act fish and wildlife coordination act and migratory bird treaty act consultations
Tài liệu Moist-Soil Management Guidelines for the U.S. Fish and Wildlife Service Southeast Region pptx
... the U.S Fish and Wildlife Service Southeast Region Prepared by: Robert W Strader and Pat H Stinson Migratory Bird Field Office Division of Migratory Birds Southeast Region U.S Fish and Wildlife ... Management Handbook Fish and Wildlife Leaflet 13 United States Department of the Interior, Fish and Wildlife Service Washington, D.C.] and supplemented with the observations of the authors and personal ... INTERIOR FISH AND WILDLIFE SERVICE Fish and Wildlife Leaflet 13 Washington, D.C • 1992 APPENDIX 3: Herbicides and Application Uses on Moist-Soil Units in the Southeast Some herbicides and application...
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Tài liệu Báo cáo khoa học: Fish and molluscan metallothioneins A structural and functional comparison ppt
... concentrations: 40 and 80 mM (lanes and 3) for h MTs were also treated for the same period with a reducing agent (dithiothreitol) at 40 and 80 mM (lanes and 5) To reduce aggregation, MT samples were handled ... residues are found in molluscs and in nematodes, and shorter chains have been reported in insects and fungi [37] In this report, we describe the production and characterization of two MTs from ... cysteine residues and identical cadmium content Both recombinant MTs were tested for reactivity to alkylating and reducing agents, to evaluate their susceptibility to oxidative and metal-bridge...
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FISH AND AMPHIBIANS (Britannica Illustrated Science Library) pdf
... Traditional Fishing Traditional fishing is a widespread, small-scale activity practiced directly by fishermen using selective fishing techniques Such harvesting of fish and shellfish is carried ... PEOPLE, FISH, AND AMPHIBIANS FISH AND AMPHIBIANS 87 Lures, Flies, and Bait They SUCCESS DEPENDS ON BOTH THE LOOK AND THE SOUND OF THE LURE o spot, watch, cast the bait, and catch the fish Humans and ... body FISH AND AMPHIBIANS 25 24 LIFE IN THE WATER The Art of Swimming o swim, fish move in three dimensions: forward and back, left and right, and up and down The main control surfaces that fish...
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Preservation of fish and meat - Part 1 pptx
... salting, drying and smoking of fish and meat; fermentation of fish; canning of fish and meat; and cooling and freezing fish and meat The authors have endeavoured to describe each method as practically ... 2.8 Storage life and spoilage of fish and meat How long can fish or meat be kept? When has fish or meat gone bad? Which micro-organisms spoil fish and meat? Spoilage and/ or fish and meat poisoning ... Preparation of fish and meat Catching and cleaning fish Butchering Cutting meat into pieces for drying 16 16 21 22 4.1 4.2 4.3 4.4 Salting fish and meat General information Salting fish Salting...
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Preservation of fish and meat - Part 2 pot
... Spoilage and/ or fish and meat poisoning Bacteria can only cause rotting if, after contamination of the fish and meat, the bacteria are also able to grow in the fish and meat The following factors ... hygiene Wash hands thoroughly with hot water and soap after using the toilet, handling cuts, cleaning infections and doing dirty work, and before touching fish and meat ? Change towels and wash clothes ... indicated by its pH Fish and meat have a neutral pH, i.e Bacteria only grow between a minimum pH of 4.5 and a maximum of 8-9 with an optimum of 6.5-7.5 As a result, fish and meat are very susceptible...
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Preservation of fish and meat - Part 3 doc
... Gutting and scaling of fish Splitting (Figure 2) Small and medium-sized fish (Figure 2A) Place the fish on a clean board with its back facing you and its head to the right if you are right-handed ... the fish open down the middle from the head to the tail, along the middle fish bone, but not cut into the underbelly 18 Preservation of fish and meat Open the fish and remove the intestines and ... To salt, dry and smoke fish, it is important that the surface area of the fish be increased Then the salt and smoke particles can penetrate easily into the fish and moisture can work...
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Preservation of fish and meat - Part 4 docx
... brine drains away, leaving the fish standing dry Fatty kinds of fish can then turn rancid as they are exposed to air Scavengers can easily get to the fish and bacteria and moulds cause decay there ... necessary) and you will not get the effect that the fish on the bottom of the pile has a different amount of salt than the fish on top After being salted, the fish must look clear and see-through The fish ... preserving fish and meat is to combine salting with smoking or drying 4.2 Salting fish Three ways of salting fish are described here: dry and wet salting (in technical jargon: kench salting and pickle...
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Preservation of fish and meat - Part 5 pps
... meat and (mainly whole) fish Put the fish on a clean, level surface and, using sheets of e.g wood with weights on them, press the fish or meat as flat as possible Subsequently the fish and meat ... soon as possible to let them dry further 5.5 Dried fish and meat: storage and use Fish How long fish must dry depends on the type of fish, its size and the weather The final moisture content must ... naturally dried fish needs about 3-10 days to dry After drying, the dried fish is difficult to bend Some of the dried Drying 41 fish products are very crumbly and breakable and must be handled with...
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Preservation of fish and meat - Part 6 potx
... constructed in different ways: ? clay and mud shaped by hand ? packed mud faced with cement ? clay mud blocks and mortar ? cement blocks with mortar 50 Preservation of fish and meat The use of cement is ... help you determine when the fish or meat has been properly smoked and dried The total smoking time also depends on the oven used and the kind of fish or meat Smoke-dried fish or meat can be stored ... means that all knives and other tools should be clean Hands, clothing and water should be clean Knives and other tools should be washed with a hot soda solution Slaughter waste and spoiled products...
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Preservation of fish and meat - Part 7 pot
... oysters, ctopus Freshwater fish Shellfish and crustaceans 56 Preservation of fish and meat 7.4 Fermented fish sauce with 20-25% salt Fish are washed and left intact The fish are then packed with large ... Fermented fish products are eaten mainly in South-East Asia Protein consumption is relatively low in those countries and the most important sources of protein are fish and fish products Fermented fish ... to the fermented fish product This combination stimulates the growth of lactic acid bacteria The rice is a source of sugars for the lactic acid bacteria Due to the formation of lactic acid, which...
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Preservation of fish and meat - Part 8 potx
... fish and meat Fish For the canning of fish, it is also important that the fish to be canned is brought ashore as quickly as possible The mechanization of fishing boats, transporting on ice and ... Especially fatty kinds of fish spoil quickly, due to oxidative rancidity Good personal hygiene among fishermen and processors and hygienic conditions in harbours and factories are also necessary ... removed Remove the head and tail, and the bones of large fish, then wash the fish thoroughly in cold water The fish can be tinned raw, but preferably fried or cooked Fish is often also salted,...
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Preservation of fish and meat - Part 9 pdf
... 9.2 Cooling and freezing fish Whole fish, with the intestines and gills removed, and fish fillets are often cooled (at 0°C / 32°0F) by putting ice on them Alternating layers of fish and ice are ... 085954-124-X Fish handling; preservation and processing in the tropics: parts and 2, G144-145, 1981, Tropical Products Institute ISBN:0-85954125-8 and ISBN 0-85954-126-6 Ice in fisheries 1992, FAO Fisheries ... fat is slowed down Fish can also be stored in cooling cells The temperature there is just above freezing point, so ice lying on the fish melts and the fish stay fresh This way fish will not freeze...
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Báo cáo sinh học: "In ovo omnia: diversification by duplication in fish and other vertebrates" ppsx
... duplications remain elusive and will require additional data from cartilaginous fishes, agnathans and non-vertebrate chordates Adapted from [10] and revised and expanded using fish data from [7,8] lineage ... three genes (Vtg1, called vtgC in fish, Vtg2, called vtgAb in fish, and Vtg3, called vtgAa in fish) was already present in the last common ancestor of fish and tetrapods about 450 million years ... rise to Vtg1 and Vtg2/3 The latter gene was then duplicated in tandem, generating Vtg2 and Vtg3 (Figure 1a) In the fish lineage, two vitellogenin gene clusters were present after the fish- specific...
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Báo cáo sinh học : "The genomic ‘inner fish’ and a regulatory enigma in the vertebrates." docx
... both kidney and gonad, and the development of the kidney and the reproductive tract shows a remarkable development of functional embryonic nephritic tissue and an array of used, reused, and discarded ... malleable and transient It is perhaps worthwhile to step back and think about the unit of selection For an animal to reproduce and pass on its genome, it needs to develop and use organs and organ ... has, for example, resulted in wings and thermal homeostasis in both mammals and birds, the vast bulk of comparative anatomy data reveals the deep roots of tissues and organ systems Morphology indicates...
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fish and amphibians
... Lamprey Jawless fish Pycnodus Chondrostei NEOPTERYGII ACTINOPTERYGII BONY FISH Devonian THIS PERIOD SAW AN EXPLOSION IN THE DIVERSITY OF FISH SPECIES 10 GENERAL CHARACTERISTICS FISH AND AMPHIBIANS ... of known fish species, making up nearly one half of all chordate species 12 GENERAL CHARACTERISTICS FISH AND AMPHIBIANS 13 Bony Fish OCEAN SUNFISH Mola mola The largest osteichthian fish, it ... Indian and Pacific oceans, Australia, and northern Japan, this fish can be up to 12 inches (30 cm) long LONGNOSE HAWKFISH Oxycirrhites typus LONGHORN COWFISH Lactoria cornuta SEAWEED PIPEFISH Syngnathus...
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