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  • 1
    Electronic Resource
    Electronic Resource
    Economic assessment of commercial hatchery production of milkfish (Chanos chanos Forsskal) fry (1999)
    Oxford, UK : Blackwell Science, Ltd
    Journal of applied ichthyology 15 (1999), S. 0 
    Details
    ISSN: 1439-0426
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The economic viabilities of two types of commercial hatchery milkfish (Chanos chanos Forsskal) fry operations were assessed and compared. Based on the actual cost of input, the physical facilities, and the potential production yields, four commercial hatcheries previously used for shrimp (Penaeus monodon Fabricius) fry production were classified as either large- or small-scale operations. Cost–return analysis revealed high profits for both types of operation. The return on investment (54–61%) and the payback period (≈ 1.5 years) were comparable between the two types, although a large-scale operation (476%) had double the working capital return of a small-scale hatchery (221%). Benefit–cost analysis over a 5-year period also revealed positive and above-baseline discounted economic indicators [net current value = 0.2–2.2 million Philippine Pesos (1 US Dollar = 25 Philippine Pesos); internal rate of return = 88–107%]. The net benefit–cost ratio of a large-scale operation (2.0) was higher than that of a small-scale hatchery (1.4), suggesting a slight edge in the investment viability of a large-scale hatchery. Compared with a large-scale operation, a small-scale hatchery was more sensitive to changes in the acquisition price of eggs or newly-hatched larvae and in the price of selling hatchery fry. Both types of operation are viable nonetheless when the acquisition cost is P6000 per million eggs or larvae and hatchery fry are sold at P0.50 each. Together, profit and investment in milkfish hatchery fry production appear viable, making milkfish an alternative commodity for production in many abandoned shrimp hatcheries. The limited availability of spawned eggs and larvae for rearing and the quality of hatchery fry are issues requiring urgent attention.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1439-0426.1999.00094.x
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  • 2
    Electronic Resource
    Electronic Resource
    Bioactivity of stored luteinizing hormone-releasing hormone analogue (LHRHa) in sea bass, Lates calcarifer Bloch (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of applied ichthyology 12 (1996), S. 0 
    Details
    ISSN: 1439-0426
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The spawning induction activity of dissolved and pelleted (D-Ala6, Pro9 N ethylamide) luteinizing hormone-releasing hormone analogue (LHRHa) stored for various periods was assessed in mature female sea bass. The spawning response of mature fish was reduced significantly after injection of dissolved LHRHa (20 μg kg−1) stored for more than 90 days in a refrigerator (4–10°C) or for more than 30 days at room temperature (28–30°C). Similar to fish administered fresh preparations of LHRHa, fish spawned successfully after injection of a solution of LHRHa previously frozen, subjected to alternate freezing and thawing, exposed to sunlight or implanted pelleted LHRHa (50 ng kg−1) stored at room temperature for 30–120 days. Loss of hormone bioactivity after prolonged storage may have been due to bacterial growth in solubilized preparations. Injection or implantation of stored LHRHa did not influence egg production among treated sea bass. These results demonstrated the relatively prolonged shelf life of stored LHRHa.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1439-0426.1996.tb00068.x
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  • 3
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    Seismicity acceleration model and its application to several earthquake regions in China (1999)
    In:  Acta Seismologica Sinica, Sendai, Icelandic Meteorological Office, Ministry for the Environment, University of Iceland, vol. 12, no. 3, pp. 35-45, pp. 2212, (ISSN: 1340-4202)
    Details
    Publication Date: 1999
    Keywords: Seismicity ; Modelling ; Earthquake precursor: prediction research ; Earthquake precursor: statistical anal. of seismicity ; cellular ; automaton ; perhaps ; Yang ; Wangzheng ; and ; Ma ; Li
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    BIBLIOGRAPHY SEISMOLOGY
  • 4
    Electronic Resource
    Electronic Resource
    Rare-Earth Oxides Promoted Nickel Based Catalysts for Steam Reforming (1999)
    s.l. ; Stafa-Zurich, Switzerland
    Materials science forum Vol. 315-317 (July 1999), p. 187-193 
    Details
    ISSN: 1662-9752
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/02/04/transtech_doi~10.4028%252Fwww.scientific.net%252FMSF.315-317.187.pdf
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  • 5
    Electronic Resource
    Electronic Resource
    Positron Annihilation Study of Defects in High Energy Heavy Ion Implanted III-V Compound Semiconductors (1997)
    s.l. ; Stafa-Zurich, Switzerland
    Materials science forum Vol. 255-257 (Sept. 1997), p. 518-520 
    Details
    ISSN: 1662-9752
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/02/02/transtech_doi~10.4028%252Fwww.scientific.net%252FMSF.255-257.518.pdf
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  • 6
    Electronic Resource
    Electronic Resource
    Viscoelastic Properties of Xanthan Gels Interacting with Cations (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Viscoelastic properties of gels were greatly affected by xanthan gum concentration and types of cations. The storage moduli (G'), measured at 1.0 Hz, were 8.3, 10, and 2700 Pa for xanthan gels at 0.5% polymer concentration and 37, 42, and 13000 Pa for xanthan gels at 1.0% polymer concentration in the presence of Na+, Ca2+, or Fe3+, respectively. The elastic recovery was 27.9, 61.6, and 66.3% for 0.5% xanthan gels, and 38.5, 22.5, and 69.1% for 1.0% xanthan gels, in the presence of Na+, Ca2+, or Fe3+, respectively. The generalized Kelvin model simulated creep compliance and ferric ion was an excellent crosslinker for a rigid, firm gel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb12227.x
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  • 7
    Electronic Resource
    Electronic Resource
    Rheology of Full-fat and Low-fat Cheddar Cheeses as Related to Type of Fat Mimetic (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cheeses with 60% reduced fat were prepared with three fat mimetics and viscoelasticity was studied. Storage and loss moduli of low-fat cheeses made with a carbohydrate-based fat mimetic were greater (p 〈 0.05) than those of low-fat cheeses made with two protein-based fat mimetics or low-fat control cheese, but smaller (p 〈 0.05) than the storage and loss moduli of full-fat cheese. A six-element Kelvin model properly predicted the creep compliance for the full-fat cheese and the low-fat cheeses made with or without fat mimetics. Low-fat cheese made with a carbohydrate-based fat mimetic had a network structure more similar to full-fat cheese than the low-fat control or samples made with protein-based fat mimetics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15449.x
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  • 8
    Electronic Resource
    Electronic Resource
    Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rheological properties of Alaska pollock surimi gels were affected by setting and addition of corn starch. Setting increased (p 〈 0.05) both elastic and loss moduli of gel in the absence of starch. However, in the presence of corn starch, setting decreased (p 〈 0.05) the elastic and loss moduli of the gels. In stress relaxation, the residual forces increased from 37.1 Newton (N) (nonsetting) to 51.8N (setting) in the absence of starch. However, in the presence of starch, the residual force decreased from 49.1N (nonsetting) to 39.0N (setting) which indicated an antagonistic effect between corn starch and setting. A Maxwell model was useful to quantify relaxation behavior of surimi gel and to evaluate the effects of changes in processing conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10894.x
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  • 9
    Electronic Resource
    Electronic Resource
    Viscoelastic Properties of Reduced-fat and Full-fat Cheddar Cheeses (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Viscoelastic properties of cheeses with and without 0.2% or 0.5% (w/w) lecithin were studied using oscillatory dynamic experiments and creep tests. Elastic and loss moduli of reduced-fat cheese with lecithin were greater (p 〈 0.01) than reduced-fat cheese without lecithin, but less (p 〈 0.01) than these values for full-fat cheese. In creep/recovery tests, the residual strain of full-fat cheese, reduced-fat cheese with 0.5% or 0.2% lecithin, and reduced-fat cheese without lecithin were 7.8, 7.9, 8.1, and 15.4%, respectively. There was good agreement in terms of compliance behavior of the four types of cheese between experimental data and prediction by the generalized Kelvin model with six elements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb12210.x
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  • 10
    Electronic Resource
    Electronic Resource
    Thermal Decomposition of C2N2 on Si(100)-2 X 1 and Si(111)-7X7 (1995)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 99 (1995), S. 1046-1051 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j100003a030
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