fish and amphibians

... Fish and molluscan metallothioneins A structural and functional comparison Laura Vergani 1 , Myriam Grattarola 1 , Cristina Borghi 2 , Francesco Dondero 3 and Aldo Viarengo 3,4 1 Department ... we added a BamHI site upstream from the ATG codon, using the 5Â-end primer (5Â-CTACTACGAATTAGGATCCCCT GCACCTTG-3Â) and the 3Â-end primer (5Â-GTAATACGA CTCACTATAGGGCGAATTGGG-3Â)....

Ngày tải lên: 19/02/2014, 07:20

... outweighs the seed produced by an average panic grass plant. Such WATERFOWL MANAGEMENT HANDBOOK Fish and Wildlife Leaflet 13.4.5. ãã 1992 1 Moist-Soil Management Guidelines for the U.S. Fish ... John Stanton of the U.S. Fish and Wildlife Service; Ken Reinecke of the U.S. Geological Survey; Scott Durham of the Louisiana Department of Wildlife...

Ngày tải lên: 21/02/2014, 12:20

Ngày tải lên: 17/03/2014, 12:20

Ngày tải lên: 17/03/2014, 14:20

Ngày tải lên: 01/04/2014, 13:20

... Science Library: Fish and Amphibians 2008 Printed in China w ww.britannica.com FISH AND AMPHIBIANS 8786 PEOPLE, FISH, AND AMPHIBIANS Lures, Flies, and Bait Where to Find Them Knowing how fish ... backs. Male's crest Egg FFISH AND AMPHIBIANS 8382 PEOPLE, FISH, AND AMPHIBIANS Myth and Legend G ods, demigods, princes in disguise, and religious symbols...

Ngày tải lên: 26/06/2014, 23:20

... 7 The following preservation methods are discussed: salting, drying and smoking of fish and meat, fermenting of fish, canning of fish and meat, and cooling and freezing of fish and meat. Contents ... Preservation of fish and meat 4 Contents 1 Introduction 6 2 Storage life and spoilage of fish and meat 8 2 .1 How long can fish...

Ngày tải lên: 02/07/2014, 06:20

... can be made. These often have a very special odour and taste, such as smoked fish and many local fermented prod- ucts. Preservation of fish and meat 10 2. 3 Which micro-organisms cause spoilage? ... film of condensation is formed on cold meat lying in warm surroundings, which is a good medium for bacteria and moulds. Preservation of fish and meat...

Ngày tải lên: 02/07/2014, 06:20

... pieces of meat. Examples of different thicknesses which are used are: ? strips of 1 ì 1 cm ? flat strips of 0.5 ì (3, 4 or 5 cm) Preservation of fish and meat 24 The exact shape of the ... salting is de- scribed under the appropriate preservation method in the following chapters. Preservation of fish and meat 16 3 Preparation 3. 1 Catching a...

Ngày tải lên: 02/07/2014, 06:20

... Put the meat on top of this layer of salt. Put another 1-2 cm layer of salt on top of the layer of meat. Alternate one layer of meat, one layer of salt, etc., until the pile is about 1-1 .5 metres ... Leave the meat in the brine for 5-1 0 minutes. 2 Let the meat drain in a strainer. Catch the brine for re-use. The meat can now be dried and/ or smoked. 4. 4...

Ngày tải lên: 02/07/2014, 06:20

... fish. Preservation of fish and meat 40 Whole fish, fish fillets or meat can also be dried on drying racks made of chicken wire or bamboo poles (Figure 12). The disadvantage of this method ... middle of the day it must be pro- tected against overheating by temporarily putting it in the shade. Ex- perience will teach you what the best method is. Preservation...

Ngày tải lên: 02/07/2014, 06:20

... preserved. Preservation of fish and meat 46 6 Smoking 6. 1 General information Raw fish and meat can also be preserved by smoking. The preserving effect of the smoke is a result of drying ... Preservation of fish and meat 48 would no longer allow moisture to pass through and therefore the in- side of the fish would not be able to dry properl...

Ngày tải lên: 02/07/2014, 06:20

... long distances and sight at short range. FISH AND AMPHIBIANS 4140 DIVERSITY Long and Flexible T he seahorse is a small ocean fish that belongs to the same family as pipefish and sea dragons ... appear in the text. Fish and Amphibians Contents Page 6 General Characteristics Page 38 Diversity Page 18 Life in the Water Page 60 Amphibians Page 80 People, Fish, and Amph...

Ngày tải lên: 12/11/2014, 15:10