Water velocity in artificial habitats of the Japanese crayfish Cambaroidesjaponicus

ABSTRACT:   The appropriate water velocity in artificial burrows for theJapanese crayfish species Cambaroides japonicus was studied.An experimental system of two artificial burrows (burrows A and B)of the same size was set in a large tank. The velocity of burrowA was 0 cm/s and that of burrow B was varied andset at 0 cm/s, 5 cm/s, 10 cm/s,20 cm/s and 30 cm/s. The selectionof these two burrows by C. japonicus was observed. No animalsselected burrow B significantly more than burrow A above 10 cm/s.At 20 cm/s, some crayfishes were swept away andcould not return to burrows because of the high water velocity.At 30 cm/s, most animals were swept away. We concludethat the appropriate water velocity for the suitability of artificialburrows and the immediate foraging area adjacent to the burrowsshould be as low as 5 cm/s.     

Microcystin production during algal bloom occurrence in Laguna de Bay, the Philippines

ABSTRACT:   The amount of microcystin in Microcystis aeruginosa bloom was investigated during the rainy season of 1999 in Laguna de Bay, the Philippines. Bloom samples taken from the West Bay and East Cove stations of the lake were studied in relation to the characteristics of environmental conditions. Four types of microcystins, microcystin-LR (MC-LR), microcystin-RR (MC-RR), 6(Z)-Adda-microcystin-RR, and 3-desmethylmicrocystin-LR were identified from the natural bloom samples among which MC-LR was the most dominant type of microcystin. Production of microcystin (88.6 µg/100 mg dried cells) was highest during the first sampling week that coincided with high water transparency and high conductivity. The occurrence of a strong typhoon during the second sampling week had changed the environment drastically, which was characterized by low water transparency, high turbidity, low water temperature, and with trace amounts of MC-LR detected at the East Cove station. Thus, toxin production over time as well as the relationship between Microcystis production and toxin concentration could not be fully evaluated.     

Taste-active components in a Vietnamese fish sauce

Taste-active components were determined for a typical first-grade Vietnamese fish sauce Nuoc mam , of which total content of extractive compounds reached as high as 20 g/ 100 mL. A complete synthetic extract prepared from 35 compounds according to the analytical data reproduced almost satisfactorily the taste of the original fish sauce. From the synthetic extract, 11 compounds were identified to be the taste-active components by a series of omission and addition tests. The components consisted of glutamic and aspartic acids, threonine, alanine, valine, histidine, proline, tyrosine, cystine, methionine, and pyroglutamic acid. The most effective compound for recreating the characteristic flavor of fish sauce was glutamic acid, followed by pyroglutamic acid and alanine. Many of these components contribute to umami, sweetness, and overall taste of fish sauce. Even though the simplified 11-component extract reproduced the taste of fish sauce, the taste strength was weaker than that of the complete synthetic extract or fish sauce itself.     

不同有机肥对土壤中的氮素矿化及对化肥氮固持的影响

采用^15N示踪法研究不同有机肥品种在土壤中的氮素矿化释放规律及对化肥氮固定的影响。结果表明,培养90d后,鸡粪、豆粕米糠混合肥氮素矿化量分别达到了95．6和185．4mg／kg,而牛粪和污泥堆肥分别为-28．1和-10．9mg／kg。4种有机肥在化肥施入土壤后,对化肥氮在土壤中的保留进行了观察,鸡粪和豆粕米糠混合肥对化肥氮的固持率明显高于牛粪和污泥堆肥。     

Lethal limits of high temperature for two crayfishes, the native species Cambaroides japonicus and the alien species Pacifastacus leniusculus in Japan

ABSTRACT: Lethal limits of high temperature were studied to clarify the effects on the survival of the endangered Japanese crayfish species Cambaroides japonicus and the alien species Pacifastacus leniusculus . After the acclimation period for 2 weeks at 16°C, the temperature was raised at a rate of 1°C per week. As a result, the ultimate upper lethal temperatures of C.   japonicus and P.   leniusculus were 27.0 and 31.1°C, respectively, and the lethal temperature for P.   leniusculus was significantly higher than for C.   japonicus . The natural distributions of these two species are discussed in terms of the temperature tolerance.     

Taste effects of oligopeptides in a Vietnamese fish sauce

ABSTRACT: A Vietnamese fish sauce Nuoc mam used in the present study was rich in oligopeptides of which nitrogen content accounted for 20% of total nitrogen. The high-molecular-weight peptide fractions fractionated by ion-exchange chromatographies and ultrafiltration enhanced sweetness and umami as well as sourness and bitterness of the fish sauce, and increased several flavor characteristics including continuity, first taste and aftertaste. Thus, it is apparent that large amounts of peptides produced during the long-term fermentation of fish sauce are responsible for the complicated taste of the sauce. From each fraction, 17 peptides in total were isolated and determined for their amino acid sequences. These di-, tri- and tetra-peptides synthesized by solid- or liquid-phase method gave any one of bitter, sour, umami taste, or practically no taste in the absence of salt. In the presence of 0.3% NaCl, however, almost all peptides showed sweet and umami tastes. Other than these 17 peptides, there existed many other kinds of peptides in the fish sauce. Thus, these peptides are thought to contribute to the overall taste of the fish sauce.