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This 16th-century fish stall shows many traditional fish products. The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover ...
Electrofishing. Scientists carrying out a population and species survey using electrofishing equipment. Electrofishing is a fishing technique that uses direct current electricity flowing between a submerged cathode and anode. This affects the movements of nearby fish so that they swim toward the anode, where they can be caught or stunned.
Agassiz's perchlet (Ambassis agassizii), also known as Agassiz's glass fish and the olive perchlet, is a species of ray-finned fish in the family Ambassidae. It is semi-transparent with dark scale edges forming a pattern over most of the body. It grows to a maximum of 7.5 cm. It is a macrophyte spawner with adhesive eggs. It is endemic to ...
The use of detergents at a 0.1% concentration is commonly used to enhance the tissue permeability such as Tween-20 or Triton X-100. [ 12 ] It is critical for the hybridization process to have all optimal conditions to have a successful in situ result, including temperature, pH, salt concentration, and time of the hybridization reaction.
Canned fish. Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years. They are usually opened via a can opener, but sometimes have a pull-tab so that ...
Boknafisk is a variant of stockfish and is unsalted fish partially dried by sun and wind on drying flakes or on a wall. The most common fish used for boknafisk is cod, but other types of fish can also be used. If herring is used, the dish is called boknasild. Bugeo refers to dried Alaska pollock.
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [ 1][ 2] Ancient methods of preserving fish included drying, salting, pickling and smoking.
6.6 7.6 Littleton Softening point (glass deforms visibly under its own weight. Standard procedures ASTM C338, ISO 7884-3) 8–10 9–11 Dilatometric softening Point, T d, depending on load [2] 10.5 11.5 Deformation point (Glass deforms under its own weight on the μm-scale within a few hours.) 11–12.3 12–13.3 Glass transition temperature, T ...