Determining lactose content of harp seal milk

1983 ◽  
Vol 61 (5) ◽  
pp. 1094-1100 ◽  
Author(s):  
R. E. A. Stewart ◽  
B. E. Webb ◽  
D. M. Lavigne ◽  
F. Fletcher
Keyword(s):  
Protein Content ◽  
Sulphuric Acid ◽  
Coefficient Of Variation ◽  
Picric Acid ◽  
Carbohydrate Content ◽  
Harp Seal ◽  
Milk Formula ◽  
Phoca Groenlandica ◽  
Whole Milk ◽  
Anthrone Reagent

Lactose levels in harp seal (Phoca groenlandica) milk were estimated using three quantitative techniques (phenol–sulphuric acid, anthrone reagent, and picric acid). Based on its low coefficient of variation, accuracy, and simplicity, the anthrone technique was the preferred method. Lactose content of harp seal milk remained constant throughout lactation at 0.89 ± 0.14 g per 100 g whole milk ([Formula: see text], n = 22). Fat, water, and protein content of our samples were not significantly different from those determined in a previous study. The absence of between-year differences in these constituents further suggests that carbohydrate content also did not change significantly from year to year.

Mineral constituents of harp seal milk

1984 ◽  
Vol 62 (5) ◽  
pp. 831-833 ◽  
Author(s):  
B. E. Webb ◽  
R. E. A. Stewart ◽  
D. M. Lavigne
Keyword(s):  
Mineral Composition ◽  
Maternal Age ◽  
Ash Content ◽  
Harp Seal ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Phoca Groenlandica ◽  
Whole Milk ◽  
Mineral Constituents

Milk samples were collected from stomachs of 20 harp seal pups (Phoca groenlandica) in the Gulf of St. Lawrence. Milk was analysed for ash content, 14 minerals, and for changes in mineral composition associated with maternal age and stage of lactation. Ash content was [Formula: see text] whole milk, similar to values previously published for harp seals and other pinnipeds. Cadmium, previously unreported in pinniped milk, comprised 0.002 ± 0.001% ash, whereas nickel was not detected. Of the remaining 12 minerals, only calcium appeared to change significantly through lactation, increasing from about 12.9 to about 17.8% ash in 10 days. Maternal age had no significant effect on mineral composition of harp seal milk.

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
SULASMI ANGGO
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Water Solubility ◽  
Gravimetric Method ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Dust Content ◽  
Total Dust ◽  
Physical Chemical ◽  
Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

Cytochrome P450-mediated enzyme activities and polychlorinated biphenyl accumulation in harp seal (Phoca groenlandica)

1999 ◽  
Vol 48 (1) ◽  
pp. 59-72 ◽  
Author(s):  
J Wolkers ◽  
I.C Burkow ◽  
M Monshouwer ◽  
C Lydersen ◽  
S Dahle ◽  
...  
Keyword(s):  
Cytochrome P450 ◽  
Enzyme Activities ◽  
Polychlorinated Biphenyl ◽  
Harp Seal ◽  
Phoca Groenlandica

scholarly journals Growth, Yield and Proximate Composition of Aromatic Rice as Influenced by Inorganic and Organic Fertilizer Management

2018 ◽  
Vol 10 (2) ◽  
pp. 211-219
Author(s):  
Md. Jafrul Islam SUMON ◽  
Tuhin Suvra ROY ◽  
Md. Nazmul HAQUE ◽  
Salma AHMED ◽  
Kanika MONDAL
Keyword(s):  
Protein Content ◽  
Proximate Composition ◽  
Green Manure ◽  
Organic Fertilizer ◽  
Growth Yield ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Rice Grain ◽  
Aromatic Rice ◽  
Rice Varieties

Integrated use of organic and inorganic fertilizers can improve crop productivity and sustain soil health and fertility. To gain insights into the response of green manure and chemical fertilizer, the present study was conducted to evaluate the growth, yield and proximate composition of aromatic rice varieties in Aman season at the research farm of Sher-e-Bangla Agricultural University, Dhaka, Bangladesh during the period from July to December 2014. The experiment was set up in split-plot design with three aromatic rice varieties in main plots and six fertilizer levels in subplots. ‘Raniselute’ variety produced the highest plant height, dry matter weight hill-1, straw yield (7.81 t ha-1), biological yield (9.05 t ha-1), ash (1.59%), and fat content (2.81%). ‘BRRI dhan34’ gave the maximum number of effective tillers hill-1 (12.74), panicle length (27.93 cm), number of filled grains panicle-1 (192.5), 1,000-grain weight (17.22 g), grain yield (2.26 t ha-1), harvest index (29.99%), and carbohydrate content (77.63%). Application of 80% recommended doses of NPKSZn + green manure 3.5 t ha-1 showed better performance for getting the maximum growth, yield components and yield compared to other treatments. Recommended doses of NPKSZn showed the highest carbohydrate content (77.63%) and lowest moisture (8.75%) and ash content (1.29%). The maximum fat content (3.07%) and minimum carbohydrate content (76.53%) was obtained from 60% recommended doses of NPKSZn + green manure 7 t ha-1. Application of 20 and 40% recommended doses of NPKSZn + green manure 14 and 10.5 t ha-1 produced the highest moisture content (10.43%) and lowest protein content (8.26%) in rice grain. Green manure 17.5 t ha-1 produced the highest ash (1.79%), protein content (9.06%) and lowest fat content (2.51%).

Gastroliths in the harp seal Phoca Groenlandica

1995 ◽  
Vol 14 (3) ◽  
pp. 335-338
Author(s):  
Erling Sverre Nordøy
Keyword(s):  
Harp Seal ◽  
Phoca Groenlandica

scholarly journals PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO

2020 ◽  
Vol 9 (4) ◽  
pp. 426
Author(s):  
Brogina Mayank Dini ◽  
Luh Putu Trisna Darmayanti ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Capacity ◽  
Protein Content ◽  
Water Content ◽  
Chlorophyll Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Randomized Design

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

scholarly journals First independent feeding of harp seal (Phoca groenlandica) and hooded seal (Cystophora cristata) pups in the Greenland Sea

2000 ◽  
Vol 2 ◽  
pp. 29 ◽  
Author(s):  
Tore Haug ◽  
Kjell T Nilssen ◽  
Lotta Lindblom
Keyword(s):  
Interspecific Competition ◽  
Niche Overlap ◽  
Harp Seal ◽  
Minor Importance ◽  
Greenland Sea ◽  
The West ◽  
Hooded Seal ◽  
Cystophora Cristata ◽  
Phoca Groenlandica

Data were collected from harp seal (Phoca groenlandica) and hooded seal (Cystophora cristata) pups belonging to the Greenland Sea (or "West Ice") stocks in 1995-1997. Pups of both species were observed to feed independently shortly after weaning, and their first food was almost exclusively crustaceans. Parathemisto sp., particularly P. libellula, dominated the diet of both the harp and the hooded seal pups, but the diet also contained sympagic amphipods of the genus Gammarus. Krill (Thysanoessa sp.) was of minor importance as food for seal pups in 1995, but occurred more frequentlyin the diet of both species in 1996 and 1997. Considerable niche overlap may suggest some interspecific competition between harp and hooded seal pups in the West Ice.

scholarly journals KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

2019 ◽  
Vol 5 ◽  
pp. 115
Author(s):  
Syahri Fadhila Al-Farid ◽  
Jamaluddin Jamaluddin ◽  
Andi Sukainah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Zingiber Officinale ◽  
Carbohydrate Content ◽  
Test Results ◽  
Artocarpus Heterophyllus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

scholarly journals Validation of Age Estimation in the Harp Seal, Phoca groenlandica, Using Dentinal Annuli

1983 ◽  
Vol 40 (9) ◽  
pp. 1430-1441 ◽  
Author(s):  
W. D. Bowen ◽  
D. E. Sergeant ◽  
T. Øritsland
Keyword(s):  
Outer Layer ◽  
Age Estimation ◽  
Transverse Section ◽  
Age Determination ◽  
Middle Layer ◽  
Harp Seal ◽  
Growth Layer ◽  
Phoca Groenlandica ◽  
Incremental Growth ◽  
Absolute Age

We investigated the validity and accuracy of age estimation in harp seals, Phoca groenlandica, using a sample of 155 known-age teeth from seals age 3 mo to 10 yr. Under transmitted light, transverse sections of harp seal canine teeth showed distinct incremental growth layers (IGLs) in the dentine. The first growth-layer group (GLG), representing Ist-year growth, consists of two IGLs: an outer layer of opaque dentine, bounded by the neonatal line, and an inner layer of translucent dentine. Subsequent GLGs, each representing 1 yr of growth, generally consist of three IGLs: an outer layer of interglobular dentine deposited during the annual molt in April, a middle layer of opaque dentine formed during the northward spring migration (May–June), and an inner layer of translucent dentine formed from July to March. We show that dentinal GLGs can be used to estimate the absolute age of harp seals. The accuracy of the method decreases with age. Only 72.4% of estimates of 0-group seals were correct using only transverse sections. These errors were virtually eliminated (99.0% correct age determination) when the tooth root was examined. Based on a single examination of a transverse section, the probabilities of correctly estimating age are 0.983, 0.889, 0.817, and 0.553 at ages 1, 2, 3, and 4 + yr, respectively, when clearly inaccurate tag-tooth associations are omitted. The respective probabilities are only slightly higher when age is based on the average of five blind readings, being 1.0, 0.889, 0.833, and 0.625. Beyond age 3 yr, existing data are insufficient to estimate reliably the accuracy of age determined by counting GLGs.

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

Sign in / Sign up

Export Citation Format

Share Document