DETECTION OF FORMALIN AND QUALITY CHARACTERISTICS OF SELECTED FISH FROM WET MARKETS AT SYLHET CITY IN BANGLADESH
|
|
- Oscar Griffin
- 6 years ago
- Views:
Transcription
1 BANGLADESH RESEARCH PUBLICATIONS JOURNAL ISSN: , Volume: 7, Issue:, Page: 6-69, July - August, 0 DETECTION OF FORMALIN AND QUALITY CHARACTERISTICS OF SELECTED FISH FROM WET MARKETS AT SYLHET CITY IN BANGLADESH M. M. Rahman*, S. Ahmed, M. M. Hosen and A. K. Talukder M. M. Rahman, S. Ahmed, M. M. Hosen and A. K. Talukder (0). Detection of formalin and quality characteristics of selected fish from wet markets at Sylhet city in Bangladesh. Bangladesh Res. Pub. J. 7(): Retrieve from Abstract Formaldehyde is unethically used by some fishermen and fish vendors to preserve the fish and seafood from microbial spoilage. The study was undertaken to determine the presence or absence of formaldehyde and some quality characteristics of fish from wet markets. Information was collected from fish retailers and consumers about the use of formalin in fish through the survey. The retailers easily recognize the fish coming from far distance on the basis of organoleptic characteristics such as color,, texture and general appearance etc. The retailers also claimed that they did not use any type of chemicals for increasing shelf life. Studies were conducted on the detection of formalin on fish obtained from different markets by formalin detection kit. We found 6 formalin treated fish out of 0 samples in which 6% in Modina Market, 6% in Ambar Khana, % in Lal Bazar, % in Kazir Bazar and 6% intucker Bazar. Studies were also conducted on the quantitative changes of bacterial load in fish. The average aerobic plate count (APC) under controlled condition of Rohi (Labeo rohita), Mrigal (Cyprinus mrigala), Shrimp (Marobrachium rosenbergii), Hilsa (Hilsa ilisa) and Catla (Catla catla) were cfu/g, cfu/g, cfu/g, cfu/g and cfu/g respectively. The ph of all selected fish ranged from 6.7 to 7.. In this study, the average ph value recorded of Rohi, Mrigal, Shrimp, Hilsa and Catla were 6.7, 6.8, 6.87, 6.79 and 6.87 respectively. There was no significant difference among fish purchased from different wet market. Keywords: Fish, Formalin, Microbial quality, Organoleptic, Wet market Introduction Fish and seafood are an important part of a healthy diet and are considered as the biggest source of protein (Ashie et al., 996). Fish culture has been contributing significantly to the export earning, employment generation, poverty alleviation and to the economic development of Bangladesh. Bangladesh has a vast fisheries resources comprising of fresh, brackish and marine waters inhabited by 96 fresh and brackish water species and marine species, 4 exotic species of fish and 4 species of prawn (DoF, 009). Available endemic species includes species of carps (both major and minor) and 4 species of catfishes including Indian major carp: Catla (Catla catla); Rohi (Labeo rohita); Mrigal (Cirrhinus mrigala) and the River shad (Tenualosa ilisha). Although the total fish production has increased significantly over the last few decades (DoF, 009), it is still not sufficient to meet up the growing demand of the country. This paves the way of entering imported fishes from neighboring countries into the domestic * Corresponding author: bau_mintu@yahoo.com, Department of Food Engineering & Tea Technology, SUST, Sylhet-4 Department of Microbiology & Hygiene, SAU, Sylhet-00
2 Rahman et al. market. It was reported that more than 80 MT of fish and fishery products enter into Bangladesh every day through the Teknaf border from Myanmar (Kibria, 007). By composition, fish contain fat free amino acids and water which is susceptible to spoilage by microorganisms and biochemical reactions during post mortem process (Fernandes and Venkatraman,99; Ismail, 00). Thus, fish and seafood are very perishable and can only be kept fresh in ice for 8 to 4 days depending on the species. In order to keep the freshness of fish and seafood, fishermen and fish vendors tend to intentionally and carelessly use formaldehyde as preservative agent. Available reports suggest that formalin is sometimes added or sprayed to the fishes by the fish traders while transporting to domestic marketing chain to prevent spoilage and increase shelf life (BFRI, 006). The traders may dip the whole fish or inject formalin in the fish body cavity or spray formalin mixed water on the surface while the fish are displayed in the retail market. It is not known whether some local fish are also sprayed with formalin to prevent their spoilage (Kibria, 007). Formalin is a generic term which describes a solution of 7% formaldehyde gas dissolved in water. Solution of formalin for use in fish should contain 0-% methanol which inhibits formation of a highly toxic compound. Recently, International Agency for Research on Cancer (IARC) has classified formaldehyde as a Group carcinogenic to humans (004). According to the United States Environmental Protection Agency (EPA), maximum daily dose reference (RfD) for formaldehyde is 0. µg/g body weight per day (Wang et al., 007). In 98, Italian Ministry of Health has proposed formaldehyde values of 60 µg/g and 0 µg/g for Gadidae (family of marine fish) and crustaceans(arthropods), respectively (Bianchi et al., 007). Now-a-days available reports in the newspaper, the dishonest businessmen are using formalin in fish to keep freshness or shelf life for longer time without signs of spoilage (Sapthahik, 0). They have very little knowledge about formalin s effect on human body. They know very well that formalin is not allowed to use in fish in our or in foreign countries. Although, formalin is still one of the most effective and widely used compounds in fish culture for therapeutic and prophylactic treatment of fungal infection and external parasites of fish egg. Considerable information is available on the shelf life of fish under various storage conditions by determining organoleptic and physical characteristics. Passy et al., (98) studied the combined effect of Initial microbial count, storage temperature and CO flushing of the package on shelf-life of fresh fish. The organoleptic quality of locally produced fishes such as Rohi, Catla and Hilsa was found with natural flavor and. The gills were red and the eyes were full bloom and bright appearance. The eyes were bulging with protruding lens and transparent. There were no slime on the surface of the body, and flesh was firm and elastic. All the locally produced fishes available in the market were organoleptically excellent condition. On the other hand, organoleptic characteristic of imported fishes such as of neck, of gill, colour of gill, general appearance, eye, slime and consistency of flesh of imported fish were not satisfactory and unacceptable. Besides p H is the most critical factor affecting microbial growth and spoilage of foods. The ph of living fish, although generally between 6.7 and 7.0, is subjected to variation with time of year, feeding, and degree of activity of the fish (Woyewoda et al., 986). Almost all freshwater fish inhabit waters with a ph from.0-9.0, with the majority of these inhabiting water with a slightly acidic to neutral ph (6-7.) (Kyrana et al., 997). Liken ph to the way the water "feels" against their skin. Low ph is highly acidic, burning their skin; high ph is highly alkaline, chapping their skin. When ph varies more than in a 4-hour, 6
3 Formalin Detection from fish wet markets the water experiences what is called a ph swing. Swings are very dangerous, as they interfere with basic body functions, leaving fish vulnerable. In Bangladesh, the fish marketing system is a traditional, complex and less competitive but relatively efficient one. However, it faces serious problems, including heavy losses and waste and poor quality. Since fish demand generally exceeds supply, there is limited incentive for traders to improve the quality of marketing system. During transportation of large quantities of fish to more distance, agents or wholesaler are not using adequate quantity of ice for short term preservation which leads to shortened shelf life of fish. Quality loss also occurs due to rough handling when the fishes are transported to market with ice by means of trucks, carrier launches and rail way for short and long distance transport (Reza et al., 009). As a result, considerable portion of total fish lose its quality by the time it reaches to the consumer. There is lack of studies on the marketing of commercially important fishes in the markets of Sylhet city. Besides, there is no information available whether formalin treated fish are marketed in this region or not. The study attempts to have and understanding on the present status of formalin treated fish and quality characteristics available in different markets of Sylhet city in Bangladesh. Materials ad Methods Selection of fish sample and area There is a large number of fish market in Sylhet City. We visited several fish markets and selected five important fish markets in Sylhet city i.e. Modina Market, Ambar Khana, Lal Bazar, Kazir Bazar, Tucker Bazar for our experiment because of their location, large scale marketing, economic condition of the inhabitants etc. 0 samples under five species fish such as Rohi (Labeo rohita), Mrigal (Cyprinus mriga), Shrimp (Marobrachium rosenbergii ), Hilsa ( Hilsa ilisa) and Catla (Catla catla) were collected from these market for the determination of formalin and quality characteristics. Determination of Defect points by Organoleptic method Sensory methods are used to assess the degree of freshness based on organoleptic characteristics such as general body appearance, consistency of flesh,, colour, eye and gill condition etc. Ranking systems have been developed to evaluate the judgments or results (Table ). Sensory methods have advantages that it can be adapted by the human being easily and the quality can be assessed by or visual inspection for quality defects. Human senses indeed are more efficient in some complex tasks than the instruments. There is, however, no single satisfactory test developed for the quality assessment of fish. A combination of chemical, biological and organoleptic tests would be the best procedure to assess such freshness. 6
4 Rahman et al. 64 Table. Determination of Defect points by Organoleptic method Characteristics of whole fish of neck when broken of gills Colour of gills General appearance Slime Eye Texture Defect characteristics Natural or Neutral Faint of medium of strong sour putrid Natural/Neutral Faint sour Slight to moderate sour Moderate to strong sour Slightly pinkish red. Pinkish red brownish red, some mucus may be present Brownish or gray colour and may be cover with mucus. Bleached; thick yellow slime Full bloom; bright, shining, and iridescent. Slight dullness and loss of bloom Definite dullness and loss of bloom Reddish lateral line; dull, no bloom Usually clear, transparent and uniformly spread Becoming turbid opaque and milky Thick, sticky, yellowish or green in colour Bulging with protruding lens; transparent eye cap Slight cloudy of lens and sunken Dull, sunken, cloudy Sunken eye covered with yellow slime Firm and elastic; Moderately soft and some loss of elasticity; Some softening Limp and floppy Direct points Grade * * * * Less than - /, to less than - Good/, and above- Bad/ Determination of Formalin on Selected Fish At first, the samples were washed with small quantity of water. Three drops washed-out water was taken in a test-tube using a dropper. Formalin detection kit in food developed by Bangladesh Council of Scientific and Industrial Research (BCSIR) was used in this experiment. The kit contains three solutions (No. -). Added drops from solution No. in the test-tube containing washed-out water. After well stirring, the solution was allowed to wait for 0 seconds. Then drops from solution No. were added in the same test-tube containing solution. After well stirring, the solution was also allowed to wait for 0 seconds. After then drops from solution No. were added in the same test-tube containing solution.
5 Formalin Detection from fish wet markets After adding No. solution, if the color of the solution changes into pink or red color, the presence of formalin will be ensured. On the other hand, if the colour of the solution remains unchanged, there is no formalin in the sample. Determination of ph on Selected Fish Ten (0g) gram of sample was removed aseptically from the body of the fish with sterile sharp knife. Then it is finely ground by using blender and homogenized thoroughly with 00 ml distilled water for minutes. Then, the ph of fish was recorded by the Digital ph meter. Determination of Microbial quality on selected Fish Standard plate count expressed as colony forming units per gram (cfu/g) of muscle of the fish samples were determined by consecutive decimal dilution techniques using spread plates. i. Dilution Ten gram of sample was removed aseptically from the body with sterile knife and then homogenized with 90ml of sterile saline solution (0.8 NaCl) in a sterile blender jar to obtain :0 dilution..0 ml of diluted sample was transferred with a sterile pipette to test tube containing 9.0 ml of 0.8% physiological saline and the test tube was shaken thoroughly for mixing. Using similar process several dilutions were made up to the desired level. ii. Total plate count All plating was done on nutrient agar..0 ml of desired dilution of sample was pipetted out and transferred aseptically to the agar plates by raising the upper lids sufficient enough to admit the tip of the pipette. The sample pipette into the plate were spread by L-shaped glass rod throughout the surface of the media until the sample were dried out. The plates were incubated at 0 0 C in inverted position. After 48 hrs of incubation, the plates having 0 to 00 colonies developed were counted in order to get the cfu/g. 6 Where, C = Number of colonies found D = Dilution factor V = Volume of original sample S = Weight of sample in grams cfu = Colony forming unit. Results and Discussion Detection of Organoleptic quality of selected fish Table shows the organoleptic quality changes in Rohi, Mrigal, Shrimp, Hilsa and Catla. The quality was evaluated by grading the fish using the score from less than to and above based on organoleptic characteristics such as color, and general appearance. The grade defined in terms of the total number of points was less than considered as very excellent or acceptable; to less than good or acceptable; and above very bad or rejected condition. In controlled samples, the organoleptic characteristics such as appearance, textural condition, color and indicated that the Rohi fish bear all of good characteristic such as natural, bright shining, firm & elastic consistency. Mrigal & Shrimp do not maintain the standard organoleptic characteristics. So they are not acceptable in condition. The sample Hilsa and Catla shows some good and bad characteristics. So they are acceptable in condition.
6 Name of the fish Rohi Mrigal Shrimp Hilsa Catla Rahman et al. Table. Determination of defect points of fish Natural Some loss of natural Slight Loss of Natural Natural Natural of gill Natur al Slight mode rate to strong sour Slight mode rate to sour Slight mode rate to strong sour Mode rate to sour Color of gill Sligh t pun kish red Brow n or grey colo r Sligh t pinki sh red Sligh tly pinki sh Pinki sh Colo ur Detection of formalin in fish Defect characteristics General appearace Full bloom, bright shinning Definite dullness and loss of bloom Full bloom; bright; shining Bright shining Full bloom Eye Slime Consist ency of fish Bulgi ng with protr udin g lens Dull, sunk en, Clou dy Bulgi ng with Protr udin g lens Sunk en clou dy Sunk e eye cove red with yello w slime Usuall y clear, trans paren t Beco ming turbid opaq ue and milky Usuall y not clear Usuall y clear Thick, sticky, yello wish or green in colou r Farm & elastic Defect points Some softeni ng 66 Overall grade Not softeni ng Not acceptable Moder ately rigid acceptable Moder ately rigid acceptable Studies were also conducted on the detection of formalin in fish obtained from different markets and the results are presented in Table. It was found that Rohi, Catla and Hilsa produced locally were formalin free. On the other hand, formalin was detected in imported Rohi and Catla which were selling in different markets of Sylhet city. Studies were also conducted upon 0 (0 samples from each market) samples that 6% formalin treated fish found in Modina Market, 6% in Ambar Khana, % in Lal Bazar, % in Kazir Bazar and 6% in Tucker Bazar. It was observed that in formalin treated fish, there was a chance of washing out of formalin from the surface of the fish body along with melting of ice. This is why the retailers do not use any type of ice while selling to consumers. Besides of all
7 Formalin Detection from fish wet markets retailers have little or no information about the use of any types of chemicals which creates health hazard in human for increasing the shelf life of the fish in the wholesale or any other marketing chain. Table. Formalin detection in fish Name of the markets Modina Market Ambar Khana Lal Bazar Kazir Bazar Tucker Bazar Name of the fish Amount of ph in selected Fish Polled sample (No. of fish) Formalin presence (p) or absence (A) in fish Rohi 6 P () Shrimp 6 P() Catla 6 A Rohi 6 P() Shrimp 6 P() Catla 6 P() Rohi 6 A Shrimp 6 P() Catla 6 P() Rohi 6 P(4) Shrimp 6 P() Catla 6 A Rohi 6 P() Shrimp 6 A Catla 6 P() Total formalin treated fish 67 Percentage (%) 6% 8 6% 4 % 7 % 6% P H first decreases with the onset of rigor but then progressively increases from microbial activity. For some fish, a ph value greater than 7.0 indicates spoilage (Woyewoda et al., 986). The ph in fish tissues drops due to smoking (as preservative), generally to 6. or less (Doe, 998). Table shows the results for ph of the selected fish from different wet markets. The highest ph recorded was in Shrimp and Catla at The lowest ph was found in the Rohi sample at 6.7. The lowest ph of the fish muscle was due to the glycogen in the muscle which would have been metabolized to lactic acid by then and would account for the low ph recorded. The typical ph of live fish muscle was equivalent to 7.0. The production of alkaline bacterial metabolites in spoiled fish which coincided with the increase in Total Volatile Basic Nitrogen (TVB-N) might increase the ph level of samples. The increase in ph in fish muscle occurred due to the storage period which was also associated with the state of rapid spoilage of fish. Thus the fish might have been stored for a long period before being distributed to wet markets.
8 Rahman et al. Table. ph of fish from different wet markets Name of the ph markets Rohi Mrigal Shrimp Hilsa Catla Modina Market Ambar Khana Lal Bazar Kazir Bazar Tucker Bazar Mean Minimum Maximum Microbiological profile Aerobic plate count in Bacto nutrient agar for producing bacteria for all fish types from five different wet markets were shown in Table 4. The highest total plate count was found in the Hilsa sample at cfu /g while the lowest count was in the Rohi at cfu /g. The higher value for total plate count that ranged from 0 to 0 7 cycles might due to improper handling of fish in wet markets and cross contamination might have occurred. Based on the data collected, these samples are still not considered as spoiled. During the aerobic storage, specific spoilage bacteria should be around 0 8 to 0 9 cfu/g to produce significant amount of chemical compounds associated with spoilage (Huss, 99.). These results are in agreement with putrescine and cadaverine forming bacteria in anchovies stored in ice (Pons-Sánchez-Cascado et al., 00). Table 4. Aerobic plate count (at 7 C) of selected fish from wet market Name of the Bacteriological count, CFU/g markets Rohi Mrigal Shrimp Hilsa Catla Modina (F) Market Ambar Lal Kh Bazar.4 0 (F) Kazir Bazar (F) Tucker Bazar Mean Minimum Maximum Note: F stands for formalin treated fish. Conclusion The present study gives information about the influence of formalin on quality changes of fish such as Rohi, Mrigal, Shrimp, Hilsa, Catla with the ranges 6% to 6% formalin treated fish found in different market of Sylhet city where the oprganoleptic qualities were poor compared to non-treated fish. Based on the findings of study, it can be seen that the imported fishes are not meet the consumer demand because of their unacceptable organoleptic characteristics. On the other hand, the consumer prefers the locally caught fish. Although it is necessary to conduct such type of study in whole different fish markets, this study reveals an idea of the extent of formalin contamination of fish in Bangladesh. So 68
9 Formalin Detection from fish wet markets the government and other agencies need to take necessary steps to prevent such type of blacken activates by the fish traders to safe guard public health. References Ashie, I. N. A., Smith, J. P., Simpson, B. K. and Haard, N. F. (996). Spoilage and shelf-life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition 6 (&): P: 87-. BFRI (Bangladesh Fisheries Research Institute) (006). Presence of formalin in fish and its affect on fish quality. In: Research progress report for P Bianchi, F., Careri, M., Musci, M. and Mangia, A. (007). Fish and food safety: Determination of formaldehyde in fish species by SPME extraction and GC-MS analysis. Food Chemistry 00: P Doe, P.E. (998). Fish Drying and Smoking Production and Quality. Technomic Publishing Co., Inc. Lancaster, Pennsylvania. DoF (Department of Fisheries) (009). Fish fortnight publication, 009. Published by the Department of Fisheries, Ministry of Fisheries and Livestock. Fernandes, G. and Venkatraman, J. T. (99). Role of omega- fatty acids in health and disease. Nutrition Research (): P Huss, H.H. (99). Quality and quality changes in fresh fish. FAO Fisheries Technical Paper 48, FAO, Rome, Italy. IARC (International Agency for Research on Cancer) (004). Monographs on the Evaluation of Carcinogenic Risks to Humans, Vol. 88, International Agency for Research on Cancer, Lyon, France. Ismail, H. M. (00). The role of omega- fatty acids in cardiac protection: An overview. Frontiers in Bioscience 0: Kibria, G. (007). Formalin and Fish Trade in Bangladesh - Human and Environmental Risks. News article retrieved from the internet Kyrana, V.R., Lougovois, V.P. and Valsamis, D.S. (997). Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice. International Journal of Food Science and Technology (4): P Passy, R., Kapia T.A. and Stearling K. (98). Shelf life of fish and sea food. Critical Reviews in Food Science and Nutrition 6(&): P Pons-Sánchez-Cascado, S., Bover-Cid, S., Veciana- Nogués M. T. and Vidal- Carou, M. C. (00). Amino acid-decarboxylase activity of bacteria isolated from ice-preserved anchovies. European Food Research and Technology 0 (-4): P. -. Reza, M.S., Bapary, M.A.J., Ahasan, C.T., Islam, M.N. and M. Kamal, (009). Shelf life of several marine fish species of Bangladesh during ice storage. Int. J. Food Science and Technology, 44: P Sapthahik (0). Business men using formalin in fish published in the newspaper Sapthahik-000. March,0.Bangladesh. Wang, S., Cui, X. and G. Fang, (007). Rapid determination of formaldehyde and sulfur dioxide in food products and Chinese herbals. Food Chem., 0: DOI: 0.06/j.foodchem Woyewoda, A.D., Shaw, S.J., Ke, P.J. and Burns, B.G. (986). Quality indices-lipid related. In Recommended Laboratory Methods for Assessment of Fish Quality. Canadian technical report of fisheries and aquatic science, Canada. 69
Proximate composition of Oreochromis niloticus, Heteropneustes fossilis and Pangasius sutchi collected from pond and open water
International Journal of Natural and Social Sciences, 2018, 5(2): 84-88 ISSN: 2313-4461 Proximate composition of Oreochromis niloticus, Heteropneustes fossilis and Pangasius sutchi collected from pond
More informationMicrobiological Quality Assessment of Cultured Fish Samples Collected from Ponds and Different Local Markets of Bangladesh
Microbiological Quality Assessment of Cultured Fish Samples Collected from Ponds and Different Local Markets of Bangladesh G. M. M. Anwarul Hasan 1, Dr. Md. Sabir Hossain 2, Dr. Sahana Parveen 3, Dr. Farha
More informationHorse Mackerel (Trachurus trachurus) Quality Guide
Horse Mackerel (Trachurus trachurus) Quality Guide Introduction The objective assessment of quality is vital to enable industry agree and implement common trading specifications. Defining quality is not
More informationCompound Aqua feeds in a More Competitive Market: Alternative protein sources for a more sustainable future
Compound Aqua feeds in a More Competitive Market: Alternative protein sources for a more sustainable future Abstract Albert G.J. Tacon Aquatic Farms Ltd 49-139 Kamehameha Hwy Kaneohe, Hawaii 96744 USA
More informationBIM Guidance Note for Seafood Retailers. Cold Chain Management for Seafood
BIM Guidance Note for Seafood Retailers Cold Chain Management for Seafood Introduction Cold chain management is crucial in the seafood industry. Maintaining fish at the correct temperature from catching
More informationEnvironmental Engineering-I By Prof S S JAHAGIRDAR
L- 28 Disinfection Part- I Environmental Engineering-I By Prof S S JAHAGIRDAR Contents Disinfection techniques- Ozonation, u/v radiation. Chemistry of chlorination, chlorine demand curve. Types of chlorination,
More informationSALX. Interpretation Guide. Salmonella Express System
Interpretation Guide M Petrifilm Salmonella Express System is a qualitative pathogen test used for the rapid detection and biochemical confirmation of Salmonella in enriched foods and food process environmental
More informationStudies on keeping quality of whey potato fermented product Rohini Darade 1, V.G.Atkare 2 and Seema Choudhary 3
Studies on keeping quality of whey potato fermented product Rohini Darade 1, V.G.Atkare 2 and Seema Choudhary 3 1,2,3 Department of Animal Husbandry and Dairy Science,College of Agriculture,Nagpur Abstract
More informationEXPERIMENT. Introduction: Microbiology- Rules for Success
EXPERIMENT Introduction: Microbiology- Rules for Success Hands-On Labs, Inc. Version 41-0005-MB-01 Review the safety materials and wear goggles when working with chemicals. Read the entire exercise before
More informationThe Use of Whey Protein Concentrate in Baked Products
The Use of Whey Protein Concentrate in Baked Products Lauren Henchy Experimental Study of Food April 20, 2009 1 In the United States, protein is used by many athletes and body builders as the primary source
More informationCOMPARATIVE INVESTIGATIONS ON THE NUTRITIVE VALUE OF CARP FISH MEAT (CYPRINIDAE), GROWN AT ORGANIC AQUACULTURE CONDITIONS
127 Bulgarian Journal of Agricultural Science, 14 (No 2) 2008, 127-132 National Centre for Agrarian Sciences COMPARATIVE INVESTIGATIONS ON THE NUTRITIVE VALUE OF CARP FISH MEAT (CYPRINIDAE), GROWN AT ORGANIC
More information7 COMMON MISCONCEPTIONS ABOUT WHEY PROTEIN
7 COMMON MISCONCEPTIONS ABOUT WHEY PROTEIN There are lots of added ingredients in whey protein. Whey protein is naturally occurring in milk. Some companies do add flavors, fillers and bulking agents to
More informationAquaculture growth potential in Azerbaijan
Aquaculture growth potential in Azerbaijan Policy brief for FAO TCP/AZE/372/C2 Assessment of state-owned fish farms for sustainable development of the aquaculture sector in Azerbaijan (prepared by Junning
More informationPathogenicity of the bacterial isolate Aeromonas hydrophila to catfishes, carps and perch
J. Bangladesh Agril. Univ. 10(1): 157 161, 2012 ISSN 1810-3030 Pathogenicity of the bacterial isolate Aeromonas hydrophila to catfishes, carps and perch M. J. A. Sarkar and M. M. Rashid Department of Aquaculture,
More informationSection 15. Well Disinfection
Section 15 Well Disinfection After constructing or repairing a well or pump, the entire well and pumping system must be disinfected in order to kill harmful microorganisms (germs and bacteria) that may
More informationProductivity. Technician. Maximized. Interpretation Guide. 3M Food Safety 3M Petrifilm Salmonella Express System
M Food Safety M Petrifilm Salmonella Express System Technician Productivity Maximized Interpretation Guide M Petrifilm Salmonella Express (SALX) System is a qualitative pathogen test used for the rapid
More informationINFORMATION SHEETS for fishers, vendors and consumers
# 1 FOR FISHERS for fishers, vendors and consumers WHY CARE This card contains information on how to preserve the freshness of fish for as long as possible so that: They hold their value as long as possible
More informationFish & Seafood. A Quick Guide on Preparing Your Seafood Counter. Seafood Counter Setup 2012 Seacore Seafood Inc.
Fish & Seafood A Quick Guide on Preparing Your Seafood Counter Quality Policy All of Seacore s products meet or exceed all of the specifications defined by the Canadian Food Inspection Agency. As a result,
More informationChlorination Manual. I. Before going to the field. II. In the field. Sierra Leone
Chlorination Manual We plan to do the chlorination of the well after every pump installation made by Inter Aide or for every well that the water quality tests indicate a faecal contamination inside the
More informationAquaSPArkle Hot Tub and Spa Guide
AquaSPArkle Hot Tub and Spa Guide Water Treatment Chemicals ESSENTIAL INFORMATION ON... Starting up Circulation and filtration Water testing Chemical water treatment Draining and refilling Working out
More informationDeveloping a HACCP plan
Developing a HACCP plan Adapted from the Food and Agriculture Organisation of the UNITED NATIONS, department of Agriculture and Consumer protection: Manual on the application of the HACCP system in Mycotoxin
More informationSensory Evaluation of Fish Freshness
Workshop: Use of sensory techniques in quality control of food 1 Sensory Evaluation of Fish Freshness Emilía Martinsdóttir ttir Icelandic Fisheries Laboratories Skúlagata 4, IS-101 Reykjavík, k, Iceland
More informationGas Exchange ACTIVITY OVERVIEW SUMMARY KEY CONCEPTS AND PROCESS SKILLS KEY VOCABULARY. Teacher s Guide B-75 L A B O R ATO R Y
Gas Exchange 17 40- to 2 50-minute sessions ACTIVITY OVERVIEW L A B O R ATO R Y SUMMARY This activity explores the role of the respiratory system in the regulation of gases in the blood. Students investigate
More informationWHAT TO DO WITH ILL OR DEAD FROGS
WHAT TO DO WITH ILL OR DEAD FROGS Lee Berger and Rick Speare School of Public Health, Tropical Medicine & Rehabilitation Sciences, James Cook University, Townsville, Qld, 4811 CONTENTS 1. Introduction...
More informationReflections and Current Processes: Whole Fish Utilization in the Tilapia Industry in Chinese Taipei
APEC Seminar on Strengthening Public-Private Partnership to Reduce Food Losses in the Supply Chain of Fishery and Livestock, Sept. 27, 2015 Reflections and Current Processes: Whole Fish Utilization in
More informationSUMMARY AND CONCLUSION. The main aim of the fish culture on commercial basis is to get
CHAPTER-8 SUMMARY AND CONCLUSION The main aim of the fish culture on commercial basis is to get high and profitable fish yields. This can only be possible through sustainable management practices without
More informationBacterial load in pond water and different organs of a Indian major carp Cirrhinus mrigala Ham.
Ba11gladesh ]. Fish. Res., 5(1), 2001: 53-58 Bacterial load in pond water and different organs of a Indian major carp Cirrhinus mrigala Ham. A.N.H. Banu* 1, M.A. Islam and M.B.R. Chowdhury 1 Department
More informationHamilton Public Health Services 2014 Beach Monitoring Report
Public Health Services Health Protection Division 110 King Street West, 2nd Floor, Hamilton, ON L8P 4S6 Phone: (905) 546-2424, ext. 3570 Fax: (905) 546-2787 Hamilton Public Health Services 2014 Beach Monitoring
More information6/2/2014. Carps. Common Carp. Silver Carp. Rohu. Bighead Carp. Other introductions: Gourami Dojo Golden apple snail Pacu Mosquito fish
The Philippine aquaculture has been enhanced by species introduction. Major aquaculture commodities are exotics Exotic species are organisms transported outside their natural habitats Oreochromis niloticus
More informationFish Farming Water Quality Test Kit
DOC326.97.00098 Fish Farming Water Quality Test Kit FF-1A (243002) 11/2017, Edition 1 User Manual Table of Contents General information... 3 Safety information... 3 Use of hazard information...3 Product
More informationImpact of introduction of culture based fisheries on fish production in two perennial reservoirs in Sri Lanka
2015; 2(4S): 05-09 ISSN: 2347-5129 IJFAS 2015; 2(4S): 05-09 2015 IJFAS www.fisheriesjournal.com Received: 07-01-2015 Accepted: 02-02-2015 Pushpalatha K.B.C Fernando W.A.J.R Chandrasoma J. Correspondence
More informationJune 23, Re: Docket No. FSIS To Whom It May Concern:
June 23, 2011 Docket Clerk U.S. Department of Agriculture Food Safety and Inspection Service Room 2-2127 George Washington Carver Center 5601 Sunnyside Avenue Beltsville, MD 20705 Re: Docket No. FSIS-2008-0031
More informationExperiment 18 Properties of Gases
Experiment 18 Properties of Gases E18-1 E18-2 The Task In this experiment you will investigate some of the properties of gases, i.e. how gases flow, their phase changes and chemical reactivity. Skills
More informationThe health hazards of HF are dependent upon the concentration, temperature and nature of exposure.
Hydrofluoric Acid Safe Handling and Use Hydrofluoric acid (HF) is a corrosive acid used for many processes including mineral digestion, surface cleaning, glass etching, and biological staining. HF is a
More informationI. Colorimetric Determination of Trimethylamine as the
Amines in Fish Muscle I. Colorimetric Determination of Trimethylamine as the Picrate Salt I ABSTRACT 1 A sensitive accurate colorimetric method for trimethylamine determination is presented, based on the
More informationCOMPARATIVE STUDIES ON SOME UNDESIRABLE QUALITY CHANGES DURING FREEZING PRESERVATION OF TILAPIA ( OREOCHROMIS NILOTICUS
COMPARATIVE STUDIES ON SOME UNDESIRABLE QUALITY CHANGES DURING FREEZING PRESERVATION OF TILAPIA (OREOCHROMIS NILOTICUS, HAMILTON-BUCHANAN, 1822) AND BELE FISH (GLOSSOGOBIUS GIURIS, LINNAEUS, 1766) AT LABORATORY
More informationPart A: 20 minutes plus 30 minutes setting time Part B: day 1, 20 minutes; then 5 minutes each day for about 5 days
The Bugs On Our Skin Topic Study of the microorganisms found on skin Introduction We spend considerable time cleaning ourselves, but we cannot rid ourselves of all the microbes on our bodies. Forensic
More informationDetection of Micro-organisms in Compressed Gases
Detection of Micro-organisms in Compressed Gases H. Zingre 1, R. Meier 2, h.zingre@mbv.ch, r.meier@mbv.ch Abstract MBV AG, Stäfa, Switzerland The International Standard ISO 14698-1/2 1 demands the monitoring
More information08 Respiration. #79 Respiration realeases energy from food
08 Respiration #79 Respiration realeases energy from food Respiration is the chemical reactions that break down nutrient molecules in living cells to release energy. In humans, our cells need energy (ATP)
More informationGood Sea Food What is it?
Good Sea Food What is it? Dr. Cornelia E Nauen Mundus maris Sciences and Arts for Sustainability asbl 19 October 2018, Ateliers Plateau96, Mérode, Brussels What do we want to explore together? Slow Fish
More informationDifferent raw material for fishmeal and fish oil production Sources, regulations, quality criteria, and research needs
Different raw material for fishmeal and fish oil production Sources, regulations, quality criteria, and research needs Charlotte Jacobsen & Gonçalo S. Marinho Research Group for Bioactives Analysis and
More informationErrata to Fish Collection Methods and Standards, RIC Errata to Fish Collection Methods and Standards, Version 4.0, RIC 1997
Errata to Fish Collection Methods and Standards, Version 4.0, RIC 1997 1. Replace all references to Reconnaissance (1:20 000) Fish and Fish Habitat Inventory: Standards and Procedures, RIC draft (1997)
More informationEFFECT OF AFLATOXIN-CONTAMINATED FEEDS IN NILE TILAPIA OREOCHROMIS NILOTICUS L.
EFFECT OF AFLATOXIN-CONTAMINATED FEEDS IN NILE TILAPIA OREOCHROMIS NILOTICUS L. A. G. Cagauan, R. H. Tayaban and R. M. Bartolome College of Fisheries/Freshwater Aquaculture Center Central Luzon State University
More informationAquaculture in Emerging Markets
Aquaculture in Emerging Markets Dr. Arjen Roem Frankfurt - November 11th 2014 Trouw Nutrition Hifeed Outline Skretting global leader Aquaculture trends Emerging markets - Vietnam - Egypt - Nigeria Seafood
More informationFOR LESS! The Secret to a Sparkling Pool and Patio. Enjoy a crystal clear pool with ARM & HAMMER Baking Soda
The Secret to a Sparkling Pool and Patio FOR LESS! Enjoy a crystal clear pool with ARM & HAMMER Baking Soda ARM & HAMMER Pool Care and Outdoor Cleaning Guide 1 Pool Care: Made Easy Crystal Clear Opening
More informationAre chloramines new? Why is my water supplier making the change to chloramines?
In order to maintain quality water, the Central Coast Water Authority uses chloramines as disinfectant. Chloramines are a combination of chlorine and a small amount of ammonia. This web page provides answers
More informationMaterial Safety Data Sheet TEGO AIREX 904 W
1. IDENTIFICATION OF THE SUBSTANCE/PREPARATION AND OF THE COMPANY/UNDERTAKING Trade name : PRODUCT CODE : 208714 CHEMICAL FAMILY : Mixture of defoaming polyethersiloxanes Information on manufacturer/supplier
More informationAQUACULTURE PROGRESS AQUACULTURE TODAY MILESTONE 1: MINIMIZING ENVIRONMENTAL IMPACTS. Facts:
MILESTONE 1: MINIMIZING ENVIRONMENTAL IMPACTS Background: Like all other animals, as fish metabolize food they produce wastes soluble nitrogenous compounds and settable solids (feces). A priority has been
More informationProvide a brief introduction to the U.S. seafood industry
Provide a brief introduction to the U.S. seafood industry Participants will gain a better understanding of the large variety of seafood products available. 3 Increase knowledge of the following: What is
More informationMaterial Safety Data Sheet TEGO AIREX 901 W
1. IDENTIFICATION OF THE SUBSTANCE/PREPARATION AND OF THE COMPANY/UNDERTAKING Trade name : PRODUCT CODE : 202253 CHEMICAL FAMILY : Silicone polyether with hydrophobic solids Information on manufacturer/supplier
More informationCopyright 2012 by Meglio Performance Systems LLC. All Rights Reserved
Copyright 2012 by Meglio Performance Systems LLC. All Rights Reserved - 1 - A Warrior s Guide to Supplements Copyright 2012 by Meglio Performance Systems LLC & Chad Howse Fitness. All Rights Reserved.
More informationWhat do consumers think about aquaculture fish and the products made from it? Co-funded by the Seventh Framework Programme of the European Union
What do consumers think about aquaculture fish and the products made from it? Co-funded by the Seventh Framework Programme of the European Union What we know... Aquaculture supply approximately 50% of
More informationENVIRONMENTAL LABORATORY APPROVAL PROGRAM CERTIFICATION MANUAL
1 of 7 The quality assurance plan as presented in the Quality Manual should assure that constant and consistent test conditions are met and verified and should be tailored to the laboratory s activities.
More informationAquaculture Technology - PBBT301 UNIT I - MARINE ANIMALS IN AQUACULTURE
Aquaculture Technology - PBBT301 UNIT I - MARINE ANIMALS IN AQUACULTURE PART A 1. Define aquaculture. 2. Write two objectives of aquaculture? 3. List the types of aquaculture. 4. What is monoculture? 5.
More informationINFORMATION NOTE No 353: MICROBIOLOGICAL TESTING
INFORMATION NOTE No 353: MICROBIOLOGICAL TESTING First issued: January 2007 Updated: June 2010 ABOUT ISRM This is one of a series of Information Notes produced by the Institute of Sport and Recreation
More informationMOLEBIO LAB #1: Microquantity Measurement
MOLEBIO LAB #1: Microquantity Measurement Introduction: This lab introduces micropipetting and sterile pipetting techniques used throughout this course. Mastery of these techniques is important for good
More informationMATERIAL SAFETY DATA SHEET
MATERIAL SAFETY DATA SHEET 1. PRODUCT AND COMPANY IDENTIFICATION Product Chemical characterization Supplier Emergency telephone number Product use Product Identification Number EGM-2 Single Quot Salts
More informationSafety Data Sheet MasterSet DELVO ESC also DELVO ESC Revision date : 2014/12/16 Page: 1/6
Revision date : 2014/12/16 Page: 1/6 1. Product and Company Identification Company BASF Canada Inc. 100 Milverton Drive Mississauga, ON L5R 4H1, CANADA 24 Hour Emergency Response Information CANUTEC (reverse
More informationHydrofluoric Acid SOP
Introduction Hydrofluoric acid (HF) has a number of chemical, physical, and toxicological properties, which make handling this material especially hazardous. Anhydrous HF is a clear, colorless, fuming,
More informationPresently people are more sensitive to healthy
Pakistan J. Zool., vol. 48(2), pp. 305-310, 2016. Effect of Different Storage Temperatures on Chemical Composition and Sensory Attributes of the Flesh of Cyprinus carpio and Clarias gariepinus K. A. Al-Ghanim
More informationHYGIENIC DESIGN, TESTING AND CERTIFICATION
European Hygienic Engineering & Design Group HYGIENIC DESIGN, TESTING AND CERTIFICATION Andrew Timperley 1* Review paper UDC 664.013.8 1 Timperley Consulting, 6 Lambert Court, 54 Victoria Road, Bidford
More informationSafety Data Sheet. AB Page 1 of 6 January 01, Relevant routes of exposure: Eye contact, skin contact, inhalation, ingestion
AB 30.00 Page 1 of 6 Section 1: PRODUCT AND COMPANY IDENTIFICATION Omega Products International P.O. Box 77220 Corona, CA 92877-0107 Company Phone Number: 1-951-737-7447 Emergency Phone Number: 1-951-737-7447
More informationTHE NUMBER OF COLONIES ALLOWABLE ON SATISFACTORY AGAR PLATES. counts is the limit in the number of colonies that may be allowed
THE NUMBER OF COLONIES ALLOWABLE ON SATISFACTORY AGAR PLATES ROBERT S. BREED AND W. D. DOTTERRER' New York Agricultural Experiment Station, Geneva, New York INTRODUCTION A point which is of much importance
More informationL-Citrulline L-2-Amino-5-ureidovaleric acid; (S)-2-Amino-5-ureidopentanoic acid Formula C 6 H 13 N 3 O 3
Section 1. Product and Company Identification L-Citrulline Product Name CAS Number 372-75-8 Parchem - fine & specialty chemicals 415 Huguenot Street New Rochelle, NY 10801 (914) 654-6800 (914) 654-6899
More informationPolyculture of carp with small indigenous fish, bata, Labeo bata (Ham.) at different stocking densities
Bangladesh y. Fish. Res., 11(1), 2007: 29-36 BFRI Polyculture of carp with small indigenous fish, bata, Labeo bata (Ham.) at different stocking densities A.H.M. Kohinoor*, S. Sultana and M.G. Hussain Freshwater
More informationSafety data sheet DEGADECK POLYMER CONCRETE FILLER Revision date : 2009/03/18 Page: 1/6
Revision date : 2009/03/18 Page: 1/6 1. Substance/preparation and company identification Company BASF Construction Chemicals 100 Campus Drive Florham Park, NJ 07932 24 Hour Emergency Response Information
More informationThe importance of good onboard handling of fish
The importance of good onboard handling of fish 1 Publisher: Matís, www.matis.is Editor/Text: Steinar B. Aðalbjörnsson and Jónas R. Viðarsson Photographers: Ragnar Th. Sigurðsson, Magnús B. Óskarsson and
More informationThe History of Commercial Fishing in Prince Edward Island
The Open Suitcase Series Program Description The History of Commercial Fishing in Prince Edward Island This program explores the history of the second largest industry on Prince Edward Island and its origins,
More information1. IDENTIFICATION OF THE SUBSTANCE OR PREPARATION AND OF THE COMPANY. Concrete Stain Away. Date: September 1, 2015
1. IDENTIFICATION OF THE SUBSTANCE OR PREPARATION AND OF THE COMPANY Identification of Preparation: Date of Safety Data Sheet: September 1, 2015 Use of Preparation: Company Identification: Surface treatment.
More informationSafety Data Sheet Luvitec K 90 20% Geismar na Revision date : 2014/07/25 Page: 1/7
Revision date : 2014/07/25 Page: 1/7 1. Product and Company Identification Company BASF Canada Inc. 100 Milverton Drive Mississauga, ON L5R 4H1, CANADA 24 Hour Emergency Response Information CANUTEC (reverse
More informationManaging a sensory panel for day-today QC activities. Sensory Evaluation of Fish Freshness
Managing a sensory panel for day-today QC activities Sensory Evaluation of Fish Freshness Emilía Martinsdóttir Matis Skúlagata 4, IS- Reykjavík, Iceland Tel: +354 45, email: emilia@matis.is The content
More informationMATERIAL SAFETY DATA SHEET Product Name: Gas Mixture (1ppm - 50% Carbon dioxide + Balance Nitrogen) DOT Hazard Class: Emergency No: UN 1956
MATERIAL SAFETY DATA SHEET (1ppm - 50% Carbon dioxide + Balance Nitrogen) DOT ID No: DOT Hazard Class: Emergency No: UN 1956 2.2 +971-6-5336481 Page No. : 1/6 DOT Shipping Label : Compressed Gas, Non Flammable
More informationBy: Roger Ruan. University. Partners:
Development of Stable Flavored Whey Protein Beverages By: Roger Ruan Lloyd Metzger Department of BBE and Department of FScN University of Minnesota, St. Paul, MN Partners: Midwest Dairy Association TABLE
More information4. What does the word Skrei mean? The word Skrei comes from the Norse word skrida which means to wander or walk.
Skrei Q & A 1. What is Skrei? 2 2. What is quality-labeled Skrei? 2 3. What is involved in acquiring the quality standard for Skrei? 2 4. What does the word Skrei mean? 2 5. How does Skrei differ from
More informationSafety Data Sheet. Date prepared: Jan 25, 2016 Revision: Product and Company Identification
1. Product and Company Identification Product Name: HYDRO KLEEN HAND SANITIZER Synonyms: None Recommended Use: HAND SANITIZER Uses Advised Against: No information available Supplier information: Productive
More informationMATERIAL SAFETY DATA SHEET FILE NO.: AB Protein Kinases Landscape (large format) PEP kit MSDS DATE: 9 September 2013
SECTION 1: PRODUCT AND COMPANY IDENTIFICATION PRODUCT NAME: SYNONYMS: PRODUCT CODES: MANUFACTURER: ADDRESS: Protein Kinases Landscape (large format) PEP kit AB000504 Array Bridge, Inc 4320 Forest Park
More informationPROTEC GILL. The fine art of gill protection
The fine art of gill protection PROTEC GILL Protec Gill - designed to support gill health and recovery during disease, environmental and treatment challenges. GILLS AN IMPORTANT MULTI-FUNCTIONING ORGAN
More informationMATERIAL SAFETY DATA SHEET
1 PRODUCT AND COMPANY IDENTIFICATION PRODUCT NAME: PRODUCT CODE: ADDRESS: BONDAFLEX SIL 200 GPN Silicone Sealant, Colors SIL 200 GPN, Colors May National Associates, Inc. 1700 Route 3 West Clifton, New
More informationCurrent status of transboundary fish diseases in Myanmar: Occurrence, surveillance, research and training
Current status of transboundary fish diseases in Myanmar: Occurrence, surveillance, research and training Saw, New Year Date published: 2004 To cite this document : Saw, N. Y. (2004). Current status of
More informationFISH & SEAFOOD A FRESH CATCH SINCE C u s t o m e r M a n u a l
FISH & SEAFOOD C u s t o m e r M a n u a l CONTACT US: Tel: 905.856.6222 Toll Free: 1.800.563.6222 Fax: 905.856.9445 Email: orders@seacore.ca www.seacore.ca STORAGE OF FRESH & FROZEN SEAFOOD THAWING OUT
More informationDeakin University CRICOS Provider Code: 00113B
0 10,000,000 20,000,000 30,000,000 40,000,000 50,000,000 60,000,000 70,000,000 80,000,000 90,000,000 100,000,000 1976 1977 1978 1979 1980 1981 1982 1983 1984 1985 1986 1987 1988 1989 1990 1991 1992 1993
More informationSafety Data Sheet. (Hyaluronic Acid) Hyaluronic Acid DATE PREPARED: 10/9/2015. Section 1. Product and Company Identification
Section 1. Product and Company Identification Hyaluronic Acid Product Name CAS Number 9067-32-7 Parchem - fine & specialty chemicals 415 Huguenot Street New Rochelle, NY 10801 (914) 654-6800 (914) 654-6899
More informationPOLAND IN THE WORLD AND IN THE EU (2015, source: FAO and Eurostat)
POLAND IN THE WORLD AND IN THE EU (2015, source: FAO and Eurostat) Poland is the EU s 10th largest producer of fisheries and 9th largest of aquaculture products. (1.000 tonnes) World EU-28 Poland % World
More informationPlexiglas (R) SG PLUS Impact Acrylic Sheet Material Safety Data Sheet
1 PRODUCT AND COMPANY IDENTIFICATION Altuglas International 2000 Market Street Philadelphia, PA 19103 Information Telephone Numbers Altuglas International Customer Service EMERGENCY PHONE NUMBERS: Chemtrec:
More informationSocioeconomic Aspects of Carp Production And Consumption in Bangladesh
Socioeconomic Aspects of Carp Production And Consumption in Bangladesh M. F. Alam ICLARM-The World Fish Centre, Dhaka, Bangladesh Alam, M.F. 2002. Socioeconomic aspects of carp production and consumption
More informationSAFETY DATA SHEETS. This SDS packet was issued with item:
SAFETY DATA SHEETS This SDS packet was issued with item: 078340892 The safety data sheets (SDS) in this packet apply to the individual products listed below. Please refer to invoice for specific item number(s).
More informationSteaks, frozen Whole, fresh Whole, frozen
ATLANTIC HALIBUT 45N 63W. IT S EASY TO GET CAUGHT UP IN A PLACE LIKE NOVA SCOTIA. WHERE THE WATER IS COLD AND CLEAN. THE PEOPLE, WARM AND FRIENDLY. THE SEA HAS SUSTAINED US FOR GENERATIONS, AND SO NATURALLY
More informationSafety Data Sheet Qwik-Zyme L
Safety Data Sheet Qwik-Zyme L Revision Date 8/26/2015 1. PRODUCT AND COMPANY IDENTIFICATION 1.1 Product Identifiers Product Name : Qwik-Zyme L Synonyms : Product Form : Liquid 1.2 Relevant identified uses
More informationAseptic Techniques. Techniques for Sterile Compounding. Pharmacy Technician Training Systems Passassured, LLC
Aseptic Techniques Techniques for Sterile Compounding Pharmacy Technician Training Systems Passassured, LLC Aseptic Techniques, Tech for Sterile Compounding PassAssured's Pharmacy Technician Training Program
More informationSafety Data Sheet Prepared on 05/20/2016 This form is subject to changes
Safety Data Sheet Prepared on 05/20/2016 This form is subject to changes 1. Identification of substance: Product Name: Tungsten Disulfide in solution Product Number(s): WS2-100ml CAS-No. 12138-09-9 Manufacturer/Supplier:
More informationWorld supply and demand of tilapia
World supply and demand of tilapia by Helga Josupeit FAO Rome, October 2010 World tilapia production World tilapia production has been booming during the last decade, with output doubling from 830000 tonnes
More informationNUTRITIONAL REQUIREMENTS OF STURGEON BROODSTOCKS Dr. Özgür ALTAN Aquaculture Expert FAO-Sub-Regional Office for Central Asia Tel:
NUTRITIONAL REQUIREMENTS OF STURGEON BROODSTOCKS Dr. Özgür ALTAN Aquaculture Expert FAO-Sub-Regional Office for Central Asia Tel: +90.312. 307 95 36 Fax: +90.312. 327 17 05 E-mail: Ozgur.Altan@fao.org
More informationSafety Data Sheet BOND 8000A
1 PRODUCT IDENTIFICATION PRODUCT NAME:... MANUFACTURER S NAME:... BOND WATER TECHNOLOGIES, INC. MANUFACTURER S ADDRESS:... 630 E. Diamond Avenue, Suite J/K, Gaithersburg, MD 20877 MANUFACTURER S PHONE:...
More informationARM & HAMMER Baking Soda
Pool Care: Made Easy Crystal Clear Opening ARM & HAMMER Baking Soda 1 A Safe and Natural Start ARM & HAMMER Baking Soda is the quick, safe and natural way to open your pool for the season. Use our conveniently
More informationAdvanced Animal Science TEKS/LINKS Student Objectives One Credit
First Six Weeks Career/Safety/Work Habits AAS 1(A) The student will identify career development and entrepreneurship opportunities in the field of animal systems. AAS 1(B) The student will apply competencies
More informationSeafood Shelf Life as a Function of Temperature
ALASKA SEA GRANT MARINE ADVISORY PROGRAM Single Copies Free No. 30 1989 (nd Printing 1995) by John P. Doyle Seafood Shelf Life as a Function of Temperature Introduction Seafood consumption in the United
More informationConsumer Preferences, Ecolabels, and Effects of Negative Environmental Information By Xianwen Chen, Frode Alfnes and Kyrre Rickertsen
Consumer Preferences, Ecolabels, and Effects of Negative Environmental Information By Xianwen Chen, Frode Alfnes and Kyrre Rickertsen School of Economics and Business Norwegian University of Life Sciences
More informationINTERNATIONAL OLIVE COUNCIL
INTERNATIONAL OLIVE COUNCIL T.30/Doc. No 20 May 2017 ENGLISH Original: SPANISH Príncipe de Vergara, 154 28002 Madrid Spain Tel.: +34 915 903 638 Fax: +34 915 631 263 - e-mail: IOC@internationaloliveoil.org
More informationProject Summary. Effect of Ammonium Hydroxide and Carbon Monoxide on Palatability and Color of Beef Chuck and Round Muscles
Project Summary Effect of Ammonium Hydroxide and Carbon Monoxide on Palatability and Color of Beef Chuck and Round Muscles Principal Investigator: C.R. Calkins, Ph.D., University of Nebraska-Lincoln Study
More informationMare Foaling Predictor Kit
Mare Foaling Predictor Kit Animal Healthcare General Introduction Mares are often very unpredictable in showing signs of foaling. The gestation length can vary several weeks and many evenings and nights
More information