scholarly journals Effect of Low Temperature Treatment and Incubation Temperature on the Recruitment of Cyanobacteria Cells from the Bottom Sediments Collected at Lake Hachiro, Akita

2018 ◽  
Vol 54 (2) ◽  
pp. 55-63
Author(s):  
MIHO ARAKI ◽  
KUNIHIRO OKANO ◽  
MEGUMU FUJIBAYASHI ◽  
NAOYUKI MIYATA
Keyword(s):  
Low Temperature ◽  
Bottom Sediments ◽  
Incubation Temperature ◽  
Temperature Treatment ◽  
Low Temperature Treatment

Studies on Freshwater Osmoregulation in the Ammocoete larva of Lampetra Planeri (Bloch)

1968 ◽  
Vol 48 (3) ◽  
pp. 597-609
Author(s):  
R. MORRIS ◽  
J. M. BULL
Keyword(s):  
Low Temperature ◽  
Extracellular Space ◽  
Ringer Solution ◽  
Temperature Treatment ◽  
Sodium Influx ◽  
Sodium Chloride Solutions ◽  
Low Temperature Treatment ◽  
Lampetra Planeri ◽  
Equilibrium Concentrations ◽  
Sodium Loss

1. An investigation has been made of the factors which cause sodium loss from ammocoetes when they are immersed in de-ionized water at 1° and 10° C. 2. Sodium influx ceases when animals are first immersed in de-ionized water, but can recommence when the animal loses sufficient sodium to the environment. The concentration of sodium required for influx to take place decreases with succeeding periods of immersion in de-ionized water at 10° C. and reaches minimum equilibrium concentrations as low as 0.005 mM-Na/l. 3. Low temperature inhibits sodium influx and thus promotes net loss of sodium to de-ionized water. 4. Low temperature also decreases the initial loss of sodium to de-ionized water and probably lowers the permeability of the external surfaces of the animal to ions. This effect is small compared with the inhibition of ion uptake so that the combined result is to increase the net loss of sodium from the animal. 5. Since animals lose calcium to de-ionized water and show a decreased rate of sodium loss when calcium salts are added, it is believed that the high rates of sodium loss in de-ionized water are attributable to the effect of calcium on permeability. 6. Lack of calcium may also explain why animals which have been depleted of sodium by low-temperature treatment take up sodium much faster at higher temperatures from dilute Ringer solutions than from pure sodium chloride solutions. 7. When animals lose ions to de-ionized water at low temperature, sodium and chloride are lost from the extracellular space, whilst the muscle cells lose potassium. These ions are recovered into the extracellular space when animals are allowed to take up ions at 10° C. from diluted Ringer solution later.

scholarly journals Development of technology of preparation of pork semi-products with the application of low-temperature treatment

2019 ◽  
Vol 81 (2) ◽  
pp. 250-256
Author(s):  
M. F. Khairullin ◽  
E. A. Koval ◽  
I. Y. Levitskaya ◽  
M. G. Gadjiev ◽  
B. A. Sultonov
Keyword(s):  
Low Temperature ◽  
Temperature Treatment ◽  
Production Costs ◽  
Meat Industry ◽  
Pork Products ◽  
Low Temperature Treatment ◽  
Organoleptic Characteristics ◽  
Microbiological Characteristics ◽  
Manufactured Products ◽  
Low Temperature Processing

The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.

scholarly journals The influence of difference temperature against the rate of embryonic development and larval abnormality of Cantik Grouper (Epinephelus sp.)

2019 ◽  
Vol 2 (1) ◽  
pp. 16
Author(s):  
Aprisianus Julkarman Simbolon ◽  
Ganjar Adhywirawan Sutarjo ◽  
Hariyadi Hariyadi
Keyword(s):  
Low Temperature ◽  
Embryonic Development ◽  
Incubation Temperature ◽  
Temperature Treatment ◽  
Optimum Temperature ◽  
Long Time ◽  
Epinephelus Fuscoguttatus ◽  
Low Levels ◽  
Difference Temperature ◽  
F 31

Cantikgrouper is the hybridization results grouper or cross-breeding between Epinephelus fuscoguttatus as a female and Epinephelus microdon as a male. The main barriers faced in the development of this commodity is still low levels of spawning up to seeding grouper. Based on the background, this study aimed to investigate optimum temperature observations against the rate of embryonic development Epinephelus sp.larvae. This study used the results of artificial spawning eggs.The fertilized eggs were incubated on six pieces of the container temperature treatment;each treatment there was repeated three times.The incubation temperature was kept on (A) 21-22°C; (B) 23-24°C; (C) 25-26°C; (D) 27-28°C; (E) 29-30°C; (F) 31-32°C. Results showed that eggswere incubated at a temperature of 21-22 ℃ embryonic development to a halt in the blastula, and temperature 23-24°C stalled on phasemyomere embryos. The low-temperature incubation period lasts a long time. Temperature 25-26°C needed 18 hours 6 minutes by 8.33% abnormality rate. Temperature 27-28°C needed 16 hours to hatch witha degree of abnormality of 7.6%. Temperature 29-30°C needed 15 hours 1 minute for the hatch tothe degree of abnormality of 5.33%. The 31-32°C temperature needed 14 hours 6 minutes to hatch witha degree of abnormality of 17.3%. The limits of tolerance for the incubation of the eggs ofcantik grouper (Epinephelusspp.) were 26-32°C.The best temperature of each treatment were obtained at a temperature of 29-30°C. Based on our results, it concluded that the changing temperature affected how long eggs could hatch.

scholarly journals LEVELS OF HORMONES TRIIODOTHYRONINE AND PLASMA BLOOD GLUCOSE BROILER STARTER DUE TO HEAT STRESS AND PRELIMINARY DIFFERENCE FEEDING TIME

2018 ◽  
Vol 6 (1) ◽  
pp. 421-427
Author(s):  
Liborio Ximenes ◽  
Pratiwi Trisunuwati ◽  
Muharlien
Keyword(s):  
Heat Stress ◽  
Blood Glucose ◽  
High Temperature ◽  
Low Temperature ◽  
Block Design ◽  
Temperature Treatment ◽  
Initial Time ◽  
Feeding Time ◽  
Glucose Levels ◽  
Low Temperature Treatment

The study was conducted to know blood glucose and triiodothyronine levels of broiler starter due to heat stress and different initial-time feeding. The material used in this study was 64 male DOC broilers of Lohmann strain with the average initial weight of 47.98 ± 2.24 g. The experiment was designed based on randomized block design with a 2x2 factorial and four replications. The treatment combinations as follow: S1W1 = low temperature, feeding 12 hours post-hatching; S1W2 = low temperature, feeding 24 hours post-hatching; S2W1 = high temperature, feeding 12 hours post-hatching; S2W2 = high temperature, feeding 24 hours post-hatching. The Data were Analyzed by using ANOVA. If there was a significant effect (P <0.05) or very significant effect (P <0.01) in Followed by Duncan's test. The result Showed that heat stress treatment significantly affected (P <0.05) to the triiodothyronine level, while initial feeding treatment had no significant effect. Also, blood glucose levels had no significant effect due to the treatments. It concluded that heat stress negatively affected by the blood glucose and triiodothyronine levels of broiler starter. The initial-time feeding has no effect on the blood glucose and triiodothyronine levels. Interactions between treatment and different temperature-time initial feeding have no effect. Nevertheless, the low temperature treatment and initial feeding of 12 hours post-hatching shows the best results with blood glucose 246.25 ± 9.91 mg / dl and triiodothyronine of 2.05 ± 0.14 ng / ml.

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