liquid/solid-phase microextraction mechanism was analyzed and expounded. Before the application, cell seeding time, growth state and survival rate, compound nonspecific binding, positive and negative controls, repeatability in hollow fiber cell fishing with high-performance liquid chromatography; extraction solvent, sample pH, salt concentration, agitation speed, extraction time, temperature and sample volume in hollow fiber liquid/solid-phase microextraction with high-performance liquid chromatography were investigated. The results demonstrated that the proposed strategy is a simple and quick method to identify bioactive compounds at the cellular level as well as determine their contents (particularly trace levels of the bioactive compounds), analyze multicompound and multitarget entirety effects, and elucidate the efficacious material base in traditional medicine. PMID:26987300

  20. 提高酱醪质量生产高档本酿造酱油%Improving the quality of soy sauce mash to make high natural brew soy sauce

    Institute of Scientific and Technical Information of China (English)

    沈龙青; 吴洁

    2001-01-01

    本文通过改变和调整高盐稀发酵酱油工艺的发酵条件、管理方法、生产菌种以及拌曲盐水量、浓度等达到提高酱醪质量及生酱油出品率的目的,从而生产出高档本酿造酱油。%Improving the quality of moromi and the ratio of raw sauce output by the way of change the brew condition、the way of administration、strains of production,the quantity and the concentration of the koji making mixture salt water in the process of high salt diluted state fermentation to make high natural brew soy sauce.

  1. Estratigrafía, facies y evolución depositacional de la Formación Sauce Grande (Carbonífero Superior: Cuenca Sauce Grande, Sierras Australes, Buenos Aires, Argentina Stratigraphy, facies and depositional evolution of the Sauce Grande Formation (Upper Carboniferous: Sauce Grande Basin, Sierras Australes, Buenos Aires, Argentina

    Directory of Open Access Journals (Sweden)

    R. R. Andreis

    2003-06-01

    Full Text Available Se encara el examen detallado de las litofacies y su composición, así como el análisis de los procesos depositacionales que condujeron a la acumulación de materiales siliciclásticos de la Formación Sauce Grande y que representa la primera sedimentación acontecida en la cuenca Sauce Grande. Fueron analizados dos perfiles estratigráficos de la unidad: el perfil Norte (con 826 m y el perfil Sur (con 1095 m. La unidad está compuesta por importantes volúmenes de diamictitas [Dmm1, Dmm2, Dmg, Dms, Dms(r], así como de areniscas (Sma, Smw, Sh, Sr, Sp, pelitas (Fm, Fl, Fd y escasos conglomerados (Dcm, Dcg. También fue analizada la ciclicidad de las sucesiones, reconociéndose tres megaciclos (inferior, medio y superior con sus respectivas asociaciones litofaciales. El megaciclo inferior permite visualizar el paleorrelieve devónico (Formación Lolén y está constituido por abundantes diamictitas, areniscas y escasos conglomerados. El megaciclo medio contiene areniscas y conglomerados y en el megaciclo superior se advierte una disminución en la participación de diamictitas con una mayor frecuencia de cadilitos (guijarro a bloque, sustituida por areniscas y pelitas (en el perfil Norte. En los megaciclos inferior y superior las facies Dmm1, Dmm2 y Dms(r, con espesores decamétricos y extensiones de centenares de metros son los miembros más conspicuos y corresponden a deslizamientos de masas semiconsolidadas o fluidas (flujos de detritos cohesivos generados en pendientes fuertes proximales. Es probable que en el megaciclo superior las diamictitas sean del tipo rain out. La facies Dms(rincluye cuerpos arenosos contorsionados y/u orientados y frecuentes intraclastos pelíticos. Las facies conglomerádicas son flujos no cohesivos dejados atrás por flujos hiperconcentrados o como flujos de granos modificados en su densidad. Las areniscas Sma habrían sido depositadas por procesos suspensivos densos y escasamente compactados, mientras que las

  2. Optimisation and validation of analytical methods for the simultaneous extraction of antioxidants: application to the analysis of tomato sauces.

    Science.gov (United States)

    Motilva, Maria-José; Macià, Alba; Romero, Maria-Paz; Labrador, Agustín; Domínguez, Alba; Peiró, Lluís

    2014-11-15

    In the present study, simultaneous extraction of natural antioxidants (phenols and carotenoids) in complex matrices, such as tomato sauces, is presented. The tomato sauce antioxidant compounds studied were the phenolics hydroxytyrosol, from virgin olive oil, quercetin and its derivatives, from onions, and quercetin-rutinoside as well as the carotenoid, lycopene (cis and trans), from tomatoes. These antioxidant compounds were extracted simultaneously with n-hexane/acetone/ethanol (50/25/25, v/v/v). The phenolics were analysed by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS), and lycopene (cis- and trans-forms) was analysed using high-performance liquid chromatography coupled to a diode array detector (HPLC-DAD). After studying the parameters of these methods, they were applied to the analysis of virgin olive oil, fresh onion, tomato concentrate and tomato powder, and commercial five tomato sauces. Subsequently, the results obtained in our laboratory were compared with those from the Gallina Blanca Star Group laboratory. PMID:24912721

  3. A Study on 36 Examples of the Reptile, Fish and Invertebrate Names in the Ancient Chinese Language%古代虫鱼爬行动物名所指考36例

    Institute of Scientific and Technical Information of China (English)

    李海霞

    2014-01-01

    Ancient Chinese animal name 瓦剌 was today’s crocodile. 螣蛇 was flying head snake. 纳鼈 was big-headed turtle.锯鲨 was needle tooth shark. 狮刀 was dorab. 含光 was yellow fish. 哲绿鱼 was taimen. 花魿 was some of spotfishes. 松鱼was sea catfish. 赤鬃 was genuine porgy and yellow porgy. 火烧鳊 was suckerfish. 青蚨 was giant water bug. 茭虱 was bedbug.蜭was a worm eating dry meat and furs. 蟛蚏 was fiddler crab. 空豸was pholad. 假猪螺 was trumpet shell whelk. 土笋 was sipunculida. 桃花鱼 was a kind of jelly fish, and so on.%古籍中的动物名瓦剌是鳄鱼。螣蛇是金花蛇。纳鼈是平胸龟。锯鲨是尖齿锯鳐。狮刀鱼是宝刀鱼。含光是黄鱼。哲绿鱼是哲罗鲑。花魿是几种鲾。松鱼是海鲇。赤鬃是黄鲷、真鲷。火烧鳊是胭脂鱼。青蚨是大型昆虫田鳖。茭虱是臭虫。蜭是蠹食毛皮干肉的虫。蟛蚏是招潮蟹。空豸是双壳类的海笋。假猪螺是管角螺。土笋是星虫。桃花鱼是桃花水母。

  4. Poly(N-isopropylacrylamide)-coated thermo-responsive nanoparticles for controlled delivery of sulfonated Zn-phthalocyanine in Chinese hamster ovary cells in vitro and zebra fish in vivo

    Science.gov (United States)

    He, Jia; Chen, Ji-Yao; Wang, Pu; Wang, Pei-Nan; Guo, Jia; Yang, Wu-Li; Wang, Chang-Chun; Peng, Qian

    2007-10-01

    Poly(N-isopropylacrylamide) (PNIPAM)-coated Fe3O4@SiO2@CdTe multifunctional nanoparticles with photoluminescent (PL), thermosensitive and magnetic properties, were investigated as carriers to deliver water-soluble, fluorescent sulfonated Zn-phthalocyanine (ZnPcS), a photosensitizing drug for photodynamic therapy of cancer, in Chinese hamster ovary (CHO) cells in vitro and zebra fish in vivo. PNIPAM is a well-known thermo-responsive polymer with a volume phase transition temperature. This property allows it to be swollen in water at temperatures lower than 32-34 °C to take up ZnPcS and shrunken to expel the drug at higher temperatures. Since the PL band of CdTe quantum dots (QDs) as indicators for the nanoparticles is at 585 nm and the emission band of ZnPcS is at 680 nm, it is possible to study the temperature-dependent release of ZnPcS from the nanoparticles by fluorescence measurements. ZnPcS was embedded in the PNIPAM of the nanoparticles at 25 °C in phosphate buffered saline (PBS) solution and released at 37 °C, measured with a spectrophotometer. When CHO cells had been incubated with the ZnPcS-loaded nanoparticles at 27 °C, a similar intracellular localization pattern of CdTe QDs and ZnPcS was seen by multichannel measurements in confocal laser scanning microscopy (CLSM), but a diffuse pattern of only ZnPcS fluorescence was detected in the cytoplasm of the cells at 37 °C, indicating a release of ZnPcS from the nanoparticles. Similar results were also found in the intestinal tract of zebra fish in vivo after intake of the nanoparticles. Since the nanoparticles contain magnetic (Fe3O4) material, the nanoparticles could also be manipulated to change their location in the intestinal tract of the zebra fish with an external magnetic field gradient of 300 G mm-1. The results presented suggest that such multifunctional nanoparticles may have combined potential for temperature-dependent drug delivery, QD photodetection and magnetic manipulation in diagnosis and

  5. Poly(N-isopropylacrylamide)-coated thermo-responsive nanoparticles for controlled delivery of sulfonated Zn-phthalocyanine in Chinese hamster ovary cells in vitro and zebra fish in vivo

    Energy Technology Data Exchange (ETDEWEB)

    He Jia [Surface Physics Laboratory (National Key Laboratory) and Department of Physics, Fudan University, Shanghai (China); Chen Jiyao [Surface Physics Laboratory (National Key Laboratory) and Department of Physics, Fudan University, Shanghai (China); Wang Pu [Surface Physics Laboratory (National Key Laboratory) and Department of Physics, Fudan University, Shanghai (China); Wang Peinan [State Key Laboratory for Advanced Photonic Materials and Devices, Fudan University, Shanghai (China); Guo Jia [Department of Macromolecular Science and Key Laboratory of Molecular Engineering of Polymers, Fudan University, Shanghai (China); Yang Wuli [Department of Macromolecular Science and Key Laboratory of Molecular Engineering of Polymers, Fudan University, Shanghai (China); Wang Changchun [Department of Macromolecular Science and Key Laboratory of Molecular Engineering of Polymers, Fudan University, Shanghai (China); Peng Qian [State Key Laboratory for Advanced Photonic Materials and Devices, Fudan University, Shanghai (China)

    2007-10-17

    Poly(N-isopropylacrylamide) (PNIPAM)-coated Fe{sub 3}O{sub 4} - SiO{sub 2} - CdTe multifunctional nanoparticles with photoluminescent (PL), thermosensitive and magnetic properties, were investigated as carriers to deliver water-soluble, fluorescent sulfonated Zn-phthalocyanine (ZnPcS), a photosensitizing drug for photodynamic therapy of cancer, in Chinese hamster ovary (CHO) cells in vitro and zebra fish in vivo. PNIPAM is a well-known thermo-responsive polymer with a volume phase transition temperature. This property allows it to be swollen in water at temperatures lower than 32-34 deg. C to take up ZnPcS and shrunken to expel the drug at higher temperatures. Since the PL band of CdTe quantum dots (QDs) as indicators for the nanoparticles is at 585 nm and the emission band of ZnPcS is at 680 nm, it is possible to study the temperature-dependent release of ZnPcS from the nanoparticles by fluorescence measurements. ZnPcS was embedded in the PNIPAM of the nanoparticles at 25 deg. C in phosphate buffered saline (PBS) solution and released at 37 deg. C, measured with a spectrophotometer. When CHO cells had been incubated with the ZnPcS-loaded nanoparticles at 27 deg. C, a similar intracellular localization pattern of CdTe QDs and ZnPcS was seen by multichannel measurements in confocal laser scanning microscopy (CLSM), but a diffuse pattern of only ZnPcS fluorescence was detected in the cytoplasm of the cells at 37 deg. C, indicating a release of ZnPcS from the nanoparticles. Similar results were also found in the intestinal tract of zebra fish in vivo after intake of the nanoparticles. Since the nanoparticles contain magnetic (Fe{sub 3}O{sub 4}) material, the nanoparticles could also be manipulated to change their location in the intestinal tract of the zebra fish with an external magnetic field gradient of 300 G mm{sup -1}. The results presented suggest that such multifunctional nanoparticles may have combined potential for temperature-dependent drug delivery, QD

  6. Poly(N-isopropylacrylamide)-coated thermo-responsive nanoparticles for controlled delivery of sulfonated Zn-phthalocyanine in Chinese hamster ovary cells in vitro and zebra fish in vivo

    International Nuclear Information System (INIS)

    Poly(N-isopropylacrylamide) (PNIPAM)-coated Fe3O4 - SiO2 - CdTe multifunctional nanoparticles with photoluminescent (PL), thermosensitive and magnetic properties, were investigated as carriers to deliver water-soluble, fluorescent sulfonated Zn-phthalocyanine (ZnPcS), a photosensitizing drug for photodynamic therapy of cancer, in Chinese hamster ovary (CHO) cells in vitro and zebra fish in vivo. PNIPAM is a well-known thermo-responsive polymer with a volume phase transition temperature. This property allows it to be swollen in water at temperatures lower than 32-34 deg. C to take up ZnPcS and shrunken to expel the drug at higher temperatures. Since the PL band of CdTe quantum dots (QDs) as indicators for the nanoparticles is at 585 nm and the emission band of ZnPcS is at 680 nm, it is possible to study the temperature-dependent release of ZnPcS from the nanoparticles by fluorescence measurements. ZnPcS was embedded in the PNIPAM of the nanoparticles at 25 deg. C in phosphate buffered saline (PBS) solution and released at 37 deg. C, measured with a spectrophotometer. When CHO cells had been incubated with the ZnPcS-loaded nanoparticles at 27 deg. C, a similar intracellular localization pattern of CdTe QDs and ZnPcS was seen by multichannel measurements in confocal laser scanning microscopy (CLSM), but a diffuse pattern of only ZnPcS fluorescence was detected in the cytoplasm of the cells at 37 deg. C, indicating a release of ZnPcS from the nanoparticles. Similar results were also found in the intestinal tract of zebra fish in vivo after intake of the nanoparticles. Since the nanoparticles contain magnetic (Fe3O4) material, the nanoparticles could also be manipulated to change their location in the intestinal tract of the zebra fish with an external magnetic field gradient of 300 G mm-1. The results presented suggest that such multifunctional nanoparticles may have combined potential for temperature-dependent drug delivery, QD photodetection and magnetic manipulation

  7. Scripted Reading Programs: Fishing for Success

    Science.gov (United States)

    Duncan-Owens, Deborah

    2009-01-01

    "Give a man a fish and he will eat for a day. Teach a man to fish and he will eat for the rest of his life." This popular Chinese proverb is an apt metaphor for the dilemma faced by principals and curriculum coordinators when deciding whether to purchase a scripted commercial reading program. Although a scripted reading program may solve the…

  8. ISOLASI DAN KARAKTERISASI MELANOIDIN KECAP MANIS DAN PERANANNYA SEBAGAI ANTIOKSIDAN [Isolation and characterization of soy sauce melanoidin and its role as antioxidant

    Directory of Open Access Journals (Sweden)

    Dedin FR1

    2006-12-01

    Full Text Available Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces characteristic undesirable odors and flavor, but also decreases the nutritional quality and safety of foods by formation of secondary reaction products during cooking and processing. Protection of foods against lipid oxidation usually involves exclusion of oxygen by packing in vacuum or inert gases and/or the addition of antioxidants. The Maillard reaction is complex reaction. A variety of by products, intermediates and brown pigmens (melanoidins are produced, which may contribute to the flavor, antioxidative activity and color of food. The oxidative browning of soy sauce is considered to have a different mechanism from those of ascorbic acid, polyphenols and furfural, because the amount of these compounds in soy sauce is very small. Maillard reaction products of soy sauce were fractionated into high and low molecular weight compounds by ultrafiltration. Oxidative stability was evaluated in refined soybean oil containing compounds in soy sauce and butylated hydroxytoluene (BHT. Oils were oxidized at 110 oC and determined by the rancimat method and TBA value. The high molecular compounds (MW ≥100 kDa of soy sauce was found to be more inhibitory on the oxidation of soybean oil with protective index 2.43. Characteristic UV-Vis absorption was 360 – 406 nm and IR spectra indicated –OH...O groups of β-diketon or combinated C=R=R groups.

  9. 乳酸菌在原池浇淋发酵酱油中的应用%Appl ication of Lactic Acid Bacteria in Fermentation of Soy Sauce in Pond with Spraying-extraction

    Institute of Scientific and Technical Information of China (English)

    孔治辉; 王来生

    2014-01-01

    Lactic acid bacteria are an important microorganism in soy sauce brewing,which play a vital role in the flavor formation of soy sauce.Add lactic acid bacteria in the fermentation of soy sauce in the pond with spraying-extraction not only can improve the production yield of soy sauce,but also can significantly improve the flavor of soy sauce.%乳酸菌是酱油酿造过程中的重要微生物,对酱油风味的形成起着至关重要的作用。在原池浇淋发酵酱油过程中添加乳酸菌,不仅能提高酱油出品率,而且能明显改善酱油风味。

  10. 酱油掺假检验方法研究进展%Research Progress of Methods for Detecting Adulteration of Soy Sauce

    Institute of Scientific and Technical Information of China (English)

    肖昭竞; 李根容; 朱宏明; 赵博; 朱永红

    2014-01-01

    酱油掺假形式多种多样,掺假检验方法也各不相同,有的基于酱油特有的酿造组分如挥发性风味组分、有机酸、氨基酸等进行检验,有的通过检验酱油中掺入的非酿造组分如酸水解植物蛋白调味液等进行识别。虽然当前酱油掺假检验方法研究取得了一定进展,但其实际应用尚不理想,将多指标组合用于识别酱油掺假可能是未来酱油掺假检验的重要方向。%Soy sauce is adulterated in many forms and the methods for identifying the adulteration also vary.Some methods are based on the detection of specific brewing compounds e.g.volatile flavor compounds,organic acids,amino acids in soy sauce;some are based on the detection of added compo-nents e.g.acid hydrolyzed vegetable protein seasonings in soy sauce.Although some progress has been made in developing the methods for identifying adulterated soy sauce,the practical application of the methods are not very satisfactory.Use of multiple indicators for identifying soy sauce adulteration may represent an important research trend of soy sauce adulteration testing.

  11. Research Progress of Methods for Detecting Adulteration of Soy Sauce%酱油掺假检验方法研究进展

    Institute of Scientific and Technical Information of China (English)

    肖昭竞; 李根容; 朱宏明; 赵博; 朱永红

    2014-01-01

    Soy sauce is adulterated in many forms and the methods for identifying the adulteration also vary.Some methods are based on the detection of specific brewing compounds e.g.volatile flavor compounds,organic acids,amino acids in soy sauce;some are based on the detection of added compo-nents e.g.acid hydrolyzed vegetable protein seasonings in soy sauce.Although some progress has been made in developing the methods for identifying adulterated soy sauce,the practical application of the methods are not very satisfactory.Use of multiple indicators for identifying soy sauce adulteration may represent an important research trend of soy sauce adulteration testing.%酱油掺假形式多种多样,掺假检验方法也各不相同,有的基于酱油特有的酿造组分如挥发性风味组分、有机酸、氨基酸等进行检验,有的通过检验酱油中掺入的非酿造组分如酸水解植物蛋白调味液等进行识别。虽然当前酱油掺假检验方法研究取得了一定进展,但其实际应用尚不理想,将多指标组合用于识别酱油掺假可能是未来酱油掺假检验的重要方向。

  12. Pennsylvanian and Cisuralian palynofloras from the Los Sauces area, La Rioja Province, Argentina: Chronological and paleoecological significance

    Energy Technology Data Exchange (ETDEWEB)

    Pasquo, Mercedes di; Azcuy, Carlos L. [University/Organization, CONICET Institute CICyTTP, CICyTTP- CONICET Diamante - CP, Entre Rios (Argentina); Vergel, Maria del M. [INSUGEO-CONICET y Universidad Nacional de Tucuman, Facultad de Ciencias Naturales e Instituto Miguel Lillo, Miguel Lillo 205, San Miguel de Tucuman (Argentina)

    2010-08-01

    Three outcrops of the Libertad and Sauces Formations from the Los Sauces area La Rioja Province, western Argentina, yielded the nine palynoassemblages studied here. Two assemblage zones are defined on the basis of the stratigraphic distribution and ranges of seventy five species of palynomorphs (42 species of spores, 32 pollen taxa and one fungus). Only thirteen species are common to both assemblages and ten species are first records for the Paganzo Basin. Assemblage 1 from the Libertad Formation is dominated by trilete spores of Cristatisporites (lycophyte) and Punctatisporites (pteridophyte). Monosaccate pollen (Coniferales/Cordaitales) is frequently present. Pteridosperms, mostly represented by Cyclogranisporites, are especially abundant in one level together with scarce striate bisaccate pollen grains. Assemblage 2 of the Sauces Formation is dominated by trilete spores related to the Pteridophyta (e.g., Horriditriletes, Converrucosisporites, Granulatisporites) and Sphenophyta. Monosaccate (Cordaitales/Coniferales) and taeniate and non-taeniate bisaccate pollen grains (Pteridospermales/Coniferales), are equally subordinated. Monosulcate pollen (Cycadophyta) and fungi (Portalites gondwanensis) are rare. Assemblage 1 is mainly Moscovian; assemblage 2 Asselian-Sakmarian. This interpretation is based on correlation of assemblage 1 to the DMb (Mid Pennsylvanian) and assemblage 2 to the FS (Early Cisuralian) Biozones of the Paganzo Basin (Argentina). The taxonomic composition of the Ahrensisporites cristatus-Crucisaccites monoletus (Mid-Late Pennsylvanian) and the Protohaploxypinus goraiensis Subzone (Asselian-Sakmarian) of the Vittatina costabilis (Early Cisuralian) Biozones of the Parana Basin (Brazil) support this correlation. The continental freshwater depositional setting of this part of the Paganzo Basin is supported by the dominance of terrestrial palynomorphs and phytoclasts, the presence of coal and carbonaceous shales, and the occurrence of plant megafossils

  13. Study on the Processing Technology of Lobster Mince Sauce%淡水小龙虾肉酱的研制

    Institute of Scientific and Technical Information of China (English)

    毕艳红; 高海林; 王朝宇; 赵希荣; 赵立

    2012-01-01

    The seafood flavor sauce was prepared using lobster mince, peanut butter and fermented soya beans as the main raw material and adding pepper, salt, sugar, vinegar as the basic seasonings. Orthogonal test was employed to optimize the dosages of the ingredients and the processing conditions for lobster mince sauce. The best formula of the seasoning liquid contains salt 3% and pepper 1% with the ratio of the sugar to vinegar being of 5:3 (m/m),. And the optimal processing conditions for lobster mince sauce preparation were as follows: lobster mince 11%, seasoning liquid 27% and the ratio of peanut butter to fermented soya beans 2:8 {m/m).%以淡水小龙虾加工后产生的龙虾碎肉、鳌内肉为原料,辅以胡椒、食盐、糖、醋等基本调味料,生产具有水产海鲜风味特色的龙虾肉酱产品.采用正交试验筛选最佳配方,以确定龙虾肉酱的最佳工艺条件.经优化,调味液的最佳配比为:食盐3%,糖醋比5∶3(m/m),胡椒1%;最佳龙虾肉酱工艺条件为:龙虾肉11%,调味液27%,花生酱和豆豉的配比为2∶8(m/m).

  14. Tetragenococcus muriaticus sp. nov., a new moderately halophilic lactic acid bacterium isolated from fermented squid liver sauce.

    Science.gov (United States)

    Satomi, M; Kimura, B; Mizoi, M; Sato, T; Fujii, T

    1997-07-01

    A total of 11 strains of moderately halophilic histamine-producing bacteria isolated from fermented squid liver sauce were studied phenotypically, genotypically, and phylogenetically. These strains are considered members of the genus Tetragenococcus based on their physiological, morphological, and chemotaxonomic characteristics. A 16S rRNA gene sequence analysis showed that these strains clustered with, but were separate from, Tetragenococcus halophilus. The results of DNA-DNA hybridization experiments indicated that the new isolates represent a new Tetragenococcus species, for which we propose the name Tetragenococcus muriaticus; strain X-1 (= JCM 10006) is the type strain of this species. PMID:9226914

  15. Time-Resolved Fluorescent Immunochromatography of Aflatoxin B1 in Soybean Sauce: A Rapid and Sensitive Quantitative Analysis

    Science.gov (United States)

    Wang, Du; Zhang, Zhaowei; Li, Peiwu; Zhang, Qi; Zhang, Wen

    2016-01-01

    Rapid and quantitative sensing of aflatoxin B1 with high sensitivity and specificity has drawn increased attention of studies investigating soybean sauce. A sensitive and rapid quantitative immunochromatographic sensing method was developed for the detection of aflatoxin B1 based on time-resolved fluorescence. It combines the advantages of time-resolved fluorescent sensing and immunochromatography. The dynamic range of a competitive and portable immunoassay was 0.3–10.0 µg·kg−1, with a limit of detection (LOD) of 0.1 µg·kg−1 and recoveries of 87.2%–114.3%, within 10 min. The results showed good correlation (R2 > 0.99) between time-resolved fluorescent immunochromatographic strip test and high performance liquid chromatography (HPLC). Soybean sauce samples analyzed using time-resolved fluorescent immunochromatographic strip test revealed that 64.2% of samples contained aflatoxin B1 at levels ranging from 0.31 to 12.5 µg·kg−1. The strip test is a rapid, sensitive, quantitative, and cost-effective on-site screening technique in food safety analysis. PMID:27428975

  16. Study on Sensory Assessment of Classification of Soy Sauce%酱油分级感官评价研究

    Institute of Scientific and Technical Information of China (English)

    魏永义; 周伟; 郭明月; 王富刚

    2014-01-01

    运用模糊数学综合评价方法对酱油的感官分级进行了分析,得到了382样品的综合评定级别为二级,413样品的综合评定级别为一级,629样品的综合评定级别为三级和二级之间,即3种酱油感官评定的分级从高到低为413>382>629。%In this paper,fuzzy mathematical method is adopted for the sensory evaluation of classifica-tion of soy sauce.The results show that comprehensive assessment level of 382 sample is level 2,413 sample is level 1,629 sample is between level 2 and level 3,the sensory evaluation analysis of classifi-cation of three soy sauces is ranked as 413>382>629.

  17. Geomorphic and vegetation changes in a meandering dryland river regulated by a large dam, Sauce Grande River, Argentina

    Science.gov (United States)

    Casado, Ana; Peiry, Jean-Luc; Campo, Alicia M.

    2016-09-01

    This paper investigates post-dam geomorphic and vegetation changes in the Sauce Grande River, a meandering dryland river impounded by a large water-conservation dam. As the dam impounds a river section with scarce influence of tributaries, sources for fresh water and sediment downstream are limited. Changes were inspected based on (i) analysis of historical photographs/imagery spanning pre- (1961) and post-dam (1981, 2004) channel conditions for two river segments located above and below the dam, and (ii) field survey of present channel conditions for a set of eight reference reaches along the river segments. Whilst the unregulated river exhibited active lateral migration with consequent adjustments of the channel shape and size, the river section below the dam was characterized by (i) marked planform stability (93 to 97%), and by (ii) vegetation encroachment leading to alternating yet localized contraction of the channel width (up to 30%). The present river displays a moribund, stable channel where (i) redistribution of sediment along the river course no longer occurs and (ii) channel forms constitute a remnant of a fluvial environment created before closing the dam, under conditions of higher energy. In addition to providing new information on the complex geomorphic response of dryland rivers to impoundment, this paper represents the very first geomorphic assessment of the regulated Sauce Grande and therefore provides an important platform to underpin further research assessing the geomorphic state of this highly regulated dryland river.

  18. Study on Mushroom Sauce Packets of Instant Noodles%方便面香菇酱包的研制

    Institute of Scientific and Technical Information of China (English)

    张永清

    2014-01-01

    To obtain the best formula of mushroom sauce packets of instant noodles,the salted mush-room prepared by frying sauce,single-factor and orthogonal experiments are employed to examine the effects of the content of corn starch,minced meat and mushroom,and the proportion of lard oil and soybean oil on the product quality according to sensory scoring criteria.The results show that the op-timal formula is as follows:2.5 g of corn starch,2 g of minced meat,10 g of mushroom and the pro-portion of lard oil and soybean oil is 1 ∶1 .%以腌制香菇为原料,采用炒酱方法,在单因素试验基础上进行正交试验,以感官评分为标准,对方便面香菇酱包的配方进行研制。结果表明:玉米淀粉加入量为2.5 g,肉末加入量为2 g,香菇加入量为10 g,猪油与豆油比例为1∶1时制得的香菇酱包品质最佳。

  19. Quality Improvement of Umami Yeast Extract in No-added Soy Sauce%Umami型酵母抽提物对无添加酱油的品质提升作用

    Institute of Scientific and Technical Information of China (English)

    郭辉; 李沛; 李库

    2015-01-01

    文章概述了国内无添加酱油的发展历程和现状,列举了零添加酱油的几点品质不足,详细的阐述了Umami型酵母抽提物对无添加酱油的品质提升作用。%The history and current situation of no-added soy sauce was overviewed in this paper. Quality shortcomings of no-added soy sauce were listed.The effect of quality improvement of umami yeast extract in no-added soy sauce was detailedly elaborated.

  20. Studies of Antimicrobial Peptides Hepcidin and Scygonadin in Chinese Marine-cultured Fishes and Mud Crab%海洋鱼类和青蟹抗菌肽hepcidin和scygonadin的研究

    Institute of Scientific and Technical Information of China (English)

    王克坚

    2011-01-01

    抗菌肽或抗微生物肽因具有杀死或抑制微生物的共同特性,近年来科学家又将这些肽类称为"天然抗生素",有望在将来作为一种新型的生物药物替代现有的化学类抗生素.海洋动物中蕴藏着世界上丰富的抗菌活性物质,研究与开发应用海洋动物抗菌肽成为近年来的研究热点.结合国内外的相关研究进展,简要总结了课题组近年来在我国海水养殖鱼类抗菌肽hepcidin和青蟹抗菌肽scygonadin的研究进展,从抗菌肽的蛋白分离、纯化、基因克隆、基因表达模式、基因工程表达以及抗菌肽合成与表达产品的抗菌活性等进行了简要细致的叙述,对深入探索海洋动物抗菌肽在我国水产养殖业的开发应用具有重要的参考价值.%The small native compounds are isolated from various species of lives,with resistant activity against bacteria , are known as "antibacterial peptides"or "antimicrobial peptides" ( AMPs) and are also thought as "natural antibiotics " in recent years by scientists.It is widely acknowledged that these defensive compounds or AMPs could become new types of bio-antibiotics substituting for the currently used chemical antibiotics in near future. More and more people in the world realize that there are luxuriant AMPs existing in the marine animals , plants and microorganisms. The study of AMPs in marine animals is now the hotspot in research, thus attracting many researchers engaged in this area. The author briefly summarizes some typical results obtained from the study of AMPs in his group in recent several years. His group has done a lot of work in mining of genes and isolation of proteins which are related to antimicrobial activity from Chinese cultured fishes and crabs. More than 20 hepcidin cDNA sequences have been identified and the gene expression patterns were investigated in normal and bacterial challenged fish including Lateolabrax japonicus , Pagrus major , Sparus macrocephlus, Tilapia

  1. Chinese Cooking.

    Science.gov (United States)

    Kane, Tony

    This unit, intended for secondary level students, is a general introduction to Chinese cooking. It is meant to inform students about the origins of Chinese cooking styles in their various regional manifestations, and it can be used to discuss how and why different cultures develop different styles of cooking. The first part of the unit, adapted…

  2. Fish health and fish quality

    DEFF Research Database (Denmark)

    Ingerslev, Hans-Christian

    Aquaculture is an expanding worldwide industry producing an increasing amount of fish every year. The quality of the fish meat is dependent upon many biological and non-biological factors. Infectious diseases are known to cause bleedings and damage of the muscle tissue that may lead to scarring...... are poorly described in fish. The present work in this thesis focused on: 1) examination of potential changes in the quality regarding texture of the muscle tissue in rainbow trout (Oncorhynchus mykiss) after previous infection with the bacterial pathogens Yersinia ruckeri and Vibrio anguillarum; 2...... of these studies showed that previous infections by Yersinia ruckeri and Vibrio anguillarum gave rise to subsequent changes regarding textural quality parameters in fresh fish meat, while no differences were seen for cold-smoked meat from the same fish. The texture in previous infected fish was less flaky and less...

  3. Détermination des facteurs physicochimiques liés à la qualité de l’huile de palme intervenant dans la stabilité de la ‘sauce jaune’

    OpenAIRE

    Kuagny Mouafo, Ronald Blaise

    2013-01-01

    La « sauce jaune » est une sauce qui accompagne le taro (Colocassia esculenta) pilé, met autrefois réservé aux cérémonies traditionnelles dans l’Ouest et le Nord-Ouest du Cameroun. La «sauce jaune» est une émulsion d’huile de palme dans l’eau stabilisée par le sel gemme dans laquelle on ajoute un certain nombre d’épices écrasées. La préparation de cette sauce est très délicate. Nous avons par un questionnaire mené une enquête dans les quartiers de la ville de Yaoundé portant su...

  4. Texture Fish

    Science.gov (United States)

    Stone, Julie

    2007-01-01

    In an effort to provide an opportunity for her first graders to explore texture through an engaging subject, the author developed a three-part lesson that features fish in a mixed-media artwork: (1) Exploring Textured Paint; (2) Creating the Fish; and (3) Role Playing. In this lesson, students effectively explore texture through painting, drawing,…

  5. Fish parasites

    DEFF Research Database (Denmark)

    This book contains 22 chapters on some of the most important parasitic diseases in wild and farmed fish. International experts give updated reviews and provide solutions to the problems......This book contains 22 chapters on some of the most important parasitic diseases in wild and farmed fish. International experts give updated reviews and provide solutions to the problems...

  6. 一种海带酱油的生产工艺的研究%Study on the Production Process of Kelp Soy Sauce

    Institute of Scientific and Technical Information of China (English)

    蔡可忠; 钱冠兰; 宋青楠; 许庆欣; 高兴娇; 宋方舒

    2015-01-01

    主要研究了新型海带酱油的生产工艺,比较了不同的海带脱腥方法,结果证明:甘草-茉莉花的二次脱腥效果最佳。进一步将脱腥后的海带味美素浆液和高盐稀态酱油按照不同比例进行配制,结果显示:1∶1~1∶2的比例产品风味差异不大,均符合产品要求。实验制得的产品是将高盐稀态酱油特有的酯香气和甘草、茉莉花的香气很好地融合,口感柔和,具有特有的海带鲜味,附加碘和甘草的药理作用,作为一种具有保健功能的新型海带酱油,具有极大的市场前景和食用价值。%Mainly study the production process of a new type of kelp soy sauce,and compare the different deodorization methods for kelp.The results show that the deodorization effect of licorice and jasmine on kelp is the best.And then,the kelp extract and high-salt liquid-state soy sauce with various proportions are used to prepare the new type of kelp soy sauce,the results show that the flavor with the rate of 1∶1~1∶2 is almost the same.The kelp soy sauce has specific jasmine floral aroma,licorice herbal aroma accompanied by a kind of lactone of high-salt liquid-state soy sauce,and combining the umami taste of kelp and the pharmacological functions of iodine and licorice.The palate is soft and full,as a new type of kelp soy sauce with health care function,it will have a great market prospect and high edible value.

  7. Research of extraction and property of melanin from fermented soy sauce%发酵酱油色素的提取及性质研究

    Institute of Scientific and Technical Information of China (English)

    郭彩华; 陈昭华; 孙莉萍; 卢珍华; 杨秋明

    2012-01-01

    用有机溶剂从生抽酱油中提取酱油色素,研究其理化性质。结果表明:酱油色素的得率为17.8g/100mL,其为棕褐色带有浓郁酱香味的固形物。紫外和红外光谱扫描结果显示酱油色素是美拉德反应和酶促褐变的产物。酱油色素容易被H2O2氧化,而亚硫酸钠、蔗糖、苯甲酸钠和山梨酸钾对色素的影响很小,说明酱油色素稳定性良好。色素对DPPH自由基的清除能力可达88%,对羟基自由基的清除能力达80%,抑制亚硝胺合成的抑制率可达80%。%The melanin was extracted from light fermented soy sauce by organic solvent,and its physical and chemical properties were studied.Results showed that 17.8g soy sauce melanin could be obtained from 100mL uncooked soy sauce,and it was a chocolate brown solid with a rich sauce flavor.UV-Vis and infrared spectra revealed that the soy sauce melanin was products of the Maillard reaction and enzymatic browning.The melanin could be oxidized easily by H2O2.But Na2SO3,sucrose,sodium benzoate and potassium sorbate had little effect on it,soy sauce melanin had a good stability.Scavenging effect of the melanin on DPPH free radicals and on hydroxyl free radicals were 88% and 80%,respectively.Blocking action on synthesis of nitrosamine was up to 80%.

  8. One Fish, Two Fish, Redfish, You Fish!

    Science.gov (United States)

    White, Katherine; Timmons, Maryellen; Medders, Paul

    2011-01-01

    The recreational fishing activity presented in this article provides a hands-on, problem-based experience for students; it unites biology, math, economics, environmental policy, and population dynamics concepts. In addition, the activity allows students to shape environmental policy in a realistic setting and evaluate their peers' work. By…

  9. Chinese astronomy

    OpenAIRE

    Macfarlane, Alan; Cullen, Christopher

    2004-01-01

    Standing in the observatory in Beijing, Christopher Cullen discusses the nature and sophistication of Chinese astronomy in the medieval period. The political as well as the intellectual interest in astronomy is outlined.

  10. Chinese Confucianism

    OpenAIRE

    Macfarlane, Alan; Cullen, Christopher

    2004-01-01

    Confucianism has deeply influenced Chinese civilization. Christopher Cullen describes its effect on education, social structure and knowledge over the past centuries, against the backdrop of a Confucian building in Beijing.

  11. To Safeguard Century-old Rice-fish Farming Practice

    Institute of Scientific and Technical Information of China (English)

    2005-01-01

    @@ "… dig six mu of land into a pond … put 2,000 fry into the pond …sell the rest in the market," wrote ancient Chinese scholar Fan Li about 400 BC in The Canon for Fish Culture, the oldest known fish culture document.

  12. Designer Fish.

    Science.gov (United States)

    Hall, William R., Jr.

    1990-01-01

    Described is an activity in which students are asked to design a fish that would survive in a natural system. A project to computerize the activity is discussed. The development of this artificial intelligence software is detailed. (CW)

  13. Immunomodulatory effect of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy sauce moromi grown in high-salt medium.

    Science.gov (United States)

    Masuda, Susumu; Yamaguchi, Hitomi; Kurokawa, Toshiko; Shirakami, Tomoyuki; Tsuji, Ryohei F; Nishimura, Ikuko

    2008-02-10

    A halophilic lactic acid bacterium, Tetragenococcus halophilus, was found to possess an immunomodulatory activity that promotes T helper type 1 (Th1) immunity in addition to its important roles in soy sauce brewing. Strain Th221 was selected from 151 strains isolated from soy sauce (shoyu) moromi, since it induced strong interleukin (IL)-12 production by mouse peritoneal macrophages in vitro. The relationship between the salt concentration in the medium and the IL-12 production-inducing activity of this strain was investigated, and the activity was found to be strong when the bacteria were grown in medium containing > or =10% (w/v) salt. The Th1-promoting activity was also manifested in an in vivo mouse study, since Th1-dependant contact sensitivity was augmented and Th2 immunity, as evaluated by specific immunoglobulin E production, was suppressed following oral ingestion of Th221. Based on these findings, Th221 administration may be useful for improving allergic symptoms. PMID:18061297

  14. FINDING NEMO: ESTIMATING IMPORT DEMAND FOR LIVE REEF FOOD FISH

    OpenAIRE

    Elizabeth H. Petersen; Muldoon, Geoffrey; Johnston, Bill

    2005-01-01

    Reef fish traded alive for table food are high value-to-volume products, with demand centred in Hong Kong and southern mainland China. Import demand functions for live reef food fish are estimated for Hong Kong, in aggregate and for individual fish species. Cross-price, income and population elasticities, and the impact of SARS and Chinese New Year on demand, are estimated. Results show that price has a smaller influence on import demand than expected. The most influential factor is Chinese N...

  15. Alabama ESI: FISH (Fish Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains sensitive biological resource data for marine, estuarine, and freshwater fish species in Alabama. Vector polygons in this data set represent...

  16. Maryland ESI: FISH (Fish Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains sensitive biological resource data for marine, estuarine, anadromous, and freshwater fish species in Maryland. Vector polygons in this data...

  17. Hawaii ESI: FISH (Fish Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains sensitive biological resource data for reef, marine, estuarine, and native stream fish species in coastal Hawaii. Vector polygons in this...

  18. Virginia ESI: FISH (Fish Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains sensitive biological resource data for marine, estuarine, anadromous, and brackishwater fish species in Virginia. Vector polygons in this...

  19. Louisiana ESI: FISH (Fish Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains sensitive biological resource data for freshwater (inland) fish species in coastal Louisiana. Vector polygons represent water-bodies and...

  20. Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor.

    Science.gov (United States)

    Li, Huipin; Zhao, Mouming; Su, Guowan; Lin, Lianzhu; Wang, Yong

    2016-06-15

    This is the first report on the ability of soy sauce to effectively reduce the serum uric acid levels and xanthine oxidase (XOD) activities of hyperuricemic rats. Soy sauce was partitioned sequentially into ethyl acetate and water fractions. The ethyl acetate fraction with strong XOD inhibition effect was purified further. On the basis of xanthine oxidase inhibitory (XOI) activity-guided purification, nine compounds including 3,4-dihydroxy ethyl cinnamate, diisobutyl terephthalate, harman, daidzein, flazin, catechol, thymine, genistein, and uracil were obtained. It was the first time that 3,4-dihydroxy ethyl cinnamate and diisobutyl terephthalate had been identified from soy sauce. Flazin with hydroxymethyl furan ketone group at C-1 and carboxyl at C-3 exhibited the strongest XOI activity (IC50 = 0.51 ± 0.05 mM). According to fluorescence quenching and molecular docking experiments, flazin could enter into the catalytic center of XOD to interact with Lys1045, Gln1194, and Arg912 mainly by hydrophobic forces and hydrogen bonds. Flazin, catechol, and genistein not only were potent XOD inhibitors but also held certain antioxidant activities. According to ADME (absorption, distribution, metabolism, and excretion) simulation in silico, flazin had good oral bioavailability in vivo. PMID:27181598

  1. Fishing amplifies forage fish population collapses

    OpenAIRE

    Essington, Timothy E.; Moriarty, Pamela E.; Froehlich, Halley E.; Hodgson, Emma E.; Koehn, Laura E.; Oken, Kiva L.; Siple, Margaret C.; Stawitz, Christine C.

    2015-01-01

    Forage fish provide substantial benefits to both humans and ocean food webs, but these benefits may be in conflict unless there are effective policies governing human activities, such as fishing. Collapses of forage fish induce widespread ecological effects on dependent predators, but attributing collapses to fishing has been difficult because of natural fluctuations of these stocks. We implicate fishing in forage fish stock collapses by showing that high fishing rates are maintained when sto...

  2. Caracterización morfométrica de la cuenca alta del río Sauce Grande.

    Directory of Open Access Journals (Sweden)

    Fernanda Julia Gaspari

    2013-01-01

    Full Text Available La cuenca alta del río Sauce Grande abastece el complejo hidráulico Embalse Paso de las Piedras, comportándose como servicio ambiental primordial para el consumo hídrico de Bahía Blanca. El análisis de las características morfométricas y funcionales de una cuenca hidrográfica a través de parámetros de forma, relieve y red de drenaje, es básico en la modelación hidrológica para determinar el movimiento y captación del agua de lluvia. Estos indicadores pueden apoyar una formulación de un Sistema de Pago por Servicios Ambientales, como estrategia básica de ordenamiento territorial y desarrollo local, centrado en la oferta de agua generada por la cuenca. El objetivo fue caracterizar morfométricamente la cuenca alta del río Sauce Grande. La metodología aplicada se basó en establecer y analizar los parámetros morfométricos mediante el uso de Sistemas de Información Geográfica y planillas de cálculo, a partir de un modelo digital del terreno e imágenes satelitales. Los resultados alcanzados definieron que la cuenca posee un área de 1502.6 km2. La longitud axial es de 41.6 km con un ancho promedio de 36.1 km. El Factor de forma (0.87 indica que posee forma alargada, siendo rectangular oblonga según el coeficiente de compacidad de Gravelius (2.8. La longitud del cauce principal es 58.34 km con pendiente media de 0.48 %. La densidad de drenaje es 0.27 km.km-2 y su coeficiente de sinuosidad 1.42. El tiempo de concentración es 11.8 hs. La curva hipsométrica adimensional corresponde a una cuenca con un avanzado grado de desarrollo. Todos estos parámetros facilitan la cuantificación del caudal líquido en la cuenca.

  3. Estratigrafía, facies y evolución depositacional de la Formación Sauce Grande (Carbonífero Superior: Cuenca Sauce Grande, Sierras Australes, Buenos Aires, Argentina

    Directory of Open Access Journals (Sweden)

    R. R. Andreis

    2003-06-01

    Full Text Available Se encara el examen detallado de las litofacies y su composición, así como el análisis de los procesos depositacionales que condujeron a la acumulación de materiales siliciclásticos de la Formación Sauce Grande y que representa la primera sedimentación acontecida en la cuenca Sauce Grande. Fueron analizados dos perfiles estratigráficos de la unidad: el perfil Norte (con 826 m y el perfil Sur (con 1095 m. La unidad está compuesta por importantes volúmenes de diamictitas [Dmm1, Dmm2, Dmg, Dms, Dms(r], así como de areniscas (Sma, Smw, Sh, Sr, Sp, pelitas (Fm, Fl, Fd y escasos conglomerados (Dcm, Dcg. También fue analizada la ciclicidad de las sucesiones, reconociéndose tres megaciclos (inferior, medio y superior con sus respectivas asociaciones litofaciales. El megaciclo inferior permite visualizar el paleorrelieve devónico (Formación Lolén y está constituido por abundantes diamictitas, areniscas y escasos conglomerados. El megaciclo medio contiene areniscas y conglomerados y en el megaciclo superior se advierte una disminución en la participación de diamictitas con una mayor frecuencia de cadilitos (guijarro a bloque, sustituida por areniscas y pelitas (en el perfil Norte. En los megaciclos inferior y superior las facies Dmm1, Dmm2 y Dms(r, con espesores decamétricos y extensiones de centenares de metros son los miembros más conspicuos y corresponden a deslizamientos de masas semiconsolidadas o fluidas (flujos de detritos cohesivos generados en pendientes fuertes proximales. Es probable que en el megaciclo superior las diamictitas sean del tipo rain out. La facies Dms(rincluye cuerpos arenosos contorsionados y/u orientados y frecuentes intraclastos pelíticos. Las facies conglomerádicas son flujos no cohesivos dejados atrás por flujos hiperconcentrados o como flujos de granos modificados en su densidad. Las areniscas Sma habrían sido depositadas por procesos suspensivos densos y escasamente compactados, mientras que las

  4. Chinese Dream

    Institute of Scientific and Technical Information of China (English)

    2009-01-01

    The general managers of South Korean auto giants Hyundai and Kia have high hopes for the growing Chinese auto market. Both companies went through a painstaking period as the financial crisis first roared across the globe. Jin Shan-fa, General Manager of Hyundai Motor Group

  5. Fish Facts

    Science.gov (United States)

    ... fish because they worry about mercury in seafood. Mercury is a metal that, at high levels, can harm the brain of your unborn baby even before he or she is conceived. Yet many types of seafood have little or no mercury at all. So your risk of mercury exposure ...

  6. Carcinogenic 4(5)-methylimidazole found in beverages, sauces, and caramel colors: chemical properties, analysis, and biological activities.

    Science.gov (United States)

    Hengel, Matt; Shibamoto, Takayuki

    2013-01-30

    Since the National Toxicology Program (NTP) identified 4(5)-methylimidazole [4(5)-MI] as a cancer causing chemical in 2007 and the State of California added it to the Proposition 65 list of compounds as a carcinogen on January 7, 2011, many researchers and regulatory agencies have become focused on the presence of 4(5)-MI in foods and beverages. 4(5)-MI has been known to form in the Maillard reaction system consisting of a sugar and ammonia-a typical caramel-color preparation method for beverages. 4(5)-MI is identified in various beverages and sauces, which are colored with caramel, as well as in caramel color itself. Analysis of 4(5)-MI is extremely difficult due to its high water solubility, but the analytical method for 4(5)-MI has progressed from conventional paper chromatography, gas chromatography, and gas chromatography-mass spectrometry to the most advanced high-performance liquid chromatography-mass spectrometry. Various studies indicate that caramel colors and carbonated beverages contain 4(5)-MI in levels ranging from 0 to around 1000 ppm and from 0 to about 500 ppm, respectively. Reports of the toxicity of 4(5)-MI at relatively high levels suggest that it may cause some adverse effects on human consumers. PMID:23294412

  7. Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre.

    Science.gov (United States)

    Bortnowska, Grażyna; Krudos, Agnieszka; Schube, Violetta; Krawczyńska, Wioletta; Krzemińska, Natalia; Mojka, Katarzyna

    2016-07-01

    This study was conducted to examine the physicochemical and sensory properties of gluten-free white sauces (WSs) prepared with waxy rice starch (WRS) or tapioca starch (TS) and high amylose maize starch (HAMS) as the source of resistance starch RS2 type. Herschel-Bulkley model (H-B) was successfully used to describe the flow behavior of WSs. Temperature had a notable effect on the derived from H-B relation parameters and the Arrhenius equation was applied to describe changes in consistency. The values of storage modulus (G') were higher than those of loss modulus (G″) with loss tangent between 0.1 and 1.0 within the tested frequency range of 0.1-50Hz. Generalized Cox-Merz rule was used to correlate the steady shear properties to viscoelasticity of WSs. Consumers were tolerant to the presence of HAMS and mostly interested in consuming WSs containing 3.0-3.5wt% WRS and 2.5-3.0wt% TS. PMID:26920263

  8. Blast-cooling of beef-in-sauce catering meals: numerical results based on a dynamic zero-order model

    Directory of Open Access Journals (Sweden)

    Jose A. Rabi

    2014-10-01

    Full Text Available Beef-in-sauce catering meals under blast-cooling have been investigated in a research project which aims at quantitative HACCP (hazard analysis critical control point. In view of its prospective coupling to a predictive microbiology model proposed in the project, zero-order spatial dependence has proved to suitably predict meal temperatures in response to temperature variations in the cooling air. This approach has modelled heat transfer rates via the a priori unknown convective coefficient hc which is allowed to vary due to uncertainty and variability in the actual modus operandi of the chosen case study hospital kitchen. Implemented in MS Excel®, the numerical procedure has successfully combined the 4th order Runge-Kutta method, to solve the governing equation, with non-linear optimization, via the built-in Solver, to determine the coefficient hc. In this work, the coefficient hc was assessed for 119 distinct recently-cooked meal samples whose temperature-time profiles were recorded in situ after 17 technical visits to the hospital kitchen over a year. The average value and standard deviation results were hc = 12.0 ± 4.1 W m-2 K-1, whilst the lowest values (associated with the worst cooling scenarios were about hc » 6.0 W m-2 K-1.

  9. The Fishing Cat

    Institute of Scientific and Technical Information of China (English)

    孙雅飞; 乐伟国

    2008-01-01

    @@ 一、故事内容 A cat goes fishing every day. He wants to eat fish, but he can't catch any fish. One day, he goes to the river as usual. Suddenly, a fish comes out. He catches the fish and putsthe fish in the basket. He's very happy, but he forgest to put the lid on the basket.

  10. Microbiological spoilage of fish and fish products

    DEFF Research Database (Denmark)

    Gram, Lone; Huss, Hans Henrik

    1996-01-01

    Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative...... biochemical indicators of spoilage. Shewanzella putrefaciens and Pseudomonas spp. are the specific spoilage bacteria of iced fresh fish regardless of the origin of the fish. Modified atmosphere stored marine fish from temperate waters are spoiled by the CO2 resistant Photobacterium phosphoreum whereas Gram......- positive bacteria are likely spoilers of CO2 packed fish from fresh or tropical waters. Fish products with high salt contents may spoil due to growth of halophilic bacteria (salted fish) or growth of anaerobic bacteria and yeasts (barrel salted fish). Whilst the spoilage of fresh and highly salted fish...

  11. Fish hemoglobins

    Directory of Open Access Journals (Sweden)

    P.C. de Souza

    2007-06-01

    Full Text Available Vertebrate hemoglobin, contained in erythrocytes, is a globular protein with a quaternary structure composed of 4 globin chains (2 alpha and 2 beta and a prosthetic group named heme bound to each one. Having myoglobin as an ancestor, hemoglobin acquired the capacity to respond to chemical stimuli that modulate its function according to tissue requirements for oxygen. Fish are generally submitted to spatial and temporal O2 variations and have developed anatomical, physiological and biochemical strategies to adapt to the changing environmental gas availability. Structurally, most fish hemoglobins are tetrameric; however, those from some species such as lamprey and hagfish dissociate, being monomeric when oxygenated and oligomeric when deoxygenated. Fish blood frequently possesses several hemoglobins; the primary origin of this finding lies in the polymorphism that occurs in the globin loci, an aspect that may occasionally confer advantages to its carriers or even be a harmless evolutionary remnant. On the other hand, the functional properties exhibit different behaviors, ranging from a total absence of responses to allosteric regulation to drastic ones, such as the Root effect.

  12. Chinese restaurant syndrome

    Science.gov (United States)

    Chinese restaurant syndrome is a set of symptoms that some people have after eating Chinese food. A food additive ... Chinese restaurant syndrome is most often diagnosed based on the symptoms. The health care provider may ask the following ...

  13. CHINESE JOURNAL OF CHEMISTRY

    Institute of Scientific and Technical Information of China (English)

    2000-01-01

    @@Chinese Journal of Chemistry is an international journal published in English by the Chinese Chemical Society with its editorial office hosted by Shanghai Institute of Organic Chemistry, Chinese Academy of Sciences.

  14. Chinese Culture and Leadership.

    Science.gov (United States)

    Wong, Kam-Cheung

    2001-01-01

    Describes essential characteristics of Chinese philosophical tradition; Discusses Western perspectives on value leadership in education, particularly moral leadership. Discuses moral leadership from a Chinese philosophical perspective, especially Confucianism. Draws implications for using Chinese cultural and philosophical traditions to develop…

  15. The Chinese Banking System

    OpenAIRE

    Grant Turner; Nicholas Tan; Dena Sadeghian

    2012-01-01

    The Chinese banking system is critical to the functioning of the Chinese economy, being the main conduit through which savings are allocated to investment opportunities. Banking activity in China has grown rapidly over the past decade in association with the expansion of the Chinese economy, and the Chinese banking system now includes some of the world’s largest banks. Chinese banks have become more commercially orientated over this period, although the Chinese Government retains considerable...

  16. Preparation and Qual ity Evaluation of Astragalus Yaoqu Soy Sauce%黄芪药曲酱油的制备及其质量评价

    Institute of Scientific and Technical Information of China (English)

    杨俊; 李丽; 张文学; 罗芳; 张劲; 易欣; 罗颂; 吴正云

    2014-01-01

    Aspergillus QJ and Astragalus powder are used to make Astragalus Yaoqu,which is then used to make soy sauce based on traditional low-salt solid-state fermentation technology.The results show that the number and germination rate of spores of Astragalus Yaoqu are 82.97×108 cfu/g and 90.19%;the protease activity,total acidity (as lactic acid),liquefaction amylase activity are 0.475 g/100 g,35.67 mmol/100 g ,104.16 U/g .Astragalus Yaoqu soy sauce presents dark brown, delicious salty taste,sauce flavor,and the total nitrogen and amino acid nitrogen reach 1.782 g/dL and 1.441 g/dL,which reach the GB standards of special-grade soy sauce;the antioxidant test shows that DPPH scavenging rate and total phenol content are 72.45% and 3.78 mg/mL.%采用黄曲霉 QJ 并添加黄芪粉所制成的黄芪药曲种曲,在传统低盐固态法发酵工艺基础上制取酱油。结果显示:黄芪药曲种曲的孢子数和孢子发芽率分别达到82.97×108 cfu/g 和90.19%;成曲的蛋白酶活0.475 g/100 g,总酸(以乳酸计)35.67 mmol/100 g,液化淀粉酶活104.16 U/g;所发酵制得的酱油呈深褐色、鲜咸适口、有酱香味,其中全氮达1.782 g/dL,氨基酸态氮达到1.441 g/dL,达到国标特级酱油的标准;抗氧化指标中DPPH 清除率达到72.45%,总酚含量达到3.78 mg/mL。

  17. Differences in nutrient composition and choice of side dishes between red meat and fish dinners in Norwegian adults

    Directory of Open Access Journals (Sweden)

    Jannicke Borch Myhre

    2016-01-01

    Full Text Available Background: Food-based dietary guidelines often recommend increased consumption of fish and reduced intake of red and processed meat. However, little is known about how changing the main protein source from red meat to fish may influence the choice of side dishes. Objective: To investigate whether side dish choices differed between red meat and fish dinners. Moreover, to compare intakes of macronutrients and selected micronutrients in red meat and fish dinners and to see whether whole-day intakes of these nutrients differed between days with red meat dinners and days with fish dinners. Design: Data were collected in a cross-sectional nationwide Norwegian dietary survey using two non-consecutive telephone-administered 24-h recalls. The recalls were conducted approximately 4 weeks apart. In total, 2,277 dinners from 1,517 participants aged 18–70 were included in the analyses. Results: Fish dinners were more likely to include potatoes and carrots than red meat dinners, whereas red meat dinners more often contained bread, tomato sauce, and cheese. Red meat dinners contained more energy and iron; had higher percentages of energy (E% from fat, saturated fat, and monounsaturated fat; and a lower E% from protein and polyunsaturated fat than fish dinners. Fish dinners contained more vitamin D, β-carotene, and folate than red meat dinners. Similar differences were found when comparing whole-day intakes of the same nutrients on days with red meat versus fish dinners. Conclusion: Fish dinners were accompanied by different side dishes than red meat dinners. With regard to nutrient content, fish dinners generally had a healthier profile than red meat dinners. However, iron intake was higher for red meat dinners. Information about associated foods will be useful both for developing public health guidelines and when studying associations between dietary factors and health outcomes.

  18. Fish Tales

    International Nuclear Information System (INIS)

    This talk is about fishing and the friendships that have resulted in its pursuit. It is also about theoretical physics, and the relationship of imagination and fantasy to the establishment of ideas about nature. Fishermen, like theoretical physicists, are well known for their inventive imaginations. Perhaps neither are as clever as sailors, who conceived of the mermaid. If one doubts the power of this fantasy, one should remember the ghosts of the many sailors who drowned pursuing these young nymphs. An extraordinary painting by J. Waterhouse is shown as Fig. 1. The enchantment of a mermaid must reflect an extraordinary excess of imagination on the part of the sailor, perhaps together with an impractical turn of mind. A consummated relationship with a mermaid is after all, by its very nature a fantasy incapable of realization. To a theoretical physicist, she is symbolic of many ideas we develop. There are many truths known to fisherman in which one might also find parallels to the goals of scientists: (1) A fish is the only animal that keeps growing after its death; (2) Nothing makes a fish bigger than almost being caught; (3) ''...of all the liars among mankind, the fisherman is the most trustworthy.'' (William Sherwood Fox, in Silken Lines and Silver Hooks); and (4) Men and fish are alike. They both get into trouble when they open their mouths. These quotes may be interpreted as reflecting skepticism regarding the honesty of fisherman, and probably do not reflect adequate admiration for a creative imagination. Is it fair to criticize a person for believing a falsehood that he or she sincerely believes to be true? The fisherman simultaneously invents the lie, and believes in it himself. The parallel with theoretical physics is perhaps only approximate, although we physicists may invent stories that we come to believe, on some rare occasions our ideas actually correspond to a more or less true descriptions of nature. These minor philosophical differences are not

  19. Fish Tales

    Energy Technology Data Exchange (ETDEWEB)

    McLerran, L.

    2010-07-06

    This talk is about fishing and the friendships that have resulted in its pursuit. It is also about theoretical physics, and the relationship of imagination and fantasy to the establishment of ideas about nature. Fishermen, like theoretical physicists, are well known for their inventive imaginations. Perhaps neither are as clever as sailors, who conceived of the mermaid. If one doubts the power of this fantasy, one should remember the ghosts of the many sailors who drowned pursuing these young nymphs. An extraordinary painting by J. Waterhouse is shown as Fig. 1. The enchantment of a mermaid must reflect an extraordinary excess of imagination on the part of the sailor, perhaps together with an impractical turn of mind. A consummated relationship with a mermaid is after all, by its very nature a fantasy incapable of realization. To a theoretical physicist, she is symbolic of many ideas we develop. There are many truths known to fisherman in which one might also find parallels to the goals of scientists: (1) A fish is the only animal that keeps growing after its death; (2) Nothing makes a fish bigger than almost being caught; (3) ''...of all the liars among mankind, the fisherman is the most trustworthy.'' (William Sherwood Fox, in Silken Lines and Silver Hooks); and (4) Men and fish are alike. They both get into trouble when they open their mouths. These quotes may be interpreted as reflecting skepticism regarding the honesty of fisherman, and probably do not reflect adequate admiration for a creative imagination. Is it fair to criticize a person for believing a falsehood that he or she sincerely believes to be true? The fisherman simultaneously invents the lie, and believes in it himself. The parallel with theoretical physics is perhaps only approximate, although we physicists may invent stories that we come to believe, on some rare occasions our ideas actually correspond to a more or less true descriptions of nature. These minor philosophical

  20. Effect of replacing dietary fish oil with soybean oil on growth, non-specific immune response, and resistance to Aeromonas hydrophila challenge in Chinese mitten crab, Eriocheir sinensis%豆油替代鱼油对中华绒螯蟹幼蟹生长、非特异性免疫和抗病力的影响

    Institute of Scientific and Technical Information of China (English)

    陈彦良; 李二超; 禹娜; 田文静; 江星; 孙立梅; 齐霁; 陈立侨

    2014-01-01

    Traditionally, fish oil is the main lipid source in the feed for most species in aquaculture owing to its effective supply of energy and high content of essential fatty acid. The fatty acid especially n-3 HUFA from the fish oil had also been proved to have positive effect on maintaining the immune system. However, the decline of fish oil production from wild fisheries has resulted in a supply shortage and price escalation of fish oil. Therefore, it has been a major challenge to find viable sources of oil to substitute fish oil. Among available vegetable oils, soybean oil has been widely chosen due to its availability, price and abundant content of fatty acid. In this study, we evaluated the effects of diets with different fish oil and soybean oil ratios on grouth, non-specific immune response and disease resistance in Chinese mitten crab (Eriocheir sinensis). Five isonitrogenous and isoenergetic diets were for-mulated in which 0%(control:F1), 25%, 50%, 75%, or 100%(F2-F5) of the fish oil was replaced with soybean oil. Juvenile crabs (mean weight 0.27±0.03 g) were assigned to one of five treatment groups (four replicates per group) and fed one of the diets for 42 d. There was no significant difference in the survival rate among the treatments (P>0.05). The weight gain was significantly higher in the F4 group than in the F1 group (P0.05). Serum PO (phenoloxidase) activity was higher in F4 and lower in F5 than the other groups (P0.05). After the feeding experiment, the crabs were infected with Aeromonas hydrophila for 10 d. The first death was recorded in F5, and the crabs in F5 had significantly higher cumulative mortality than those in F1 and F4 (P0.05). In conclusion, complete substitu-tion of fish oil with soybean oil did not affect growth performance, but did reduce the ability to resist disease. Our re-sults suggest that replacement of 75%fish oil with soybean oil in the diet of Chinese mitten crab can improve growth with little effect on disease resistance.%

  1. Chinese Calendar and Chinese Telegraphic Code.

    Science.gov (United States)

    Defense Language Inst., Monterey, CA.

    This manual contains: (1) Chinese calendars for the hundred years from 1881 to 1980; and (2) the Chinese telegraphic code. Each page in Part One presents the calendar for each year in both Chinese and English. There are 97 charts in Part Two representing the telegraphic code. (AMH)

  2. Integrating Water Flow, Locomotor Performance and Respiration of Chinese Sturgeon during Multiple Fatigue-Recovery Cycles

    OpenAIRE

    Cai, Lu; Chen, Lei; Johnson, David; Gao, Yong; Mandal, Prashant; Fang, Min; Tu, Zhiying; Huang, Yingping

    2014-01-01

    The objective of this study is to provide information on metabolic changes occurring in Chinese sturgeon (an ecologically important endangered fish) subjected to repeated cycles of fatigue and recovery and the effect on swimming capability. Fatigue-recovery cycles likely occur when fish are moving through the fishways of large dams and the results of this investigation are important for fishway design and conservation of wild Chinese sturgeon populations. A series of four stepped velocity tes...

  3. 利用茎柔鱼废弃物酿制鱼露的研究%Study on Fish Sauce Brewed by the Waste of Dosidicus gigass

    Institute of Scientific and Technical Information of China (English)

    曲映红; 刘志东; 陈舜胜

    2014-01-01

    以智利外海茎柔鱼废弃物为原料,采用保温、加曲保温、加酶保温等不同速酿方法制备鱼露,测定鱼露在酿制过程中的pH和氨基酸态氮,并对最终样品作感官评价.结果表明,酿制20 d内,pH和氨基酸态氮变化显著,20 d后二者均趋于稳定.常温自然酿制鱼露中的各种变化速度较速酿鱼露缓慢得多.感官评定的结果表明,保温和加曲保温速酿的样品在气味优于加酶保温速酿的样品.对保温速酿鱼露中组胺和重金属含量测定的结果表明,其中组胺及砷、镉的含量均已超标,不适于直接作为调味品食用.

  4. Choice Food,Choice Restaurant—Longmen Fishing Port

    Institute of Scientific and Technical Information of China (English)

    2004-01-01

    Longmen Fishing Port is in Longmen Building on West Business Street, Guiyang, Guizhou Province. This restaurant serves the cream of Chinese traditional gastronomy. Its menu comprises a range of exquisite dishes served at imperial banquets. Longmen Fishing Port is the first restaurant in western China to be awarded the Cordon Bleu at the international professional culinary competition and be accepted as a member of French Les Amis d' Escoffier Society.

  5. Fishing amplifies forage fish population collapses

    Science.gov (United States)

    Essington, Timothy E.; Moriarty, Pamela E.; Froehlich, Halley E.; Hodgson, Emma E.; Koehn, Laura E.; Oken, Kiva L.; Siple, Margaret C.; Stawitz, Christine C.

    2015-01-01

    Forage fish support the largest fisheries in the world but also play key roles in marine food webs by transferring energy from plankton to upper trophic-level predators, such as large fish, seabirds, and marine mammals. Fishing can, thereby, have far reaching consequences on marine food webs unless safeguards are in place to avoid depleting forage fish to dangerously low levels, where dependent predators are most vulnerable. However, disentangling the contributions of fishing vs. natural processes on population dynamics has been difficult because of the sensitivity of these stocks to environmental conditions. Here, we overcome this difficulty by collating population time series for forage fish populations that account for nearly two-thirds of global catch of forage fish to identify the fingerprint of fisheries on their population dynamics. Forage fish population collapses shared a set of common and unique characteristics: high fishing pressure for several years before collapse, a sharp drop in natural population productivity, and a lagged response to reduce fishing pressure. Lagged response to natural productivity declines can sharply amplify the magnitude of naturally occurring population fluctuations. Finally, we show that the magnitude and frequency of collapses are greater than expected from natural productivity characteristics and therefore, likely attributed to fishing. The durations of collapses, however, were not different from those expected based on natural productivity shifts. A risk-based management scheme that reduces fishing when populations become scarce would protect forage fish and their predators from collapse with little effect on long-term average catches. PMID:25848018

  6. Got a Sick Fish?

    Science.gov (United States)

    ... Welfare Veterinary Careers Public Health Got a sick fish? Fish with disease can show a variety of signs. If you notice your pet fish having any unusual disease signs, contact your veterinarian ...

  7. Fish tapeworm infection

    Science.gov (United States)

    Fish tapeworm infection is an intestinal infection with the tapeworm parasite found in fish. ... The fish tapeworm ( Diphyllobothrium latum ) is the largest parasite that infects humans. Humans become infected when they eat raw ...

  8. Sport Fishing Regulations

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — The regulations for sport fishing on St. Vincent National Wildlife Refuge are outlined in this document. Fishing is only permitted from sunrise to sunset, and only...

  9. Fish welfare: Fish capacity to experience pain

    Directory of Open Access Journals (Sweden)

    Vučinić Marijana

    2009-01-01

    Full Text Available Teleost fish possess similar nociceptive processing systems to those found in terrestrial vertebrates. It means that they react to potential painful stimuli in a similar manner as mammals and birds. However, the welfare of fish has been the focus of less research than that of higher vertebrates. Humans may affect the welfare of fish through fisheries, aquaculture and a number of other activities. There is scientific evidence to support the assumption that fish have the capacity to experience pain because they possess functional nociceptors, endogenous opioids and opioid receptors, brain structures involved in pain processing and pathways leading from nociceptors to higher brain structures. Also, it is well documented that some anaesthetics and analgesics may reduce nociceptive responses in fish. Behavioural indicators in fish such as lip-rubbing and rocking behaviours are the best proof that fish react to potential painful stimuli. This paper is an overview of some scientific evidence on fish capacity to experience pain.

  10. Study on aflatoxin B1 detecting in sauce by colloidal gold immunochromatographic assay%胶体金免疫层析法检测酱油中黄曲霉毒素B1

    Institute of Scientific and Technical Information of China (English)

    赖卫华; 刘道峰; 邓省亮

    2012-01-01

    采用胶体金免疫层析法检测酱油中的黄曲霉毒素B1.加标的酱油样品经提取后,以胶体金免疫层析法对其进行黄曲霉毒素B1测定,并与酶联免疫吸附法进行比较.结果表明,当酱油中黄曲霉毒素含量超过国家限量标准(5 μg/kg),胶体金免疫层析法检测结果为阳性,说明该方法能够满足酱油样品中黄曲霉毒素B1监控的要求.%Colloidal gold immunochromatographic assay was used to detect the Aflatoxin B1 in Sauce. After spiking with aflatoxin B1 and extracting, the samples from sauce were detected by colloidal gold immunochromatographic assay and enzyme-linked immunosorbent assay. The data showed that the result of colloidal gold immunochromatographic assay would be positive when the concentration of aflatoxin B1 in sauce exceeding the maximum limit of China (5 jig/kg). The immunochromatographic assay can be used to screen aflatoxin B1 of sauce products.

  11. Management of Chinese restaurant

    OpenAIRE

    Cui , Longbo

    2009-01-01

    With Chinese economy developing rapidly, the Chinese restaurant is under the spotlight, but the management of Chinese restaurant is weak at the moment, especially on the service management, which is an important part of service management in the Chinese restaurant. On the other hand, the managers of Chinese restaurant should pay more attention on the service management for instance brand, service innovation. Service management is core and essential concept for every service company recently, ...

  12. Fish for Feed vs Fish for Food

    OpenAIRE

    Allan, Geoff L.

    2004-01-01

    Aquaculture is the fastest-growing food producing industry sector in the world. Demand for feed ingredients, particularly for preferred protein sources such as fishmeal, fish oil and ‘trash fish’, has also increased, raising questions about sustainability and uses of fish for aquaculture feeds or directly as human food. Approximately 30 million metric tonnes (MMT) of fish from capture fisheries are used each year to produce fishmeal and fish oil. The species used are not usually consumed dire...

  13. Chinese Ecological Fishery of Fish Farming in Paddy: Development History,Productive Benefit, Function of Service%中国鱼-稻模式生态渔业:发展历程·生产效益·服务功能

    Institute of Scientific and Technical Information of China (English)

    包特力根白乙

    2012-01-01

    近30余年,中国鱼-稻模式生态渔业作为产业从起步性发展到生产性发展、再从拓展性发展到综合性发展,显现出它的勃勃生机,取得显著的经济、社会和生态效益.然而,鱼-稻模式生态渔业系统的产品和生态服务价值并没有得到应有的重视.其实,鱼-稻模式生态渔业系统不仅提供重要的初级产品——稻谷、水产品等食物以及作为副产品的秸秆,还提供区域空气质量维持、区域气候调节、疾病控制、环境净化和观光休闲等服务和功能.所以,关注鱼—稻模式生态渔业的发展,客观评价和科学认识其产品和生态服务价值,是促进鱼—稻模式生态渔业可持续发展的重要前提.%Chinese fish fanning in paddy experiences start-up, productive, expanding and integrated stages, thrives and accomplishes noticeable economic, social and ecological benefits in recent 30 years. However, the productive, ecological and service values in respect offish farming in paddy are undervalued. In fact, fish fanning in paddy not only produces primary products offish products, rice and secondly products of stalk, but also may keep air clean, adjust climate, control certain diseases, purify environment and contribute to recreation. So, it is meaningful to envalue development of fish farming in paddy, objectively estimate and scientifically understand its productive, ecological and service benefits. This is an important precondition to promote sustainable development offish farming in paddy.

  14. No Fishing Now,More Fish Later

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    Fishing ban for ecological purposes starts on the Pearl River Since April1,a two-month ban on fishing has been imposed on the Pearl River valley in south China.It is the first fishing ban in this area with the purpose of preserving biodiversity in China’s third longest

  15. Fishing Fish Stem Cells and Nuclear Transplants

    OpenAIRE

    Yunhan Hong

    2011-01-01

    Fish has been the subject of various research fields, ranging from ecology, evolution, physiology and toxicology to aquaculture. In the past decades fish has attracted considerable attention for functional genomics, cancer biology and developmental genetics, in particular nuclear transfer for understanding of cytoplasmic-nuclear relationship. This special issue reports on recent progress made in fish stem cells and nuclear transfer.

  16. Plastic fish

    CERN Multimedia

    Antonella Del Rosso

    2015-01-01

    In terms of weight, the plastic pollution in the world’s oceans is estimated to be around 300,000 tonnes. This plastic comes from both land-based and ocean-based sources. A lecture at CERN by chemist Wolfgang Trettnak addressed this issue and highlighted the role of art in raising people’s awareness.   Artwork by Wolfgang Trettnak. Packaging materials, consumer goods (shoes, kids’ toys, etc.), leftovers from fishing and aquaculture activities… our oceans and beaches are full of plastic litter. Most of the debris from beaches is plastic bottles. “PET bottles have high durability and stability,” explains Wolfgang Trettnak, a chemist by education and artist from Austria, who gave a lecture on this topic organised by the Staff Association at CERN on 26 May. “PET degrades very slowly and the estimated lifetime of a bottle is 450 years.” In addition to the beach litter accumulated from human use, rivers bring several ki...

  17. Power stations and fish

    International Nuclear Information System (INIS)

    Some of the interactions of the CEGB's activities with aquatic life are outlined, and current research is highlighted. Fish impingement and entrainment, their significance, and the possible benefits of reducing fish ingress are discussed. The effect on fish of thermal discharges and the use of heated effluents for fish culture are considered. (author)

  18. Meet the surrogate fish

    International Nuclear Information System (INIS)

    This article gives details of the US Department of Energy's innovative research into the development of a sensor system that will work as a surrogate fish to provide information to aid the design of fish-friendly turbines for hydroelectric power plants. The selection of the dams for the testing of sensor fish, the release and recovery of the sensor fish, the recording of the physical forces exerted on fish as they pass through the turbines, and use of the information gathered to build more sensor fish are discussed. Fish investigations conducted at the Pacific Northwest National Laboratory are briefly described. (UK)

  19. Three Kinds of Fish

    DEFF Research Database (Denmark)

    Høst, Jeppe Engset

    2012-01-01

    There are three kinds of fish. Fish you were given, fish you bought and fish you lease. This might sound a bit odd, but it is nevertheless the basis for the activities of Danish commercial fishers since the introduction of transferable fishing concessions (TFCs) in 2007. In the current 2012 reform...... of market based systems are wild speculation, concentration and monopolization of fishing access and subsequent leasing with fishing communities and new entrants very likely being worse off (see for example the chapter “From fishing rights to financial derivatives” is this volume or Olson 2011; Sumaila 2010...... will examine five Danish fishing operations and discuss how they have reacted in different ways to the newly introduced system of transferable fishing concessions. By introducing TFCs as a solution to fleet overcapacity, the EU Commission will also be introducing a system where buying, selling and leasing...

  20. Fish barriers

    International Nuclear Information System (INIS)

    In addition to literature reviews laboratory experiments with both strobe light and different kinds of sound stimuli were carried out. In the experiments silver eel, brown trout, arctic char and salmon smolts were tested. The experiments showed that in darkness silver eel avoided strobe light with intensities between 0.4 and 8.7 lux with 80-90% avoidance in 8.7 lux. The avoidance reactions decreased when background light was raised to 9 lux. Brown trout did not show as strong avoidance reactions possibly due to aggressive behaviour between different individuals of brown trout. The avoidance reaction was however more pronounced in dim background lift with an intensity of 5 lux than in darkness. The experiments also showed that the avoidance reactions started within a few seconds after exposure to strobe light. The frequencies 6.0 and 15 Hz were more effective as triggers of avoidance reactions than were the frequencies 2.1 and 160 Hz. Arctic char did not show any avoidance reactions to strobe light. It was actually attracted to strobe light with the frequency 160 Hz in total darkness and indifferent in dim background light 10 lux. Experiments in running water also showed that salmon smolts could be diverted from an area exposed to strobe light with the frequency 15.0 Hz. The effect was more pronounced in darkness than in dim background light and also more pronounced when water current was 20 cm/s than when it was 40 or 60 cm/s. Experiments to test the avoidance reactions to sound was also performed. The evaluation of these results where however complicated by the fact that the fishes swam rapidly to and fro in the experimental chamber and thus by pure chance very frequently were close to the sound generator

  1. Happy (Chinese) New Year!

    Science.gov (United States)

    Johnson, Georgia G.

    1979-01-01

    Suggestions are made for a classroom celebration of Chinese New Year, including discussion of the Chinese calendar and customs, a short list of appropriate children's stories, and food ideas, including a recipe for fortune cookies. (SJL)

  2. Acute and chronic effects of tributyltin on the Chinese rare minnow (Gobiocypris rarus)

    Institute of Scientific and Technical Information of China (English)

    周群芳; 江桂斌; 刘稷燕

    2003-01-01

    The acute (12 h) and chronic (7 or 14 d) effects of tributyltin chloride (TBT) on a new type of test fish, the Chinese rare minnow (Gobiocypris rarus), have been studied. High accumulation of the pollutant in the fish muscle and obvious changes in hepatosomatic index and gonad somatic index were observed after exposure. The ultrastructural findings show a series of pathological changes existing in the exposed gill cells and hepatocytes, which demonstrates the toxicity effects of tributyltin compounds on aquatic organisms. The results clearly show that the Chinese rare minnow is a new sensitive test fish material, whose exposure system is suitable for the extensive organometallic toxicity studies.

  3. Chinese Whispers

    Science.gov (United States)

    Kirkby, Mike

    2016-04-01

    In discrete networks, disconnection is often the critical factor that controls system function. The quality of network behaviour may be described by graph-theoretic indices such as the Cheeger constant, or through context-specific models. For water and sediment transport, one primary distinction is between unchannelled and channelled flow: diffusive sediment transport in the former providing poor connectivity and the progressive dominance of advective processes leading to better connected channelization. Within the channel network, Fryir's terminology of buffers, barriers and blankets describe types of disconnection that control water and sediment movement which are crucial to, for example, flood management. In the long term and at coarse scales, network connectivity is controlled by disconnection across divides and through sea level change. Willett has proposed a network analysis that shows catchments whose headwaters are threatened by capture and distributions of fish have provided evidence of the efficacy and rate of these processes, in Africa and elsewhere. Is there common ground between these approaches that can be applied to modelling the behaviour of social and other networks? The critical role of poor connections seems to be at least one significant common thread.

  4. Investigation and analysis of sauced meat products quality in Chongqing%重庆市餐饮酱卤肉制品质量调查分析

    Institute of Scientific and Technical Information of China (English)

    屠大伟; 孙玉侠; 张磊; 王友建

    2012-01-01

    In order to understand quality situations for sauced meat products of catering enterprises in Chongqing,according to statistical principle,two hundred representative samples were extracted to investigate food additives and microbiology,and analyze the kind of raw materials,the relationship of processing methods and samples quality,and distribution of unqualified indexes.The results showed the unqualified rate was 20%.When heating time was longer,product texture was looser,or the temperature was lower,the qualified rate of products was higher.Based on the experimental results,some suggestions were put forward for the purpose of improving the quality of sauced meat products.%为了解重庆市餐饮企业中酱卤肉制品质量情况,根据统计学原理,抽取有代表性的200份样品检测其食品添加剂指标和微生物指标。并分析样品的原材料种类,加工方式与样品质量之间的关系,不合格指标的分布情况,结果显示总体不合格率为20%,当煮制时间较长、样品纹理组织较疏松或环境温度较低时,产品合格率较高,据此提出相关建议,以提高餐饮酱卤肉的质量。

  5. Chinese restaurant syndrome

    Directory of Open Access Journals (Sweden)

    Balachandran C

    1991-01-01

    Full Text Available A 24-year-old Chinese student with history of recurrent attacks of flushing with burning and dryness of face of 4 years duration showed exacerbation of the symptoms after oral provocation with 1 mg of Chinese salt. Patient was treated with 50 mg pyridoxine daily and restriction of the Chinese salt in diet with moderate improvement.

  6. Chinese varkens in Nederland

    OpenAIRE

    Zhang, W.L.; Huiskes, J.H.

    1992-01-01

    In China zijn in totaal 300 miljoen varkens van meer dan 100 rassen. Ze worden voor verschillende soorten productie gebruikt. Sommige Chinese rassen zijn in Frankrijk, Nederland en U.S.A. geomporteerd. De vraag is of Chinese varkens nuttig kunnen zijnvoor de varkensproductie in Nederland en zo ja welke Chinese varkens

  7. 基于统计学方法的酱油二次沉淀形成的初步研究%Preliminary study on secondary sediment formation of soy sauces based on statistics methods

    Institute of Scientific and Technical Information of China (English)

    高献礼; 闫爽; 陈燕斌; 陆健

    2013-01-01

    本文以市售25种酱油为研究对象,以pearson相关分析法研究了酱油pH、总糖、还原糖、NaCl、总氮、氨基酸态氮、无盐固形物含量与酱油二次沉淀形成的相关性 . 同时,以T检验法研究了酱油不同发酵方式、类型、主要原料、质量等级和产地对酱油二次沉淀形成的影响.研究结果表明:酱油二次沉淀的形成与酱油中总糖、总氮和无盐固形物的含量呈显著正相关,与酱油PH、还原糖、NaCl、氨基酸态氮含量无统计学意义上的相关性.此外,分析结果显示酱油的发酵方式、主要原料、质量等级和产地对酱油二次沉淀的形成存在较大影响,而酱油类型对酱油二次沉淀的形成不存在明显影响.%The correlation between pH, contents of total sugar, reducing sugar, NaCI, total nitrogen, amino acid nitrogen,salt-free solid and secondary sediment formation of 25 commercial soy sauces was studied using pearson correlation analysis. Meanwhile, the effects of fermentation methods, types ( light/dark), main raw materials,quality grades and origins on secondary sediment formation of soy sauces were analyzed using T test method.Results demonstrated that the secondary sediment formation and contents of total sugar,total nitrogen and salt-free solid of soy sauces had a significantly positive correlation, and no statistically correlation between secondary sediment formation and pH, contents of reducing sugar, NaCI, amino acid nitrogen of soy sauces. Furthermore,results showed that there were significant effects of fermentation methods,main raw materials,quality grades,origins on secondary sediment formation of soy sauces,and no significant effect of types on secondary sediment formation of soy sauces.

  8. Chinese Food in America

    OpenAIRE

    Jou, Diana T.

    2011-01-01

    How did Chinese food get to look like this? With more than 41,000 Chinese restaurants in America - 3 times the number of McDonald’s restaurants - Chinese food is one of the most accepted and misunderstood cuisines in the United States. From large cities to small towns, locals can always count on an order of orange chicken in a takeout box, with a few fortune cookies thrown in the bag. But what Americans view as Chinese food is far from a traditional Chinese meal, wh...

  9. Danish-accented Chinese

    DEFF Research Database (Denmark)

    Wang, Lei; Sloos, Marjoleine 莱娜; Zhang, Chun

    In search for a linguistic basis for the education of Chinese as a foreign language CFL in Denmark, we set up a new line of investigation into CFL. This research focuses on the phonetics and phonology of Mandarin Chinese as compared to Danish. Considering the sound systems of both languages, we...... note some differences and similarities. The most remarkable differences are: -Chinese has rhotic sounds (pinyin ch, zh, sh, r) but Danish does not -Chinese has affricates (c z ch zh tɕ j) but Danish does not What Danish shares with Chinese is the contrast between aspirated and plain consonants: pa...

  10. Poisoning - fish and shellfish

    Science.gov (United States)

    Fish poisoning; Dinoflagellate poisoning; Seafood contamination; Paralytic shellfish poisoning; Ciguatera poisoning ... algae and algae-like organisms called dinoflagellates. Small fish that eat the algae become contaminated. If larger ...

  11. Scorpion fish sting

    Science.gov (United States)

    ... page: //medlineplus.gov/ency/article/002849.htm Scorpion fish sting To use the sharing features on this page, please enable JavaScript. Scorpion fish are members of the family Scorpaenidae, which includes ...

  12. Compatibility Determination : Recreational Fishing

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — It is determined in this document that recreational fishing of bass and brim on St. Vincent National Wildlife Refuge is consistent with Refuge Objectives. The...

  13. Umatilla - Rough Fish Eradication

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — In order to enhance environmental conditions in the McCormack Slough on Umatilla NWR, the population of rough fish, including common carp (Cyprinus carpio) and...

  14. Alaskan sport fishing waters

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — As a guide to newcomers and visitors, fishery biologists have compiled a list of some of the well-known fishing waters in Alaska. The list is merely a starting...

  15. 49 CFR 173.218 - Fish meal or fish scrap.

    Science.gov (United States)

    2010-10-01

    ... 49 Transportation 2 2010-10-01 2010-10-01 false Fish meal or fish scrap. 173.218 Section 173.218... Fish meal or fish scrap. (a) Except as provided in Column (7) of the HMT in § 172.101 of this subchapter, fish meal or fish scrap, containing at least 6%, but not more than 12% water, is authorized...

  16. Fish, shellfish, and meat meals of the public in Singapore

    International Nuclear Information System (INIS)

    Understanding different patterns of fish consumption is an important component of the assessment of risk from contaminants in fish. While there have been extensive studies of fish consumption in Western cultures, less attention has been devoted to the role of fish and meat in the diets of people in other cultures. A survey of 212 people living in Singapore was conducted to examine the relative importance of fish, shellfish, and other meat in their diets and to ascertain whether there were differences as a function of age, income, education or gender. As expected, fish and shellfish played an important role in their daily diets. On average, people ate fish in about 10 meals a week, chicken for eight meals, and shrimp and pork for about six meals each. While nearly 8% never ate fish, 18% ate fish at all 21 meals a week and over 20% ate shellfish for all 21 meals. Income explained about 14% of the variation in the number of fish meals consumed, and age explained about 8% of the variation in number of chicken meals per week. There were no gender differences in the number of meals of each type. People less than 26 years old ate significantly more pork, chicken, and other meat meals and fewer shellfish meals than older people. People with higher incomes ate significantly more fish meals than those with lower incomes. Chinese individuals ate significantly more meals of pork, chicken, and other meat than other ethnic groups, and they ate only 26% of their meals at home, while others ate 33% of their meals at home. The data indicate a great deal of variation in the number of meals of fish, shellfish, and other meats eaten by the people interviewed, making dietary and risk assessments challenging

  17. Fish Health Management

    Science.gov (United States)

    For commercial success, a recirculating aquaculture operation must maintain fish at densities far greater than normally found in nature. At the same time, the producer must maintain an environment that supports good fish health. This chapter discusses various aspects of fish health management, inclu...

  18. Ciguatera fish poisoning

    OpenAIRE

    J. Crump; McLay, C.; Chambers, S.

    1999-01-01

    Ciguatera fish poisoning is one of a variety of non-bacterial forms of human seafood poisoning. Consuming large predatory fish from tropical reef ecosystems may be hazardous. We describe a case that is typical of the disease, and illustrates the persistence of neurological symptoms that occur in some patients.


Keywords: ciguatera fish poisoning; ichthyosarcotoxaemia; poisoning; biotoxins

  19. 玉米蛋白粉取代部分豆粕制曲酿造酱油%Partial Substitution of Soybean Cake Meal by Corn Gluten Meal to Soy Sauce

    Institute of Scientific and Technical Information of China (English)

    张雁凌; 任保国; 王大为

    2011-01-01

    In the present work,low-salt solid-state fermentation was carried out to produce soy sauce using corn gluten as the main material and soybean meal as the auxiliary material.The optimal process conditions for achieving maximum amino nitrogen content were determined by one-factor-at-a-time and orthogonal array design methods to be 4:2 ratio of main to auxiliary materials,12°Bé salinity,60% moisture content in soy sauce mash,and 50 ℃ fermentation temperature.Under the optimal conditions,the amino nitrogen content in soy sauce was 0.8375 g/100 mL and the yield of soy sauce with strong and unique flavor and excellent quality 326%.%以玉米蛋白粉为主,豆粕为辅,采用固态低盐发酵工艺生产酱油,以氨基酸态氮含量为考察指标,通过单因素及正交试验筛选出最佳工艺条件。当玉米蛋白粉与豆粕的质量比为4:2(g/g)、食盐水浓度为12°Bé、酱醅含水量60%、发酵温度50℃时,酿制的酱油(头油)氨基酸态氮含量为0.8375g/100mL,酱油收率326%,酱香浓郁、风味独特、品质优良。

  20. 提高低盐固态酱油利用率和风味的探索%Exploration of Improving the Utilization and Flavor of Low-salt Sol id-state Soy Sauce

    Institute of Scientific and Technical Information of China (English)

    邓远均; 刘爽; 刘凯; 蒋正荣

    2015-01-01

    Through the production test,adjust the raw materials ratio of soy sauce,adopt moistening protein raw materials with water and then cooking starch raw materials,the starter-making of double strains is about 45 h,the experiment is carried out with different concentration and amount of salt water by low-salt spraying fermentation production process,it is determined that the salt content of sauce mash is 1 3%,the ratio of material and salt water is 1∶1 .7 ,which improves the utilization of total nitrogen and flavor of soy sauce.%通过生产试验,调整酱油生产原料配比,采用蛋白质原料先润水再添加淀粉质原料蒸煮,双菌种[1]45 h左右制曲,采用不同盐水浓度及不同盐水用量的低盐淋浇发酵生产工艺进行试验,最后确定了酱醅含盐为13%,原料:盐水(W/V)1∶1.7为优,提高酱油全氮利用率和风味。

  1. Do Fish Resist?

    Directory of Open Access Journals (Sweden)

    Dinesh Joseph Wadiwel

    2016-03-01

    Full Text Available There have been a number of scientific studies on the question of whether fish feel pain. Some have suggested that some fish indeed do feel pain and that this has significant welfare implications (2003. Others have argued that fish do not have the brain development necessary to feel pain. In terms of number of animals killed, the slaughter of sea animals for human consumption significantly exceeds that of any land animals that we use for food, and sea animal slaughter practices frequently lack any basic welfare protections. If fish can be shown to feel pain—or more importantly, if humans can agree that fish feel pain—then this would place a significant question mark over many contemporary fishing practices.  This article substitutes the question 'Do Fish Feel Pain?' with an alternative: 'Do Fish Resist?' It explores the conceptual problems of understanding fish resistance, and the politics of epistemology that surrounds and seeks to develop a conceptual framework for understanding fish resistance to human capture by exploring the development of fishing technologies - the hook, the net and contemporary aquaculture.

  2. Augmented fish health monitoring

    International Nuclear Information System (INIS)

    The Bonneville Power Administration (BPA) initiated the Augmented Fish Health Monitoring project in 1986. This project was a five year interagency project involving fish rearing agencies in the Columbia Basin. Historically, all agencies involved with fish health in the Columbia Basin were conducting various levels of fish health monitoring, pathogen screening and collection. The goals of this project were; to identify, develop and implement a standardized level of fish health methodologies, develop a common data collection and reporting format in the area of artificial production, evaluate and monitor water quality, improve communications between agencies and provide annual evaluation of fish health information for production of healthier smolts. This completion report will contain a project evaluation, review of the goals of the project, evaluation of the specific fish health analyses, an overview of highlights of the project and concluding remarks. 8 refs., 1 fig., 4 tabs

  3. CHINESE OF HUMANITY

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    A discussion of chinese curriculum of primary school under the background of new curriculum reform Mao xinjuan Feng haiying [Abstract] in recent years, Chinese learning received more and more attention by people article mainly from the national studies this course concepts, the curriculum reform of elementary school curriculum requirements and how to effective implementation of primary national studies course several aspects under the background of curriculum reform of Chinese primary curriculum the new school

  4. Southeast Alaska ESI: FISH (Fish Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for estuarine, benthic, and pelagic fish in Southeast Alaska. Vector polygons in this data set represent locations...

  5. American Samoa ESI: FISH (Fish Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains sensitive biological resource data for reef, pelagic, benthic, and estuarine fish species in American Samoa. Vector polygons in this data set...

  6. Development of an enzymatic fish hydrolysate and its use in instant soup bases.

    Science.gov (United States)

    Gálvez, A; Morales de Léon, J; Bourges Rodríguez, H

    1985-12-01

    The successful conservation of fish products, at low costs, is a subject of special interest in the developing countries. Conscious of this fact, our group has been studying several fish conservation methods, such as autolysis with high salt concentrations, and has obtained a sauce of high nutritive value and long shelf life. Nevertheless, the reaction process takes from four to six months. In the study herein reported, the hydrolysis was accelerated and controlled by using the following enzymes: papain, HT proteolytic, and Brew (N) zyme. The hydrolysate was then mixed with cereals to prepare instant soups. As results indicated, the best hydrolysate was obtained with Brew (N) zyme at 50 degrees C and 8.30 hours. This hydrolysate contains 93.0 g/100 g crude protein with a protein efficiency ratio (PER) and a net protein utilization (NPU) of 60% that of casein's NPU as well as a content of 0.8% ether extract. The lowest-cost mixtures with the highest nutritive value were: hydrolysate-wheat-soymeal, and hydrolysate-rice-soymeal, with 38.3 and 29.7 protein per 100 g of mixture, respectively, and a NPU of 79.0 and 79.8% in relation to casein, respectively. The soups prepared had a satisfactory acceptance rating. There were no significant differences in flavor and aroma at a confidence level of 95%. The cost per gram of protein is about US$ 0.22 per kg. PMID:3842931

  7. Fish elevator and method of elevating fish

    Science.gov (United States)

    Truebe, Jonathan; Drooker, Michael S.

    1984-01-01

    A means and method for transporting fish from a lower body of water to a higher body of water. The means comprises a tubular lock with a gated entrance below the level of the lower body of water through which fish may enter the lock and a discharge passage above the level of the upper body of water. The fish raising means in the lock is a crowder pulled upward by a surface float as water from the upper body of water gravitationally flows into the closed lock filling it to the level of the upper body. Water is then pumped into the lock to raise the level to the discharge passage. The crowder is then caused to float upward the remaining distance through the water to the level of the discharge passage by the introduction of air into a pocket on the underside of the crowder. The fish are then automatically discharged from the lock into the discharge passage by the out of water position of the crowder. The movement of the fish into the discharge passage is aided by the continuous overflow of water still being pumped into the lock. A pipe may be connected to the discharge passage to deliver the fish to a selected location in the upper body of water.

  8. Study on enzymatic hydrolysis fish sauce with salted fish and volatile odor compounds%盐渍鱼酶解制备鱼露及挥发性风味物质的研究

    Institute of Scientific and Technical Information of China (English)

    晁岱秀; 曾庆孝

    2010-01-01

    在对Alcalase2.4L和Papain双酶分步酶解盐渍鱼酶解过程研究的基础上酶解鲜鱼和半年盐渍鱼制备鱼露,运用感官分析和顶空固相微萃取(HS-SPME)结合气质联用(GC-MS)法对其风味进行比较分析.结果表明:Alcalase2.4L、Papain双酶分步酶解盐渍鱼酶解效果较好,先加Papain 6 h后再加Alealase2.4L效果较好,但鲜味氨基酸的比例不如先加Alcalase2.4L后加Papain高;与鲜鱼酶解鱼露相比,虽然盐渍鱼使蛋白酶的酶解效果有所降低,但盐渍鱼酶解鱼露的风味较好,较接近传统鱼露的风味,且含有挥发性酸类,但具有鱼露特征香味的挥发性风味物质没有检出,说明需进一步发酵才能达到传统成熟鱼露的风味.

  9. 酱油中铵盐含量的监测与来源分析%Surveillance and analysis on the quantity and origin of ammonium salt in soy sauce

    Institute of Scientific and Technical Information of China (English)

    林崇昌; 司徒小玉; 邓秀燕; 吴灿斌

    2011-01-01

    Objective To investigate the quantity and origin of ammonium salt in soy sauce produced in Kaiping city,and provide references for the quality control of soy sauce production.Methods Detecting the contents of ammonium salt and amino acid nitrogen in soy sauce, calculating the proportion and the qualified rate of different types of ammonium salt,and detecting the contents of ammonia nitrogen in raw materials of caramel and ammonium salt in molasses.Results The difference between the qualified rate of ammonium salt in semi-finished products and end products of soy sauce ( 100% and 91.3% respectively) was of statistical significance (x2 = 4.3, 0.01 < P < 0.05 ).The difference on the qualified rate of ammonium salt between light soy sauce ( 100% ) and dark soy sauce (72.7% ) was of statistical significance (x2 = 17.7,P <0.01 ).Ammonia nitrogen contents in caramel were in the range of 0.02%-0.04% and all qualified, while ammonia nitrogen contents in molasses were 0.05-0.25 g/100 ml.Conclusion The contents of ammonia nitrogen in some species of soy sauce produced in Kaiping city were higher than the upper limits, which was the result of excessive ammonium salt in molasses.%目的 研究开平市产酱油中铵盐含量及其污染来源,为酱油生产过程质量控制提供参考依据.方法 检测酱油中的铵盐和氨基酸态氮含量,计算铵盐比率和合格率;检测原料焦糖色中氨氮含量和糖蜜中铵盐含量.结果 半成品酱油铵盐合格率(100%)和成品酱油铵盐合格率(91.3%)差异有统计学意义(x2=4.3,0.01<P<0.05);成品酱油中生抽酱油铵盐合格率(100%)和老抽酱油铵盐合格率(72.7%)差异有统计学意义(x2=17.7,P<0.01);焦糖色中氨氮含量在0.02%~0.04%之间,全部合格;糖蜜中铵盐含量在0.05~0.25g/100 ml之间.结论 开平市产部分酱油品种铵盐含量超标,是加入铵盐含量高的糖蜜导致.

  10. Nitrogen and Phosphorus Removal in the Recirculating Aquaculture System with Water Treatment Tank containing Baked Clay Beads and Chinese Cabbage

    OpenAIRE

    Aeknarin Thanakitpairin; Wiboonluk Pungrasmi; Sorawit Powtongsook

    2014-01-01

    This research aims to describe the nitrogen and phosphorus removal in Recirculating Aquaculture System (RAS) by crop plants biomass production. The 3 experiment systems consisted of 1 treatment (fish tank + baked clay beads + Chinese cabbage) and 2 controls as control-1 (fish tank only) and control-2 (fish tank + baked clay beads), were performed. With all experimental RAS, Nile tilapia (Oreochromis niloticus) was cultured at 2 kg/m3 density. The baked clay beads (8-16 mm in diameter) were fi...

  11. Vaccination in Fish

    DEFF Research Database (Denmark)

    Chettri, Jiwan Kumar

    vaccines have reduced the need for usage of antibiotics with more than 99 % since the 1980s. Fish can be vaccinated by three different administration routes: injection, immersion and oral vaccination. Injection vaccination (intraperitoneal injection of vaccine) is the most time consuming and labor...... intensive method, which however, provides the best protection of the fish. Immersion vaccination is used for immunization of a high number of small fish is cost-efficient and fast (30 sec immersion into vaccine). Oral vaccination (vaccine in feed) is the least efficient. As in higher vertebrates fish...... respond to vaccination by increasing the specific antibody titer and by activating the cellular responses. My talk will cover vaccination methods in fish, immune responses and some adverse effect of oil-adjuvanted vaccines in fish with reference to our work in rainbow trout, Oncorhynchus mykiss....

  12. Fish protein hydrolysates

    Energy Technology Data Exchange (ETDEWEB)

    Mackie, I.M.

    1982-01-01

    Proteolytic enzymes now available in commercial quantities can be used to liquefy the fish and fish waste presently considered suitable for conversion to fish meal. The products obtained are readily dispersed or dissolved in water and have a high nutritional value. They have been satisfactorily used as substitutes for milk proteins in milk replacers for young animals. Further research is necessary on means of controlling the degree of hydrolysis to give protein preparations with acceptable functional properties as human food supplements. (Refs. 21).

  13. Fish and wildlife surveillance

    International Nuclear Information System (INIS)

    This section of the 1994 Hanford Site Environmental Report summarizes the monitoring of radioactive contaminants in fish and wildlife species that inhabit the Colombia River and Hanford Site. Wildlife have access to areas of the Site containing radioactive contamination, and fish can be exposed to contamination in spring water entering the river along the shoreline. Therefore, samples are collected at various locations annually, generally during the hunting or fishing season, for selected species

  14. Fish and wildlife surveillance

    Energy Technology Data Exchange (ETDEWEB)

    Poston, T.M.

    1995-06-01

    This section of the 1994 Hanford Site Environmental Report summarizes the monitoring of radioactive contaminants in fish and wildlife species that inhabit the Colombia River and Hanford Site. Wildlife have access to areas of the Site containing radioactive contamination, and fish can be exposed to contamination in spring water entering the river along the shoreline. Therefore, samples are collected at various locations annually, generally during the hunting or fishing season, for selected species.

  15. LINEAMIENTOS PARA LA FORMULACIÓN DE PAGOS POR SERVICIOS AMBIENTALES. ESTUDIO DE CASO: ALTA CUENCA DEL RÍO SAUCE GRANDE. ARGENTINA

    Directory of Open Access Journals (Sweden)

    Gerardo Andrés Denegri

    2010-01-01

    Full Text Available Los objetivos de este trabajo son: presentar un diagnóstico integral de los principales problemas ambientales generados a partir de la pérdida de suelo por erosión hídrica superficial y exponer los principales lineamientos para la formulación del PSA de la Cuenca Alta del Río Sauce Grande. Metodológicamente se procedió a caracterizar el área en estudio, cuantificar la degradación por erosión hídrica superficial, describir las actividades productivas, conocer los principales consumidores de agua, definir los principales actores del sistema, e identificar los Servicios Ambientales, factibles de ser incluidos en un sistema de PSA. La cuenca presenta procesos erosivos de diferente magnitud y en algunas zonas dificultades en el abastecimiento de agua para la población. Existe un proceso de cambio en el uso de suelo de ganadero a agrícola y a turismo rural. Se concluye que en la cuenca existen condiciones para la implementación de un PSA porque se detectaron dos servicios ambientales factibles de ser pagados: agua y paisaje, con demanda creciente y existen actores e instituciones factibles de ejecutarlo.

  16. THE INFLUENCE OF SALT CONTENT AT DIFFERENT CONCENTRATIONS OF TERASI TO THE SENSORY CHARACTERISTICS OF SAMBAL TERASI, THE CHILI SAUCE ADDED WITH TERASI.

    Science.gov (United States)

    Ambarita, N T Damanik; De Meulenaer, B

    2015-01-01

    The type of terasi (the Indonesian seafood fermented paste) and the ingredients used can give sambal terasi (ST), the chili sauce added with terasi, its identity and taste distinction. Inherit from its production, salt content differs the flavor(s) of product added with terasi. This research explored the role of terasi salt content, either from the origin of terasi or by salt adjustment, to the products acceptability and sensory characteristics perceived during subsequent sensorial evaluations. Six types of terasi were characterized based on the proximate and salt content, and prepared as STs with and without salt adjustment at several terasi concentrations. 118 panelists conducted sensory evaluations for overall acceptability at 12.5% terasi; at lower concentration specific tastes (sweet, bitter, salty, sour, umami, fishy and rebon) were characterized by 80 panelists. Results showed that the acceptance of ST is more due to its innate origin salt content and to the suitability saltiness perceived. The specific odor of terasi, combining with other taste(s), when prepared at higher terasi concentration as practiced in restaurant, home and commercial products showed masking effect(s). After saltiness adjusted, different types of terasi showed different taste characteristics. Preferred ST were different between higher and lower concentration. Better tastes characteristics and stronger spices taste were found at lower salt content (and terasi concentration). PMID:26630752

  17. Growth performance, carcass traits, physiochemical characteristics and intramuscular fatty acid composition of finishing Japanese black steers fed soybean curd residue and soy sauce cake.

    Science.gov (United States)

    Yasuda, Kaori; Kitagawa, Masayuki; Oishi, Kazato; Hirooka, Hiroyuki; Tamura, Takemi; Kumagai, Hajime

    2016-07-01

    This study was conducted to determine the effects of dietary soybean curd residue (SCR) and soy sauce cake (SSC) on the growth performance, carcass traits and physiochemical and intramuscular fatty acid (FA) characteristics in Japanese Black steers. Ten steers (29.7 ± 0.3 months old, 856.6 ± 24.4 kg body weight) were assigned to either treatment C, fed a conventional concentrate or T, fed the test diet including dried SCR and SSC for 3 months. In growth performance, dry matter (DM) intake and average daily gain, and carcass traits did not differ significantly between the treatments. Color of beef was affected by the dietary treatments and meat samples from T showed higher a(*) value and chroma than those in C. On FA composition, there was no significant difference between the treatments in neutral lipids, whereas in polar lipids, meat samples from T had higher C16:1 (P < 0.05) and tended to have higher C16:0 (P = 0.05) and C18:1 (P = 0.08), but lower C17:0 (P = 0.098), C18:2 (P = 0.06) and C20:4 (P = 0.07) than those from C. The study suggested that SCR and SSC could be used as a substitute for conventional concentrate and would influence meat color and intramuscular FA composition of polar lipids. PMID:26663641

  18. Chinese Foods; Teacher's Handbook.

    Science.gov (United States)

    Huang, Joe, Ed.

    Different styles of Chinese cooking, traditional food items, cooking utensils, serving techniques, and the nutritional value of Chinese cooking are described in this teaching guide. Lesson plans for the preparation of simple dishes are presented. Recipes, a shopping guide to San Francisco's Chinatown, a guide to sources of supplies, and a…

  19. Confucius Teaching Chinese Abroad

    Institute of Scientific and Technical Information of China (English)

    TANG YUANKAI

    2010-01-01

    @@ On December 1, 2009, the Confucius Institute in Lyon, France, held a plaque-unveiling ceremony. Thomas Boutonnet, a Frenchman who has studied Chinese for 10 years in France and China and who is also an institute supervisor, said the institute would offer courses in Chinese language and culture covering legal, wade and cultural fields.

  20. FROM THE CHINESE PRESS

    Institute of Scientific and Technical Information of China (English)

    1998-01-01

    Equality and harmony are mainstream in Chinese marriage. The conclusion was made by a systematic investigation in 1996 on love and marriage relations between couples in Shanghai, Harbin, Guangdong, Gansu and other regions. Six thousand couples were surveyed in a multi-period, separated level probability sampling; the research was conducted by the study group, "Marriage quality during the period of Chinese social

  1. Say That in Chinese

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    Demand for Chinese language learning is fueling all aspects of the market, most notably the textbook publication industry Alarge-scale series of Chinese lan-guage textbooks are to be pub-lished in the coming years jointly by the China International Publi

  2. On Developing Business Chinese.

    Science.gov (United States)

    Hong, Wei

    1996-01-01

    Examines the significance of foreign languages for business, particularly Business Chinese, in the 1990s; its curriculum requirements; and the impact of business languages on international business. The article proposes a developmental plan for Business Chinese at the college level including goals, course materials, learning activities, and…

  3. Chinese by Choice

    Science.gov (United States)

    Beem, Kate

    2008-01-01

    A 2004 College Board survey revealed that school districts around America wanted to offer Chinese, but finding qualified teachers was a problem, says Selena Cantor, director of Chinese Language and Culture Initiatives for the College Board. So last year, a new College Board program brought guest teachers from China to school districts in 31…

  4. Equilibria of Chinese Auctions

    DEFF Research Database (Denmark)

    Branzei, Simina; Forero, Clara; Larson, Kate;

    Chinese auctions are a combination between a raffle and an auction and are held in practice at charity events or festivals. In a Chinese auction, multiple players compete for several items by buying tickets, which can be used to win the items. In front of each item there is a basket, and the play...

  5. Intelligent Fish Freshness Assessment

    Directory of Open Access Journals (Sweden)

    Deena Benjamin

    2008-04-01

    Full Text Available Fish species identification and automated fish freshness assessment play important roles in fishery industry applications. This paper describes a method based on support vector machines (SVMs to improve the performance of fish identification systems. The result is used for the assessment of fish freshness using artificial neural network (ANN. Identification of the fish species involves processing of the images of fish. The most efficient features were extracted and combined with the down-sampled version of the images to create a 1D input vector. Max-Win algorithm applied to the SVM-based classifiers has enhanced the reliability of sorting to 96.46%. The realisation of Cyranose 320 Electronic nose (E-nose, in order to evaluate the fish freshness in real-time, is experimented. Intelligent processing of the sensor patterns involves the use of a dedicated ANN for each species under study. The best estimation of freshness was provided by the most sensitive sensors. Data was collected from four selected species of fishes over a period of ten days. It was concluded that the performance can be increased using individual trained ANN for each specie. The proposed system has been successful in identifying the number of days after catching the fish with an accuracy of up to 91%.

  6. Of Fish and Micrornas

    DEFF Research Database (Denmark)

    Bela-Ong, Dennis; Schyth, Brian Dall; Lorenzen, Niels

    Fish is an important small vertebrate multidisciplinary model for investigating various aspects of reproduction, development, disease (immunology, toxicology, carcinogenesis), and aging. It is also an important model for comparative and evolutionary studies because it represents the lower...... to the mechanisms of control of gene expression, impacting a broad range of biological processes. Thus far, >25, 000 miRNA sequences have been identified in 193 species, including fish. In fish, the interest on miRNAs started with the analysis of their expression and function during embryonic development. In our...... selection markers to identify disease-resistant fish....

  7. Microbial diversity and potential pathogens in ornamental fish aquarium water.

    Directory of Open Access Journals (Sweden)

    Katherine F Smith

    Full Text Available Ornamental fishes are among the most popular and fastest growing categories of pets in the United States (U.S.. The global scope and scale of the ornamental fish trade and growing popularity of pet fish in the U.S. are strong indicators of the myriad economic and social benefits the pet industry provides. Relatively little is known about the microbial communities associated with these ornamental fishes or the aquarium water in which they are transported and housed. Using conventional molecular approaches and next generation high-throughput amplicon sequencing of 16S ribosomal RNA gene hypervariable regions, we characterized the bacterial community of aquarium water containing common goldfish (Carassius auratus and Chinese algae eaters (Gyrinocheilus aymonieri purchased from seven pet/aquarium shops in Rhode Island and identified the presence of potential pathogens. Our survey identified a total of 30 phyla, the most common being Proteobacteria (52%, Bacteroidetes (18% and Planctomycetes (6%, with the top four phyla representing >80% of all sequences. Sequences from our water samples were most closely related to eleven bacterial species that have the potential to cause disease in fishes, humans and other species: Coxiella burnetii, Flavobacterium columnare, Legionella birminghamensis, L. pneumophila, Vibrio cholerae, V. mimicus. V. vulnificus, Aeromonas schubertii, A. veronii, A. hydrophila and Plesiomonas shigelloides. Our results, combined with evidence from the literature, suggest aquarium tank water harboring ornamental fish are an understudied source for novel microbial communities and pathogens that pose potential risks to the pet industry, fishes in trade, humans and other species.

  8. Modern Chinese History Studies

    Institute of Scientific and Technical Information of China (English)

    2012-01-01

    Famous Foreign Scholars' Lecture Tours in China Around the May Fourth Movement and Changes in Chinese Intellectual Circles From 1919 to 1924, John Dewey and four other famous foreign scholars came to China on lecture tours. These tours were great cultural undertakings to spread Western learning to the East after the First World War. The lectures these schol- ars gave helped to deepen the thoughts of Chinese people, and at the same time encouraged the diversification and evolution of Chinese intellectual circles. Firstly, the lectures hastened the birth of a contemporary Chinese wave of reflection on mo- dernity, and provided a basis for the theoretical views and cultural appeals of Liang Qichao and other members of the socalled "Orient Culture Faction," thereby increasing the tension intrinsic to the development of the New Culture Movement and to the expansion of intellectual horizons in Chinese intellectual circles.

  9. Chinese Companies in Switzerland

    Directory of Open Access Journals (Sweden)

    Esther Kessler

    2014-10-01

    Full Text Available In recent years, some of China’s leading firms have made headlines with their European expansion, by either opening new facilities or by acquiring or merging with significant enterprises in Europe. The goal of this paper is to contribute to the existing literature by examining Chinese enterprises expanding into Switzerland. The study also allows some conclusions for Chinese companies entering Central and Eastern Europe. We analyze via interviews the motivations of Chinese companies to expand into Switzerland as well as their behavior and the impediments in their internationalization process. Our findings show that Chinese companies fail to take advantage of certain benefits of western economies (such as open information and stable rule of law. To move forward efficiently, they should develop competence in dealing systematically with readily available market information, building professional networks that recognize a separation between business life and personal life, and managing their Chinese and foreign employees in the foreign cultural environment.

  10. On Chinese Parody Translation

    Institute of Scientific and Technical Information of China (English)

    熊俊

    2013-01-01

    Chinese parody, as a traditional figure of speech, has captured more and more attention from scholars. The researches conducted up to date are inadequate in theorizing and exploring its translation. This paper, based on the comparative data analysis of Chinese parody translation examples in different types of texts, attempts to probe into the means about how to achieve the clos⁃est function equivalence in rendering Chinese parody under the guidance of Sociosemiotic Approach. It is found that the nature of Chinese parody translation is to achieve the closest natural equivalence or similarity in expressive function, informative func⁃tion, vocative function and aesthetic function in its equivalents in English. And it is suggested that borrowing, imitating, para⁃phrasing and adapting are effective strategies in translating Chinese parody.

  11. Chinese assertiveness in the South China Sea and Southeast Asian responses

    OpenAIRE

    Thayer, Carlyle A.

    2011-01-01

    This article reviews Chinese assertive behaviour towards the Philippines and Vietnam over South China Sea issues in 2011. The article compares and contrasts Chinese diplomatic behaviour in the period before and after the adoption by ASEAN member states and China of Guidelines for the Implementation the Declaration on Conduct of Parties in the South China Sea in July. In the first period China aggressively asserted its claims to sovereignty by interfering with commercial fishing and oil explor...

  12. Study on Translating Chinese into Chinese Sign Language

    Institute of Scientific and Technical Information of China (English)

    徐琳; 高文

    2000-01-01

    Sign language is a visual-gestural language mainly used by hearing impaired people to communicate with each other. Gesture and facial expression are important grammar parts of sign language. In this paper, a text-based transfor mation method of Chinese-Chinese sign language machine translation is proposed.Gesture and facial expression models are created. And a practical system is im plemented. The input of the system is Chinese text. The output of the system is "graphics person" who can gesticulate Chinese sign language accompanied by facial expression that corresponds to the Chinese text entered so as to realize automatic translation from Chinese text to Chinese sign language.

  13. Chinese nuclear insurance and Chinese nuclear insurance pool

    International Nuclear Information System (INIS)

    Chinese Nuclear Insurance Started with Daya Bay Nuclear Power Station, PICC issued the insurance policy. Nuclear insurance cooperation between Chinese and international pool's organizations was set up in 1989. In 1996, the Chinese Nuclear Insurance Pool was prepared. The Chinese Nuclear Insurance Pool was approved by The Chinese Insurance Regulatory Committee in May of 1999. The principal aim is to centralize maximum the insurance capacity for nuclear insurance from local individual insurers and to strengthen the reinsurance relations with international insurance pools so as to provide the high quality insurance service for Chinese nuclear industry. The Member Company of Chinese Nuclear Pool and its roles are introduced in this article

  14. Essential Fish Habitat (EFH) Areas Protected From Fishing

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Designated Essential Fish Habitat (EFH) areas where fishing or the use of fishing gears has been restricted or modified in order to minimize the adverse effects of...

  15. Fish silage as feed ingredient for fish and livestock

    OpenAIRE

    Rurangwa, E.; Vuuren, van, T.; Poelman, M.

    2014-01-01

    The present report analyses through a literature review the potential of fish silage to valorise fish processing by-products into economically relevant protein sources for fish and livestock feed production in East Africa.

  16. Research in Ancient Chinese Language

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    JIANG Ji-cheng, A Brief Study of Arabian-Chinese Diaphone in Huihui Prescription Abstract: Based on meterials of Arabian- Chinese diaphone in Huihui Prescription, this paper studies all Chinese phonetic initials and finals in Yuan dynasty, including 21 initials and 34 finals. Key Words: Huihui Prescription, Arabian- Chinese diaphone, transferred sound, International Phonetic Alphabet

  17. Fish Vaccines in Aquaculture

    Science.gov (United States)

    Vaccination is a proven, cost-effective method to prevent infectious diseases in animals. Current fish vaccines can be categorized as killed fish vaccines or modified live vaccines. The major advantage of live vaccine is their ability to stimulate both cell-mediated and humoral immune responses for ...

  18. Stress in Fish

    Science.gov (United States)

    Stress in fish involves a condition disruptive of physiological homeostasis that occurs in response to unfavorable external influences and is capable of adversely affecting fish. Any stimulus that provokes stress responses is known as a stressor, disrupting a stable condition and causing a response....

  19. Biannual Fish Survey, Spring 1993

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — The biannual fish survey was initiated in 1989 to monitor population trends of federally endangered fish species at Ash Meadows National Wildlife Refuge. Item 421...

  20. Minutes of Fish Barrier Workshop

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Minutes of Fish Barrier Workshop held 27 May 2009 at DOC Waikato Area Office. Lists attendees and highlights topics to be covered in Fish Barrier Workshop.

  1. Success factors of Chinese restaurants

    OpenAIRE

    Aakala, Liwen Heli

    2009-01-01

    The objectives of the thesis fall into three aspects: 1) understanding Chinese entrepreneurship through some major aspects; such as, the characteristics of Chinese entrepreneur and successful skills needed; 2) scanning the Chinese culture that is associated with their entrepreneurial success in restaurant business as well as understanding the Finnish culture that affects Chinese restaurants’ presence in Finland; 3) acquainting with the competitive strategies that those Chinese restaurants emp...

  2. Fermentation process and nutritional analysis of scallop skirt sauce%扇贝裙边酱发酵工艺及营养成分分析的研究

    Institute of Scientific and Technical Information of China (English)

    王晓茹; 王颉; 张亮

    2011-01-01

    为了降低扇贝酱产品成本,增加贝类产品的附加值,以扇贝裙边为主要原料,经米曲霉和豆粕制曲,扇贝裙边与豆曲的质量比为4∶1,加入中性蛋白酶2000U/g,添加12%食盐,在40℃恒温培养箱中发酵8d后以1%接种量接种耐盐四联球菌,在30℃恒温培养箱中发酵7d,25℃恒温培养箱中后熟30d,磨细后真空包装、灭菌制成扇贝裙边酱。对其营养成分、理化指标及游离氨基酸分析结果表明:蛋白质含量为20.04g/100g,脂肪含量为0.82g/100g,氨基酸态氮为1.76g/100g,19种游离氨基酸总量为9.82g/100g,游离的必需氨基酸总量为4.16g/100g。以上5个指标除脂肪含量外均显著高于由贝柱和豆粕、贝柱和面粉发酵生产的扇贝豆酱和扇贝面酱。该研究为降低扇贝酱产品成本提供了实验依据。%A fermentation process of scallop skirt sauce was studied to reduce scallop sauce product cost,and to increase added value of shellfish. Scallop skirt and soybean koji(Aspergillus oryzae culture on soybean meal)mixture(4∶ 1 by weight),containing 2000U/g neutral protease and 12% salt,was incubated for 8 days at 40℃,and inoculated with Tetragenococcus halophilus at 1% level. After fermentation at 30℃ for 7 days,and aging at 25℃ for 30 days,the mixture was ground into fine powder. The powder was vacuum packed,sterilized,and named as scallop skirt sauce. Nutritional and amino acid analysis showed that the scallop skirt sauce contains 20. 04g/100g of protein,0. 82g/100g of lipids,1. 76g/100g of amino acid nitrogen,9. 82g/100g of 19 free amino acids,and 4. 16g/100g of free essential amino acids. Except fat content,all other 4 specifications wrer significantly higher than those of scallop soy sauce or scallop flour sauce that were made from scallop with soy meal or flour,respectively. This study provided experimental data to reduce scallop product cost.

  3. The Contrast of Chinese and English in the Translation of Chinese Poetry

    OpenAIRE

    Ning Li

    2009-01-01

    Chinese poetry is the soul of Chinese literature and Chinese culture. A good translation of a Chinese verse can promote the prevalence of Chinese culture. In the translation of Chinese poetry, translators should not only keep the characteristics of Chinese poems, but also embody the English characteristics. This article analyzed some versions of translation and proposed factors affecting the translation of Chinese poetry.

  4. The first record of the Chinese pond mussel Sinanodonta woodiana (Lea, 1834 in Montenegro

    Directory of Open Access Journals (Sweden)

    Tomović Jelena

    2013-01-01

    Full Text Available Sinanodonta woodiana (Lea, 1834, Chinese pond mussel (Bivalvia: Unionoida: Unionidae is one of the most invasive aquatic macroinvertebrate species found in Europe. We report the Chinese pond mussel for the first time in Montenegro, in August 2012, in Lake Šasko (Adriatic part of the Central Mediterranean subarea. One specimen of the Chinese pond mussel was observed in a habitat with a predominantly silt-clay substrate. The main pathway of species introduction was evaluated to be via fish stocking. [Projekat Ministarstva nauke Republike Srbije, br. III 43002 i br. ON 173025

  5. 耐盐乳酸菌添加对高盐稀态酱油风味的影响%The Impact of Adding Salt-tolerant Lactic Acid Bacteria on the Flavor of High-salt Liquid Soy Sauce

    Institute of Scientific and Technical Information of China (English)

    戚晨晨; 王猛; 沈艾彬

    2016-01-01

    In the fermentation process of high-salt liquid soy sauce,the addition of salt-tolerant lactic acid bacteria has a great influence on the final flavor components of soy sauce.Through adding salt-tolerant lactic acid bacteria on the 30th and 45th day of fermentation,research the content of total acids,saltless solids and flavor compounds.The results show that adding salt-tolerant lactic acid bacteria on the 45th day,the content of total acids,saltless solids and flavor compounds is higher than that adding and without adding salt-tolerant lactic acid bacteria on the 30th day.The research has laid a foundation for its future application in the industrial production of brewed soy sauce with good flavor.%高盐稀态酱油发酵过程中,耐盐乳酸菌的添加时间对于酱油最终风味成分的影响很大。通过分别在发酵30,45天添加耐盐乳酸菌、未添加乳酸菌发酵的酱油对照,研究总酸、无盐固形物、风味物质的含量。研究表明:发酵45天添加耐盐乳酸菌,总酸、无盐固形物、风味物质的含量均高于30天添加和未添加乳酸菌发酵的酱油对照,为其以后应用于工业生产酿造出风味良好的酱油打下基础。

  6. Study of radiation in fresh tomatoes (lycopersicon esculentum Mill) and in the levels of sauce lycopene; Estudo da radiacao ionizante em tomates in natura (lycopersicum esculentum Mill) e no teor de licopeno do molho

    Energy Technology Data Exchange (ETDEWEB)

    Fabbri, Adriana Diaz Toni

    2009-07-01

    The purpose of the present study was to determine the effects of ionizing radiation in tomatoes (Lycopersicon esculentum Mill) and at the same time to evaluate the influence of irradiation on the content of lycopene in a sauce made with these fruits irradiated. For this reason tomatoes were subjected to five treatments: control, T1 (0.25 kGy), T2 (0.5 kGy), T3 (1.0 kGy) and T4 (2.0 kGy) and evaluated at 3, 6, 9, 12, 15 and 20 days after irradiation, for the following analysis: maturity, texture, color, soluble solids, pH, acidity and total mass. Measurements were made of lycopene in fresh tomatoes and sauce by open column chromatography according to the ripening of them. The results showed that only the mass was not significantly different (p> 0.05). Treatments 1 and 2 proved to be effective in delaying the maturation and in the maintenance of firm texture (p <0.05). While T4 caused chemical reactions in the structure of tomato, compelling it to mature earlier because of pectin degradation. The completion of a sauce made from tomatoes irradiated to 0.25 kGy, didn't show a significant difference (p> 0.05) when compared to control. However, it didn't indicate lycopene degradation, as the doses of 1.0 and 2.0 kGy. Thus we can conclude that low doses are effective for maintaining pH, firmness, delayed senescence, mass and, in addition to not degrading the major bioactive compound of tomato, lycopene, suggest a higher bioavailability of this one, depending on the radiation application. (author)

  7. Fish consumption pattern among adults of different ethnics in Peninsular Malaysia

    Directory of Open Access Journals (Sweden)

    Nurul Izzah Ahmad

    2016-08-01

    Full Text Available Background: Understanding different patterns of fish consumption is an important component for risk assessment of contaminants in fish. A few studies on food consumption had been conducted in Malaysia, but none of them focused specifically on fish consumption. The objectives of this study were to document the meal pattern among three major ethnics in Malaysia with respect to fish/seafood consumption, identify most frequently consumed fish and cooking method, and examine the influence of demographic factors on pattern of fish consumption among study subjects. Methods: A cross-sectional survey was conducted between February 2008 and May 2009 to investigate patterns of fish consumption among Malaysian adults in Peninsular Malaysia. Adults aged 18 years and above were randomly selected and fish consumption data were collected using a 3-day prospective food diary. Results: A total of 2,675 subjects, comprising male (44.2% and female (55.7% participants from major ethnics (Malays, 76.9%; Chinese, 14.7%; Indians, 8.3% with a mean age of 43.4±16.2 years, were involved in this study. The results revealed 10 most frequently consumed marine fish in descending order: Indian mackerel, anchovy, yellowtail and yellow-stripe scads, tuna, sardines, torpedo scad, Indian and short-fin scads, pomfret, red snapper, and king mackerel. Prawn and squid were also among the most preferred seafood by study subjects. The most frequently consumed freshwater fish were freshwater catfish and snakehead. The most preferred cooking style by Malaysians was deep-fried fish, followed by fish cooked in thick and/or thin chili gravy, fish curry, and fish cooked with coconut milk mixed with other spices and flavorings. Overall, Malaysians consumed 168 g/day fish, with Malay ethnics’ (175±143 g/day consumption of fish significantly (p<0.001 higher compared with the other two ethnic groups (Chinese=152±133 g/day, Indians=136±141 g/day. Conclusion: Fish consumption was

  8. Cultural Characteristics of Chinese Cuisine:From Contrastive Studies of English and Chinese

    Institute of Scientific and Technical Information of China (English)

    乞聪妮

    2014-01-01

    Chinese cuisine plays an important role in Chinese culture. The paper illustrates the features of Chinese cuisine in Chi-nese dish naming from different perspectives, and analyze them from contrastive studies of English and Chinese.

  9. Determination of the Content of Sodium in Soy Sauce by Gas Chromatography%酱油中甜蜜素应用气相色谱法的含量测定

    Institute of Scientific and Technical Information of China (English)

    刘清清

    2015-01-01

    In this paper, the content of sodium in soy sauce was measured by gas chromatography, the results showed that the average recovery rate of sweet element was higher, and the accuracy of gas chromatography was also high.%本文利用气相色谱法对酱油中的甜蜜素含量进行了测量,结果表明:利用气相色谱分析,甜蜜素的平均回收率比较高,而且气相色谱法的精准度也很高。

  10. Determination of Phoxim Residues in Tomato Sauce by High Performance Liquid Chromatography%高效液相色谱法测定番茄酱中辛硫磷残留

    Institute of Scientific and Technical Information of China (English)

    李欣; 郑琦; 李锋格

    2012-01-01

    A method for the determination of phoxim residues in tomato sauce by high performance liquid chromatography(HPLC) has been developed. Phoxim residues were extracted from tomato sauce with acetonitrile and purified on a Florisil column. The HPLC seperation was performed on a C18 column with acetonitrile.-O. 15% formic acid ( 4:1,V/V) as mobile phase and detection at 285 nm. The linear range was 0. 01~l mg/kg(r=0. 9999). The limit of detection(LOD) was 0. 01 mg/kg in the tomato sauce, the ranges of recoveries were 86. 1 %~102. 7% and RSD was 2.0%~6.5%. The method was simple,rapid, sensitive and accurate. It was suitable for routine inspection of phoxim residues in tomato sauce.%建立了高效液相色谱(HPLC)法测定番茄酱中辛硫磷残留量的方法.番茄酱样品经乙腈提取盐析,弗罗里硅土固相萃取小柱净化,样液浓缩过滤膜后用乙腈溶解定容.采用C18色谱柱,流动相为体积比4:1的乙腈:0.15%甲酸水溶液,检测波长285nm,外标法定量.结果表明:在0.01~1 mg/kg范围内辛硫磷的线性关系良好(r=0.9999).方法检出限为0.01 mg/kg,平均回收率为86.1%~102.7%,相对标准偏差为2.0%~6.5%.该法简便、快速、灵敏、准确,各项技术指标均满足农药残留检测的要求.

  11. Chinese Female Creativity

    Institute of Scientific and Technical Information of China (English)

    VALERIE; SARTOR

    2011-01-01

    "Many foreigners mistakenly believe that Chinese women are creatively oppressed,that they have been oppressed for centuries," Teacher Yang said,glancing at me wryly."That’s correct," I replied, lifting my eyebrows.

  12. Chinese remainder codes

    Institute of Scientific and Technical Information of China (English)

    ZHANG Aili; LIU Xiufeng

    2006-01-01

    Chinese remainder codes are constructed by applying weak block designs and the Chinese remainder theorem of ring theory.The new type of linear codes take the congruence class in the congruence class ring R/I1 ∩ I2 ∩…∩ In for the information bit,embed R/Ji into R/I1 ∩ I2 ∩…∩ In,and assign the cosets of R/Ji as the subring of R/I1 ∩ I2 ∩…∩ In and the cosets of R/Ji in R/I1 ∩ I2 ∩…∩ In as check lines.Many code classes exist in the Chinese remainder codes that have high code rates.Chinese remainder codes are the essential generalization of Sun Zi codes.

  13. Chinese Remainder Codes

    Institute of Scientific and Technical Information of China (English)

    张爱丽; 刘秀峰; 靳蕃

    2004-01-01

    Chinese Remainder Codes are constructed by applying weak block designs and Chinese Remainder Theorem of ring theory. The new type of linear codes take the congruence class in the congruence class ring R/I1∩I2∩…∩In for the information bit, embed R/Ji into R/I1∩I2∩…∩In, and asssign the cosets of R/Ji as the subring of R/I1∩I2∩…∩In and the cosets of R/Ji in R/I1∩I2∩…∩In as check lines. There exist many code classes in Chinese Remainder Codes, which have high code rates. Chinese Remainder Codes are the essential generalization of Sun Zi Codes.

  14. Why do fish school?

    Institute of Scientific and Technical Information of China (English)

    Matz LARSSON

    2012-01-01

    Synchronized movements (schooling) emit complex and overlapping sound and pressure curves that might confuse the inner ear and lateral line organ (LLO) of a predator.Moreover,prey-fish moving close to each other may blur the electro-sensory perception of predators.The aim of this review is to explore mechanisms associated with synchronous swimming that may have contributed to increased adaptation and as a consequence may have influenced the evolution of schooling.The evolutionary development of the inner ear and the LLO increased the capacity to detect potential prey,possibly leading to an increased potential for cannibalism in the shoal,but also helped small fish to avoid joining larger fish,resulting in size homogeneity and,accordingly,an increased capacity for moving in synchrony.Water-movements and incidental sound produced as by-product of locomotion (ISOL) may provide fish with potentially useful information during swimming,such as neighbour body-size,speed,and location.When many fish move close to one another ISOL will be energetic and complex.Quiet intervals will be few.Fish moving in synchrony will have the capacity to discontinue movements simultaneously,providing relatively quiet intervals to allow the reception of potentially critical environmental signals.Besides,synchronized movements may facilitate auditory grouping of ISOL.Turning preference bias,well-functioning sense organs,good health,and skillful motor performance might be important to achieving an appropriate distance to school neighbors und aid the individual fish in reducing time spent in the comparatively less safe school periphery.Turning preferences in ancestral fish shoals might have helped fish to maintain groups and stay in formarion,reinforcing aforementioned predator confusion mechanisms,which possibly played a role in the lateralization of the vertebrate brain [Current Zoology 58 (1):116-128,2012].

  15. Why do fish school?

    Directory of Open Access Journals (Sweden)

    Matz LARSSON

    2012-02-01

    Full Text Available Synchronized movements (schooling emit complex and overlapping sound and pressure curves that might confuse the inner ear and lateral line organ (LLO of a predator. Moreover, prey-fish moving close to each other may blur the electro-sensory perception of predators. The aim of this review is to explore mechanisms associated with synchronous swimming that may have contributed to increased adaptation and as a consequence may have influenced the evolution of schooling. The evolutionary development of the inner ear and the LLO increased the capacity to detect potential prey, possibly leading to an increased potential for cannibalism in the shoal, but also helped small fish to avoid joining larger fish, resulting in size homogeneity and, accordingly, an increased capacity for moving in synchrony. Water-movements and incidental sound produced as by-product of locomotion (ISOL may provide fish with potentially useful information during swimming, such as neighbour body-size, speed, and location. When many fish move close to one another ISOL will be energetic and complex. Quiet intervals will be few. Fish moving in synchrony will have the capacity to discontinue movements simultaneously, providing relatively quiet intervals to allow the reception of potentially critical environmental signals. Besides, synchronized movements may facilitate auditory grouping of ISOL. Turning preference bias, well-functioning sense organs, good health, and skillful motor performance might be important to achieving an appropriate distance to school neighbors and aid the individual fish in reducing time spent in the comparatively less safe school periphery. Turning preferences in ancestral fish shoals might have helped fish to maintain groups and stay in formation, reinforcing aforementioned predator confusion mechanisms, which possibly played a role in the lateralization of the vertebrate brain [Current Zoology 58 (1: 116–128, 2012].

  16. A Comparative Study on the Acute and Chronic Effect of Oral Administration of Yaji (A Complex Nigerian Meat Sauce on Some Hematological Parameters

    Directory of Open Access Journals (Sweden)

    U. Akpamu

    2011-08-01

    Full Text Available This comparative study to determine the acute and chronic effects of Yaji (a complex Nigerian meat sauce on some hematological parameters involved Wistar rats of an average weight of 188 g. The Wister rats were randomly assigned into six groups (n = 24; group A rats served as the control while group B1-F1 and B2- F2 served as the test groups. Group A (control received 300 g of growers mash (feed only and B received 237 g of feed plus 9 g each of the combined constituents of Yaji, while group C, D, E and F, received 291g of feed plus 9 g of clove, ginger, red pepper and black pepper, respectively. At the end of each week, 3 rats were picked at random from the groups for blood sample collection. The collected blood samples were analysed to determine PCV, WBC and differential count; and the resultant average values were then recorded. The first four weeks served as the acute treatment period for test groups B1-F1, while the combination of the first and second four weeks (eight weeks served as the chronic treatment period for test groups B2-F2. The test results showed a decrease in PCV as compared with that of the control (51.88 .36%. The observed differences in this regard was statistically significant (p0.05. Also, there was no significant difference (p>0.05 in the WBC count and differential count of the test groups as compared with group A. Our findings suggest therefore, that the changes observed in the test groups appear to be duration and dosage dependent and as such, indicates that an unregulated consumption of Yaji has its implications on health and wellbeing considering the clinical significance of PCV.

  17. Study on the Manufacturing Technology of Xiangyang Kohlrabi Chicken Sauce%襄阳大头菜鸡肉酱加工工艺研究

    Institute of Scientific and Technical Information of China (English)

    李长江; 李阳

    2014-01-01

    以襄阳特产大头菜和鸡肉为主要原料,通过单因素试验研究大头菜的浸泡脱盐时间、植物油的添加量、自制面酱的调制比例得出最佳效果,并以感官评价为依据,运用L9(33)正交试验筛选出主要原料的最优加工配方,即大头菜∶鸡肉∶自制面酱为5∶3∶4。产品成棕褐色,料质光泽,咸甜适中,有襄阳大头菜特有的风味和鸡肉香味,符合消费者对食品美味营养的新需求,同时为襄阳传统特产大头菜深加工提供新的思路。%This paper analyzes the manufacturing of kohlrabi chicken sauce which takes chicken and Xiangyang specialty kohlrabi as the main ingredients .Single-factor experiments are employed to explore the marinating time,the amount of vegetable oil added , and the amount of self-made wheat flour paste .Orthogonal studies based on sensory evaluation suggest that the optimal proportion of kohlrabi ,chicken and wheat flour paste is 5∶3∶4 .The finished product is of lustrous brown color ,moderate salty and sweet tastes ,with peculiar fragrance of Xiangyang kohlrabi and chicken ,catering for consumers 'need for both nutrition and tastefulness .The study also provides a new insight on the further processing of Xiangyang 's specialty kohlrabi .

  18. 乳酸菌发酵南瓜红薯复合酱的研制%Preparation of compound sauce on lactic acid bacteria pumpkin sweet potato

    Institute of Scientific and Technical Information of China (English)

    吴兴壮; 张华; 张晓黎; 鲁明; 王小鹤

    2012-01-01

    以南瓜、红薯为原料,通过正交试验最终确定乳酸菌发酵南瓜红薯最佳发酵条件:发酵剂接种量为原料质量的3%,加盐量为原料质量的0.6%,发酵温度24℃,时间16d;乳酸菌发酵南瓜红薯复合酱原料配比为南瓜:红薯1:2,砂糖加入量为原料质量40%,灭菌温度100℃,时间20min。产品呈浅黄色,口感细腻、酸甜适口、有一定流动性,无分层,无析水现象,既有南瓜红薯天然清香,又有乳酸菌发酵特有的风味,无异味。%For the pumpkin, sweet potato as raw material, through orthogonal test ultimately determine the lactic acid bacteria pumpkin sweet potato best starter fermentation conditions: inoculation quantity as raw material, plus 3% of the weight of salt as raw material, 0.6% of the weight of fermentation temperature 24 %, time and d. Lactic acid bacteria pumpkin sweet potato composite sauce for pumpkin ratio of raw materials:sweet potato1:2; The sugar to amount to raw material weight 40%; Sterilization temperature of 100 ~C, time 20 min. Products are in light yellow, delicate taste sweet and sour, including, has certain liquidity, no separation, no bleeding phenomenon, both pumpkin sweet potato natural faint scent, but also unique flavor of lactic acid bacteria, no peculiar smell.

  19. The Development of Healthy Pork Sauce with Arctium lappaL . and Lent i nus edodes%牛蒡香菇保健肉酱的研制

    Institute of Scientific and Technical Information of China (English)

    崔东波

    2014-01-01

    In this paper, Arctium lappaL.,lentinus edodes and pork are as main raw materials, develop a kind of condiment with health care function.The orthogonal design is adopted to research the optimized formula.The result shows that the optimized formula is Arctium lappaL.to lentinus edodes of 4∶1(40% of the total),pork of 10%,bean sauce of 20%,and dry red chili of 4%.This product has unique fragrance,with rich nutrition of Arctium lappaL.and lentinus edodes,is a kind of condiment with nutrition and delicacy.%以牛蒡、香菇、猪肉为主要原料,开发一种具有保健功能的调味酱。通过正交试验确定最佳工艺配方:牛蒡∶香菇用量比为4∶1(总量为40%),猪肉用量为10%,豆瓣酱用量为20%,干辣椒用量为4%。此产品风味独特,且最大限度地保留了牛蒡、香菇的有效成分,具有一定的保健功能,是一种集营养美味于一身的调味酱。

  20. Chinese Marine Materia Medica

    OpenAIRE

    Peter Proksch

    2014-01-01

    China is one of the first countries to use marine materia medica for treating diseases. Ancient books on Chinese herbology, such as Shennong Bencaojing (Shennong’s Classic of Materia Medica), Xinxiu Bencao (Newly Revised Materia Medica) and Bencao Gangmu (Compendium of Materia Medica), have detailed more than 110 marine herbs and thousands of marine herbal formulas (including those for Chinese food therapy). A great deal of information on marine herbs and their applications in medicine, colle...

  1. The Chinese Politeness Scale

    Institute of Scientific and Technical Information of China (English)

    王喜凤

    2012-01-01

    In order to make sense of what is said in an interaction,we have to look at various factors which relate to social distance and closeness.Generally,these factors include the specific situation language takes place,the relative status of the two participants,the message being delivered and finally the age of the participants.In this article,the Chinese Politeness Scale,based on Chinese social values and tradition,will be explained and demonstrated in detail.

  2. Traditional Chinese Medicine

    Institute of Scientific and Technical Information of China (English)

    2009-01-01

    2009013 Clinical observation on treatment of active rheumatoid arthritis with Chinese herbal medicine. SHENG Zhenghe(盛正和), et al.Dept TCM, 5th Affili Hosp, Guangxi Med Univ, Guangxi 545001. Chin J Integr Tradit West Med 2008;28(11):990-993. Objective To study the efficacy and safety of Chinese drugs for expelling evil-wind, removing dampness, promoting blood circulation and invigorating yin in treating active rheumatoid arthritis (RA).

  3. Chinese New Year

    Institute of Scientific and Technical Information of China (English)

    王芳

    2005-01-01

    The Chinese New Year is now known as the Spnng Festival because it starts trom the beginning otspring. Though there are some sayings about its origin (起源), all agree that the word Nian, which inmodern Chinese means “year”, was originally the name of a beast (野兽) that started to eat people thenight before the beginning of a new year.

  4. Chinese Entrepreneurs Go Global

    OpenAIRE

    Daniel Zhou

    2012-01-01

    China may be on the tipping point of explosive global growth. In response to changes in the global economy and an economic slowdown domestically, hundreds of thousands of Chinese SMEs are being encouraged to “go global” by their central and local governments. To a Chinese company, going global requires the expansion of its existing business in other countries or the development of new ventures with partners operating in other countries. Explosive growth in China may be possible, but it will d...

  5. Country Review: Chinese Taipei

    OpenAIRE

    OECD

    2008-01-01

    This report, prepared by the Secretariat of the OECD was the basis for a peer review examination of Chinese Taipei at the OECD’s Global Forum on Competition on 9 February, 2006. Competition law in Chinese Taipei has been an important element of the program of economic reforms that moved the economy from centrally directed emphasis on manufacturing and exports to a market-driven emphasis on services and high technology. The competition law follows mainstream practice about restrictive agreemen...

  6. The Magic of Chinese

    Institute of Scientific and Technical Information of China (English)

    2006-01-01

    One of the world's oldest languages appears to have a vibrant futureClassical Greek and Latin, two languages that share an ancient history with Chinese, have been threatened with extinction, being used primarily in classic books or for special purposes. Chinese, on the other hand, is thriving as more and more people develop an interest in learning the language, and its charm has been noticed by linguists.

  7. All Fish for China?

    OpenAIRE

    Villasante, Sebastián; Rodríguez-González, David; Antelo, Manel; Rivero-Rodríguez, Susana; de Santiago, José A.; Macho, Gonzalo

    2013-01-01

    In this paper we examine the effect of Gross Domestic Product (GDP) on the level of fish intake in China in comparison with the rest of the world. We also analyse the origin and destination of China’s seafood products in order to understand the main patterns during the last decades. The results show that in the 1961–2011 period the rate of growth of the GDP in China doubled that of other developing regions, while the daily fish intake of China increased fourfold, making China the largest fish...

  8. Commercial production of fish meal from fish waste

    OpenAIRE

    Eyo, A.A.

    1987-01-01

    The importance of fish meal production as a means of reducing fish waste currently being experienced in the fisheries subsector is discussed. Cost estimate for Nigeria establishing a fish meal manufacturing plant and suggestions on rational execution of the project are presented. If properly located and well managed, the project will serve to convert fish waste to cash in the industrial fishery

  9. Chinese Advertising and Advanced Chinese Culture

    Institute of Scientific and Technical Information of China (English)

    Liu Fan

    2006-01-01

    @@ Chinese advertising has long been inseparable from the Chinese national culture from late Shang Dynasty and early Zhou Dynasty when Jiang Ziya beat sword to spread sound to the 21st century when the badge of Beijing 2008 Olympic Games sweeps the whole world. With cultural trait as one of its fundamental character,advertising naturally becomes one of the most important cultural industries in contemporary era. In recent years because of prevalent theme, "Rediscover the Brilliance of Ancient Cities," promoted by the 39th IAA World Congress and the 12th China Advertising Festival held in China, Beijing and Xi'an, two ancient cities, had been splendidly presented to the whole world.

  10. Ocho diferentes especies de parásitos gastrointestinales fueron identificadas en cerdos de traspatio en El Municipio de El Sauce - León. Nicaragua (Eight different species gastrointestinal parasites were identified in free roaming pigs in EL Sauce - Leon. Nicaragua

    Directory of Open Access Journals (Sweden)

    Luz A. Luna

    2005-10-01

    Full Text Available Este trabajo se realizó con cerdos criados en traspatio en el municipio de El Sauce, Departamento de León, Nicaragua En el primer estudio se determinó la prevalencia de Parásitos Gastrointestinales (PGI en 60 cerdos de patio sacrificados en matadero. Se identificaron 6 tipos de especies de parásitos gastrointestinales: Macrachantorinchus hirudinaceu, Oesophagustomun spp, Áscaris suum, Trichuris suis e Hyostrongylus rubidus, siendo este ultimo el de mayor prevalencia. Se determinó la prevalencia de PGI en heces de cerdos en dos grupos de edades. Se identificaron los helmintos Ascaris suum, Hyostrongylus, rubidus, Strongiloides ransomi, Oesophagostomun spp, y Trichuris suis. Los protozoos encontrados fueron Isospora suis y Eimeria sp. Con una mayor frecuencia se encontró Ascaris suum (42.86% e Hyostrongylus (39.80%, en el grupo mayor de seis meses, en el grupos menor de seis meses los más frecuentes eran Áscaris suum (48.98% y Trichuris (45.92%. La intensidad de infestación de H. rubidus fue significativamente más alto en grupo de cerdos mayores de seis y T. suis e Isospora suis tuvieron diferencia significativa en el grupo menor de seis meses. En resumen identificamos ocho especies de parásitos gastrointestinales en los cerdos de traspatio, que son de importancia económica. This work was done with free roaming pigs in El Sauce, Department of Leon, Nicaragua. In the first studies the prevalence of gastrointestinal parasites were found in 60 pigs in the slaughterhouse where there was 6 types of gastrointestinal parasites identified: Macrachantorinchus hirudinaceus, Oesophagostomun spp, Ascaris suum, Trichuris suis, Hyostrongylus rubidus, the last one with the biggest prevalence. Later the prevalence of gastrointestinal parasites in feces was found in two groups with different age, where the helminths Ascaris suum, Hyostrongylus rubidus, Strongyloides ransomi, Oesophagostomun spp, and Trichuris suis were identified. The protozoo that

  11. Fishing Community Profiles

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — To enable fisheries managers to comply with National Standard 8 (NS8), NMFS social scientists around the nation are preparing fishing community profiles that...

  12. Logy Bay Fishing Settlement

    OpenAIRE

    S H Parsons and Sons

    2003-01-01

    202 x 151 mm. Showing the small inlet with moored rowing boats and rough wooden shacks built on the cliffside. Lying about seven miles from St. John's, Logy Bay was used as a summertime fishing station.

  13. SIS - Fish Assessment

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The Fish Assessment data set within the Species Information System (SIS) constraints information related to fishery stock assessments, including assessment...

  14. Poisoning - fish and shellfish

    Science.gov (United States)

    In Ciguatera poisoning, the poisonous ingredient is ciguatoxin. This is a poison made in small amounts by certain algae and algae-like organisms called dinoflagellates. Small fish that eat the algae ...

  15. Fish germ cells

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    Fish, like many other animals, have two major cell lineages, namely the germline and soma. The germ-soma separation is one of the earliest events of embryonic development. Germ cells can be specifically labeled and isolated for culture and transplan-tation, providing tools for reproduction of endangered species in close relatives, such as surrogate production of trout in salmon. Haploid cell cultures, such as medaka haploid embryonic stem cells have recently been obtained, which are capable of mimicking sperm to produce fertile offspring, upon nuclear being directly transferred into normal eggs. Such fish originated from a mosaic oocyte that had a haploid meiotic nucleus and a transplanted haploid mitotic cell culture nucleus. The first semi-cloned fish is Holly. Here we review the current status and future directions of understanding and manipulating fish germ cells in basic research and reproductive technology.

  16. Welfare in farmed fish

    OpenAIRE

    Damsgård, Børge; Juell, Jon-Erik; Braastad, Bjarne Olai

    2006-01-01

    The interest of fish welfare is increasing, both in Norway and internationally, leading to an increasing need for scientific knowledge about basic and applied questions related to how farmed fish are produced. The strategic institute programme (SIP) ”Welfare in farmed fish” was financed by the Research Council of Norway, for the five years period from 1 January 2001 to 31 December 2005. The core partners in the SIP were the Norwegian Institute of Fisheries and Aquaculture Research (Fiskerifor...

  17. Fish Stem Cell Cultures

    OpenAIRE

    Ni Hong, Zhendong Li, Yunhan Hong

    2011-01-01

    Stem cells have the potential for self-renewal and differentiation. First stem cell cultures were derived 30 years ago from early developing mouse embryos. These are pluripotent embryonic stem (ES) cells. Efforts towards ES cell derivation have been attempted in other mammalian and non-mammalian species. Work with stem cell culture in fish started 20 years ago. Laboratory fish species, in particular zebrafish and medaka, have been the focus of research towards stem cell cultures. Medaka is th...

  18. Improved fish smoking: Ghana

    OpenAIRE

    2001-01-01

    Fish is an important source of food and income to many people in the developing world. In Africa, some 5 percent of the population, about 35 million people, depend wholly or partly on the fisheries sector, mostly artisanal fisheries, for their livelihood. Various traditional methods are employed to preserve and process fish for consumption and storage. These include smoking, drying, salting, frying and fermenting and various combinations of these. In Ghana, smoking is the mo...

  19. Chinese boxes: "Typhoon" and Conrad's history of the Chinese

    OpenAIRE

    Kerr, D.

    2009-01-01

    This essay examines the novel "Typhoon," by Joseph Conrad, as a story about Chinamen coolies and seamen onboard a steamer transporting Chinese laborers. It argues that the Chinese boxes of the coolies represent several versions of the history of the Chinese and that the coolies are also representatives of a civilization with ideas and institutions, a law and order of nature. It also describes the images of Chinese life and their association to sociality, cooperation, nourishment, simplicity, ...

  20. Composition and Metabolic Activities of the Bacterial Community in Shrimp Sauce at the Flavor-Forming Stage of Fermentation As Revealed by Metatranscriptome and 16S rRNA Gene Sequencings.

    Science.gov (United States)

    Duan, Shan; Hu, Xiaoxi; Li, Mengru; Miao, Jianyin; Du, Jinghe; Wu, Rongli

    2016-03-30

    The bacterial community and the metabolic activities involved at the flavor-forming stage during the fermentation of shrimp sauce were investigated using metatranscriptome and 16S rRNA gene sequencings. Results showed that the abundance of Tetragenococcus was 95.1%. Tetragenococcus halophilus was identified in 520 of 588 transcripts annotated in the Nr database. Activation of the citrate cycle and oxidative phosphorylation, along with the absence of lactate dehydrogenase gene expression, in T. halophilus suggests that T. halophilus probably underwent aerobic metabolism during shrimp sauce fermentation. The metabolism of amino acids, production of peptidase, and degradation of limonene and pinene were very active in T. halophilus. Carnobacterium, Pseudomonas, Escherichia, Staphylococcus, Bacillus, and Clostridium were also metabolically active, although present in very small populations. Enterococcus, Abiotrophia, Streptococcus, and Lactobacillus were detected in metatranscriptome sequencing, but not in 16S rRNA gene sequencing. Many minor taxa showed no gene expression, suggesting that they were in dormant status. PMID:26978261

  1. 西式加工技术在传统酱卤肉制品中的应用%Application of western-style processing technology in traditional sauced meat products

    Institute of Scientific and Technical Information of China (English)

    于智峰; 赵立庆; 郑君君; 王自安

    2011-01-01

    Frequently-used western-style processing technology applied in the traditional sauced meat products was introduced in this paper;technology principles and the function in processing were described.Secondly,effects of injection rate,injection components,tumbling time,tumbling temperature and meat weight on sauced meat products yield and quality were analyzed.%介绍了西式肉制品加工过程中常用的加工技术,并对其工艺原理和在肉制品加工中的作用进行了概述;然后针对西式加工技术在传统酱卤肉制品中的应用,分析了注射率、注射液成分、滚揉时间、滚揉温度、肉块重量对酱卤肉制品出品率和品质的影响。

  2. Teaching Chinese Negotiating Style through Examination of Key Chinese Categories.

    Science.gov (United States)

    Myers, Dan

    This study examined different shades of meaning that a single word may have in Chinese in an effort to better understand the relationship between language and culture. An understanding of the exact meaning of Chinese words and expressions can greatly assist non-Chinese in understanding both the language and the society as a whole. A total of 102…

  3. Contemporary American Chinese Studies

    Institute of Scientific and Technical Information of China (English)

    Qiu Huafei

    2008-01-01

    The rise of modern American scholarship on China was largely attributed to the establishment of the American Joint Committee on Contemporary China (JCCC) in 1959 which sponsored all kinds of activities to promote Chinese studies, ranging from institutional support and financial resources to training courses. Since then, American study of China has entered into a period of sustainability that features academic and group-oriented research. It has become a mainstream discipline in American social science studies.1 There are some distinctive differences between early sinology and modern Chinese Studies: the latter is much more concentrated on the study of issues, comparative historical studies, and contemporary Chinese society. American Chinese studies stresses empirical research, textual data, and the application of theory to practice.Shanghai. He was a Fulbright visiting professor at State University of New York at Geneseo from 2006-2007. This treatise is one of a series of studies for China's National Research Foundation of Philosophy and Social Science (05BGJ012), "American Chinese Studies."

  4. History of Chinese medicinal wine.

    Science.gov (United States)

    Xia, Xun-Li

    2013-07-01

    Chinese medicinal wine is one type of a favorable food-drug product invented by Chinese ancestors for treating and preventing diseases, promoting people's health and corporeity, and enriching people's restorative culture. In the course of development of the millenary-old Chinese civilization, Chinese medicinal wine has made incessant progress and evolution. In different historical periods, Chinese medicinal wine presented different characteristics in basic wine medical applications, prescriptions, etc. There are many medical and Materia Medica monographs which have systemically and specifically reported on Chinese medicinal wine in past Chinese dynasties. By studying leading medical documents, this article made an outline review on the invention, development, and characteristics of Chinese medicinal wine. PMID:21853349

  5. Simultaneous Determination of 8 kinds of Biogenic Amines in Soy Sauce by HPLC%高效液相色谱法同时测定酱油中的8种生物胺

    Institute of Scientific and Technical Information of China (English)

    邹阳; 赵谋明; 赵海锋

    2012-01-01

    本文建立了高效液相色谱法同时检测酱油中色胺、苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺和精胺的方法.采用5%三氯乙酸溶液为样品提取溶剂,提取液经丹璜酰氯柱前衍生30 min,最终HPLC进行定性和定量分析.本方法中8种生物胺的线性范围为1.0~50μg/mL,相关系数R2大于0.99,检出限(S/N=3)为0.075~0.3 μg/mL.在添加水平为1.00和5.00 μg/mL时,样品的平均回收率在83%-111%之间,相对标准偏差为0.43%~19.0%.本方法具有线性范围广,灵敏度和准确度高等优点,适用于酱油中生物胺的检测.采用本方法对市售10种酱油进行检测,总生物胺含量的范围为50.82~1898.17 μg/mL,其中酪胺、腐胺和苯乙胺是酱油样品中含量最多的生物胺.%An analytical method for simultaneous determination of trypatamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine in soy sauce by HPLC was developed Biogenic amines in soy sauce were extracted with a mixture of 5% TCA, and then derived with dansyl chloride for 30 min, HPLC was used to qualitative and quantitative analysis. Under the optimal conditions, linear range was 1.0~50 μg/mL for biogenic amines and the correlation coefficient (R2) was greater than 0.99. The limits of detection were in the range of 0.075-0.3 μg/mL. At the spiked levels of 1.00 and 5.00 μg/mL, the average recoveries were 83%~111% with the relative standard deviations of 0.43 %~ 19%. The results showed that the proposed method has a good linearity and sensitivity which is suitable to detect biogenic amines in soy sauce. The established method has been successfully applied to determine biogenic amines in 10 commercial soy sauce samples, and the values of total biogenic amines were in the range of 50.82~1898.17 μg/mL. Tyramine, putrescin and phenylethylamine were found to be predominant amines in soy sauce samples.

  6. Chinese Rebalancing and Australian Exports

    OpenAIRE

    Gerard Kelly

    2014-01-01

    The Chinese authorities plan to gradually rebalance the composition of Chinese economic growth from investment towards household consumption. This article uses the World Input-Output Database (WIOD) to give a general sense of how this rebalancing might affect Australian exports and economic activity. Dollar for dollar, Chinese investment appears to absorb more than twice as much Australian value-added output as Chinese household consumption. This largely reflects the significant role of resou...

  7. Sanitation, fish handling and artisanal fish processing within fishing communities: socio-cultural influences

    OpenAIRE

    Odongkara, K.O.; Kyangwa, I.

    2005-01-01

    postive transformation of the fisheries sector in Uganda has of recent been scatted by failure to mountain fish quality and safety,akey prerequiste for retaining and gaining fish markets. The social cultural study established the extent to which social cutural practices had affected the levels and the use of sanitation facilities,fish handling facilities and artisanal fish processing techniques and the factors that influenced these practices in the fishing communities of lake victoria. ...

  8. When a Fish is a Fish: The Economic Impacts of Escaped Farmed Fish

    OpenAIRE

    Yajie Liu; Jon Olaf Olaussen; Anders Skonhoft

    2011-01-01

    The escape of cultured fish from a marine aquaculture facility is a type of biological invasion that may lead to a variety of potential ecological and economic effects on native fish. This paper develops a general invasive species impact model to capture explicitly both the ecological and economic effects of invasive species, especially escaped farmed fish, on native stocks and harvests. First, the possible effects of escaped farmed fish on the growth and stock size of a native fish are exami...

  9. Factor analysis of digestive cancer mortality and food consumption in 65 Chinese counties.

    Science.gov (United States)

    Zhuo, X G; Watanabe, S

    1999-08-01

    Dietary factors were analyzed for the regional difference of GI tract cancer mortality rates in China. Sixty-five rural counties were selected among a total of 2,392 counties to represent a range of rates for seven most prevalent cancers. The dietary data in the selected 65 counties were obtained by three-day dietary record of households in 1983. The four digestive cancer mortality rates (annual cases per 100,000 standardized truncated rates for ages 35-64) and per capita food consumption were analyzed by the principal components factor analysis. Esophageal cancer associated with poor area, dietary pattern rich in starchy tubers, and salt, lack of consumption of meat, eggs, vegetables and rice. Stomach cancer seemed to be less associated with diet in this study because of its small model Kaiser-Meyer-Olkin (KMO) measure of sampling adequacy, suggesting some other carcinogenic factors would play more important role in the development of this cancer in China. The colon and rectal cancer showed close relation to diet; rich in sea vegetables, eggs, soy sauce, meat and fish, while lack in consumption of milk and dairy products. Rapeseed oil was more important risk factor for colon cancer than that of rectum. Rice, processed starch and sugar were closely associated with colon cancer, supporting the insulin/colon cancer hypothesis. PMID:10510586

  10. Knowing Chinese character grammar.

    Science.gov (United States)

    Myers, James

    2016-02-01

    Chinese character structure has often been described as representing a kind of grammar, but the notion of character grammar has hardly been explored. Patterns in character element reduplication are particularly grammar-like, displaying discrete combinatoriality, binarity, phonology-like final prominence, and potentially the need for symbolic rules (X→XX). To test knowledge of these patterns, Chinese readers were asked to judge the acceptability of fake characters varying both in grammaticality (obeying or violating reduplication constraints) and in lexicality (of the reduplicative configurations). While lexical knowledge was important (lexicality improved acceptability and grammatical configurations were accepted more quickly when also lexical), grammatical knowledge was important as well, with grammaticality improving acceptability equally for lexical and nonlexical configurations. Acceptability was also higher for more frequent reduplicative elements, suggesting that the reduplicative configurations were decomposed. Chinese characters present an as-yet untapped resource for exploring fundamental questions about the nature of the human capacity for grammar. PMID:26684059

  11. Cowlitz Falls fish passage

    International Nuclear Information System (INIS)

    The upper Cowlitz was once home to native salmon and steelhead. But the combined impacts of overharvest, farming, logging and road building hammered fish runs. And in the 1960s, a pair of hydroelectric dams blocked the migration path of ocean-returning and ocean-going fish. The lower Cowlitz still supports hatchery runs of chinook, coho and steelhead. But some 200 river miles in the upper river basin--much of it prime spawning and rearing habitat--have been virtually cut off from the ocean for over 26 years. Now the idea is to trap-and-haul salmon and steelhead both ways and bypass previously impassable obstacles in the path of anadromous fish. The plan can be summarized, for the sake of explanation, in three steps: (1) trap and haul adult fish--collect ocean-returning adult fish at the lowermost Cowlitz dam, and truck them upstream; (2) reseed--release the ripe adults above the uppermost dam, and let them spawn naturally, at the same time, supplement these runs with hatchery born fry that are reared and imprinted in ponds and net pens in the watershed; (3) trap and haul smolts--collection the new generation of young fish as they arrive at the uppermost Cowlitz dam, truck them past the three dams, and release them to continue their downstream migration to the sea. The critical part of any fish-collection system is the method of fish attraction. Scientists have to find the best combination of attraction system and screens that will guide young fish to the right spot, away from the turbine intakes. In the spring of 1994 a test was made of a prototype system of baffles and slots on the upriver face of the Cowlitz Falls Dam. The prototype worked at 90% efficiency in early tests, and it worked without the kind of expensive screening devices that have been installed on other dams. Now that the success of the attraction system has been verified, Harza engineers and consultants will design and build the appropriate collection part of the system

  12. Supporting Chinese Speaking Skills Online

    Science.gov (United States)

    Stickler, Ursula; Shi, Lijing

    2013-01-01

    Chinese is considered a difficult language to learn by most Western learners, yet recently more and more people are learning Chinese, and increasingly teaching is delivered online. Due to the nature of Chinese and the complexity of online learning, research has not yet produced sufficient information on students' and teachers' interaction during…

  13. Chinese Colleges Need More Endowment

    Institute of Scientific and Technical Information of China (English)

    杨瑞

    2014-01-01

    In this paper I talk about the importance of increased college endowments. First I will introduce the limited financial situation of current Chinese colleges. Second, I will present an analysis on the financial reports of STU and Yale. Thirdly, I will describe the current Chinese College endowment situation. In conclusion I will present four suggestions for enhancing current Chinese college endowments.

  14. The Chinese in Children's Books.

    Science.gov (United States)

    New York Public Library, NY.

    This is a selective annotated list of children's books about China and the Chinese. Topics range from dynasties, the era of Western influence, emigration, revolution, to present day affairs. Most of the books have a Chinese setting, but some are about the Chinese in America. Listings are made under categories such as picture books, stories for…

  15. On Chinese Culture Curriculum Planning

    Science.gov (United States)

    Wang, Catherine

    2006-01-01

    The importance of cultural elements in foreign language teaching has been widely accepted in recent years. This applies particularly to the teaching of Chinese as a foreign language (TCFL) to non-native Chinese speakers at tertiary level in mainland China. However, there is no commonly accepted blueprint that defines the parts of Chinese culture…

  16. Concepts of Chinese Folk Happiness

    Science.gov (United States)

    Ip, Po Keung

    2011-01-01

    Discourses on Chinese folk happiness are often based on anecdotal narratives or qualitative analysis. Two traditional concepts of happiness popular in Chinese culture are introduced. The paper constructs a concept of Chinese folk happiness on basis of the findings of a scientific survey on the Taiwanese people regarding their concepts of…

  17. Fish robotics and hydrodynamics

    Science.gov (United States)

    Lauder, George

    2010-11-01

    Studying the fluid dynamics of locomotion in freely-swimming fishes is challenging due to difficulties in controlling fish behavior. To provide better control over fish-like propulsive systems we have constructed a variety of fish-like robotic test platforms that range from highly biomimetic models of fins, to simple physical models of body movements during aquatic locomotion. First, we have constructed a series of biorobotic models of fish pectoral fins with 5 fin rays that allow detailed study of fin motion, forces, and fluid dynamics associated with fin-based locomotion. We find that by tuning fin ray stiffness and the imposed motion program we can produce thrust both on the fin outstroke and instroke. Second, we are using a robotic flapping foil system to study the self-propulsion of flexible plastic foils of varying stiffness, length, and trailing edge shape as a means of investigating the fluid dynamic effect of simple changes in the properties of undulating bodies moving through water. We find unexpected non-linear stiffness-dependent effects of changing foil length on self-propelled speed, and as well as significant effects of trailing edge shape on foil swimming speed.

  18. Freshwater and fish

    International Nuclear Information System (INIS)

    Severe radioactive contamination of the freshwater environment could have serious consequences for both drinking water and fish. Most of the Nordic countries have an abundance of freshwater lakes and rivers. Finland alone has about 56,000 lakes, each with a surface area of 1 hectare or more. Nearly 10% of Finland's surface is covered with lakes and rivers. In Sweden, about 9% of the surface area is freshwater, in Norway about 5%, and in Denmark only about 2%. Freshwater plays a minor role in Iceland, but even there numerous rivers discharge from the volcanic soils to the Ocean. Cs-137 and 90Sr are likely to be the most important radionuclides with respect to long term radioactive contamination of freshwater. If radioactive deposition occurs in the absence of snow and ice radionuclides will contaminate the surface water directly and may rapidly enter the aquatic food chain. Fish which eat contaminated plankton become contaminated almost immediately. Deposition during summer increases the transfer for radionuclides to fish since fish metabolism is faster during the warm season. During the cold period, fish metabolism is slow and thus uptake and excretion of radiocaesium are also slow. (EG)

  19. Avocado consumption enhances human postprandial provitamin A absorption and conversion from a novel high-β-carotene tomato sauce and from carrots.

    Science.gov (United States)

    Kopec, Rachel E; Cooperstone, Jessica L; Schweiggert, Ralf M; Young, Gregory S; Harrison, Earl H; Francis, David M; Clinton, Steven K; Schwartz, Steven J

    2014-08-01

    Dietary lipids have been shown to increase bioavailability of provitamin A carotenoids from a single meal, but the effects of dietary lipids on conversion to vitamin A during absorption are essentially unknown. Based on previous animal studies, we hypothesized that the consumption of provitamin A carotenoids with dietary lipid would enhance conversion to vitamin A during absorption compared with the consumption of provitamin A carotenoids alone. Two separate sets of 12 healthy men and women were recruited for 2 randomized, 2-way crossover studies. One meal was served with fresh avocado (Persea americana Mill), cultivated variety Hass (delivering 23 g of lipid), and a second meal was served without avocado. In study 1, the source of provitamin A carotenoids was a tomato sauce made from a novel, high-β-carotene variety of tomatoes (delivering 33.7 mg of β-carotene). In study 2, the source of provitamin A carotenoids was raw carrots (delivering 27.3 mg of β-carotene and 18.7 mg of α-carotene). Postprandial blood samples were taken over 12 h, and provitamin A carotenoids and vitamin A were quantified in triglyceride-rich lipoprotein fractions to determine baseline-corrected area under the concentration-vs.-time curve. Consumption of lipid-rich avocado enhanced the absorption of β-carotene from study 1 by 2.4-fold (P < 0.0001). In study 2, the absorption of β-carotene and α-carotene increased by 6.6- and 4.8-fold, respectively (P < 0.0001 for both). Most notably, consumption of avocado enhanced the efficiency of conversion to vitamin A (as measured by retinyl esters) by 4.6-fold in study 1 (P < 0.0001) and 12.6-fold in study 2 (P = 0.0013). These observations highlight the importance of provitamin A carotenoid consumption with a lipid-rich food such as avocado for maximum absorption and conversion to vitamin A, especially in populations in which vitamin A deficiency is prevalent. This trial was registered at clinicaltrials.gov as NCT01432210. PMID:24899156

  20. Chinese Studies and Beyond

    DEFF Research Database (Denmark)

    Brødsgaard, Kjeld Erik

    2013-01-01

    politics", "corporatism", "civil society", "fragmented authoritarianism", etc. (Brødsgaard, 1989; Guo 2013). This paper will survey these approaches in order to place the analysis of the contemporary Chinese politics and history in a comparative perspective. A survey of the field will remind us that......Many different conceptual approaches and models have been used to analyze contemporary Chinese history and politics. Some of the more commonly used include "totalitarianism", "two-line struggle", "clientelism", "tendency analysis", "political culture", "interest group politics", "bureaucratic...

  1. Chinese Literature,Anyone?

    Institute of Scientific and Technical Information of China (English)

    ALI; ALIZADEH

    2007-01-01

    Like many other ancient cultures,China possesses an impressive and celebrated literary heritage. The master poets of the medieval Tang Dynasty(618-907), for example, are rightfully known as some of the world’s best lyric poets; the adventures of the Monkey King and his company—as told in the classical Chinese narrative Journey to the West—have achieved a global following (in part due to TV adaptations and the like); and novels, short story collections and memoirs by expat Chinese authors living in the West have won major literary prizes and become international bestsellers.

  2. The welfare of fish.

    Science.gov (United States)

    Iwama, George K

    2007-05-01

    Our interactions with fish cover a wide range of activities including enjoying them as pets to consuming them as food. I propose that we confine the consideration of the welfare of fish to their physiology, and not join the discussion on whether fish can feel pain and suffering, as humans. A significant proportion of the papers on animal welfare center on whether non-human animals can feel pain, and suffer as humans. This is a question that never can be answered unequivocally. The premise of the present paper is that we have an ethical responsibility to respect the life and wellbeing of all organisms. Thus, we should concentrate on the behavioural, physiological, and cellular indicators of their well-being and attempt to minimize a state of stress in the animals that we have in our care or influence. PMID:17578254

  3. Fish Hematology and Associated Disorders.

    Science.gov (United States)

    Grant, Krystan R

    2015-09-01

    Fish health is a growing concern as pets, education, and aquaculture evolves. For the veterinary staff, fish handling, diagnostics, medicine, and surgery may require specialized training and equipment in comparison with terrestrial and arboreal animals, simply because of their aquatic nature and diversity. Fish hematology is one diagnostic tool that may not require additional equipment, may be inexpensive, and provide useful information in guiding treatment options. Challenges involving hematology may include handling and restraint, venipuncture, evaluation, and interpretation. In this article, strategies for these challenges are discussed for teleost (bony fish) and elasmobranch (cartilaginous fish) fish types. PMID:26297413

  4. Fish Hatchery Management in Nigeria

    Directory of Open Access Journals (Sweden)

    J.A. Akankali

    2011-04-01

    Full Text Available Fish hatchery management is efficient tool in intensive fish culture. The vital requirements of fish hatchery, hatchery construction, concrete tank construction, nursery, rearing and production ponds, fish seed hatchery, hormone in fish spawning, hypophysation, compounds used for induced breeding, hormone administration, spawning and rearing, steps in artificial propagation, hatchery management, nursery management are basic elements in effective hatchery management. The article reviews these vital elements to re-awaken fish farmers, Fisheries students private and public sectors in the formulation of fisheries policies.

  5. Jurassic fishes of Gondwana

    Directory of Open Access Journals (Sweden)

    Adriana López-Arbarello

    2008-12-01

    Full Text Available The Jurassic is an important period for understanding the origin of modern fish faunas, since it saw the first radiation - and in some cases the origin - of most modern groups. In chondrichthyans, neoselachian sharks and rays diversified during this time. In actinopterygians, the neopterygians, and among them the teleosts, experienced an important radiation, which led to the appearance of several of the modern teleosts groups. In the sarcopterygians, dipnoans and actinistians approached their current forms. However, the Jurassic fossil record of fishes is strongly biased towards the Northern Hemisphere. The only notable Early Jurassic fish fauna from Gondwana is that of the Kota Formation of India. For the Middle Jurassic, the most important Gondwanan fish faunas are those of the Aalenian-Bathonian Stanleyville Beds of the Democratic Republic of Congo, in which a distinct freshwater and a marine fauna are found. In the Late Jurassic, the Gondwanan record is slightly better, with important marine faunas being known from the Oxfordian Quebrada del Profeta in Chile and the Tithonian Vaca Muerta Formation of Argentina. Freshwater faunas have been described from the Tithonian Talbragar Beds of eastern Australia and the Tithonian Cañadón Calcáreo Formation of Argentina. The taxonomic composition of the known marine actinopterygian faunas of Gondwana is in general agreement with faunas of the Northern Hemisphere. However, the Jurassic fish record from Gondwana is highly incomplete both stratigraphically and geographically, and most faunas are in need of revision, further hampering an interpretation of Jurassic fish evolution in the Southern Hemisphere.

  6. Fish Stem Cell Cultures

    Directory of Open Access Journals (Sweden)

    Ni Hong, Zhendong Li, Yunhan Hong

    2011-01-01

    Full Text Available Stem cells have the potential for self-renewal and differentiation. First stem cell cultures were derived 30 years ago from early developing mouse embryos. These are pluripotent embryonic stem (ES cells. Efforts towards ES cell derivation have been attempted in other mammalian and non-mammalian species. Work with stem cell culture in fish started 20 years ago. Laboratory fish species, in particular zebrafish and medaka, have been the focus of research towards stem cell cultures. Medaka is the second organism that generated ES cells and the first that gave rise to a spermatogonial stem cell line capable of test-tube sperm production. Most recently, the first haploid stem cells capable of producing whole animals have also been generated from medaka. ES-like cells have been reported also in zebrafish and several marine species. Attempts for germline transmission of ES cell cultures and gene targeting have been reported in zebrafish. Recent years have witnessed the progress in markers and procedures for ES cell characterization. These include the identification of fish homologs/paralogs of mammalian pluripotency genes and parameters for optimal chimera formation. In addition, fish germ cell cultures and transplantation have attracted considerable interest for germline transmission and surrogate production. Haploid ES cell nuclear transfer has proven in medaka the feasibility of semi-cloning as a novel assisted reproductive technology. In this special issue on “Fish Stem Cells and Nuclear Transfer”, we will focus our review on medaka to illustrate the current status and perspective of fish stem cells in research and application. We will also mention semi-cloning as a new development to conventional nuclear transfer.

  7. Fish remains and humankind

    Directory of Open Access Journals (Sweden)

    Andrew K G Jones

    1997-08-01

    Full Text Available The four papers in this issue represent a trawl of the reports presented to the Fourth meeting of the International Council for Archaeozoology (ICAZ Fish Remains Working Group, which met at the University of York in 1987. The conference discussed material from many parts of the world - from Australasia to the north-west coast of America - and many eras, ranging in date from the early Pleistocene to the 1980s. It demonstrated both the variety of work being carried out and the growing interest in ancient fish remains. Internet Archaeology plans to publish other batches of papers from this conference. These reports will demonstrate the effort being made to distinguish between assemblages of fish remains which have been deposited by people and those which occur in ancient deposits as a result of the action of other agents. To investigate this area, experiments with modern material and observations of naturally occurring fish bone assemblages are supplemented with detailed analysis of ancient and modern fish remains. The papers published here illustrate the breadth of research into osteology, biogeography, documentary research, and the practicalities of recovering fish remains. Read, digest and enjoy them! Using the Internet for publishing research papers is not only ecologically sound (saving paper, etc. it disseminates scholarship to anyone anywhere on the planet with access to what is gradually becoming necessary technology in the late 20th century. Hopefully, future groups of papers will include video and audio material recorded at the conference, and so enable those who could not attend to gain further insights into the meeting and the scholarship underpinning this area of research.

  8. Fish in Ecotoxicological Studies

    Directory of Open Access Journals (Sweden)

    Vesela Yancheva

    2015-06-01

    Full Text Available Water contamination (heavy metals, pesticides, POPs, etc. is a serious environmental issue which has been raising lots of attention in the last decades because it can destroy aquatic ecosystems and hence, reduce biodiversity. In the field of ecotoxicology it is of main interest to investigate what the effects of organic and inorganic toxicants on different biological organization (cell, tissue, organism, population are. Thus, many authors use different test organisms and particularly, fish. In the current study we aimed to present collected data from the last years which describe why fish is an appropriate species in terms of ecotoxicological research.

  9. Fish and Bird

    Institute of Scientific and Technical Information of China (English)

    毛秀波

    2010-01-01

    人物:B——Bird L——Little Fish M——Mother Fish N——Narracor(旁白)道具:角色头饰 N:一条生活在河里的Little Fish对天空充满了好奇,一心想飞到天空去看看。此时,Little Fish正依偎在Mother Fish身边,好奇地望着天空。

  10. In Place of Fishing

    DEFF Research Database (Denmark)

    Ounanian, Kristen

    2016-01-01

    the imposition of transferable catch shares, this research takes a holistic approach to studying coastal communities. This study focuses on instances of transition from a greater presence of the fishing industry to new configurations of fisheries, maritime sectors, and tourism. Situated in places in......, affecting certain segments of the community more severely than others. In addition, the transition to tourism dependence holds a somewhat precarious future for coastal communities in temperate areas. In some cases, heritage and community identity remain strongly connected to the surviving fishing industry...

  11. Fish consumption and track to a fish feed formulation

    Science.gov (United States)

    Cai-Juan, Soong; Ramli, Razamin; Rahman, Rosshairy Abdul

    2015-12-01

    Strategically located in the equator, Malaysia is blessed with plenty of fish supply. The high demand in fish consumption has helped the development in the fishery industry and provided numerous jobs in the secondary sector, contributing significantly to the nation's income. A survey was conducted to understand the trend of current demands for fish for the purpose of designing a feed formulation, which is still limited in this area of study. Results showed that grouper fish in restaurants commanded a very high price compared to other species of fish. Tiger grouper gained the highest demand in most restaurants, while giant grouper had the highest price in restaurants. Due to the demand and challenges to culture this type of fish, a framework for fish feed formulation is proposed. The formulation framework when materialized could be an alternative to the use of trash fish as the feed for grouper.

  12. Development of Intermediate Foodstuff Derived from Freshwater Fish in China

    Institute of Scientific and Technical Information of China (English)

    WANG Xichang; Yutaka Fukuda; CHEN Shunsheng; Masahito Yokoyama; CHENG Yudong; YUAN Chunhong; QU Yinghong; Morihiko Sakaguchi

    2005-01-01

    According to the three-dimensional contour maps showing the gel-forming properties of surimi derived from freshwater fish, 8 species of surimi were classified into two types. The V-valley type surimi (silver carp, big-head carp, Chinese snake head and blunt snout bream) shows easy setting, low resistance to gel collapse, high enhancement ability with two-step heating, and narrow optimum heating temperature and time area, which are of the same characteristics as the walleye pollack surimi. In contrast, the Plateau type surimi (tilapia, grass carp, mud carp and common carp) exhibits difficult setting, high resistance to gel collapse, no enhancement ability with two-step heating, and wide optimum heating temperature and time area. There are seasonal changes of gelling properties of silver carp surimi, and the setting ability of surimi gel is higher in winter and lower in summer. The marine fish meat gels and the freshwater fish meat gels have the same acceptability for inland Chinese according to the sensory evaluation results. A slight increase in sensory scorings of kamaboko gels occurred when the extract from walleye pollack muscle was added, especially in the odor scoring of silver carp kamaboko gels.

  13. Development of intermediate foodstuff derived from freshwater fish in China

    Science.gov (United States)

    Wang, Xichang; Fukuda, Yutaka; Chen, Shunsheng; Yokoyama, Masahito; Cheng, Yudong; Yuan, Chunhong; Qu, Yinghong; Sakaguchi, Morihiko

    2005-07-01

    According to the three-dimensional contour maps showing the gel-forming properties of surimi derived from freshwater fish, 8 species of surimi were classified into two types. The V-valley type surimi (silver carp, big-head carp, Chinese snake head and blunt snout bream) shows easy setting, low resistance to gel collapse, high enhancement ability with two-step heating, and narrow optimum heating temperature and time area, which are of the same characteristics as the wall-eye pollack surimi. In contrast, the Plateau type surimi (tilapia, grass carp, mud carp and common carp) exhibits difficult setting, high resistance to gel collapse, no enhancement ability with two-step heating, and wide optimum heating temperature and time area. There are seasonal changes of gelling properties of silver carp surimi, and the setting ability of surimi gel is higher in winter and lower in summer. The marine fish meat gels and the freshwater fish meat gels have the same acceptability for inland Chinese according to the sensory evaluation results. A slight increase in sensory scorings of kamaboko gels occurred when the extract from walleye pollack muscle was added, especially in the odor scoring of silver carp kamaboko gels.

  14. Chinese Workers' Real Demand

    Institute of Scientific and Technical Information of China (English)

    Li Zhen

    2010-01-01

    @@ A new generation different from their elders Cheap labor has built Chinas economic miracle.As China's economy has bounced back,wages have followed suit.But,for the new generation of Chinese migrant workers,wages are not enough to meet their needs.

  15. Targeting the Chinese Consumer

    Institute of Scientific and Technical Information of China (English)

    MICHAEL O'NEILL

    2006-01-01

    @@ China's consumer markets have developed an almost mythic status in recent years; the Holy Grail for Western retailers and manufacturers desperate to carve a position in a market of such huge dimensions. But understanding the Chinese consumer is no easy task,as many overseas companies have found to their peril.

  16. Chinese Festivals and Customs.

    Science.gov (United States)

    Green, Sandra Aili

    Traditional festivals and customs of the Chinese people are described in this publication which can be used with secondary level students. In the margins of the text are numbers which indicate slides and cultural objects that relate to the text. The text, however, can be used without the slides and objects. The following festivals are described:…

  17. Chinese Entrepreneurs Go Global

    Directory of Open Access Journals (Sweden)

    Daniel Zhou

    2012-02-01

    Full Text Available China may be on the tipping point of explosive global growth. In response to changes in the global economy and an economic slowdown domestically, hundreds of thousands of Chinese SMEs are being encouraged to “go global” by their central and local governments. To a Chinese company, going global requires the expansion of its existing business in other countries or the development of new ventures with partners operating in other countries. Explosive growth in China may be possible, but it will depend on an appropriate strategy for going global. For a country that has firmly established itself as an international manufacturing hub, going global requires a shift in its entrepreneurial capacity, which is the focus of this article. We first assess the current situation in China to understand its current entrepreneurial focus and capacity, as well as the impetus for change. Next, we contrast the Kirznerian and Schumpeterian views of entrepreneurship to illustrate that – to go global – Chinese entrepreneurs must shift from an emphasis on exploiting pricing inefficiencies (i.e., Kirznerian entrepreneurship to an emphasis on innovation (i.e., Schumpeterian entrepreneurship. Finally, we examine unique characteristics of the business environment and culture in China, which are likely to impact the ability of Chinese entrepreneurs to go global.

  18. Chinese Lacquer Art

    Institute of Scientific and Technical Information of China (English)

    ChengXiangjun

    2003-01-01

    Over the sweep of Chinese longstanding history,numerous treasures and heritages have been left over,among which the lacquer art is a brilliant one.China is the earliest country in the world using natural lacquer,In the early 1970s,archeologists unearthed a red lacquer wood bowl in an excavation in the

  19. Modelling Chinese Smart Grid

    DEFF Research Database (Denmark)

    Yuksel, Ender; Nielson, Hanne Riis; Nielson, Flemming;

    In this document, we consider a specific Chinese Smart Grid implementation and try to address the verification problem for certain quantitative properties including performance and battery consumption. We employ stochastic model checking approach and present our modelling and analysis study using...

  20. Chinese Borrowings in English

    Institute of Scientific and Technical Information of China (English)

    JU Li-li

    2014-01-01

    There are eight types of English word formation, which are widely used nowadays in English. Among them, Borrowings, as one of widely used types of English word formation, has drawn people's attention because many English words are borrowed from other languages, such as German, Latin. This article aims to demonstrate Chinese Borrowings in English from two aspects.

  1. FROM THE CHINESE PRESS

    Institute of Scientific and Technical Information of China (English)

    1998-01-01

    China Plans to Stabilize Population Growth by the ’30s of the Next Century On November 19, 1997, China’s State Councilor, Song Jian, revealed that China should be able to achieve control of population growth about thirty years into the next century, when the Chinese population reaches 1.5 to 1.6 billion.

  2. Why I Learn Chinese

    Institute of Scientific and Technical Information of China (English)

    Benedicte; Corbiere

    2013-01-01

    <正>Even today, I still ask myself why I am so fascinated with Chinese language, history, culture, films, photos and economic development. My interest in China was not a spur-of-the-moment move; instead, all sorts of lucky chances since my childhood made me irresistibly interested in this great and impressive country. I was born in

  3. Cataloging Pirated Chinese Books

    Science.gov (United States)

    Wang, Sze-Tseng

    1971-01-01

    Various types of pirated Chinese books are given with specific examples. The basic steps followed for the proper identification of these books is described, and remedies suggested in case the original is discovered after the book has been cataloged according to the information given by the book pirate. (13 references) (Author/NH)

  4. About Chinese Characters

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    Some Chinese characters refer to natural phenomena andsubstances, such as "雨" yu (rain), "云" yun (clouds), "雪" xue (snow),"电" dian (lightning) and "雷" lei (thunder). The original form of "雨"was"(?)," in which"(?)" represents the cloud layer, and"(?)"symbolizes rain drops.

  5. Fish Commoditization: Sustainability Strategies to Protect Living Fish

    Science.gov (United States)

    Lam, Mimi E.; Pitcher, Tony J.

    2012-01-01

    The impacts of early fishing on aquatic ecosystems were minimal, as primitive technologies were used to harvest fish primarily for food. As fishing technology grew more sophisticated and human populations dispersed and expanded, local economies transitioned from subsistence to barter and trade. Expanded trade networks and mercantilization led to…

  6. Fish and fish oil in health promotion and disease prevention

    Science.gov (United States)

    Fish is an important dietary component due to its contribution of valuable nutrients. In addition to the high quality protein and micronutrients provided, fish is the primary source of long-chain omega-3 fatty acids which are found in oils of ‘fatty’ cold water fish. Biomedical evidence supports th...

  7. Chinese Food and Cancer Healing

    Directory of Open Access Journals (Sweden)

    Hong Xu

    2006-01-01

    Full Text Available In cancer treatment, apart from studying the effectiveness of chemo or radiotherapy in killing cancer cells, studies should examine ways of reducing drug side effects on patients and ways of enhancing the bodies’ immune system at the same time. Our defence system not only includes immune response, there are also detoxifying enzymes, antioxidant mechanisms, the ability for DNA damage repair and regulation of the hormone metabolism. Harmful environmental oestrogens that enter the human body can cause an increase of 16-α-hydroxyestrone as a harmful estradiol metabolite, the ratio between 16-α-hydroxyestrone and 2-hydroxyestrone relates to the risk of breast cancer. It is suggested that choosing nutritional products (that decrease the amount of 16-α-hydroxyestrone to regulate the hormone metabolism can help with prevention of breast cancer. Increasing the ratio of monounsaturated fatty acid omega-3 (Ω-3 benefits health. Unsaturated fatty acid omega-6 (Ω-6 appears to be easily oxidised which can lead to DNA damage and increase the occurrence of cancer. The most important aspect to this approach is to reduce the ratio between saturated fatty acid and polyunsaturated fatty acid Ω-6, which is harmful to health. Olive oil has a high content of Ω-3 that benefits health. Ω-3 fatty acid can also be obtained from some fish, green vegetables and nuts. Linoleic acid is the most important source of Ω-6 fatty acid. Linolenic acid is the most important source of Ω-3 fatty acid. Natural foods e.g., purslane, is rich in Ω-3; the mustard family vegetables can increase the activity of detoxifying enzymes. Chinese Kiwi fruit drink reduces the side effects of the chemotherapy drug cyclophosphamide, which is also a DNA damaging agent. Soybean, job’s tears, garlic, mushroom varieties and tea have anti-cancer effects. Properly used nutritional products may assist treatment and recovery. Good balanced nutrition is essential for cancer healing.

  8. Anadromous fish inventory: Summary volume

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Summary volume, with discussion, on anadromous fish inventories, species lists, histories of fisheries, habitat, key spawning and rearing areas, runsescapements,...

  9. Temperature - Live Hauling of Fish

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — In certain markets, live fish can be sold for substantially higher prices than fresh dressed fish. A significant live-haul industry has developed in the U.S. and...

  10. KLA - Live Hauling of Fish

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — In certain markets, live fish can be sold for substantially higher prices than fresh dressed fish. A significant live-haul industry has developed in the U.S. and...

  11. Yet Another Fish Tale?

    Science.gov (United States)

    Lalasz, Robert

    2008-01-01

    Last month the "Rocky Mountain News" reported that a survey by an emeritus professor at University of Colorado Boulder found that only 23 of 825 faculty members on the campus were registered Republicans. But on his "New York Times" blog, Stanley Fish brushed off the survey's significance from a familiarly Fishian stance. A faculty's political…

  12. Fish-induced keriorrhea.

    Science.gov (United States)

    Ling, Ka Ho; Nichols, Peter D; But, Paul Pui-Hay

    2009-01-01

    Many deep-sea fishes store large amounts of wax esters in their body for buoyancy control. Some of them are frequently caught as by-catch of tuna and other fishes. The most noteworthy ones include escolar and oilfish. The accumulation of the indigestible wax esters in the rectum through consumption of these fish engenders discharges or leakage per rectum as orange or brownish green oil, but without noticeable loss of water. This physiological response is called keriorrhea, which is variously described as "oily diarrhea," "oily orange diarrhea," or "orange oily leakage" by the mass media and bloggers on the internet. Outbreaks of keriorrhea have been repeatedly reported across continents. Additional symptoms including nausea, vomiting, abdominal cramps, and diarrhea were complained by the victims. They are probably due to anxiety or panic when suffering from keriorrhea. Escolar and oilfish are banned from import and sale in Italy, Japan, and South Korea. Rapid detection of the two fishes is imperative to ensure proper labeling and safeguarding of the public before and after any keriorrhea outbreak. PMID:19595384

  13. Access and Fishing Activities

    DEFF Research Database (Denmark)

    Høst, Jeppe Engset

    In this chapter, I look at the implications of transferable quotas on the organization of production; that is, how fishing activities are structured around access to the individual and transferable quotas and how, in turn, the quotas structure the production. Therefore, this chapter will give a d...

  14. Fish and chips

    OpenAIRE

    Delvenne, Philippe; Deprez, Manuel; Bisig, Bettina; JAMAR, Mauricette; Boniver, Jacques; Bours, Vincent; Herens, Christian

    2010-01-01

    Academic hospital laboratories should offer patients the possibility to have the most accurate diagnosis by the development of new analyses, such as molecular biology tests including FISH (Fluorescent In Situ Hybridization) and chips (microarrays,...). The purpose of this article is to describe the principles and the potential applications of these techniques.

  15. Fish 'n' TRIMs

    OpenAIRE

    Du Pasquier, Louis

    2009-01-01

    A novel diversified multigene family of tripartite-motif (TRIM) intracellular receptors with putative antiviral activity has been identified in teleost fish and published in BMC Biology. The history of these receptors involves ancient linkage to paralogs of the major histocompatibility complex, and the family has invertebrate precursors.

  16. On Enzymatic Production of Low Salt Fermented Bean Curd Peanut Sauce%复合酶法生产低盐花生腐乳酱的工艺研究

    Institute of Scientific and Technical Information of China (English)

    徐慧诠; 张文森; 陈晓滨

    2016-01-01

    Traditional complex microbial inoculantswere used as microorganism material which were allowed to grow mycelium on the tofu. When tofu is wrapped up by mycelium, compound enzyme, Monascus, peanut butter and other food materials are added and mashed to produce low salt fermented tofu peanut sauce. The effects of enzyme concentration, hydrolysis temperature, hydrolysis time, on the content of amino acid nitrogen were studied by addition of 5% of Monascus, 10%of the peanut butter, 3% salt, of 3% of the ethanol. The optimal hydrolysis conditions were obtained through orthogonal experiment analysis method:enzyme concentration was 0.015%, hydrolysis temperature is 30 degrees, hydrolysis time for 7 days. Under these conditions, the maximum amino acid nitrogen obtained is 0.605 (calculated by mass percentage). By studying the key technology for Enzymatic Production of Low Salt Fermented Bean Curd Peanut Sauce , this paper intends to offer theoretical reference for Production of Low Salt Fermented Bean Curd Peanut Sauce.%采用传统复合菌为微生物材料,待菌种在白坯上生成的菌丝体将坯体包裹成型后,经打浆后添加复合酶、红曲、花生酱等食品辅料来制备低盐花生腐乳酱。以氨基酸态氮含量为指标,在添加5%的红曲,10%的花生酱,3%的食盐,3%的乙醇的条件下,考察酶浓度、水解温度、水解时间、对氨基酸态氮含量的影响。通过正交试验分析法得到最佳水解条件:酶浓度为0.015%,水解温度为30℃,水解时间为7d,在此条件下得到最大氨基酸态氮含量为0.605(以质量百分数算)。文章通过对复合酶法低盐花生腐乳酱生产关键技术的研究,为生产酶促低盐花生腐乳酱提供了一定的理论参考。

  17. Fishing effort and the impact of fishing gears and fishing methods on fishes and fisheries of Kyoga basin lakes

    OpenAIRE

    Kamanyi, J.R.

    2001-01-01

    Lake Kyoga at the time of Worthington Survey (Worthington, 1929) was fished by only natives around it. The fishing gears consisted of locally made basket traps, hooks and seine nets made out of papyrus. Fishing was mainly during the dry season as in wet season, the fishers would revert to crop growing. During 1937 to 1950s Oreochromis variabilis, oreochromis esculentus (Ngege) and Protopterus aethiopicus (Mamba) were the most important commercial fish species and contributed over 95% to the t...

  18. Analisis Homograf Aksara Cina pada Kamus Oxford Concise English- Chinese,Chinese-English

    OpenAIRE

    Nathania, Lenny

    2011-01-01

    Homograph characters exist in every language as well as in Chinese. The Chinese homograph characters are phenomena that often make misunderstood by learners in pronunciation and meaning interpretation. In this thesis with a title “Analisis Homograf Aksara Cina pada Kamus Oxford Concise English – Chinese, Chinese – English” (“Analysis Chinese Homophones characters in Oxford Concise English - Chinese, Chinese - English Dictionary”), focus on Chinese homograph characters from i...

  19. A New model to forecast fishing ground ofScomber japonicus in the Yellow Sea and East China Sea

    Institute of Scientific and Technical Information of China (English)

    GAO Feng; CHEN Xinjun; GUAN Wenjiang; LI Gang

    2016-01-01

    The pelagic species is closely related to the marine environmental factors, and establishment of forecasting model of fishing ground with high accuracy is an important content for pelagic fishery. The chub mackerel (Scomber japonicus) in the Yellow Sea and East China Sea is an important fishing target for Chinese lighting purse seine fishery. Based on the fishery data from China’s mainland large-type lighting purse seine fishery for chub mackerel during the period of 2003 to 2010 and the environmental data including sea surface temperature (SST), gradient of the sea surface temperature (GSST), sea surface height (SSH) and geostrophic velocity (GV), we attempt to establish one new forecasting model of fishing ground based on boosted regression trees. In this study, the fishing areas with fishing effort is considered as one fishing ground, and the areas with no fishing ground are randomly selected from a background field, in which the fishing areas have no records in the logbooks. The performance of the forecasting model of fishing ground is evaluated with the testing data from the actual fishing data in 2011. The results show that the forecasting model of fishing ground has a high prediction performance, and the area under receiver operating curve (AUC) attains 0.897. The predicted fishing grounds are coincided with the actual fishing locations in 2011, and the movement route is also the same as the shift of fishing vessels, which indicates that this forecasting model based on the boosted regression trees can be used to effectively forecast the fishing ground of chub mackerel in the Yellow Sea and East China Sea.

  20. FEED FORMULATION AND FEEDING TECHNOLOGY FOR FISHES

    OpenAIRE

    Govind Pandey

    2013-01-01

    Most fish farmers and ornamental fish hobbyists buy the bulk of their feed from commercial manufacturers. However, small quantities of specialized feeds are often needed for experimental purposes, feeding difficult-to maintain aquarium fishes, larval or small juvenile fishes, brood fish conditioning, or administering medication to sick fish. Small ornamental fish farms with an assortment of fish require small amounts of various diets with particular ingredients. It is not cost effective for c...

  1. An Introduction to Chinese Society of Immunology

    Institute of Scientific and Technical Information of China (English)

    2004-01-01

    Chinese Society of Immunology (CSI) was founded in 1984. It has had over 5000 members, among whom 1000 are members of IUIS. There are six Chinese periodicals associated with the Society: Chinese Journal of Immunology, Immunological Journal, Current Immunology, Chinese Journal of Cellular and Molecular Immunology; Chinese Journal of

  2. An Introduction to Chinese Society of Immunology

    Institute of Scientific and Technical Information of China (English)

    2004-01-01

    Chinese Socicty of Immunology (CSI) was founded in 1984. It has had over 5000 members, among whom 1000 are members of IUIS. There are six Chinese periodicals associated with the Society: Chinese Journal of Immunology,Immunological Journal,Current Immunology,Chinese Journal of Cellular and Molecular Immunology,Chinese Journal of

  3. Optimization of Fermentation Conditions for Soy Sauce Residue and Its Increase in Protein Content%酱油渣发酵工艺及蛋白质含量变化研究

    Institute of Scientific and Technical Information of China (English)

    曾李; 习欠云; 张庆宇; 陈穗; 江青艳; 张永亮

    2015-01-01

    In this experiment, on the basis of aspergillusoryzae fermentation, solid-state fermentation ( the first aerobic fermentation anaerobic fermentation) was involved in soy sauce residue fermentation to improve its util-ity in animal feed, using a variety of complex microbial ( Aspergillusniger, Bacillussubtilis and Candida utilis yeast) . After fermentation of soy sauce residue containing meterial, the free amino acids, activity of enzymes and bioactive small peptides were determined. By determining strain growth curve and fermentation effects, As-pergillusniger, Bacillussubtilis and Candida utilis yeast were analyzed to select suitable strains. Considering the crude protein and acid-soluble protein content as index, the effects of different substrates, initial water content, inoculation amount, fermentation temperature and fermentation time on the fermentation were examined The fermentation by single strain and mixed fungu were also explored. Crude protein and the acid-soluble protein were significantly increased. Compared to pre-fermentation, crude protein was significantly increased by 7.35%( P<0.05) , and acid-soluble protein was significantly increased by 24.44% ( P<0.05);the optimal fermenta-tion parameters were that the ratio of soybean meal: soy sauce residue was 1∶1, the ratio of substrate to water was 1∶1.0, the inoculation amount was 10%, the fermentation temperature was 30 ℃,the fermentation time was 60 h, and the anaerobic fermentation time was 24 h. In the fermented products, the crude protein was 49.44%, and the acid-soluble protein was 19.89%. Results indicate soy sauce residue may be developed to be good protein materials for animal after fermentation with other materials.%本试验旨在米曲霉发酵的基础上,应用多种复合微生物(黑曲霉、产朊假丝酵母菌和枯草芽孢杆菌)对酱油渣进行二次深度固态发酵,提高产品游离氨基酸、活性酶以及生物活性小肽,改良产品的适口性和营养价值,

  4. 酱油中氨基甲酸乙酯和氯丙醇含量调查与分析%Survey and analysis of ethyl carbamate and 3-chloro-1,2-propanediol (3-MCPD) in soy sauce

    Institute of Scientific and Technical Information of China (English)

    王立媛; 吴平谷; 张晶; 汤鋆; 赵永信

    2012-01-01

    Objective:To investigate the levels of 3 - chloro - 1,2 - propanediol(3 - MCPD) and ethyl carbamate in soy sauce. Methods: The total 135 soy sauce samples were collected from big, middle - sized and small supermarkets and farmer's market respectively. The 3 - chloro - 1,2 - propanediol(3 - MCPD) and ethyl carbamate were measured by gas chromatography - mass spectrometry in selection ion mode, after the samples were coupled with D5 - ethyl carbamate and D5 - 3 - chloro -1,2- propanediol ( 3 - MCPD ) , and purified by diatomite solid phase extraction coulum. Results: The results showed that ethyl carbamate was detected in all samples ( 100% ) with the range from 1. 6 μg/kg to 80. 8 μg/kg,the 3 - chloro - 1,2 - propanediol( 3 - MCPD) was detected in 32.05% of the samples with the range from 5. 8 μg/kg to 379. 10 μg/kg. Conclusion: In this investigation, the ethyl carbamate was detected in all soy sauce samples, and the level of 3 - chloro - 1,2 - propanediol(3 - MCPD) was not pretty low, and the data obtained in our test can be the references for risk assessment of ethyl carbamate and 3 - chloro - 1 ,2 - propanediol in soy sauce.%目的:调查本地市售酱油中氯丙醇和氨基甲酸乙酯含量.方法:在本市大、中、小超市及农贸市场采集135份酱油,采用d5-3-氯-1,2-丙二醇、D5-氨基甲酸乙酯同位素稀释技术,硅藻土固相萃取净化样品,然后用GC/MS测定样品中氯丙醇和氨基甲酸乙酯.结果:135份酱油中氨基甲酸乙酯检出率100%,含量范围为1.6 μg/kg~80.8 μg/kg;氯丙醇检出率为32.05%,含量范围为5.8 μg/kg~ 379.10 μg/kg.结论:本次调查显示酱油中均存在氨基甲酸乙酯,氯丙醇检出含量也不低,为开展酱油中氨基甲酸乙酯和氯丙醇的风险评估提供了基础数据.

  5. Chinese Experiences on Orthokeratology.

    Science.gov (United States)

    Xie, Peiying; Guo, Xi

    2016-01-01

    The prevalence of myopia in Chinese children has been rising each year. Research has shown that orthokeratology is a good method for controlling the progression of myopia. In this article, we review the current prevalence of myopia, the development and management of orthokeratology, and the myopia control methods used in China. A physical and health survey release indicated that the ratio of poor vision in every range of ages is still high in China. During the past 17 years, Chinese doctors have developed a standard fitting procedure and medical management of orthokeratology patients. This article also reviews the clinical studies in China for Ortho-K lenses, such as myopia control, effects and safety, corneal change, and lens design and fitting. Finally, we review the development of the International Academy of Orthokeratology Asia in China. PMID:26704137

  6. Photovoltaic for the Chinese

    International Nuclear Information System (INIS)

    China produces and exports about half of the photovoltaic cells made in the world. About 1000 Chinese enterprises work in the photovoltaic sector and the offer grows too fast to allow some enterprises to cope with lower and lower production costs. Research activities are a key element for the reduction of production costs but small companies can not usually sustain sufficient research. Economists foresee a strong reorganization of the sector: some enterprises will cease their photovoltaic activities, others will face financial difficulties, others will merge to make bigger companies. To make the demand bigger Chinese authorities are taking steps to develop the photovoltaic home market. The installed capacity of photovoltaic plants in China is expected to be somewhere between 11 GWc and 18 GWc in 2015, figures to be compared with only 0.9 GWc in 2010. (A.C.)

  7. Chinese Investment in Italy

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    At the 12th China International Fair for Investment and Trade (CIFIT) held on September 8-11 in Xiamen, Fujian Province, government officials and entrepreneurs from all over the world canvassed Chinese entrepreneurs and investors to invest in their countries. Foreign countries and regions rented 16,000 square meters of exhibition space, an increase of more than 50 percent from last year. Among the 74 participating countries and regions, more than 50 held seminars about their invest- ment environments. Besides the Caribbean countries and underdeveloped African nations that are actively attracting investment, developed countries such as the Untied States, Germany, France, Italy and Sweden also showed extraordinary enthusiasm in trying to win over Chinese investors. Beijing Review interviewed Marinella Loddo, Director of the Industrial Cooperation Division of the Italian Institute for Foreign Trade which is also known as the Italian Trade Commission (ICE).

  8. Making Chinese Money

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    Dutch-based information provider expands in China to tap new market There are many secrets that foreign companies need to know before starting businesses in China.Wolters Kluwer knows a few of them. "You can never expect business success by introducing foreign products or services on an as-is basis in China.We need to provide something special to meet the demands of Chinese customers," said Shasha Chang,

  9. Making Chinese Money

    Institute of Scientific and Technical Information of China (English)

    LIU XINLIAN

    2011-01-01

    There are many secrets that foreign companies need to know before starting businesses in China.Wolters Kluwer knows a few of them."You can never expect business success by introducing foreign products or services on an as-is basis in China.We need to provide something special to meet the demands of Chinese customers," said Shasha Chang,Wolters Kluwer China CEO.

  10. Pollution Across Chinese Provinces

    OpenAIRE

    Catherine Yap Co; Fanying Kong; Shuanglin Lin

    2008-01-01

    We revisit the environmental Kuznets curve (EKC) hypothesis using 1987-1995 data for Chinese provinces. A comparison of off-sample (1996-2004) predictions to actual emissions indicates that more stringent rules are still needed to fight industrial (waste water and dust) pollution. Auxiliary regressions show that conditional on income, northern provinces have lower industrial waste water pollution; non-coastal and provinces with smaller secondary industry shares have lower industrial (waste wa...

  11. Chinese institutional investors’ sentiment

    OpenAIRE

    Kling, Gerhard; Gao, Lei

    2008-01-01

    We use daily survey data on Chinese institutional investors’ forecasts to measure investors' sentiment. Our empirical model uncovers that share prices and investor sentiment do not have a long-run relation; however, in the short-run, the mood of investors follows a positive feedback process. Hence, institutional investors are optimistic when previous market returns were positive. Contrarily, negative returns trigger a decline in sentiment, which reacts more sensitively to negative than positi...

  12. Actually existing Chinese matriarchy

    OpenAIRE

    Stafford, Charles

    2008-01-01

    The essays in this volume present contemporary anthropological perspectives on Chinese kinship, its historical complexity and its modern metamorphoses. The collection draws particular attention to the reverberations of larger socio-cultural and politico-economic processes in the formation of sociality, intimate relations, family histories, reproductive strategies and gender relations – and vice-versa. Drawing on a wealth of ethnographic material from the late imperial period and from cont...

  13. INTERNATIONALIZATION OF CHINESE EXECUTIVES

    OpenAIRE

    Lingfang Fayol-Song

    2012-01-01

    Over the last two decades, Chinese nationals have increasingly been employed by multinational companies (MNCs) operating in China taking positions previously occupied by foreign expatriates from investor countries. The development of local managers has therefore become crucial in the field of human resource management because the success of these companies depends greatly upon the ability and competence of their executive management class. The present paper addresses the issue of how to devel...

  14. Buddhist Activism and Chinese Modernity

    Directory of Open Access Journals (Sweden)

    Hung-yok Ip

    2015-02-01

    Full Text Available The history of modern Chinese Buddhism has begun to attract attention in recent years. Some scholars have done inspiring research as they unravel the integration of Buddhism into the highly secularized process of Chinese modernity by drawing on the repository of knowledge on modern China. While this special issue joins this exciting endeavor, it also uses Buddhism as a window to reflect on scholarship on Chinese modernity. Conceptually, this special issue presses scholars in the field of modern China to rethink the place of tradition in the course of modernity. Thematically we show the expansionist impulse of Chinese Buddhism: In addition to envisioning the geographical expansion of their religion, Chinese Buddhists have endeavored to enhance the significance of Buddhism in various dimensions of Chinese society in particular and human life in general.

  15. Who cares about fish welfare?

    DEFF Research Database (Denmark)

    Ellingsen, Kristian; Grimsrud, Kristine; Nielsen, Hanne Marie;

    2015-01-01

    Purpose – The purpose of this paper is threefold: first, to assess how concerned Norwegians are about fish welfare; second, to investigate Norwegians’ willingness to pay for salmon filet made from welfare-assured farmed fish with high levels of welfare; and third, to examine Norwegian opinions...... about the appropriate way to pay for better welfare standards in fish production. Design/methodology/approach – On the basis of two focus group sessions, a survey questionnaire was developed and distributed to a representative sample of 2,147 Norwegian households via e-mail. Findings – Results showed...... that the Norwegian public is concerned about fish welfare and is willing to pay a price premium for products made from welfare-assured fish. Norwegian consumers do not, however, want to be the only ones paying for fish welfare, as the main responsibility for fish welfare lies with producers and the Government...

  16. Consumers’ attitude towards fish meat

    Directory of Open Access Journals (Sweden)

    Francesca Conte

    2014-09-01

    Full Text Available The overall aim of this paper is to show the factors that may affect consumers’ attitude towards farmed fish products. Consumers ask new products on the basis of different quality attributes: stability, safety, composition, better health effects, environment protection, etc. Different and controversial opinions on farmed and wild fish are also explored by literature review. The authors pay attention also to fish welfare as an emerging issue and effective information about fish products as a factor exerting a positive influence on consumers’ decision of purchase. Some relevant legislative notes on the paper’s topics are also cited. The qualitative aspects of aquaculture fish and the consumers’ demand and choice need further studies, according to some factors, such as the changing consumers’ attitudes towards fish products, the different fish quality perception and the development in the aquaculture systems.

  17. Transmitting Chinese Medicine

    Science.gov (United States)

    Scheid, Volker

    2015-01-01

    Historians of Chinese medicine acknowledge the plurality of Chinese medicine along both synchronic and diachronic dimensions. Yet, there remains a tendency to think of tradition as being defined by some unchanging features. The Chinese medical body is a case in point. This is assumed to have been formalised by the late Han dynasty around a system of internal organs, conduits, collaterals, and associated body structures. Although criticism was voiced from time to time, this body and the micro/macrocosmic cosmological resonances that underpin it are seen to persist until the present day. I challenge this view by attending to attempts by physicians in China and Japan in the period from the mid 16th to the late 18th century to reimagine this body. Working within the domain of cold damage therapeutics and combining philological scholarship, empirical observations, and new hermeneutic strategies these physicians worked their way towards a new territorial understanding of the body and of medicine as warfare that required an intimate familiarity with the body’s topography. In late imperial China this new view of the body and medicine was gradually re-absorbed into the mainstream. In Japan, however, it led to a break with this orthodoxy that in the Republican era became influential in China once more. I argue that attending further to the innovations of this period from a transnational perspective - commonly portrayed as one of decline - may help to go beyond the modern insistence to frame East Asian medicines as traditional. PMID:26869864

  18. Herpesviruses that Infect Fish

    Directory of Open Access Journals (Sweden)

    Moshe Kotler

    2011-11-01

    Full Text Available Herpesviruses are host specific pathogens that are widespread among vertebrates. Genome sequence data demonstrate that most herpesviruses of fish and amphibians are grouped together (family Alloherpesviridae and are distantly related to herpesviruses of reptiles, birds and mammals (family Herpesviridae. Yet, many of the biological processes of members of the order Herpesvirales are similar. Among the conserved characteristics are the virion structure, replication process, the ability to establish long term latency and the manipulation of the host immune response. Many of the similar processes may be due to convergent evolution. This overview of identified herpesviruses of fish discusses the diseases that alloherpesviruses cause, the biology of these viruses and the host-pathogen interactions. Much of our knowledge on the biology of Alloherpesvirdae is derived from research with two species: Ictalurid herpesvirus 1 (channel catfish virus and Cyprinid herpesvirus 3 (koi herpesvirus.

  19. Efficiency of Fish Propulsion

    CERN Document Server

    Maertens, A P; Yue, D K P

    2014-01-01

    It is shown that the system efficiency of a self-propelled flexible body is ill-defined unless one considers the concept of quasi-propulsive efficiency, defined as the ratio of the power needed to tow a body in rigid-straight condition over the power it needs for self-propulsion, both measured for the same speed. Through examples we show that the quasi-propulsive efficiency is the only rational non-dimensional metric of the propulsive fitness of fish and fish-like mechanisms. Using two-dimensional viscous simulations and the concept of quasi-propulsive efficiency, we discuss the efficiency two-dimensional undulating foils. We show that low efficiencies, due to adverse body-propulsor hydrodynamic interactions, cannot be accounted for by the increase in friction drag.

  20. Current Chinese bryological literature (4)

    OpenAIRE

    Cao, Tong; Zhang, Yuanming; Yu, Jin

    2000-01-01

    According to our collections of literature, about 400 scientific papers dealing with Chinese bryophytes have been published in China and abroad during 1990’s. Among these, more than 50 % were published in different scientific journals in China and often written in Chinese with English abstract, which are not well known and assessable for foreign bryologists. Therefore, in addition to previous Chinese literature I-III (Cao et al. 1990, Li et Zhang 1993, 1994), we present the fourth part of Chi...

  1. Fish in Ecotoxicological Studies

    OpenAIRE

    Vesela Yancheva; Iliana Velcheva; Stela Stoyanova; Elenka Georgieva

    2015-01-01

    Water contamination (heavy metals, pesticides, POPs, etc.) is a serious environmental issue which has been raising lots of attention in the last decades because it can destroy aquatic ecosystems and hence, reduce biodiversity. In the field of ecotoxicology it is of main interest to investigate what the effects of organic and inorganic toxicants on different biological organization (cell, tissue, organism, population) are. Thus, many authors use different test organisms and particularly, fish....

  2. The fish egg microbiome

    OpenAIRE

    Liu, Y

    2016-01-01

    Y. Liu Prof. dr. F. Govers (promotor); Prof. dr. J.M. Raaijmakers (promotor); Dr. I. de Bruijn (co-promotor); Wageningen University, 13 June 2016, 170 pp. The fish egg microbiome: diversity and activity against the oomycete pathogen Saprolegnia Emerging oomycete pathogens increasingly threaten biodiversity and food security. This thesis describes the study of the microbiome of Atlantic salmon (Salmo salar L.) eggs and analyses of the effects of infections by the oomycete pathogen Saprolegnia ...

  3. Why do fish school?

    OpenAIRE

    Larsson, Matz

    2012-01-01

    Synchronized movements (schooling) emit complex and overlapping sound and pressure curves that might confuse the inner ear and lateral line organ (LLO) of a predator. Moreover, prey-fish moving close to each other may blur the electro-sensory perception of predators. The aim of this review is to explore mechanisms associated with synchronous swimming that may have contributed to increased adaptation and as a consequence may have influenced the evolution of schooling. The evolutionary developm...

  4. Oral vaccination of fish

    OpenAIRE

    Embregts, Carmen W.E.; Forlenza, Maria

    2016-01-01

    The limited number of oral vaccines currently approved for use in humans and veterinary species clearly illustrates that development of efficacious and safe oral vaccines has been a challenge not only for fish immunologists. The insufficient efficacy of oral vaccines is partly due to antigen breakdown in the harsh gastric environment, but also to the high tolerogenic gut environment and to inadequate vaccine design. In this review we discuss current approaches used to develop oral vaccines fo...

  5. Beyond biodiversity: fish metagenomes.

    Directory of Open Access Journals (Sweden)

    Alba Ardura

    Full Text Available Biodiversity and intra-specific genetic diversity are interrelated and determine the potential of a community to survive and evolve. Both are considered together in Prokaryote communities treated as metagenomes or ensembles of functional variants beyond species limits.Many factors alter biodiversity in higher Eukaryote communities, and human exploitation can be one of the most important for some groups of plants and animals. For example, fisheries can modify both biodiversity and genetic diversity (intra specific. Intra-specific diversity can be drastically altered by overfishing. Intense fishing pressure on one stock may imply extinction of some genetic variants and subsequent loss of intra-specific diversity. The objective of this study was to apply a metagenome approach to fish communities and explore its value for rapid evaluation of biodiversity and genetic diversity at community level. Here we have applied the metagenome approach employing the barcoding target gene coi as a model sequence in catch from four very different fish assemblages exploited by fisheries: freshwater communities from the Amazon River and northern Spanish rivers, and marine communities from the Cantabric and Mediterranean seas.Treating all sequences obtained from each regional catch as a biological unit (exploited community we found that metagenomic diversity indices of the Amazonian catch sample here examined were lower than expected. Reduced diversity could be explained, at least partially, by overexploitation of the fish community that had been independently estimated by other methods.We propose using a metagenome approach for estimating diversity in Eukaryote communities and early evaluating genetic variation losses at multi-species level.

  6. Herpesviruses that Infect Fish

    OpenAIRE

    Moshe Kotler; Larry Hanson; Arnon Dishon

    2011-01-01

    Herpesviruses are host specific pathogens that are widespread among vertebrates. Genome sequence data demonstrate that most herpesviruses of fish and amphibians are grouped together (family Alloherpesviridae) and are distantly related to herpesviruses of reptiles, birds and mammals (family Herpesviridae). Yet, many of the biological processes of members of the order Herpesvirales are similar. Among the conserved characteristics are the virion structure, replication process, the ability to est...

  7. Shaking the Salt Habit

    Science.gov (United States)

    ... seeds: Lean meats, stews, soups, salads, breads, cabbage, asparagus, noodles Chives: Salads, sauces, soups, lean meat dishes, ... Lean ground meats, lean meats, chicken, fish, salads, asparagus, broccoli, Brussels sprouts, cabbage, mayonnaise, sauces Nutmeg: Fruits, ...

  8. Investigating global change and fish biology with fish otolith radiocarbon

    Science.gov (United States)

    Kalish, John M.

    1994-06-01

    Fish otoliths, calcium carbonate gravity and auditory receptors in the membranous labyrinths of teleost fish, can provide radiocarbon data that are valuable to a wide range of disciplines. For example, the first pre- and post-bomb time series of radiocarbon levels from northern or southern hemisphere temperate oceans was obtained by carrying out accelerator mass spectrometry analyses on selected regions of fish otoliths. These data can provide powerful constraints on both carbon cycle models and ocean general circulation models. Because fish otoliths can serve as a proxy of radiocarbon in seawater dissolved inorganic carbon in all oceans and at most depths, there is considerable scope for further investigations of otolith radiocarbon in relation to both oceanography and global change. In addition to applications relevant to global change, fish otoliths are also valuable sources of information on the age, growth, and ecology of fishes, with age being among the most important parameters in population modelling and fisheries management. Use of the bomb radiocarbon chronometer to validate fish age determination methods offers considerable advantages over traditional forms of age validation and promises to become a standard tool in fish biology and fisheries management. Radiocarbon data from otoliths can also provide valuable information on the ecology of fishes and has already provided surprising information relevant to the ecology of some deep-sea fishes.

  9. Dietary, Nutrient Patterns and Blood Essential Elements in Chinese Children with ADHD.

    Science.gov (United States)

    Zhou, Fankun; Wu, Fengyun; Zou, Shipu; Chen, Ying; Feng, Chang; Fan, Guangqin

    2016-01-01

    Dietary or nutrient patterns represent the combined effects of foods or nutrients, and elucidate efficaciously the impact of diet on diseases. Because the pharmacotherapy on attention deficit hyperactivity disorder (ADHD) was reported be associated with certain side effects, and the etiology of ADHD is multifactorial, this study investigated the association of dietary and nutrient patterns with the risk of ADHD. We conducted a case-control study with 592 Chinese children including ADHD (n = 296) and non-ADHD (n = 296) aged 6-14 years old, matched by age and sex. Dietary and nutrient patterns were identified using factor analysis and a food frequency questionnaire. Blood essential elements levels were measured using atomic absorption spectrometry. A fish-white meat dietary pattern rich in shellfish, deep water fish, white meat, freshwater fish, organ meat and fungi and algae was inversely associated with ADHD (p = 0.006). Further analysis found that a mineral-protein nutrient pattern rich in zinc, protein, phosphorus, selenium, calcium and riboflavin was inversely associated with ADHD (p = 0.014). Additionally, the blood zinc was also negatively related to ADHD (p = 0.003). In conclusion, the fish-white meat dietary pattern and mineral-protein nutrient pattern may have beneficial effects on ADHD in Chinese children, and blood zinc may be helpful in distinguishing ADHD in Chinese children. PMID:27338457

  10. Dietary, Nutrient Patterns and Blood Essential Elements in Chinese Children with ADHD

    Science.gov (United States)

    Zhou, Fankun; Wu, Fengyun; Zou, Shipu; Chen, Ying; Feng, Chang; Fan, Guangqin

    2016-01-01

    Dietary or nutrient patterns represent the combined effects of foods or nutrients, and elucidate efficaciously the impact of diet on diseases. Because the pharmacotherapy on attention deficit hyperactivity disorder (ADHD) was reported be associated with certain side effects, and the etiology of ADHD is multifactorial, this study investigated the association of dietary and nutrient patterns with the risk of ADHD. We conducted a case-control study with 592 Chinese children including ADHD (n = 296) and non-ADHD (n = 296) aged 6–14 years old, matched by age and sex. Dietary and nutrient patterns were identified using factor analysis and a food frequency questionnaire. Blood essential elements levels were measured using atomic absorption spectrometry. A fish-white meat dietary pattern rich in shellfish, deep water fish, white meat, freshwater fish, organ meat and fungi and algae was inversely associated with ADHD (p = 0.006). Further analysis found that a mineral-protein nutrient pattern rich in zinc, protein, phosphorus, selenium, calcium and riboflavin was inversely associated with ADHD (p = 0.014). Additionally, the blood zinc was also negatively related to ADHD (p = 0.003). In conclusion, the fish-white meat dietary pattern and mineral-protein nutrient pattern may have beneficial effects on ADHD in Chinese children, and blood zinc may be helpful in distinguishing ADHD in Chinese children. PMID:27338457

  11. Fish Synucleins: An Update

    Directory of Open Access Journals (Sweden)

    Mattia Toni

    2015-10-01

    Full Text Available Synucleins (syns are a family of proteins involved in several human neurodegenerative diseases and tumors. Since the first syn discovery in the brain of the electric ray Torpedo californica, members of the same family have been identified in all vertebrates and comparative studies have indicated that syn proteins are evolutionary conserved. No counterparts of syns were found in invertebrates suggesting that they are vertebrate-specific proteins. Molecular studies showed that the number of syn members varies among vertebrates. Three genes encode for α-, β- and γ-syn in mammals and birds. However, a variable number of syn genes and encoded proteins is expressed or predicted in fish depending on the species. Among biologically verified sequences, four syn genes were identified in fugu, encoding for α, β and two γ (γ1 and γ2 isoforms, whereas only three genes are expressed in zebrafish, which lacks α-syn gene. The list of “non verified” sequences is much longer and is often found in sequence databases. In this review we provide an overview of published papers and known syn sequences in agnathans and fish that are likely to impact future studies in this field. Indeed, fish models may play a key role in elucidating some of the molecular mechanisms involved in physiological and pathological functions of syn proteins.

  12. MRI of fish

    International Nuclear Information System (INIS)

    Recently, rats and mice are popular and useful as an experimental model for MRI. However, MRI for fishes has been unknown. This study aimed to investigate the usefulness of living fishes as a new experimental model for MRI. MR images were collected with a spin-echo pulse sequence (SE) or echo-planar imaging pulse sequence (EPI) using 2T MR imaging system for animal. Carp, which was able to be alive for a long time in the air, was examined. Enhancement study was examined by use of Gd-DOTMA (gadolinium hydrogen alpha, alpha', alpha'', alpha'''-tetramethyl-1,4,7,10-tetraazacyclododecane-1,4,7,10-tetraacetate). On both SE and EPI images, the internal components of the head and chest in carp were clearly recognized. On the T1-weighted image acquisition time of MRI with sufficient resolution was short (in about one minute) in comparison with that of rat. The head in carp was well enhanced by administration of Gd-DOTMA on the T1-weighted image. In addition, the time course of contrast enhancement effect of images was observed after administration of Gd-DOTMA. The authors concluded that fishes, such as a carp, can be readily imaged on MRI, and could be potential in the future investigation of contrast enhancement effect and relaxation effect as a living body phantom for MRI. (author)

  13. [Lactobacilli of freshwater fishes].

    Science.gov (United States)

    Kvasnikov, E I; Kovalenko, N K; Materinskaia, L G

    1977-01-01

    Normal microflora in the intestinal tract of fishes inhabiting fresh-water reservoirs includes lactic bacteria. The number of the bacteria depends on the animal species, the composition of food, the age, and the season. The highest number of these microorganisms (hundreds of millions per gram of the intestinal content) is found in carps. Enterococci are most often encountered in fishes inhabiting ponds: Streptococcus faecalis Andrewes a. Horder, Str. faecium Orla-Jensen, Str. bovis Orla-Jensen. Lactobacilli are more typical of fishes in water reserviors: Lactobacillus plantarum (Orla-Jensen) Bergey et al., L. casei (Orla-Jensen) Hansen a. Lessel, L. casei var. casei, L. casei var. rhamnosus, L. Casei var. alactosus, L. leichmannii (Henneberg) Bergey et al., L. acidophillus (Moro) Hansen a. Mocquot, L. Fermenti Beijerinck, L. cellobiosus Rogosa et al., L. Buchneri (Henneberg) Bergey et al. The content of lactic bacteria varies in water reservoirs; their highest content is found in ooze (tens of thousands per gram). PMID:909475

  14. The history of Makassan trepang fishing and trade.

    Directory of Open Access Journals (Sweden)

    Kathleen Schwerdtner Máñez

    Full Text Available The Malayan term trepang describes a variety of edible holothurians commonly known as sea cucumbers. Although found in temperate and tropical marine waters all over the world, the centre of species diversity and abundance are the shallow coastal waters of Island Southeast Asia. For at least 300 years, trepang has been a highly priced commodity in the Chinese market. Originally, its fishing and trade was a specialized business, centred on the town of Makassar in South Sulawesi (Indonesia. The rise of trepang fishing in the 17(th century added valuable export merchandize to the rich shallow seas surrounding the islands of Southeast Asia. This enabled local communities to become part of large trading networks and greatly supported their economic development. In this article, we follow Makassan trepang fishing and trading from its beginning until the industrialization of the fishery and worldwide depletion of sea cucumbers in the 20(th century. Thereby, we identify a number of characteristics which trepang fishing shares with the exploitation of other marine resources, including (1 a strong influence of international markets, (2 the role of patron-client relationships which heavily influence the resource selection, and (3 the roving-bandit-syndrome, where fishermen exploit local stocks of valuable resources until they are depleted, and then move to another area. We suggest that understanding the similarities and differences between historical and recent exploitation of marine resources is an important step towards effective management solutions.

  15. Introduction to Chinese natural language processing

    CERN Document Server

    Wong, Kam-Fai; Xu, Ruifeng; Zhang, Zheng-sheng

    2009-01-01

    This book introduces Chinese language-processing issues and techniques to readers who already have a basic background in natural language processing (NLP). Since the major difference between Chinese and Western languages is at the word level, the book primarily focuses on Chinese morphological analysis and introduces the concept, structure, and interword semantics of Chinese words.The following topics are covered: a general introduction to Chinese NLP; Chinese characters, morphemes, and words and the characteristics of Chinese words that have to be considered in NLP applications; Chinese word

  16. Origin of Chinese Pottery%中国陶器的起源

    Institute of Scientific and Technical Information of China (English)

    朱乃诚

    2004-01-01

    Based on a study of the typological features and chronological assignation of the pottery shards unearthed from Chinese sites more than 9,000 years old, the present paper comes to the conclusion that Chinese pottery had originated pluralistically by the 15th millennium before present. At the begin-ning, its form was concerned with human beings' living settings and customs. The early shards discov-ered in North China do not represent the incipient stage of pottery origination, the mechanism of whichwas not involved with primitive agriculture but with the development of gathering, hunting and fishing economy. The shaping method of the earliest pottery remains a problem calling for further research.

  17. Influence of fish behaviour on fish stock abundance estimations

    OpenAIRE

    Fréon, Pierre; Gerlotto, François

    1988-01-01

    A new methodolgy is proposed for studying fish school behaviour, allowing to quantify its influence on stock abundance estimations. Observations are collected in open sea or inside a large net set in shallow waters. Preliminary results concerning fish reactions show a modification of the school structure under a research vessel using acoustic devices for abundance measurements. The school structure, even when the fish is not disturbed, shows an irregular density distribution in opposition to ...

  18. Fish, fishing, and pollutant reduction in the Baltic Sea

    DEFF Research Database (Denmark)

    MacKenzie, Brian; Almesjö, L.; Hansson, S.

    2004-01-01

    concentrations in fish and other fauna are still significant. Several models of the fluxes of these pollutants among the water, sediment, and atmosphere have been developed, but these generally omit the roles of fish and fisheries. We show that the standing stock of the most abundant fish species in the Baltic...... banning the discard of highly contaminated organs such as cod liver could be part of the pollution management....

  19. 海产动物蛋白的酶曲二步法酿造新型营养酱油%New Soy Sauce Processing technology on Combining Proteinase Hydrolysis with Aspergillus fermentation of Fish Meal

    Institute of Scientific and Technical Information of China (English)

    李卫旗; 杨志坚

    2001-01-01

    利用蛋白酶水解与成曲酿制相结合的方法,对以鱼粉为主要原料的底物进行充分发酵,生产口味良好、全氮与氨基氮含量高的海味营养酱油,并对相关的主要工艺条件进行了探讨.

  20. Environmental effects of fish culture and ecosystem-based fisheries management in Chinese lakes and coastal waters%我国湖泊与海水鱼类养殖的环境效应和基于生态系统的渔业管理

    Institute of Scientific and Technical Information of China (English)

    杨宇峰; 聂湘平; 段圣和

    2004-01-01

    在我国,鱼类养殖是一项重要的商业活动.鱼类养殖在过去几十年的快速发展过程中,对水环境产生了重要影响.研究表明:鱼类养殖对养殖区鱼、浮游生物、水生植物群落结构和水质变化有重要影响.现在,几乎所有的鱼类养殖系统都在一定程度上受到了损害.随着人们环境保护意识的增强,鱼类养殖的环境效应和渔业管理问题已引起了社会的广泛关注,渔业管理不再仅仅是通过开发资源以获取最高产量.面临挑战,人们应该采取切实可行的步骤,从传统的渔业管理转变到基于生态系统的渔业管理,将渔业纳入生态系统管理以保障养殖业的可持续发展.%Fish culture is an important commercial practice in China.The rapid develoment of tish culture industry over last few decades has aroused the increasing concern abort its impact on the marine and freshwater environments involved. Recentstudies show that great changes in commruity structure of fish,plankton and apuatic macrophytes,as well as in water pualitycould take place in fish culture zones,and most fish culture systems have been threatened in some degree.Environmental effectsand fisheries management of the fish culture zones have become the focus lf growing concern.Fisheries management is nolonger a puestion of maximizing the yield of commercially exploited resorrces.Inorder to achieve the sustainable apuaculture,practical steps should be defined to move from the traditional fisheries management framework to ecosystem-based management.

  1. Chinese Stratgagem And Chinese Business Negotiating Behaviour: An Introduction to Ji

    OpenAIRE

    Fang, T.

    1995-01-01

    The paper aims to arrive at an understanding of Chinese business negotiating behaviour from a Chinese stratagem perspective. The Chinese concept li (stratagem) which has its roots in ancient Chinese military thought is introduced to fill the gap in scholarship. The author has proposed a "S-B Model" which interpretes the strategic patterns of Chinese business negotiating behaviour from The Thirty-Six Stratagems, an ancient Chinese stratagem treatise. The paper argues that Chinese stratagems ha...

  2. Achievement of Chinese Dream and Chinese Spirit of the Age Going out

    OpenAIRE

    Li, Jian; Kunming YAO

    2014-01-01

    Chinese dream is a spiritual power to achieve the Great Renaissance of the Chinese nation. In the process of Great Renaissance, we create the great spirit of Chinese nation. With the development of economy prosperity, China has become the second largest economic power in the world. The Chinese nation is undergoing the course of Great Renaissance of Chinese dream. The process of the evolution of Chinese dream is the cultivating process of Chinese spirit of the age. That is the evolution of Chi...

  3. Identification of Tetragenococcus halophilus Isolated from Chinese Soy Sauce Koji%中国酱油发酵酱醪中嗜盐四联球菌的鉴定

    Institute of Scientific and Technical Information of China (English)

    罗立新; 吕莉; 潘力; 丘振宇; 王斌

    2006-01-01

    从采用传统露天酿造工艺的中国酱油发酵酱醪中分离筛选嗜盐乳酸球菌,对其进行形态、生理生化特性研究及16S rDNA序列分析,在此基础上确定其分类地位,为研究其在酱油酿造中的作用奠定基础.研究结果表明,筛选菌株为四联球型,革兰氏染色阳性,不运动;接触酶反应阴性,能从葡萄糖产酸而不产气;NaCl含量为18%的培养环境下乳酸产量达2.2%;基于16S rDNA序列的系统发育分析表明筛选菌株与嗜盐四联球菌的亲缘关系最近,从而初步确定其为嗜盐四联球菌.

  4. SWALLOWED FISH BONES IN MALI

    Directory of Open Access Journals (Sweden)

    Sacko HB

    2015-07-01

    Full Text Available Objective: To study the different aspects, clinical, diagnostic and therapeutic of 114 cases of fish bones in the upper digestive tract . Methods: One hundred fourteen patients with fish bones suspected in the upper digestive tract were admitted in our department between February 2010 and October 2012. Results: There was a predominance of the male: 66 men (58%. The average age of the patients was 26 years with extremes 3 to 62 years old. The tongue base and vallecula are constituted the principals locations 66.66%. In the majority of the cases the fish bones were removed by direct pharyngoscopy in 43.86 %. We have not notified any serious complications. Conclusion: Therefore this study shows the foreign fish bones are frequently just as well in children as adult. The fish bones are particularly lodged in tongue base. The classical methods of extraction are permit to remove the all foreign fish bones.

  5. Neuroanatomical markers of speaking Chinese.

    Science.gov (United States)

    Crinion, Jenny T; Green, David W; Chung, Rita; Ali, Nliufa; Grogan, Alice; Price, Gavin R; Mechelli, Andrea; Price, Cathy J

    2009-12-01

    The aim of this study was to identify regional structural differences in the brains of native speakers of a tonal language (Chinese) compared to nontonal (European) language speakers. Our expectation was that there would be differences in regions implicated in pitch perception and production. We therefore compared structural brain images in three groups of participants: 31 who were native Chinese speakers; 7 who were native English speakers who had learnt Chinese in adulthood; and 21 European multilinguals who did not speak Chinese. The results identified two brain regions in the vicinity of the right anterior temporal lobe and the left insula where speakers of Chinese had significantly greater gray and white matter density compared with those who did not speak Chinese. Importantly, the effects were found in both native Chinese speakers and European subjects who learnt Chinese as a non-native language, illustrating that they were language related and not ethnicity effects. On the basis of prior studies, we suggest that the locations of these gray and white matter changes in speakers of a tonal language are consistent with a role in linking the pitch of words to their meaning. PMID:19530216

  6. What Next for Chinese Football?

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    Earlier this year, a crackdown on football match-fixing and gambling was launched in China, ending with the arrest of several high-ranking officials with the Chinese Football Association, referees, coaches and senior club executives. How can Chinese football come out from

  7. The chinese health care system

    DEFF Research Database (Denmark)

    Hougaard, Jens Leth; Østerdal, Lars Peter Raahave; Yu, Yi

    2011-01-01

    We describe the structure and present situation of the Chinese healthcare system and discuss its primary problems and challenges. We discuss problems with inefficient burden sharing, adverse provider incentives and huge inequities, and seek explanations in the structural features of the Chinese h...

  8. Why Do I Study Chinese

    Institute of Scientific and Technical Information of China (English)

    2013-01-01

    <正>Translator’s Note: The cross language year program-the Chinese Language Year in France and the French Language Year in China-initiated by Chinese and French leaders were held in 2011 and 2012 to promote cultural exchanges and further deepen the China-France comprehensive strategic partnership. Taking advantage of the opportunity, the CPAFFC and the

  9. Internationalization of Chinese Higher Education

    Science.gov (United States)

    Chen, Linhan; Huang, Danyan

    2013-01-01

    This paper probes into the development of internationalization of higher education in China from ancient times to modern times, including the emergence of international connections in Chinese higher education and the subsequent development of such connections, the further development of internationalization of Chinese higher education, and the…

  10. Chinese students' great expectations

    DEFF Research Database (Denmark)

    Thøgersen, Stig

    2013-01-01

    to interpret their own educational histories and prior experiences, while at the same time making use of imaginaries of 'Western' education to redefine themselves as independent individuals in an increasingly globalised and individualised world. Through a case study of prospective pre-school teachers preparing...... to study abroad, the article shows how personal, professional and even national goals are closely interwoven. Students expect education abroad to be a personally transformative experience, but rather than defining their goals of individual freedom and creativity in opposition to the authoritarian political...... system, they think of themselves as having a role in the transformation of Chinese attitudes to education and parent-child relations....

  11. Chinese Journalism Students

    DEFF Research Database (Denmark)

    Dombernowsky, Laura Møller

    2014-01-01

    As important providers of information, analysis of current events and debates, journalists are subject to high expectations regarding their professional values. Journalism is considered to be more than merely a career; it is construed as a profession that builds on personal commitment to serve...... society. This chapter is concerned with Chinese journalism students' self-perceptions and evaluations of journalistic performances in order to understand the professional values to which they adhere. The study is based on semi-structured in-depth interviews conducted in two periods in Spring 2011 and Fall...

  12. CHINESE COMMUNITY IN ECUADOR

    Institute of Scientific and Technical Information of China (English)

    MARIA JOSE CIFUENTES CERVANTES

    2011-01-01

    @@ The Republic Of Ecuador is located in the west coast of South America.It has a total area of 256.370 km2 and a population of approximately 14 million.Spanish is considered as the official language.The country is subdivided into 24 provinces with the capital city being Quito and the other major city being Guayaquil.Since the year 2000 US Dollar had been the official currency.Approximately 50,000 people from China live now in Ecuador.Although the Chinese community in Ecuador is not as large as those in Brazil and Peru, it has a strong economic and social weight in the country.

  13. The Chinese Tiger Mother

    OpenAIRE

    Jacek Hołówka

    2011-01-01

    In 2010 a book by Amy Chua: Battle Hymn of the Tiger Mother was published and it sparked a broad discussion among pedagogues and the open society about the factors determining educational success. Chua forms a simple and provocative thesis – the Chinese mothers are the best in the world because they don’t spoil their children, quickly introduce them into the adult culture, have high expectations of them, they are brusque and cold but they teach their children how to survive and be competitive...

  14. Chinese Food Heats Up

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    @@ Earlier this year,the vice chairman of industry body the China Cuisine Association,Yang Liu,expressed his bewilderment at the absence of a truly successful Chinese restaurant chain."In this ancient nation with a restaurant culture thousands of years old,home to the most delicious food in the world,it is a pity that you can find world-famous traditional dishes and delicious snacks,but a globally competitive restaurant chain is nowhere to be found,"he told Sanlian Life Weekly.

  15. Fish Oil in Cardiovascular Prevention

    OpenAIRE

    Alaswad, Khaldoon; Lavie, Carl J.; Milani, Richard V.; O'Keefe, James H

    2002-01-01

    The potential benefits of fish oil have been touted for several decades. The authors review evidence from epidemiologic, retrospective, and controlled prospective clinical trials demonstrating the effects of omega-3 fatty acids (fish oil) for the prevention of major cardiovascular events including myocardial infarction and stroke in primary and especially secondary prevention settings. Fish oil's efficacy in reducing total mortality and sudden cardiac death appears particularly promising, pro...

  16. Research on LED Fishing Light

    OpenAIRE

    Li Tian Hua; Jing Xing

    2013-01-01

    In this study , the semiconductor lighting technology with advantages of energy saving, environmental protection and high rapid response speed is regarded as the fishing light source, which can achieve targets of energy conservation, emission reduction, environmental protection, scientific fishing, etc. Then, the characteristics of LED are described to conduct a comparative analysis with the metal halide light source which has been commonly used in fishing light. The results show that LED is ...

  17. Swimming Performance Assessment in Fishes

    OpenAIRE

    Keith B Tierney

    2011-01-01

    Swimming performance tests of fish have been integral to studies of muscle energetics, swimming mechanics, gas exchange, cardiac physiology, disease, pollution, hypoxia and temperature. This paper describes a flexible protocol to assess fish swimming performance using equipment in which water velocity can be controlled. The protocol involves one to several stepped increases in flow speed that are intended to cause fish to fatigue. Step speeds and their duration can be set to capture swimming ...

  18. Medaka Fish Parkinson's Disease Model

    OpenAIRE

    Matsui, Hideaki; Gavinio, Roberto; Takahashi, Ryosuke

    2012-01-01

    The teleost fish has been widely used in creating neurodegenerative models. Here we describe the teleost medaka fish Parkinson's disease (PD) models we developed using toxin treatment and genetic engineering. 1-Methyl-4-phenyl-1,2,3,4-tetrahydropyridine (MPTP), 6-hydroxydopamine (6-OHDA), proteasome inhibitors, lysosome inhibitors and tunicamycin treatment in our model fish replicated some salient features of PD: selective dopamine cell loss and reduced spontaneous movement with the last thre...

  19. Fish farm monitoring system

    OpenAIRE

    Svetičič, Urh

    2015-01-01

    The purpose of this bachelor's theses is to develop a system that will enable monitoring over the basic parameters in fish farms. That is why we have made an embedded system which is composed of four sensors and the STM32F4 Discovery board. This board is then connected through Ethernet module to Raspberry Pi 2, where the database is built. All together is monitored through web interface. The paper is composed of two parts. The first part is intended for a theoretical introduction in which ...

  20. Fish remains and humankind

    OpenAIRE

    Andrew K G Jones; Rebecca A Nicholson

    1997-01-01

    The four papers in this issue represent a trawl of the reports presented to the Fourth meeting of the International Council for Archaeozoology (ICAZ) Fish Remains Working Group, which met at the University of York in 1987. The conference discussed material from many parts of the world - from Australasia to the north-west coast of America - and many eras, ranging in date from the early Pleistocene to the 1980s. It demonstrated both the variety of work being carried out and the growing inte...

  1. Tendency in fishing development and fish consumption in Serbia

    Directory of Open Access Journals (Sweden)

    Tešić Milan

    2013-01-01

    Full Text Available Production and catch of fish in Serbia increases from year to year, while in the world it reached its peak at the beginning of this century. Serbia has all the favorable natural and economic conditions for further development of fishing. Out of total production, that is, annual fish catch in Serbia, the greatest part is sold by organized purchase, lower part is exported, and the reminder goes to the market through retail. It is well known that food consumption, therefore fish consumption, depends on several factors such as the production level, retail price, consumers purchasing power and their eating habits. Therefore, when analyzing the tendency of production and consumption of fish in Serbia, it is important to investigate the influence of production, price and purchasing power of consumers on it. In order to investigate the set objective, there were used corresponding quantitative data obtained by Statistical Office of the Republic of Serbia. On the basis of the original data, there were determined certain parameters, which were used as variables for calculation of correlational-regressive and maginal analysis for determining the elasticity of demand and consummation of fish per capita in Serbia. Production and catch of fish in Serbia tended to increase during the observed period, with annual growth rate of 17.4%. Beside the fact that annual growth rate is 4.8%, fish consumption per capita in Serbia is still quite small (X=4.89kg, what is a consequence of population habit to consume predominantly meat. In our study we have found out that fish consumption in Serbia mostly depend on fish production per capita (rxy=0.6364, as well as on groos (rxy=0.6045 and net (rxy=0.5969 earnings. Also, it is determined that consumption elasticity has the highest growth in regard to fish production per capita. [Projekat Ministarstva nauke Republike Srbije, br. TR 31011

  2. Lipid peroxidation of fish oils

    OpenAIRE

    Godwin, Angela; Prabhu, H. Ramachandra

    2006-01-01

    Fish and fish oils are the richest sources of ω-3 fatty acids. However, they are susceptible to lipid peroxidation due to their high degree of unsaturation. In the present study, the level of thiobarbituric acid reactive material in various fish oils available in the market with and without added Vitamin E was determined. The peroxide levels in fish oil heated to food frying temperature of 180°C and the effect of addition of vitamin E has also been studied. The results indicate that the perox...

  3. Fish of Bear Lake, Utah

    OpenAIRE

    Palacios, Patsy; Luecke, Chris; Robinson, Justin

    2007-01-01

    There are 13 species of fish found in the waters of Bear Lake. Of those 13, 4 are endemic (found only in Bear Lake). The 4 endemics species are Bonneville cisco, Bonneville whitefish, Bear Lake whitefish, and Bear Lake sculpin. Five of the remaining 9 fish species are native to the region, and 4 are exotic introductions. These native fishes are the Bonneville cutthroat trout, Utah sucker, redside shiner, speckled dace and Utah chub. The exotic fishes are lake trout, common carp, yellow p...

  4. Market fish hygiene in Kenya.

    OpenAIRE

    Binta, G. M.; Tjaberg, T. B.; Nyaga, P. N.; Valland, M.

    1982-01-01

    Vibrio parahaemolyticus was isolated from 53 out of 584 samples (9.1%) of market fish. All strains were Kanagawa negative and were distributed as follows: sea fish 5 out of 370 samples (1.4%), shellfish 48 out of 214 samles (22.4%). Other fish spoilage microflora recovered were: Alcaligenes faecalis, Pseudomonas aeruginosa, Proteus vulgaris, Aeromonas spp. and Vibrio alginolyticus. Total aerobic counts and coliform counts per gram for the lake fish ranged from 2.6 X 10(2) to 6.6 X 10(7) and 1...

  5. Genetics Home Reference: fish-eye disease

    Science.gov (United States)

    ... Genetics Home Health Conditions fish-eye disease fish-eye disease Enable Javascript to view the expand/collapse boxes. ... Cornea and Corneal Disease Educational Resources (4 links) Disease InfoSearch: Fish-Eye Disease MalaCards: fish-eye disease Orphanet: Fish-eye ...

  6. Fish Manoeuvres and Morphology

    Science.gov (United States)

    Singh, Kiran; Pedley, Timothy

    2008-11-01

    The extraordinary manoeuvrability observed in many fish is attributed to their inherent flexibility, which might be enhanced by the use of appendages like fins. The aim of this work is to understand the role of morphological adaptations, such as body shape and deployment of median fins, on manoeuvrability and internal body dynamics. The 3d vortex lattice numerical method was employed to analyse the hydrodynamics for arbitrary body planforms of infinitesimal thickness. The internal structure of the body due to the combined skeletal system and soft tissue, is represented as an active Euler-Bernoulli beam, in which the time-dependent bending moment distribution is calculated from body inertia and the hydrodynamic pressure difference across the body. C-turns are the manoeuvre of choice for this work and the response for three different species of fish are examined. Angelfish(Pterophyllum eimekei), pike (Esox sp) and tuna (Thunnus albacares) were chosen for their differences in body profile, median fin use and manoeuvrability. Net direction change and bending moment response to prescribed backbone flexure are calculated and used to interpret the influence of body profile on manoeuvrability and muscle work done. Internal stresses may be computed from anatomical data on muscle fibre distribution and recruitment. To the future, it is intended to extend this work to other typical manoeuvres, such as fast starts for which muscle activation patterns have been measured quite widely.

  7. Fronts, fish, and predators

    Science.gov (United States)

    Belkin, Igor M.; Hunt, George L.; Hazen, Elliott L.; Zamon, Jeannette E.; Schick, Robert S.; Prieto, Rui; Brodziak, Jon; Teo, Steven L. H.; Thorne, Lesley; Bailey, Helen; Itoh, Sachihiko; Munk, Peter; Musyl, Michael K.; Willis, Jay K.; Zhang, Wuchang

    2014-09-01

    Ocean fronts play a key role in marine ecosystems. Fronts shape oceanic landscapes and affect every trophic level across a wide range of spatio-temporal scales, from meters to thousands of kilometers, and from days to millions of years. At some fronts, there is an elevated rate of primary production, whereas at others, plankton is aggregated by advection and by the behavior of organisms moving against gradients in temperature, salinity, light irradiance, hydrostatic pressure and other physico-chemical and biological factors. Lower trophic level organisms - phytoplankton and zooplankton - that are aggregated in sufficient densities, attract organisms from higher trophic levels, from planktivorous schooling fish to squid, large piscivorous fish, seabirds and marine mammals. Many species have critical portions of their life stages or behaviors closely associated with fronts, including spawning, feeding, ontogenetic development, migrations, and other activities cued to frontal dynamics. At different life stages, an individual species or population might be linked to different fronts. The nature and strength of associations between fronts and biota depend on numerous factors such as the physical nature and spatio-temporal scales of the front and the species and their life stages in question. In other words, fronts support many different niches and micro/macro-habitats over a wide range of spatial and temporal scales.

  8. Efficiency of fish propulsion.

    Science.gov (United States)

    Maertens, A P; Triantafyllou, M S; Yue, D K P

    2015-08-01

    The system efficiency of a self-propelled flexible body is ill-defined, hence we introduce the concept of quasi-propulsive efficiency, defined as the ratio of the power needed to tow a body in rigid-straight condition over the power it requires for self-propulsion, both measured for the same speed. Through examples we show that the quasi-propulsive efficiency is a rational non-dimensional metric of the propulsive fitness of fish and fish-like mechanisms, consistent with the goal to minimize fuel consumption under size and velocity constraints. We perform two-dimensional viscous simulations and apply the concept of quasi-propulsive efficiency to illustrate and discuss the efficiency of two-dimensional undulating foils employing first carangiform and then anguilliform kinematics. We show that low efficiency may be due to adverse body-propulsor hydrodynamic interactions, which cannot be accounted for by an increase in friction drag, as done previously, since at the Reynolds number Re = 5 000 considered in the simulations, pressure is a major contributor to both thrust and drag. PMID:26226349

  9. Dam spills and fishes

    International Nuclear Information System (INIS)

    This short paper reports the main topics discussed during the two days of the annual colloquium of the Hydro-ecology Committee of EdF. The first day was devoted to the presentation of the joint works carried out by EdF, the Paul-Sabatier University (Toulouse), the Provence St-Charles University (Marseille), the ENSAT (Toulouse) and the CEMAGREF (Lyon and Aix-en-Provence) about the environmental impact of dam spills on the aquatic flora and fauna downstream. A synthesis and recommendations were presented for the selection and characterization of future sites. The second day was devoted to the hydro-ecology study of the dam reservoir of Petit-Saut (French Guyana): water reoxygenation, quality evolution, organic matter, plankton, invertebrates and fishes. The 134 French dams concerned by water spills have been classified according to the frequency of spills, the variations of flow rates created, and their impacts on fishing, walking, irrigation, industry, drinking water, navigation, bathing. Particular studies on different sites have demonstrated the complexity of the phenomena involved concerning the impact on the ecosystems and the water quality. (J.S.)

  10. Mercury contamination of Canadian fish and fish eating birds

    Energy Technology Data Exchange (ETDEWEB)

    Fimreite, N.

    1970-11-01

    An extensive survey of Canadian fish and fish-eating birds was carried out to ascertain the extent of mercury contamination of aquatic ecosystems in Canada. Results from different species and regions indicate that contamination levels are unacceptably high in several areas.

  11. FIXATION OF FISH TISSUES. IN: THE LABORATORY FISH.

    Science.gov (United States)

    This chapter deals with the fixation of fish tissues and whole fish. Traditionally, fixation has been applied to animal tissues mainly for histological or pathological studies. Development of new molecular and immunologic tools now allows tissue and cellular localization of nucle...

  12. Population and conservation strategies for the Chinese crocodile lizard (Shinisaurus crocodilurus in China

    Directory of Open Access Journals (Sweden)

    Huang, C. M.

    2008-12-01

    Full Text Available The Chinese crocodile lizard (Shinisaurus crocodilurus is an unusual anguimorph lizard found mainly in China. Transect surveys estimate a total wild population of about 950 individuals in China. This is a dramatic decrease compared with previous surveys. At present, there are only eight areas of distribution. No Chinese crocodile lizards have been found in four former areas for several years. Investigations have demonstrated that poaching has contributed directly to the population decline. Habitat destruction, and in particular water flow, is the second most important factor. Mining, small scale dam construction, electro-fishing and poisoning of fish in the stream also contribute to population decline. Therefore, educating local people, punishing illegal poaching, and strengthening scientific research are urgent.

  13. The "Coop-Comp" Chinese Negotiation Strategy

    OpenAIRE

    T. Fang

    1997-01-01

    The purpose of this article is to explore the cultural roots of Chinese business negotiation strategy. The article argues that, Chinese culture, with its cooperative and competitive components, has bestowed upon Chinese negotiators a distinctive "coop-comp" negotiation strategy. The Chinese are culturally capable of negotiating both sincerely and deceptively at the international business negotiation table.

  14. Chinese migrants and forced labour in Europe

    OpenAIRE

    Yun, Gao

    2004-01-01

    Based on a literature survey and on an analysis of current Chinese law on trafficking. Examines the development of Chinese businesses in Europe and shows how harsh immigration policies have led to an increase in human trafficking. Investigates forced labour among Chinese migrants and examines Chinese legislation to combat trafficking.

  15. Multicultural Awareness for the Classroom: The Chinese.

    Science.gov (United States)

    Valbuena, Felix Mario; And Others

    This guide provides the teacher of multiethnic students with information and teaching resources on Chinese. An historical overview of China and the Chinese experience in America is presented in English and Chinese. Several lesson plans and classroom activities reviewing Chinese geography, holidays, legends, and stories are presented. (APM)

  16. Did Man Evolve From Fish?

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    Chinese scientists have unearthed a primitive sarcopterygium that lived 400 million years ago, which is believed to have striking similarities to the common ancestor of the tetrapod and lungfish.Fossil records indicate that terrestrial vertebrates (tetrapods), including human

  17. Classification and Translation of Chinese Abbreviations

    Institute of Scientific and Technical Information of China (English)

    郭颖婷

    2014-01-01

    Chinese abbreviation, containing fewer words and delivering a wealth of information, is a vital component of Chinese language. But the tremendous differences between Chinese and English make it an arduous task to translate Chinese abbreviations into English. Based on the analyses of the structure and patterns of word-formation of Chinese abbreviations, it makes a classifi-cation of Chinese abbreviations, summarize the translation methods, and point out some attention points in translation. A system-atic analysis on the structure and classification of Chinese abbreviations will be beneficial to reduce the mistakes in its translation.

  18. Social Anxiety among Chinese People

    Directory of Open Access Journals (Sweden)

    Qianqian Fan

    2015-01-01

    Full Text Available The experience of social anxiety has largely been investigated among Western populations; much less is known about social anxiety in other cultures. Unlike the Western culture, the Chinese emphasize interdependence and harmony with social others. In addition, it is unclear if Western constructed instruments adequately capture culturally conditioned conceptualizations and manifestations of social anxiety that might be specific to the Chinese. The present study employed a sequence of qualitative and quantitative approaches to examine the assessment of social anxiety among the Chinese people. Interviews and focus group discussions with Chinese participants revealed that some items containing the experience of social anxiety among the Chinese are not present in existing Western measures. Factor analysis was employed to examine the factor structure of the more comprehensive scale. This approach revealed an “other concerned anxiety” factor that appears to be specific to the Chinese. Subsequent analysis found that the new factor—other concerned anxiety—functioned the same as other social anxiety factors in their association with risk factors of social anxiety, such as attachment, parenting, behavioral inhibition/activation, and attitude toward group. The implications of these findings for a more culturally sensitive assessment tool of social anxiety among the Chinese were discussed.

  19. Commercial Passenger Fishing Vessel Fishery

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains the logbook data from U.S.A. Commercial Passenger Fishing Vessels (CPFV) fishing in the U.S.A. EEZ and in waters off of Baja California, from...

  20. Vision of Fish in Air

    Science.gov (United States)

    Colicchia, Giuseppe

    2007-01-01

    The investigation of the focusing in fish eyes, both theoretical and experimental, by using a simple fish eye model, provides an interesting biological context for teaching the introductory principles of optics. Moreover, the students will learn concepts of biology by an approach of cause and effect.

  1. Ciguatera fish poisoning: a review

    NARCIS (Netherlands)

    Fouw JC de; Egmond HP van; Speijers GJA; CSR

    2001-01-01

    This review on ciguatera fish poisoning contains information on the ciguatera intoxication syndrome and the provoking ciguatoxins (CTXs) and gambiertoxin-4b (GTX-4B), of which CTX-1 is a major component at the end of food chain (the carnivore fish). Data on chemical structures and detection methods

  2. Property Rights for Fishing Cooperatives

    OpenAIRE

    Aburto-Oropeza, Octavio; Leslie, Heather M.; Mack-Crane, Austen; Nagavarapu, Sriniketh; Reddy, Sheila M. W.; Sievanen, Leila

    2016-01-01

    Devolving property rights to local institutions has emerged as a compelling management strategy for natural resource management in developing countries. The use of property rights among fishing cooperatives operating in Mexico's Gulf of California provides a compelling setting for theoretical and empirical analysis. A dynamic theoretical model demonstrates how fishing cooperatives' managem...

  3. Radioprotective effect of fish products

    International Nuclear Information System (INIS)

    New fish cans were prepared in the Institute of Fish Industry, Burgas (BG), containing pectin and additives. A biological experimental study was conducted to investigate the decontaminating effect of the new products. The results demonstrated no decontaminating effect in relation to radiocesium and radiostrontium. A pronounced prophylactic effect was observed in case of external irradiation, judged by endogenous spleen colonies. (author)

  4. Multisensor for fish quality determination

    DEFF Research Database (Denmark)

    Olafsdottir, G.; Nesvadba, P.; Di Natale, C.; Careche, M.; Tryggvadottir, S.V.; Schubring, R.; Kroeger, M.; Heia, K.; Esaiassen, M.; Macagnano, A.; Jørgensen, Bo

    2004-01-01

    The European fish industry is still reluctant to implement methods other than sensory to monitor freshness and quality of fish products, although general concensus exists about the importance of various quality attributes and the need for methods to monitor quality. The objective of the project F...

  5. In vivo genetic toxicity studies in Chinese hamsters fed irradiated or unirradiated foodstuffs

    International Nuclear Information System (INIS)

    Two in vivo genetic toxicity studies were performed in Chinese hamsters fed irradiated or unirradiated diets of chicken, fish or dates in order to detect possible mutagenic effects caused by irradiating these foodstuffs. The tests selected for study were: 1. Chromosomal analysis of bone narrow cells and 2. DNA metabolism in spleen cells. Chicken, fish and dates were irradiated with doses of 7, 2.5 and 1 kGy respectively. These investigations were subsequently extended to include the effects of irradiated dried onions, pulses and cocoa beans on DNA metabolism in Chinese hamster spleen cells only. Dried onions were irradiated with doses of 0.15, 9 and 15 kGy, pulses with 10 kGy and cocoa beans with 3.2 to 5 kGy. In addition, a fumigated cocoa bean group was included. No significant differences in chromosomal aberration rate were detected between groups fed irradiated or unirradiated diets. Dried dates, whether irradiated or not, showed some evidence of genetic toxicity in their effect on DNA metabolism in the spleen cells of Chinese hamsters. Both date diets caused more strand breaks DNA than are usual for Chinese hamster spleen cells, but DNA repair was not adversely affected. Chicken, both irradiated and unirradiated, was found to enhance replicative DNA synthesis but had no effect on the DNA repair process. Irradiated fish, however, caused enhanced DNA synthesis compared to unirradiated fish, but also had no adverse effect on DNA repair. Irradiated white beans also enhanced DNA synthesis compared to controls whereas unirradiated samples inhibited synthesis. (orig./MG)

  6. Alchesay National Fish Hatchery [Land Status Map

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — This map depicts lands owned andor administered by the U.S. Fish and Wildlife Service at AlchesayWilliams Creek National Fish Hatchery Complex.

  7. Neosho National Fish Hatchery contaminants survey results

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Fish were collected from Neosho National Fish Hatchery (NNFH) to determine if metal or organic contaminants were elevated in the biota located on the hatchery....

  8. Fish Management Plan : Muscatatuck National Wildlife Refuge

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — This is the Fish Management Plan for Muscatatuck NWR. The Plan provides an introduction to the Refuge, a description of the area, a description of the fish resource...

  9. Chautauqua National Wildlife Refuge : Sport Fishing Plan

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — The Chautauqua National Wildlife Refuge Sport Fishing Plans covers the assesment and managment strategies for sport fishing in the Refuge. Focus is on bass,...

  10. Sex Determination Mechanisms in Fish

    Institute of Scientific and Technical Information of China (English)

    ZHANG Quanqi; SUN Xiaohua; QI Jie; WANG Zhigang; WANG Xinglian; WANG Xubo; ZHAI Teng

    2009-01-01

    In fish, sex determination (SD) system shows high variation. The SD mechanisms include environmental and genetic regulation. The research on SD system and related genes in intensively studied fish species was reviewed. Although some genes have been described as sex-related, only DMRTlbY can be considered as a master sex determination gene and none of them has been util-ized in aquaculture. The variation of fish SD system, the importance of sex-related genes in evolution research and the relations be-tween environmental factors and sex-related genes were also discussed. The fish sex determination mechanism remains largely un-known. Further research needs to be done considering the significance of fish SD studies in basic and applied aspects.

  11. Caviars and fish roe products.

    Science.gov (United States)

    Bledsoe, G E; Bledsoe, C D; Rasco, B

    2003-01-01

    Fish roe products are extremely valuable and currently enjoy expanding international and domestic markets. Caviars represent the best-known form of fish roe products; however, several other product forms are also consumed, including whole skeins and formulations with oils and cheese bases. Caviars are made from fish roe after the eggs have been graded, sorted, singled-out, salted or brined, and cured. Most caviar is marketed as a refrigerated or frozen food. Several types of caviar from different fish species are marketed as shelf-stable products. Market preferences for lower salt content have raised food safety concerns. Descriptions of and processing technologies for many delightful fish roe and caviar food products are presented here. PMID:12822675

  12. Do Fish Enhance Tank Mixing?

    DEFF Research Database (Denmark)

    Rasmussen, Michael R.; Laursen, Jesper; Craig, Steven R.;

    2005-01-01

    The design of fish rearing tanks represents a critical stage in the development of optimal aquaculture systems, especially in the context of recirculating systems. Poor hydrodynamics can compromise water quality, waste management and the physiology and behaviour of fish, and thence, production...... determine the impact of fish presence upon tank hydrodynamics, Rhodamine fluorometry was employed to examine mixing within a recirculating aquaculture system. Two different methods were compared, traditional, outlet-based measurements and a technique that employed in-tank data acquisition. Circular tanks...... were employed during data collection either in the presence or absence of xperimental fish-red drum Sciaenops ocellatus (n =36; 5 kg total wet wt); and at two flow rates. Irrespective of flow rate, the presence of fish dramatically enhanced the mixing process ( P< 0.001), with mixing times in tanks...

  13. Snapshots of past fish faunas

    DEFF Research Database (Denmark)

    Enghoff, Inge Bødker; Ediger, Vedat

    2016-01-01

    Analyses of fish remains from sediment cores make it possible to detect not only commonly caught fish from prehistoric times, but also species without any economic importance, but with high value of paleaoecological reconstructions. In this study, fish bones from sediment cores reaching several...... thousand years back and taken in the Baltic and Black Seas were analysed. All fish remains dealt with postdate the last glaciations and are from the last marine/brackish stages of both seas. In the Baltic cores, 13+ species were found, the most abundant ones being sand-eel and clupeids (herring and sprat...... before industrial fishing for them began. Clupeids, in the Baltic samples also sand-eel, dominate the materials. Both contain species that would hardly be expected on archaeological sites. Experience from this study leads to methodological recommendations regarding dating of material from sediment cores...

  14. Being Chinese or Being Different

    DEFF Research Database (Denmark)

    Zhang, Chun

    which way they use ‘Chinese-ness’, the participants are able to reflect on their experiences and manifest a willingness to adapt to another culture, in which their identity as CFL teachers are constructed. By the end of study, the combination of teaching culture of Chinese and Danish, in which......This study reports on a qualitative research that explores how three beginning native CFL teachers in a Danish university use ‘Chinese-ness’ and how these serve in explaining their own narratives, either through identifying with, or distancing themselves from. Early results show that no matter...

  15. European Union-Chinese Relations

    Directory of Open Access Journals (Sweden)

    Víctor Pou Serradell

    2003-09-01

    Full Text Available The present paper situates the relations between the European Union (EU and China in a double framework: the general framework of UE-Asian relations, on the one hand, and the ASEM (Asia-Europe Meeting process initiated in 1996, on the other hand. Likewise, it examines EU-Chinese relations in a specific way –including the relations of the most relevant member states of the EU with China–, the latest events that have occurred in EU-Chinese relations in the new international scenario following the 2001 terrorist attacks in the United States, and the future perspectives for EU-Chinese relations.

  16. Atopic disease in the Hong Kong Chinese.

    OpenAIRE

    Fung, Y. M.; Mayberry, J F; Rhodes, J.; Newcombe, R G

    1982-01-01

    One hundred and sixty Chinese men and 96 women resident in Hong Kong completed a questionnaire about atopic disease and their responses were compared with replies from 500 Britons. Asthma and hayfever were less common in the Chinese and this could not be attributed to medical awareness as the results were similar in Chinese surgical patients and Chinese medical students. The role of heredity and environment may be assessed by studying Chinese people who have moved to Britain.

  17. The Analysis of the Chinese Politeness Scale

    Institute of Scientific and Technical Information of China (English)

    付晓慧

    2007-01-01

    With the introduction of pragmatic studies, politeness has aroused great interest among Chinese scholars. Different cultures have different traditions and values, which bring out different understanding and application of politeness strategies. Great Chinese culture brings out the complicated Chinese politeness scale. A successful communication depends on politeness principle. Learning the Chinese politeness scale will make we know more about the Chinese culture. By researching this, we will perform better in communication.

  18. Chinese journals: a guide for epidemiologists

    OpenAIRE

    Fung Isaac CH

    2008-01-01

    Abstract Chinese journals in epidemiology, preventive medicine and public health contain much that is of potential international interest. However, few non-Chinese speakers are acquainted with this literature. This article therefore provides an overview of the contemporary scene in Chinese biomedical journal publication, Chinese bibliographic databases and Chinese journals in epidemiology, preventive medicine and public health. The challenge of switching to English as the medium of publicatio...

  19. FishFrame

    DEFF Research Database (Denmark)

    Degel, Henrik; Jansen, Teunis

    2006-01-01

    Many research and advisory tasks needs quality assured data on a disaggregated level to make the re-stratification needed to answer a specific question. It is a slow process to gather international datasets for these analyses, because the raw data are spread between labs. Even when gathering data...... for fixed reoccurring tasks like assessment working groups, data are often late and the quality can be unsatisfactory. The current situation of this “semi-manual distributed datawarehouse” can be improved technically. Methods for quality control, raising and calculation can be discussed and unified....... Development and test of software modules can be done once and reused by all. The biggest challenge in this is not technical – it is in organisation, coordination and trust. This challenge has been addressed by FishFrame - a web-based datawarehouse application. The “bottom-up” approach with maximum involvement...

  20. THE CLASSIC WAY OF FISH PROCESSING

    OpenAIRE

    Đurica Kalember; Tatjana Jelen

    1998-01-01

    Today's population faces great difficulties in fish marketing, although it is very valuable food. The classic supply with fresh fish has little influence on its consumption, which is not remarkable anyhow. Therefore one shulud be reminded on the classic, almost forgotten, ways of fish processing that can substantially increase fish assortment and improve its distribution. After cleaning and cutting the fish (primary procedures in its processing), comes salting, after which the salted fish can...

  1. Active Fish Tracking Sonar (AFTS) for Assessing Fish Behavior

    Energy Technology Data Exchange (ETDEWEB)

    Hedgepeth, J (Tenera Environmental, LLC); Johnson, Gary E.(BATTELLE (PACIFIC NW LAB)); Skalski, John R.; Burczynski, J (BioSonics Inc.)

    2002-11-01

    Active fish tracking sonars (AFTS) were used in 2001 to study fish movement in response to intake occlusion plates at The Dalles Dam on the Columbia River. AFTS provides three-dimensional fish tracks by aligning the axis of a split-beam transducer with a fish target. High-speed stepper motors move the transducer so that a tracked target remains on-axis. Occlusion plates with lateral extensions covered the top half of the turbine intakes to produce a fish friendly near-dam environment. Two AFTS were positioned at the center of Main Unit 1, one each for monitoring installed and removed plate conditions. A regression analysis showed that occlusion plates had pronounced effects on fish movement along the dam. The plates appeared to inhibit movement toward the spillway, movement toward the dam (especially in front of the turbine intake), and movement downward toward the turbines. Fish fate (as opposed to movement directions from regression slopes) into particular areas was determined using Markov-chain analysis. The sluiceway (a safer passage route above the turbine intake) zone of influence was larger with the occlusion plates installed, contrary to the regression results. In addition, the probability of passage out the near turbine and bottom sides of the sample volume was about 50% lower with occlusion plates installed.

  2. Simultaneous Determination of 7 Preservatives in Soy Sauce by High Performance Liquid Chromatography%高效液相色谱法同时检测酱油中7种防腐剂

    Institute of Scientific and Technical Information of China (English)

    夏静; 张敬轩; 李挥; 杨岚; 吴春敏

    2011-01-01

    建立利用高效液相色谱法同时测定调味品中苯甲酸、山梨酸、脱氢乙酸及对羟基苯甲酸甲、乙、丙、丁酯7种防腐剂的方法。该方法中酱油样品经Oasis HLB柱进行固相萃取净化后用Wafters-C18柱(4.6mm×250mm,5μm),乙酸铵-乙腈溶液为流动相进行梯度洗脱,并在230、260nm波长处检测,结果在0.4-100mg/L的线性范围内测得7种物质的线性相关系数均大于0.9994,方法检出限介于0.28~0.55mg/L之间,各个组分的回收率范围在84.4%~102.3%之间。该方法可以应用于测定这7种%An analytical method to simultaneously determine 7 preservatives in soy sauce such as benzoic acid, sorbic acid, dehydroacetic acid and p-hydroxybenzoic acid esters (methyl paraben, ethyl paraben, propyl paraben and butyl paraben) was established using nigh performance liquid chromatography. The analytes were cleaned up on Oasis HLB column and detected at 230 nm and 260 nm. Their chromatograpnic separation was performed on Warters-C18 column (4.6 mm× 250 mm, 5 μm) using acetonitrile and ammonium acetate as mobile phase for gradient elution. All the 7 preservatives displayed a linear concentrationpeak area relationship over the concentration range of 0.4- 100 mg/L, with a correlation coefficient of larger than 0.9994. The limits of detection of the method were from 0.28 to 0.55 μg/mL. Average spike recovery rates for the 7 preservatives in a blank sample were from 84.4% to 102.3% (n = 3). This method can be used to detect preservatives in soy sauce rapidly and conveniently.

  3. 两种发酵工艺下低盐固态酱油中生物胺的变化%Changes in biogenic amines during low-salt solid-state fermentation of soy sauce by different technologies

    Institute of Scientific and Technical Information of China (English)

    钱雨林; 闫寅卓; 李兆杰; 陈晶瑜; 韩北忠

    2012-01-01

    生物胺常被作为衡量食品安全水平的标志.本研究采用高效液相色谱法分别测定2种发酵工艺下低盐固态酱油中生物胺的变化,同时检测分析发酵过程中微生物数量、水分含量、氯化钠含量的变化情况.结果表明,肠道菌的数量与组胺、酪胺的含量积累有密切关系:相较于移位发酵法,采用原池淋浇发酵工艺其发酵末期的酱醅中水分和氯化钠的含量更高;苯乙胺和腐胺是移位发酵工艺主要的生物胺,腐胺、组胺和酪胺是原池淋浇发酵工艺主要的生物胺.%The content of biogenic amines is a quality index which reflects the level of food safety. In this study, the changes in biogenic amines during low-salt solid-state fermentation of soy sauces by two different technologies, two-step fermentation and spraying-extraction fermentation, were investigated by high performance liquid chromatography (HPLC). Changes in microbial counts, water and NaCl contents during soy sauce fermentation were also detected. Results showed that the level of Enterobacteria was relevant to the accumulation of histamine and tyramine. At the end of fermentation, the water and NaCl contents in spraying-extraction fermentation were significantly higher than those in two-step fermentation. Putrescine and P-phenylethylamine were main biogenic amines produced during two-step fermentation, while putrescine, histamine and tyramine were main biogenic amines in spraying-extraction fermentation.

  4. Aspectos microbiológicos e informação nutricional de molho de tomate orgânico oriundo da agricultura familiar Microbiological aspects and nutritional information of organic tomato sauce from family farming

    Directory of Open Access Journals (Sweden)

    Jair Martins Maria Cavalcante Melo

    2012-05-01

    Full Text Available O sistema de produção orgânico vem crescendo, tanto em área cultivada como em número de produtores e mercado consumidor. Contudo, informações técnico-científicas sobre estes alimentos in natura e processados ainda são incipientes. O tomate (Lycopersicum esculentum Mill. desempenha um importante papel para os produtores orgânicos de todo o mundo, em função do retorno financeiro e da grande demanda. O objetivo do presente trabalho foi elaborar um molho de tomate orgânico, aproveitando os saberes dos agricultores, bem como avaliar sua qualidade microbiológica e determinar sua informação nutricional. O molho estudado apresentou 93,45% de umidade, 0,89% de proteínas, 0,13% de lipídeos, 1,50% de cinzas e 4,03% de carboidratos totais. Quanto aos aspectos microbiológicos, o molho apresentou condição sanitária satisfatória, de acordo com os padrões estabelecidos pela Agência Nacional de Vigilância Sanitária (ANVISA, e valor calórico menor do que os molhos comerciais disponíveis no mercado. Os produtos processados foram rotulados e vendidos nas feiras agroecológicas da cidade do Rio de Janeiro, agregando valor ao tomate e gerando renda aos agricultores familiares.The organic production systems have been raising on cultivated area, producers number and market. However, technical and scientific information about raw and processed material undergoing to organic production system is scarce. Tomato (Lycopersicum esculentum Mill. plays an important role for organic producers around the world due to its high profits and market acceptance. The aim of this study was to prepare an organic tomato sauce made from the knowledge of familiar farmers and to assess its microbiological quality and nutritional information. The studied product presented 93.45% of moisture, 0.89% of protein, 0.13% of lipids, 1.5% of ash and 4.03% of total carbohydrates contents. The products showed a satisfactory sanitary condition according to ANVISA and

  5. TRADITIONAL CHINESE MEDICINE

    Institute of Scientific and Technical Information of China (English)

    1993-01-01

    930433 A study on relationship between hy-pothyroidism and deficiency of kidney YANG.ZHA Lianglun(查良伦),et al.lnstit Integr TCM& West Med,Shanghai Med Univ,Shanghai,200040.Chin J Integr Tradit & West Med 1993;13(4):202—204.Thirty—two cases of hypothyroidism causedby various factors were treated for one year withChinese medicinal herbs preparation“Shen Lutablet”(SLT)to warm and reinforce the KidneyYang.34 normal persons were studied as a con-trol group.After treatment with SLT,the clini-cal symptoms of hypothyroidism were markedlyimproved.Average serum concentration of totalT3,T4 increased significantly from 67.06±4.81

  6. CHINESE OF HUMANITY

    Institute of Scientific and Technical Information of China (English)

    2012-01-01

    Study on the Application of Mass Media and English Han cui xia (ShanDong BinZhou medical college ShanDong YanTai 264003)Read and Write Periodica,vol.9, No.5,16,2012(ISSN1672-1578,in,Chinese ) Abstract: Rapid technological development of mass media and Internt chances of improvement. This paper analyzes the present situation of adult teaching and learning of English and the application of mass media and Internet in it in the hope of changing the present situation and improving the effect in order for adult learners to benefit more from it.. Key words: mass media; Internet; adult education; teaching and learning of English

  7. Prevalence of anemia among boarding school students and the effect of anemia prevention through iron-fortified soy sauce%济宁市寄宿中学生贫血现状及铁强化酱油干预效果评价

    Institute of Scientific and Technical Information of China (English)

    齐福生; 杨庆杰; 孙敬红; 田书义; 胡克雨; 王德泉; 张书岭; 韩中兴

    2011-01-01

    目的 了解济宁市中学生贫血现状和铁强化酱油对缺铁性贫血的改善效果,为制定青少年缺铁性贫血防治策略提供科学依据.方法 选择汶上县在校食堂就餐的中学生1 684名.采用双育安慰对照法,干预组828例,每天食用乙二胺四乙酸铁钠酱油烹饪的饭菜;对照组856例,食用普通酱油.分别于干预后0,3,6个月检测血红蛋白含量.结果 食用铁强化酱油3,6个月后,干预组的血红蛋白水平明显升高(F=101.12,P<0.01),贫血患病率显著降低(Z=-4.62,P<0.01);对照组血红蛋白含量干预前、后差异无统计学意义.结论 铁强化酱油对改善青少年缺铁性贫血效果显著.%Objective To understand the anemia status of rural middle school students, and to evaluate the impact of anemia prevention through dietary supplementing of iron-fortified soy sauce. Methods Totally 1 684 students who ate in the middle schools of Wenshang participated in this survey. A 6-month randomized placebo-controlled intervention trial was conducted, using NaFe - EDTA fortified soy sauce. The intervention group ( 828 ) ate the dietary supplementing of iron-fortified soy sauce and the control group ( 856 ) ate the dietary supplementing of ordinary soy sauce.Changes of indices were respectively determined at the beginning, 3-month and 6-month of the intervention. Results The levels of hemoglobin was significant increased after 3-month and 6-month intervention ( F = 101.12 ,P <0.01 ), prevalence of anemia was significant lower( Z = -4.62, P <0. 01 ); There was no significant difference in the control group of the levels of hemoglobin before and after intervention. Conclusion The iron-forti-fied soy sauce has superior therapeutic efficacy on iron deficiency anemia.

  8. Tropical fishes dominate temperate reef fish communities within western Japan.

    Directory of Open Access Journals (Sweden)

    Yohei Nakamura

    Full Text Available Climate change is resulting in rapid poleward shifts in the geographical distribution of tropical and subtropical fish species. We can expect that such range shifts are likely to be limited by species-specific resource requirements, with temperate rocky reefs potentially lacking a range of settlement substrates or specific dietary components important in structuring the settlement and success of tropical and subtropical fish species. We examined the importance of resource use in structuring the distribution patterns of range shifting tropical and subtropical fishes, comparing this with resident temperate fish species within western Japan (Tosa Bay; the abundance, diversity, size class, functional structure and latitudinal range of reef fishes utilizing both coral reef and adjacent rocky reef habitat were quantified over a 2 year period (2008-2010. This region has undergone rapid poleward expansion of reef-building corals in response to increasing coastal water temperatures, and forms one of the global hotspots for rapid coastal changes. Despite the temperate latitude surveyed (33°N, 133°E the fish assemblage was both numerically, and in terms of richness, dominated by tropical fishes. Such tropical faunal dominance was apparent within both coral, and rocky reef habitats. The size structure of the assemblage suggested that a relatively large number of tropical species are overwintering within both coral and rocky habitats, with a subset of these species being potentially reproductively active. The relatively high abundance and richness of tropical species with obligate associations with live coral resources (i.e., obligate corallivores shows that this region holds the most well developed temperate-located tropical fish fauna globally. We argue that future tropicalisation of the fish fauna in western Japan, associated with increasing coral habitat development and reported increasing shifts in coastal water temperatures, may have considerable

  9. Integrating water flow, locomotor performance and respiration of Chinese sturgeon during multiple fatigue-recovery cycles.

    Directory of Open Access Journals (Sweden)

    Lu Cai

    Full Text Available The objective of this study is to provide information on metabolic changes occurring in Chinese sturgeon (an ecologically important endangered fish subjected to repeated cycles of fatigue and recovery and the effect on swimming capability. Fatigue-recovery cycles likely occur when fish are moving through the fishways of large dams and the results of this investigation are important for fishway design and conservation of wild Chinese sturgeon populations. A series of four stepped velocity tests were carried out successively in a Steffensen-type swimming respirometer and the effects of repeated fatigue-recovery on swimming capability and metabolism were measured. Significant results include: (1 critical swimming speed decreased from 4.34 bl/s to 2.98 bl/s; (2 active oxygen consumption (i.e. the difference between total oxygen consumption and routine oxygen consumption decreased from 1175 mgO2/kg to 341 mgO2/kg and was the primary reason for the decrease in Ucrit; (3 excess post-exercise oxygen consumption decreased from 36 mgO2/kg to 22 mgO2/kg; (4 with repeated step tests, white muscle (anaerobic metabolism began contributing to propulsion at lower swimming speeds. Therefore, Chinese sturgeon conserve energy by swimming efficiently and have high fatigue recovery capability. These results contribute to our understanding of the physiology of the Chinese sturgeon and support the conservation efforts of wild populations of this important species.

  10. Predictors of beginning reading in Chinese and English: A 2-year longitudinal study of Chinese kindergartners

    OpenAIRE

    Ho, CSH; McBrideChang, C

    2005-01-01

    Ninety Chinese children were tested once at age 4 and again 22 months later on phonological-processing and other reading skills. Chinese phonological-processing skills alone modestly predicted Chinese character recognition, and English letter-name knowledge uniquely predicted reading of both Chinese and English 2 years later. Furthermore, concurrently measured phonological-processing skills in Chinese, but not English, accounted for unique variance in both English and Chinese word recognition...

  11. Chinese English” and Its Implication on C-E Translation of Chinese Specific Expressions

    OpenAIRE

    Yi Chen

    2010-01-01

    This paper attempts to clarify Chinese English and explore its origin, focusing on the important role of Chinese English resulted in the translation of expressions of Chinese specific expressions. In view of the important role of Chinese English in cross-cultural communication, the paper proposes that the translators should take a justified attitude to “Chinese English” rather than avoid it as unnecessary or bad English and .the expressions with Chinese peculiarity should be particularly heed...

  12. Chinese Family: Some New Trends

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    It is a familiar sight in many Chinese cities to witness a large team escorting a baby pram in public: mother, grandmothers, ayi (nan-ny), another ayi maybe, grandfathers quiet possible, and finally tither if you are lucky.

  13. Chinese semantic processing cerebral areas

    Institute of Scientific and Technical Information of China (English)

    SHAN Baoci; ZHANG Wutian; MA Lin; LI Dejun; CAO Bingli; TANG Yiyuan; WU Yigen; TANG Xiaowei

    2003-01-01

    This study has identified the active cerebral areas of normal Chinese that are associated with Chinese semantic processing using functional brain imaging. According to the traditional cognitive theory, semantic processing is not particularly associated with or affected by input modality. The functional brain imaging experiments were conducted to identify the common active areas of two modalities when subjects perform Chinese semantic tasks through reading and listening respectively. The result has shown that the common active areas include left inferior frontal gyrus (BA 44/45), left posterior inferior temporal gyrus (BA37); the joint area of inferior parietal lobules (BA40) and superior temporal gyrus, the ventral occipital areas and cerebella of both hemispheres. It gives important clue to further discerning the roles of different cerebral areas in Chinese semantic processing.

  14. What Next for Chinese Football?

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    @@ Earlier this year, a crackdown on football match-fixing and gambling was launched in China, ending with the arrest of several high-ranking officials with the Chinese Football Association, referees, coaches and senior club executives.

  15. Globally Oriented Chinese Plastics Industry

    Institute of Scientific and Technical Information of China (English)

    Liao Zhengpin

    2004-01-01

    @@ Through continued endeavor and persistent opening to the whole world the Chinese plastics industry has been developed into a comprehensive industrial system that forms the basic material industries side by side with the steel, cement and the timber industry.

  16. Chinese culture and fertility decline.

    Science.gov (United States)

    Wu, C; Jia, S

    1992-01-01

    Coale has suggested that cultural factors exert a significant influence on fertility reduction; countries in the "Chinese cultural circle" would be the first to show fertility decline. In China, the view was that traditional Chinese culture contributed to increased population. This paper examines the nature of the relationship between Chinese culture and fertility. Attention was directed to a comparison of fertility rates of developing countries with strong Chinese cultural influence and of fertility within different regions of China. Discussion was followed by an explanation of the theoretical impact of Chinese culture on fertility and direct and indirect beliefs and practices that might either enhance or hinder fertility decline. Emigration to neighboring countries occurred after the Qing dynasty. Fertility after the 1950s declined markedly in Japan, Singapore, Hong Kong, South Korea, Taiwan, and mainland China: all countries within the Chinese cultural circle. Other countries within the Chinese circle which have higher fertility, yet lower fertility than other non-Chinese cultural countries, are Malaysia, Thailand, and Indonesia. Within China, regions with similar fertility patterns are identified as coastal regions, central plains, and mountainous and plateau regions. The Han ethnic group has lower fertility than that of ethnic minorities; regions with large Han populations have lower fertility. Overseas Chinese in East Asian countries also tend to have lower fertility than their host populations. Chinese culture consisted of the assimilation of other cultures over 5000 years. Fertility decline was dependent on the population's desire to limit reproduction, favorable social mechanisms, and availability of contraception: all factors related to economic development. Chinese culture affects fertility reduction by affecting reproductive views and social mechanisms directly, and indirectly through economics. Confucianism emphasizes collectivism, self

  17. Water intake fish diversion apparatus

    International Nuclear Information System (INIS)

    A fish diversion apparatus uses a plane screen to divert fish for variety of types of water intakes in order to protect fish from injury and death. The apparatus permits selection of a relatively small screen angle, for example ten degrees, to minimize fish injury. The apparatus permits selection of a high water velocity, for example ten feet per second, to maximize power generation efficiency. The apparatus is especially suitable retrofit to existing water intakes. The apparatus is modular to allow use plural modules in parallel to adjust for water flow conditions. The apparatus has a floor, two opposite side walls, and a roof which define a water flow passage and a plane screen within the passage. The screen is oriented to divert fish into a fish bypass which carries fish to a safe discharge location. The dimensions of the floor, walls, and roof are selected to define the dimensions of the passage and to permit selection of the screen angle. The floor is bi-level with a level upstream of the screen and a level beneath screen selected to provide a uniform flow distribution through the screen. The apparatus may include separation walls to provide a water flow channel between the apparatus and the water intake. Lead walls may be used to adjust water flow conditions into the apparatus. The apparatus features stoplog guides near its upstream and downstream ends to permit the water flow passage to be dewatered. 3 figs

  18. The Chinese Housing Provident Fund

    OpenAIRE

    Richard J. Buttimer Jr; Anthony Yanxiang Gu; Tyler T. Yang

    2004-01-01

    The Chinese government has embarked upon an effort to reduce the number of tenants living in publicly owned housing. This is a significant challenge for any government, but may be especially so for a country where private homeownership is a new option. Out of concern that many of its citizens could not afford to purchase their housing units, the Chinese government created the Housing Provident Fund. This program, which is similar to housing fund programs in other countries such as Thailand an...

  19. Bulimia nervosa in the Chinese.

    Science.gov (United States)

    Schmidt, U

    1993-12-01

    Typical DSM-III-R bulimia nervosa with self-induced vomiting was found in 2 women of Hong Kong Chinese origin and a Chinese man from Malaysia. All 3 cases had a family history of obesity. In 2 of the cases a period of weight gain and in the third case frank obesity preceded the onset of the eating disorder. Cultural transition seemed to play an important part in the onset and maintenance of the eating disorder. PMID:8293034

  20. The art of Chinese management?

    OpenAIRE

    Schlevogt, Kai-Alexander.

    1998-01-01

    An empirical study was undertaken (a) to examine the characteristics, influencing factors, and effectiveness of a distinctive Chinese management model adopted by the newly founded private enterprises in mainland China, as well as (b) to test the "fit" notion in contingency theory. The study was based on a random sample of 124 standardized personal interviews with CEOs of Chinese industrial and service companies in Beijing and Shanghai. The standardized questionnaire mainly con...