scholarly journals Bioecology of Manggabai Fish (Glossogobius giuris) in Limboto Lake

2020 ◽  
Vol 4 (2) ◽  
pp. 89
Author(s):  
Dewi Nuryanti Fazrin ◽  
Hasim Hasim ◽  
Juliana Juliana
Keyword(s):  
Fishing Gear ◽  
Residential Areas ◽  
Chemical Parameters ◽  
Fish Traps ◽  
Physical And Chemical Parameters ◽  
Glossogobius Giuris ◽  
Net Cages ◽  
Physical And Chemical ◽  
Traditional Fishing ◽  
The Relationship

The purpose of this study was to determine the relationship between the length and weight of Manggabai fish (Glossogobius giuris) and to know the relationship between the presence of Manggabai fish (Glossogobius giuris) and water quality in Limboto Lake. This research was conducted in February 2019, located in the waters of Lake Limboto, Gorontalo Province. The method used in determining the location of sampling is Purposive Sampling. Fish sampling is determined by considering fishing locations, litoral areas, the presence of residential areas, agricultural and plantation areas, the existence of floating net cages and in the middle of the lake. The study was conducted at 20 observation stations using fish traps in the form of bamboo and used motorcycle tires that have been modified and become traditional fishing gear. The results showed that the physical and chemical parameters in Lake Limboto and showed temperature values ​​ranged from 29.77 to 31.630C, dissolved oxygen levels ranged from 2.1 to 5.48 ppm, pH ranged from 7.09 to 8.94, TDS ranging from 0.251 to 0.369, Nitrite Levels 0.04-0.08 ppm, Nitrate Levels 1.2-4.7 ppm, BOD ranges from 2.5-57 ppm and phosphate levels 0.1-1.14 ppm. The relationship between length and body weight of fish are allometric, where W = 0.8769 L10,023 and constant b (10,023)> 3.

scholarly journals Study of Water Quality for Aquaculture System in Ujung Pacu River, North Aceh Regency

Omni-Akuatika ◽  
2020 ◽  
Vol 16 (3) ◽  
pp. 119
Author(s):  
Riri Ezraneti ◽  
Munawar Khalil ◽  
Marzuki Marzuki
Keyword(s):  
Water Quality ◽  
River Water ◽  
Pollution Index ◽  
River Water Quality ◽  
Survey Method ◽  
Sampling Station ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Net Cages ◽  
Physical And Chemical

Ujung Pacu River is one of the rivers found in North Aceh Regency which is often used by surrounding communities such as for industrial, agricultural, residential and aquaculture activities that can affect river water quality. This study aimed to determine the water physical and chemical parameters in the Ujung Pacu River for aquaculture activities. The research method used was a survey method by determining the sampling station based on community activities around the river. The study consisted of 4 stations with 3 sampling points at each station. Data of water physical and chemical parameters were compared with water quality standards and analyzed descriptively with a quantitative approach. The results showed that the range of water quality values were various in each stations. Ujung Pacu River is influenced by daily tide fluctuations. The highest water quality fluctuations occur in salinity, turbidity and depth. The pollution index in the Ujung Pacu river is included to criteria of Lightly polluted rivers with range 1.8545 - 4.4979. The Ujung Pacu River is unsuitable for aquaculture systems using floating net cages system in river bodies. Keywords: Ujung Pacu River, water quality, pollution index

scholarly journals The physicochemical properties of offal from Puławska gilts in relation to carcass meatiness

2018 ◽  
Vol 18 (1) ◽  
pp. 239-249 ◽  
Author(s):  
Marek Babicz ◽  
Kinga Kropiwiec ◽  
Magdalena Szyndler-Nędza ◽  
Ewa Skrzypczak
Keyword(s):  
Chemical Composition ◽  
Free Water ◽  
Fat Content ◽  
Chemical Parameters ◽  
Meat Content ◽  
Free Water Content ◽  
Physical And Chemical Parameters ◽  
Adequate Quality ◽  
Physical And Chemical ◽  
The Relationship

Abstract The aim of this study was to determine the relationship between the meatiness of the Puławska pig carcass and selected physical and chemical parameters of pork offal. The study was conducted on a group of 50 porkers of the native Puławska breed, whose carcasses were classified into five classes: E, U, R, O, and P, covering 10 specimens each. Samples were collected from the tongue, heart, lungs, liver and kidneys, and the pH (pH45, pH24), percentage of free water and chemical composition (ash, fat, protein) were determined. To summarise the obtained results, it can be concluded that the increase of the meat content in carcass significantly and primarily affects the reduction of the offal’s weight and then the reduction of the pH45 as well as the increase of the free water content primarily in the kidney and the lungs. In the case of chemical composition an increase of the meatiness in the carcass affected the reduction of fat content in the kidneys, lungs, heart and liver. The liver and the heart were the offal with the greatest susceptibility to the effects of the carcass meatiness. In this offal the increase of the carcass meatiness significantly decreased the fat content and energy value, and also increased the ash and protein content. Offal from the studied meatiness classes of the pigs’ carcasses was characterised by adequate quality and suitability for processing.

scholarly journals Codes and Analog Codes in Chemistry

2014 ◽  
Vol 33 ◽  
pp. 28-52
Author(s):  
Lutvo Kurić
Keyword(s):  
Chemical Elements ◽  
Chemical Parameters ◽  
Scientific Terminology ◽  
Physical And Chemical Parameters ◽  
Digital Language ◽  
Physical And Chemical ◽  
The Relationship

This paper discusses cyberinformation studies of the chemical elements composition in nature, in particular the identification of scientific terminology that could describe this phenomenon, ie, the study of biochemical information, as well as the relationship between the digital language of chemical elements and theoretical aspects of this elements and cybernetics. In digital pictures of biochemistry, physical and chemical parameters are in a strict submission to programmed, cyber and information rules. In some examples, chemical elements are connected through the discrete code 931, which is transformed into 32 31 30 code

The influence of gelatin and starter culture on the physical and chemical parameters of cheeses with different fat content

2018 ◽  
Vol 6 (10) ◽  
pp. 123-130
Author(s):  
Yaroslava Zhukova ◽  
◽  
Pylyp Petrov ◽  
Olena Boloba ◽  
Tetiana Ohrimenko ◽  
...  
Keyword(s):  
Starter Culture ◽  
Fat Content ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical
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