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  • 1
    Publication Date: 2022-05-26
    Description: © The Author(s), 2017. This article is distributed under the terms of the Creative Commons Attribution License. The definitive version was published in Science Advances 3 (2017): e1601426, doi:10.1126/sciadv.1601426.
    Description: Southern Ocean abyssal waters, in contact with the atmosphere at their formation sites around Antarctica, not only bring signals of a changing climate with them as they move around the globe but also contribute to that change through heat uptake and sea level rise. A repeat hydrographic line in the Indian sector of the Southern Ocean, occupied three times in the last two decades (1994, 2007, and, most recently, 2016), reveals that Antarctic Bottom Water (AABW) continues to become fresher (0.004 ± 0.001 kg/g decade−1), warmer (0.06° ± 0.01°C decade−1), and less dense (0.011 ± 0.002 kg/m3 decade−1). The most recent observations in the Australian-Antarctic Basin show a particularly striking acceleration in AABW freshening between 2007 and 2016 (0.008 ± 0.001 kg/g decade−1) compared to the 0.002 ± 0.001 kg/g decade−1 seen between 1994 and 2007. Freshening is, in part, responsible for an overall shift of the mean temperature-salinity curve toward lower densities. The marked freshening may be linked to an abrupt iceberg-glacier collision and calving event that occurred in 2010 on the George V/Adélie Land Coast, the main source region of bottom waters for the Australian-Antarctic Basin. Because AABW is a key component of the global overturning circulation, the persistent decrease in bottom water density and the associated increase in steric height that result from continued warming and freshening have important consequences beyond the Southern Indian Ocean.
    Description: The 2016 I08S cruise and the analysis and science performed at sea, as well as the individual principal investigators were funded through multiple National Oceanic and Atmospheric Administration (NOAA) and NSF grants including NSF grant OCE-1437015. The research for this article was mainly completed at sea. For land-based work, V.V.M. relied on her postdoctoral funding through NSF grant OCE-1435665, and A.M.M. was supported in part by NSF grant OCE-1356630 and NOAA grant NA11OAR4310063.
    Keywords: Salinity ; AABW ; Changes ; Water masses ; T-S properties ; Iceberg ; Calving ; Antartica ; Abyss ; Climate change
    Repository Name: Woods Hole Open Access Server
    Type: Article
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  • 2
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    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25489 | 18721 | 2018-10-05 06:51:09 | 25489 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    Description: In this study the physical properties of silver carp burger over a period of six months at a temperature of -18 ċ were studied using pectin. Indicators such as hardness texture, juiciness, flavor and overall acceptance of the product containing. The product were evaluated using qualified assessors، the microbial, chemical markers to evaluate the qualitative change such as peroxide treatments, total volatile nitrogen bases ، total count of bacteria and examined psychotropic of tests six months of treatments carried out on a monthly basis. The results indicate that the addition of pectin 0.3 percent of total admissions acceptance of burgers tissue was obtained and significant differences are. The chemical test results were also increased with storage time burger in refrigerators -18 degrees. Range of volatile nitrogen bases out of 15.2±1.2 at the time of 26/5±1.17 mg/100, the peroxide from 0.6±0.61 to 3/56±0.6 meq/kg of oxygen was. Thus despite a significant increase in indicators of physical Chemical and sensory evaluation of texture analysis. In the past six months storage period of -18 degrees, burger productive uses of pectin 0/3 percent of the limit between acceptable and will was.
    Keywords: Fisheries ; Burgers ; Fish ; Silver Carp ; Storage ; Quality ; Changes ; The shelf life ; Texture ; Pectin ; Nitrogen ; Bacterial ; Psychotropic
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 42
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  • 3
    Publication Date: 2021-05-19
    Description: In this study the physical properties of silver carp burger over a period of six months at a temperature of -18 ċ were studied using pectin. Indicators such as hardness texture,juiciness, flavor and overall acceptance of the product containing. The product were evaluated using qualified assessors، the microbial,chemical markers to evaluate the qualitative change such as peroxide treatments, total volatile nitrogen bases ، total count of bacteria and examined psychotropic of tests six months of treatments carried out on a monthly basis. The results indicate that the addition of pectin 0/3 percent of total admissions acceptance of burgers tissue was obtained and significant differences are. The chemical test results were also increased with storage time burger in refrigerators -18 degrees. Range of volatile nitrogen bases out of 15.2±1.2 at the time of 26/5±1.17 mg/100, the peroxide from 0.6±0.61 to 3/56±0.6 meq/kg of oxygen was. Thus despite a significant increase in indicators of physical Chemical and sensory evaluation of texture analysis. In the past six months storage period of -18 degrees, burger productive uses of pectin 0/3 percent of the limit between acceptable and will was.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Physical ; Microbial ; Chemical ; Burgers ; Fish ; Silver Carp ; Storage ; Quality ; Changes ; The shelf life ; Texture ; Pectin ; Nitrogen ; Bacterial ; Psychotropic
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 42pp.
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