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Fish physiology. When threatened, the toxic pufferfish fills its extremely elastic stomach with water. [1] Fish physiology is the scientific study of how the component parts of fish function together in the living fish. [2] It can be contrasted with fish anatomy, which is the study of the form or morphology of fishes.
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
Internal pressure is a measure of how the internal energy of a system changes when it expands or contracts at constant temperature. It has the same dimensions as pressure, the SI unit of which is the pascal. Internal pressure is usually given the symbol . It is defined as a partial derivative of internal energy with respect to volume at ...
The water activity, a w, in a fish is defined as the ratio of the water vapour pressure in the flesh of the fish to the vapour pressure of pure water at the same temperature and pressure. It ranges between 0 and 1, and is a parameter that measures how available the water is in the flesh of the fish.
A stovetop pressure cooker. A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid [ 1 ][ 2 ] and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding environmental pressure. A liquid in a partial vacuum, i.e., under a lower pressure, has a lower ...
Pangio loaches natively live in a tropical climate and prefer water with a 5.5 – 6.5 pH-but will tolerate 7.0 pH in aquaria, a water hardness of 5.0 dGH, and a temperature range of 75 – 86 °F (24 – 30 °C). Pangio loaches are scavengers, so they will eat anything that reaches the bottom. They consume many different types of sinking ...
For a tropical fish tank, maintaining a warm environmental temperature ranging between 75 and 86 °F (24 to 30 °C) enables different tropical fish to thrive at different temperatures. [2] Aquarium substrate usually consists of sand or gravel. Aquarium substrate is important for the fish's health and replicating their natural environment.
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