Seedling FISH BUSINESS
The operations of fish hatcheries are now in great demand because the rate of turnover of people on this seeding business relatively quickly, unlike the fish rearing business or the provision of fisheries infrastructure and facilities such as tools, equipment and feed.
This seeding business has now become a sub-system of its own efforts in the field of aquaculture. Business Activity seeding takes place in a relatively short time is 1 - 3 months only. With a relatively short time is the venture capital invested will be faster again, and so the profits stay seeding.
This hatchery operations will absorb many labor, which will then provide opportunities to accelerate development of aquaculture industry. In the aquaculture activities, the activities of this hatchery is the main activity and may be regarded as a key to the success of other activities. If the seeding operations are not running the other farming activities will not run.
Tampilkan postingan dengan label fish. Tampilkan semua postingan
Tampilkan postingan dengan label fish. Tampilkan semua postingan
Senin, 05 April 2010
Minggu, 04 April 2010
How Pond Aeration Can Reduce Pond Weeds
How Pond Aeration Can Reduce Pond Weeds
by: Sue McCrossin
Around the United States and other countries in the last few years, a great number of new housing developments have sprung up to house the ever-increasing population. These developments increase the amount of nutrients and sediments that wash into watersheds. Fertilizer, improper waste disposal, and soil run-off find their way into our streams, lakes and ponds and cause the following problems: algae blooms, rooted pond weeds, bacteria, low oxygen levels, increased water temperature, nasty odors, and fish kills.
A normal healthy pond keeps itself clean because it contains an ecosystem with a food chain of organisms that absorb nutrients. At the lowest part of the pond food chain, aerobic bacteria eat nutrients. The natural system in the pond works very well until excessive nutrients and run-off overwhelms the pond’s ecosystem and its ability to absorb nutrients. Once this occurs algae and pond weeds take over. As algae and pond weeds die, sink to the bottom and rot, they add nutrients back into the water, use up the oxygen at the bottom of the pond, and increase the bottom sediment. Then, as soon as sunlight and water temperature are right again, a new algae bloom and pond weed growth occur.
The Wrong Solution to Pond Weeds
Typically to combat this cycle pond owners add chemicals and herbicides to kill pond weeds quickly. Unfortunately this only acerbates the problem by adding more muck from dead vegetation to the bottom of the pond. The decaying plant material further depletes the oxygen levels. Extensive chemical usage can also result in residual build up in the sediments and fish.
The Right Solution to Pond Weeds
The solution is to increase dissolved oxygen levels so that nutrients decompose aerobically. The bacteria and organisms that live in the pond need dissolved oxygen to decompose the organic sediments, and die off if the dissolved oxygen level decreases. A different type of bacteria, anaerobic bacteria, thrive in the environment when there is low or no dissolved oxygen, and these bacteria slowly digest the organic sediments and release toxic gases into the water that kill beneficial aerobic bacteria and insects.
Anaerobic digestion of pond sediments is 30-40 times slower than with aerobic digestion, allowing organic sediments levels to increase.
The ideal thing to do to save the pond, get rid of pond weeds and algae, and increase pond fish, is to stop the new nutrients from entering the pond. Since this is not always possible, the next best thing to do is to add dissolved oxygen to the pond, which will improve water quality, allowing aerobic bacteria to decompose organic matter. This process is called Pond Aeration.
Pond Aeration – The Solution
Pond aeration increases the process of oxidizing or eliminating pollution. The best pond aeration systems work by using special equipment called diffusers. Maintaining the aerobic environment will also reduce or prevent the accumulation of organic sediments. Aerobic conditions at the pond bottom benefit all aspects of the aquatic environment, reduce algae and pond weeds, and prevent sediment build up.
About The Author
Sue McCrossin is a freelance writer working with CLEAN-FLO to inform people about pond weeds and the process of pond aeration. For more information about pond aeration visit our site today!
by: Sue McCrossin
Around the United States and other countries in the last few years, a great number of new housing developments have sprung up to house the ever-increasing population. These developments increase the amount of nutrients and sediments that wash into watersheds. Fertilizer, improper waste disposal, and soil run-off find their way into our streams, lakes and ponds and cause the following problems: algae blooms, rooted pond weeds, bacteria, low oxygen levels, increased water temperature, nasty odors, and fish kills.
A normal healthy pond keeps itself clean because it contains an ecosystem with a food chain of organisms that absorb nutrients. At the lowest part of the pond food chain, aerobic bacteria eat nutrients. The natural system in the pond works very well until excessive nutrients and run-off overwhelms the pond’s ecosystem and its ability to absorb nutrients. Once this occurs algae and pond weeds take over. As algae and pond weeds die, sink to the bottom and rot, they add nutrients back into the water, use up the oxygen at the bottom of the pond, and increase the bottom sediment. Then, as soon as sunlight and water temperature are right again, a new algae bloom and pond weed growth occur.
The Wrong Solution to Pond Weeds
Typically to combat this cycle pond owners add chemicals and herbicides to kill pond weeds quickly. Unfortunately this only acerbates the problem by adding more muck from dead vegetation to the bottom of the pond. The decaying plant material further depletes the oxygen levels. Extensive chemical usage can also result in residual build up in the sediments and fish.
The Right Solution to Pond Weeds
The solution is to increase dissolved oxygen levels so that nutrients decompose aerobically. The bacteria and organisms that live in the pond need dissolved oxygen to decompose the organic sediments, and die off if the dissolved oxygen level decreases. A different type of bacteria, anaerobic bacteria, thrive in the environment when there is low or no dissolved oxygen, and these bacteria slowly digest the organic sediments and release toxic gases into the water that kill beneficial aerobic bacteria and insects.
Anaerobic digestion of pond sediments is 30-40 times slower than with aerobic digestion, allowing organic sediments levels to increase.
The ideal thing to do to save the pond, get rid of pond weeds and algae, and increase pond fish, is to stop the new nutrients from entering the pond. Since this is not always possible, the next best thing to do is to add dissolved oxygen to the pond, which will improve water quality, allowing aerobic bacteria to decompose organic matter. This process is called Pond Aeration.
Pond Aeration – The Solution
Pond aeration increases the process of oxidizing or eliminating pollution. The best pond aeration systems work by using special equipment called diffusers. Maintaining the aerobic environment will also reduce or prevent the accumulation of organic sediments. Aerobic conditions at the pond bottom benefit all aspects of the aquatic environment, reduce algae and pond weeds, and prevent sediment build up.
About The Author
Sue McCrossin is a freelance writer working with CLEAN-FLO to inform people about pond weeds and the process of pond aeration. For more information about pond aeration visit our site today!
Fall Pond Cleaning
Fall Pond Cleaning
by: Brett Fogle
Doing a full pond cleaning during the colder winter months can be very stressful on your fish. However, if the pond is really dirty and full of 'muck' - then you may want to consider it because all of the decaying organic matter in the pond can cause problems if the pond ices over, and this begins to de-gas and rot.
So, I think the best solution, and what we used to do for our clients was do a partial Fall pond cleaning.
Here's how to do it:
First, get a container that will hold roughly 100 gallons or so, or up to half of your pond volume (bigger is better). Then take a pump with a hose, and pump out the relativel 'clean' water from your pond by holding the pump just beneath the water surface. Keep as much of the 'old' pond water as you can. Then, catch your fish (if possible) and place them into the holding tank of their own (clean) water.
Then you can either net out your leaves and dispose of them, along with any muck that you can get out also. Alternatively, you can then pump out the remaining water and do a thorough clean out, including vacuuming out the pond with a large wet/dry vac (this works great!).
Then refill the pond back up to the level it was at before disposing of the water, de-chlorinate the water, and adjust the pH to match that of the 'old' water in your holding tank. At this point, start pumping new water from the pond into your holding tub, and then pumping the mixture back into the pond. Do this for 15-20 minutes until the new water mixture matches that in the pond - and then pump the remaining water back into your pond while netting your fish back in as well.
But it's very important not to expose your fish to new water conditions too quickly as differences in temperature and pH can cause extreme stress to your fish, affect the immune system, and even cause shock or fish death. So always be careful when changing water.
About The Author
Brett Fogle is the owner of several pond-related websites like http://www.MacArthurWatergardens.com and two others including http://www.Pond-Filters-Online.com and http://4-pond-pumps.com. He also publishes a free monthly newsletter called PondStuff! with a reader circulation of over 9,000. Sign up for the FREE newsletter and receive our complimentary New Pond Owners Guide!
brett@macarthurwatergardens.com
by: Brett Fogle
Doing a full pond cleaning during the colder winter months can be very stressful on your fish. However, if the pond is really dirty and full of 'muck' - then you may want to consider it because all of the decaying organic matter in the pond can cause problems if the pond ices over, and this begins to de-gas and rot.
So, I think the best solution, and what we used to do for our clients was do a partial Fall pond cleaning.
Here's how to do it:
First, get a container that will hold roughly 100 gallons or so, or up to half of your pond volume (bigger is better). Then take a pump with a hose, and pump out the relativel 'clean' water from your pond by holding the pump just beneath the water surface. Keep as much of the 'old' pond water as you can. Then, catch your fish (if possible) and place them into the holding tank of their own (clean) water.
Then you can either net out your leaves and dispose of them, along with any muck that you can get out also. Alternatively, you can then pump out the remaining water and do a thorough clean out, including vacuuming out the pond with a large wet/dry vac (this works great!).
Then refill the pond back up to the level it was at before disposing of the water, de-chlorinate the water, and adjust the pH to match that of the 'old' water in your holding tank. At this point, start pumping new water from the pond into your holding tub, and then pumping the mixture back into the pond. Do this for 15-20 minutes until the new water mixture matches that in the pond - and then pump the remaining water back into your pond while netting your fish back in as well.
But it's very important not to expose your fish to new water conditions too quickly as differences in temperature and pH can cause extreme stress to your fish, affect the immune system, and even cause shock or fish death. So always be careful when changing water.
About The Author
Brett Fogle is the owner of several pond-related websites like http://www.MacArthurWatergardens.com and two others including http://www.Pond-Filters-Online.com and http://4-pond-pumps.com. He also publishes a free monthly newsletter called PondStuff! with a reader circulation of over 9,000. Sign up for the FREE newsletter and receive our complimentary New Pond Owners Guide!
brett@macarthurwatergardens.com
Sabtu, 03 April 2010
Business delicious smoked Catfish
Business delicious smoked Catfish
Smoked catfish may create some communities in Indonesia is still a foreign food. When calling these whiskered fish meal from the shadow usually pecel catfish (catfish flavored sauce), dazed catfish, or curry catfish because these foods are practically been populist and stalls or restaurants that provide also have spread in almost all regions Indonesia.
Yes, smoked catfish, may be more widely known in West Sumatra or several areas in Sumatra, because the types of food such as catfish in a dried through evaporation proswes this is original from West Sumatra.
Smoked fish quite well attended, in addition to nutritious, it's also more tasty fish than usual. Almost all species of fish can be smoked, but most preferred is the smoked catfish.
Not only delicious and nutritious apparently smoked catfish have a relatively high economic potential to be a worthy effort, so if the opportunity was developed by the community.
One of the businessmen who elaborates smoked catfish Desfialti the region of West Sumatra, which since 1989 the business wrestle with an initial capital of smoked fish Rp200.000, to buy pellets (food fish), 50 kg and 1500 tail catfish seedlings.
Problem There are two kinds of prices, Sali raw catfish (packing) weighing 300 grams with the price of 30,000, and smoked fast food (packing) weighing 200 grams price of 300,000.
From the calculation effort can be known to 3 kg of fish produced 1 kg of wet smoke catfish. If 3 kg of fresh catfish around Rp36.000 then salt and firewood Rp3.000 10,000, 10,000 wage labor and the selling price smoked catfish Rp70.000 the profits gained around Rp11.000 / kg of smoked catfish. An enticing enough profit.
Meanwhile Zarpendi who pursue business Pasaman smoked catfish in the West since 2005 reveals pengelolahannya although still in a traditional process and simple, but the Family SMEs are able to produce around 500 kg per week, which sold Rp 75,000 / kg to the whole of West Sumatra.
Still Traditional
During the manufacture of smoked catfish are still using traditional tools, just use the oven curing process. First catfish sorted, then split so that the form of broad, gills and entrails removed, then washed and drained, seasoned and aged for 15 minutes to allow the flavors to infuse.
Catfish are regularly placed on the equipment contained within the oven terai fogging, fumigation process was continued to approximately two days during working hours with low heat until the catfish dry evenly.
After that catfish are removed from the oven and diangin-winds at room temperature, after cold smoked catfish and then packed with plastic bags and cardboard polythylene already dipriting duplex.
The process of making smoked catfish, fast food, raw and smoked catfish same. The difference for smoked continued to fast food frying process and delivery of seasoning. While for catfish wastes in the form of gills and entrails of fish used as food by selling value of Rp 1,500 per kg.
Smoked catfish market now not only in the territory of West Sumatra, but has expanded into new week, Jambi, Batam, Tanjung Pinang, Jakarta and even export to Malaysia and has been running for three years.
Although the chances of prospective enough however does not mean business this catfish salal no problems. A number of barriers that often face the perpetrators in this business, such as limitations of the available equipment (manual), so the quality of the product that produced less good especially when produced in large numbers.
Supermarkets difficulties to penetrate the market because the consignment payment even though the product has sold well but late payments.
Marketing in the Padang region only in Titipkan at the store - a store distinguished Seller typical food of West Sumatra.
Limited capital for product development or investment, it is very difficult to obtain soft loans with interest and preparation of collateral.
However, by looking at the potential of catfish which is relatively abundant in almost all parts of Indonesia, it seems like the smoked fish processing business, it is prospective, not only developed in West Sumatra but also in the homeland.
Source: Magazine Demersal
Smoked catfish may create some communities in Indonesia is still a foreign food. When calling these whiskered fish meal from the shadow usually pecel catfish (catfish flavored sauce), dazed catfish, or curry catfish because these foods are practically been populist and stalls or restaurants that provide also have spread in almost all regions Indonesia.
Yes, smoked catfish, may be more widely known in West Sumatra or several areas in Sumatra, because the types of food such as catfish in a dried through evaporation proswes this is original from West Sumatra.
Smoked fish quite well attended, in addition to nutritious, it's also more tasty fish than usual. Almost all species of fish can be smoked, but most preferred is the smoked catfish.
Not only delicious and nutritious apparently smoked catfish have a relatively high economic potential to be a worthy effort, so if the opportunity was developed by the community.
One of the businessmen who elaborates smoked catfish Desfialti the region of West Sumatra, which since 1989 the business wrestle with an initial capital of smoked fish Rp200.000, to buy pellets (food fish), 50 kg and 1500 tail catfish seedlings.
Problem There are two kinds of prices, Sali raw catfish (packing) weighing 300 grams with the price of 30,000, and smoked fast food (packing) weighing 200 grams price of 300,000.
From the calculation effort can be known to 3 kg of fish produced 1 kg of wet smoke catfish. If 3 kg of fresh catfish around Rp36.000 then salt and firewood Rp3.000 10,000, 10,000 wage labor and the selling price smoked catfish Rp70.000 the profits gained around Rp11.000 / kg of smoked catfish. An enticing enough profit.
Meanwhile Zarpendi who pursue business Pasaman smoked catfish in the West since 2005 reveals pengelolahannya although still in a traditional process and simple, but the Family SMEs are able to produce around 500 kg per week, which sold Rp 75,000 / kg to the whole of West Sumatra.
Still Traditional
During the manufacture of smoked catfish are still using traditional tools, just use the oven curing process. First catfish sorted, then split so that the form of broad, gills and entrails removed, then washed and drained, seasoned and aged for 15 minutes to allow the flavors to infuse.
Catfish are regularly placed on the equipment contained within the oven terai fogging, fumigation process was continued to approximately two days during working hours with low heat until the catfish dry evenly.
After that catfish are removed from the oven and diangin-winds at room temperature, after cold smoked catfish and then packed with plastic bags and cardboard polythylene already dipriting duplex.
The process of making smoked catfish, fast food, raw and smoked catfish same. The difference for smoked continued to fast food frying process and delivery of seasoning. While for catfish wastes in the form of gills and entrails of fish used as food by selling value of Rp 1,500 per kg.
Smoked catfish market now not only in the territory of West Sumatra, but has expanded into new week, Jambi, Batam, Tanjung Pinang, Jakarta and even export to Malaysia and has been running for three years.
Although the chances of prospective enough however does not mean business this catfish salal no problems. A number of barriers that often face the perpetrators in this business, such as limitations of the available equipment (manual), so the quality of the product that produced less good especially when produced in large numbers.
Supermarkets difficulties to penetrate the market because the consignment payment even though the product has sold well but late payments.
Marketing in the Padang region only in Titipkan at the store - a store distinguished Seller typical food of West Sumatra.
Limited capital for product development or investment, it is very difficult to obtain soft loans with interest and preparation of collateral.
However, by looking at the potential of catfish which is relatively abundant in almost all parts of Indonesia, it seems like the smoked fish processing business, it is prospective, not only developed in West Sumatra but also in the homeland.
Source: Magazine Demersal
Rabu, 31 Maret 2010
10 Wide Open Tips For Food Safety In The Great Outdoors
10 Wide Open Tips For Food Safety In The Great Outdoors
by: Terry Nicholls
Hiking, camping, and boating are good activities for active people and families. However, if the food isn't handled correctly, food-borne illness can be an unwelcome souvenir.
1. Choose foods that are light enough to carry in a backpack and that can be transported safely. Keep foods either hot or cold. Since it's difficult to keep foods hot without a heat source, it's best to transport chilled foods. Refrigerate or freeze the food overnight. What foods to bring? For a day hike, just about anything will do as long as you can fit it in your backpack and keep it cold -- sandwiches, fried chicken, bread and cheese, and even salads -- or choose non- perishable foods.
2. Keep everything clean. Remember to bring disposable wipes if you're taking a day trip. (Water is too heavy to bring enough for cleaning dishes!)
3. It's not a good idea to depend on fresh water from a lake or stream for drinking, no matter how clean it appears. Some pathogens thrive in remote mountain lakes or streams and there's no way to know what might have fallen into the water upstream. Bring bottled or tap water for drinking. Always start out with a full water bottle and replenish your supply from tested public systems when possible. On long trips you can find water in streams, lakes, and springs, but be sure to purify any water from the wild, no matter how clean it appears.
4. If you're backpacking for more than a day, the food situation gets a little more complicated. You can still bring cold foods for the first day, but you'll have to pack shelf-stable items for the next day. Canned goods are safe, but heavy, so plan your menu carefully. Advances in food technology have produced relatively lightweight staples that don't need refrigeration or careful packaging. For example:
==> peanut butter in plastic jars;
==> concentrated juice boxes;
==> canned tuna, ham, chicken, and beef;
==> dried noodles and soups;
==> beef jerky and other dried meats;
==> dehydrated foods;
==> dried fruits and nuts; and
==> powdered milk and fruit drinks.
5. If you're cooking meat or poultry on a portable stove or over a fire, you'll need a way to determine when it's done and safe to eat. Color is not a reliable indicator of doneness, and it can be especially tricky to tell the color of a food if you're cooking in a wooded area in the evening. It's critical to use a food thermometer when cooking hamburgers. Ground beef may be contaminated with E. coli, a particularly dangerous strain of bacteria. Illnesses have occurred even when ground beef patties were cooked until there was no visible pink. The only way to insure that ground beef patties are safely cooked is to use a food thermometer, and cook the patty until it reaches 160° F. Be sure to clean the thermometer between uses.
6. To keep foods cold, you'll need a cold source. A block of ice keeps longer than ice cubes. Before leaving home, freeze clean, empty milk cartons filled with water to make blocks of ice, or use frozen gel-packs. Fill the cooler with cold or frozen foods. Pack foods in reverse order. First foods packed should be the last foods used. (There is one exception: pack raw meat or poultry below ready-to-eat foods to prevent raw meat or poultry juices from dripping on the other foods.)
7. Camping supply stores sell biodegradable camping soap in liquid and solid forms. But use it sparingly, and keep it out of rivers, lakes, streams, and springs, as it will pollute. If you use soap to clean your pots, wash the pots at the campsite, not at the water's edge. Dump dirty water on dry ground, well away from fresh water. Some wilderness campers use baking soda to wash their utensils. Pack disposable wipes for hands and quick cleanups.
8. If you're planning to fish, check with your fish and game agency or state health department to see where you can fish safely, then follow these guidelines for Finfish:
==> Scale, gut, and clean fish as soon as they're caught.
==> Live fish can be kept on stringers or in live wells, as long as they have enough water and enough room to move and breathe.
==> Wrap fish, both whole and cleaned, in water-tight plastic and store on ice.
==> Keep 3 to 4 inches of ice on the bottom of the cooler. Alternate layers of fish and ice.
==> Store cooler out of the sun and cover with a blanket.
==> Once home, eat fresh fish within 1 to 2 days or freeze them. For top quality, use frozen fish within 3 to 6 months.
9. If using a cooler, leftover food is safe only if the cooler still has ice in it. Otherwise discard leftover food.
10. Whether in the wild or on the high seas, protect yourself and your family by washing your hands before and after handling food.
Copyright (c) Terry Nicholls. All Rights Reserved.
About The Author
Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". For more tips like these, and to learn more about his book, visit his website at http://tinyurl.com/3fr2t
yourguides@cogeco.ca
by: Terry Nicholls
Hiking, camping, and boating are good activities for active people and families. However, if the food isn't handled correctly, food-borne illness can be an unwelcome souvenir.
1. Choose foods that are light enough to carry in a backpack and that can be transported safely. Keep foods either hot or cold. Since it's difficult to keep foods hot without a heat source, it's best to transport chilled foods. Refrigerate or freeze the food overnight. What foods to bring? For a day hike, just about anything will do as long as you can fit it in your backpack and keep it cold -- sandwiches, fried chicken, bread and cheese, and even salads -- or choose non- perishable foods.
2. Keep everything clean. Remember to bring disposable wipes if you're taking a day trip. (Water is too heavy to bring enough for cleaning dishes!)
3. It's not a good idea to depend on fresh water from a lake or stream for drinking, no matter how clean it appears. Some pathogens thrive in remote mountain lakes or streams and there's no way to know what might have fallen into the water upstream. Bring bottled or tap water for drinking. Always start out with a full water bottle and replenish your supply from tested public systems when possible. On long trips you can find water in streams, lakes, and springs, but be sure to purify any water from the wild, no matter how clean it appears.
4. If you're backpacking for more than a day, the food situation gets a little more complicated. You can still bring cold foods for the first day, but you'll have to pack shelf-stable items for the next day. Canned goods are safe, but heavy, so plan your menu carefully. Advances in food technology have produced relatively lightweight staples that don't need refrigeration or careful packaging. For example:
==> peanut butter in plastic jars;
==> concentrated juice boxes;
==> canned tuna, ham, chicken, and beef;
==> dried noodles and soups;
==> beef jerky and other dried meats;
==> dehydrated foods;
==> dried fruits and nuts; and
==> powdered milk and fruit drinks.
5. If you're cooking meat or poultry on a portable stove or over a fire, you'll need a way to determine when it's done and safe to eat. Color is not a reliable indicator of doneness, and it can be especially tricky to tell the color of a food if you're cooking in a wooded area in the evening. It's critical to use a food thermometer when cooking hamburgers. Ground beef may be contaminated with E. coli, a particularly dangerous strain of bacteria. Illnesses have occurred even when ground beef patties were cooked until there was no visible pink. The only way to insure that ground beef patties are safely cooked is to use a food thermometer, and cook the patty until it reaches 160° F. Be sure to clean the thermometer between uses.
6. To keep foods cold, you'll need a cold source. A block of ice keeps longer than ice cubes. Before leaving home, freeze clean, empty milk cartons filled with water to make blocks of ice, or use frozen gel-packs. Fill the cooler with cold or frozen foods. Pack foods in reverse order. First foods packed should be the last foods used. (There is one exception: pack raw meat or poultry below ready-to-eat foods to prevent raw meat or poultry juices from dripping on the other foods.)
7. Camping supply stores sell biodegradable camping soap in liquid and solid forms. But use it sparingly, and keep it out of rivers, lakes, streams, and springs, as it will pollute. If you use soap to clean your pots, wash the pots at the campsite, not at the water's edge. Dump dirty water on dry ground, well away from fresh water. Some wilderness campers use baking soda to wash their utensils. Pack disposable wipes for hands and quick cleanups.
8. If you're planning to fish, check with your fish and game agency or state health department to see where you can fish safely, then follow these guidelines for Finfish:
==> Scale, gut, and clean fish as soon as they're caught.
==> Live fish can be kept on stringers or in live wells, as long as they have enough water and enough room to move and breathe.
==> Wrap fish, both whole and cleaned, in water-tight plastic and store on ice.
==> Keep 3 to 4 inches of ice on the bottom of the cooler. Alternate layers of fish and ice.
==> Store cooler out of the sun and cover with a blanket.
==> Once home, eat fresh fish within 1 to 2 days or freeze them. For top quality, use frozen fish within 3 to 6 months.
9. If using a cooler, leftover food is safe only if the cooler still has ice in it. Otherwise discard leftover food.
10. Whether in the wild or on the high seas, protect yourself and your family by washing your hands before and after handling food.
Copyright (c) Terry Nicholls. All Rights Reserved.
About The Author
Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". For more tips like these, and to learn more about his book, visit his website at http://tinyurl.com/3fr2t
yourguides@cogeco.ca
Minggu, 28 Maret 2010
grouping maintenance on carp seed based on body size
grouping maintenance on carp seed based on body size
The maintenance of fish in the pond is divided into a number of criteria, namely as follows:
- Maintenance of fish seeds first (PI), Care of seeds from the larvae to the level size kebul
- Maintenance of fish seed Second (P II), maintenance of the level of seed size to the level kebul size putihan
- Maintenance of the three fish seed (P III), maintenance of the level of seed size to the level putihan belo size
- Maintenance of the four fish seed (P IV), maintenance of the level of seed size to the level belo sangkal size
naming of fish seed for some species of fish have their names on the basis of length, age and body weight. such as naming for carp seed groups are:
- Larva: maximum age of 4 days, minimum total length of 0.6 cm,
- Kebul: maximum age of 20 days, the total length of at least 1 cm, minimum weight of 0.2 grams
- Putihan: maximum age of 40 days, the total length of at least 3 cm, weighs at least 3 grams
- Belo: The maximum age of 70 days, the total length of at least 5 cm, weighs a minimum of 6 grams,
- Sangkal: maximum age of 90 days, minimum total length of 8 cm, minimum weight of 10 grams
The maintenance of fish in the pond is divided into a number of criteria, namely as follows:
- Maintenance of fish seeds first (PI), Care of seeds from the larvae to the level size kebul
- Maintenance of fish seed Second (P II), maintenance of the level of seed size to the level kebul size putihan
- Maintenance of the three fish seed (P III), maintenance of the level of seed size to the level putihan belo size
- Maintenance of the four fish seed (P IV), maintenance of the level of seed size to the level belo sangkal size
naming of fish seed for some species of fish have their names on the basis of length, age and body weight. such as naming for carp seed groups are:
- Larva: maximum age of 4 days, minimum total length of 0.6 cm,
- Kebul: maximum age of 20 days, the total length of at least 1 cm, minimum weight of 0.2 grams
- Putihan: maximum age of 40 days, the total length of at least 3 cm, weighs at least 3 grams
- Belo: The maximum age of 70 days, the total length of at least 5 cm, weighs a minimum of 6 grams,
- Sangkal: maximum age of 90 days, minimum total length of 8 cm, minimum weight of 10 grams
Sabtu, 27 Maret 2010
Fry Counter
Fry Counter
Counted rate reached 8 tails seed / sec.
It weighs only 4 pounds even, easy to carry
for most people, it was not easy to calculate the order of fish or shrimp seeds that amounted to hundreds of thousands of fish quickly and accurately. Moreover, if the calculations are performed in the conventional manner, ie by poke
seeds using a simple steam shovel (similar scoop).
Previously, the fish farmers have estimated the number of seeds that would tersodok device, by doing a few times taking samples. Furthermore, the determination of the matter is only done by multiplying the number of seeds in each shot with a number of prod done.
so no wonder, if the level of accuracy of this calculation process becomes very low and the time required becomes relatively longer. In addition, counting seeds
by using the conventional method is also prone to make fish and shrimp seed
stress, because the calculation process is usually done in a way that rough. The impact of the end, quality seeds to farmers who had to be decreased. In fact, the quality, the seed has a very big role for the success of an aquaculture business.
With these background, Prof. Indra Jaya, lecturer at the Faculty of Fisheries and
Marine Science, Institut Pertanian Bogor (FPIK - IPB), creating a tool
counter (counters) are named after the seed "Fry Counter." This tool was created to facilitate the fish farmers in seed count ordered by the farmers, so the process can be faster and accurate results, "said Indra, who also serves as Dean FPIK -- IPB.
More Fast and Accurate
He tells, the process of creating the seed count tool originated from his observations at one of patin fish farmers who are counting seed cultivators orders. "I watched them (farmers-ed) to calculate heard manual. They just take samples only. Number of seeds was only estimated, so the result is far from accurate," said Indra.
Therefore, he suggested switching fish farmers use seeds fry counter counter, in order to count the seeds that will be marketed with a faster and more accurate results. "The speed of the count can reach the counter fry tails 8 seed / second," called Indra. This means that within an hour, this machine can count up to 28,800 fish tail, much faster than using conventional counting techniques, performed by one person workforce. He also guarantees his creation machine has a level of very high accuracy. "Probability of error below 5%."
This may occur because
seed calculation process is done by using modern electronic technology. Namely, by using optical sensors optointerruptor assistance. Fry coonter also equipped with a functioning microcontrofer controls the whole process of the tool is working, so the calculation error can be suppressed.
Easily Operated
Fry counters working principle is very simple. Machine-like scales counter is equipped with a container vessel of seeds, which serves as a seed inlet fish. Before the seeds included, storage containers must first flowing through the appropriate flow of water. Aim to avoid air bubbles in the hose leading to chopped sensors.
"If the boat is a bubble, the sensor will also detect and count them. This is where the possibility of miscalculation occurred," the light of Indra.
With the flow of water, the seeds will be counted fish will enter into the engine to the hose with a track count different. "There are 8 tracks on the machine. Each track is equipped with sensors optointerruptor. After passing the sensor, automatic fish will be counted and the numbers appear on a display that has been provided. Every tercacah fish seed, the numbers in the display will continue increases, "Indra explained in detail.
After that. fish will come out through the outlet hole and fish farmers only consider the numbers listed on the display. The maximum number that can be shown on display is a tail to 99,999 once the calculation process. "To begin again at number 00,000
also only 4 pounds. "Because of excess in it, fry counter included in the 100 category of innovation in this year's prospects.
Only took power 50 to 60 Watt
To operate the fry counter, the pembenih only provides enough electricity is relatively low, ie for 50 to 60 watts only. Thus, costs incurred by fish farmers for seed count tool operation is relatively mild, especially when compared to the fish farmers simply pressing the reset button. "
Indra added. created fry counter capable of counting various types of fish, including shrimp. "Just adjust the diameter of the seed fish will be calculated by the distance between the sensor (treknya-ed). Sensor in this instrument is based on a module system, so stay to replace the sensor module in the sensor box." he said.
Meanwhile, to allow users to monitor the performance of fry counter, this tool is also equipped with a buzzer indicator that serves to check the performance of equipment, especially if there are parts that do not function properly. Another advantage, fry counter is also relatively light, so easily portable. "This device is portable. Easy to carry anywhere.
Also weighs only 4 pounds. "Because of excess in it, fry counter included in the 100 category of innovation in this year's prospects.
Need Ustrik only 50 to 60 Watt
To operate the counter fry, the fish farmers just enough to provide electricity is relatively low, ie for 50 to 60 watts only. Thus, costs incurred by farmers for seed count tool operation is relatively mild, especially when compared to the cost by fish farmers to hire labor as seed counters.
In addition to using
PLN electricity, fry counters have also been prepared to be moved by using power batteries (read: battery) 12 volts. Not only that, fry counters can also be 'resurrected' by using the power Ni-Cad battery 12 volts.
As for the price of these devices, Indra admitted his side
not calculated in detail how much it costs to make, because it is not marketed commercially. "The possibility of about USD 1 to 2 millions. Seeing the benefits, in my opinion
This price is fairly easy, "Indra argued. cheapening the price of the seed count tool is not separated from the more modest price of supporting the electronic components in it.
source: Trobos 2008
Counted rate reached 8 tails seed / sec.
It weighs only 4 pounds even, easy to carry
for most people, it was not easy to calculate the order of fish or shrimp seeds that amounted to hundreds of thousands of fish quickly and accurately. Moreover, if the calculations are performed in the conventional manner, ie by poke
seeds using a simple steam shovel (similar scoop).
Previously, the fish farmers have estimated the number of seeds that would tersodok device, by doing a few times taking samples. Furthermore, the determination of the matter is only done by multiplying the number of seeds in each shot with a number of prod done.
so no wonder, if the level of accuracy of this calculation process becomes very low and the time required becomes relatively longer. In addition, counting seeds
by using the conventional method is also prone to make fish and shrimp seed
stress, because the calculation process is usually done in a way that rough. The impact of the end, quality seeds to farmers who had to be decreased. In fact, the quality, the seed has a very big role for the success of an aquaculture business.
With these background, Prof. Indra Jaya, lecturer at the Faculty of Fisheries and
Marine Science, Institut Pertanian Bogor (FPIK - IPB), creating a tool
counter (counters) are named after the seed "Fry Counter." This tool was created to facilitate the fish farmers in seed count ordered by the farmers, so the process can be faster and accurate results, "said Indra, who also serves as Dean FPIK -- IPB.
More Fast and Accurate
He tells, the process of creating the seed count tool originated from his observations at one of patin fish farmers who are counting seed cultivators orders. "I watched them (farmers-ed) to calculate heard manual. They just take samples only. Number of seeds was only estimated, so the result is far from accurate," said Indra.
Therefore, he suggested switching fish farmers use seeds fry counter counter, in order to count the seeds that will be marketed with a faster and more accurate results. "The speed of the count can reach the counter fry tails 8 seed / second," called Indra. This means that within an hour, this machine can count up to 28,800 fish tail, much faster than using conventional counting techniques, performed by one person workforce. He also guarantees his creation machine has a level of very high accuracy. "Probability of error below 5%."
This may occur because
seed calculation process is done by using modern electronic technology. Namely, by using optical sensors optointerruptor assistance. Fry coonter also equipped with a functioning microcontrofer controls the whole process of the tool is working, so the calculation error can be suppressed.
Easily Operated
Fry counters working principle is very simple. Machine-like scales counter is equipped with a container vessel of seeds, which serves as a seed inlet fish. Before the seeds included, storage containers must first flowing through the appropriate flow of water. Aim to avoid air bubbles in the hose leading to chopped sensors.
"If the boat is a bubble, the sensor will also detect and count them. This is where the possibility of miscalculation occurred," the light of Indra.
With the flow of water, the seeds will be counted fish will enter into the engine to the hose with a track count different. "There are 8 tracks on the machine. Each track is equipped with sensors optointerruptor. After passing the sensor, automatic fish will be counted and the numbers appear on a display that has been provided. Every tercacah fish seed, the numbers in the display will continue increases, "Indra explained in detail.
After that. fish will come out through the outlet hole and fish farmers only consider the numbers listed on the display. The maximum number that can be shown on display is a tail to 99,999 once the calculation process. "To begin again at number 00,000
also only 4 pounds. "Because of excess in it, fry counter included in the 100 category of innovation in this year's prospects.
Only took power 50 to 60 Watt
To operate the fry counter, the pembenih only provides enough electricity is relatively low, ie for 50 to 60 watts only. Thus, costs incurred by fish farmers for seed count tool operation is relatively mild, especially when compared to the fish farmers simply pressing the reset button. "
Indra added. created fry counter capable of counting various types of fish, including shrimp. "Just adjust the diameter of the seed fish will be calculated by the distance between the sensor (treknya-ed). Sensor in this instrument is based on a module system, so stay to replace the sensor module in the sensor box." he said.
Meanwhile, to allow users to monitor the performance of fry counter, this tool is also equipped with a buzzer indicator that serves to check the performance of equipment, especially if there are parts that do not function properly. Another advantage, fry counter is also relatively light, so easily portable. "This device is portable. Easy to carry anywhere.
Also weighs only 4 pounds. "Because of excess in it, fry counter included in the 100 category of innovation in this year's prospects.
Need Ustrik only 50 to 60 Watt
To operate the counter fry, the fish farmers just enough to provide electricity is relatively low, ie for 50 to 60 watts only. Thus, costs incurred by farmers for seed count tool operation is relatively mild, especially when compared to the cost by fish farmers to hire labor as seed counters.
In addition to using
PLN electricity, fry counters have also been prepared to be moved by using power batteries (read: battery) 12 volts. Not only that, fry counters can also be 'resurrected' by using the power Ni-Cad battery 12 volts.
As for the price of these devices, Indra admitted his side
not calculated in detail how much it costs to make, because it is not marketed commercially. "The possibility of about USD 1 to 2 millions. Seeing the benefits, in my opinion
This price is fairly easy, "Indra argued. cheapening the price of the seed count tool is not separated from the more modest price of supporting the electronic components in it.
source: Trobos 2008
SEEDS WHAT FISH?
SEEDS WHAT FISH?
Understanding of fish seed is the name of the newly hatched fish to achieve a measure of body length from 5 to 6 cm (Sachlan, 1975).
In the scientific language of the seed known as larval fish (fish fry). In the instructions SNI (Indonesian National Standard) of fish, fish larvae mentioned that the phase or level of fish seed which was 4 days after eggs hatch until they reach the age of 90 days and have different criteria with adult fish (Anon, 1999)
food fish in the form of micro-organism that is renik plants (phytoplankton) and animals renik (zooplankton) feed the need to seed in one day reaching 60 - 70% of body weight.
The highest mortality rate occurred in the fish at fish seed food reserves have run out of egg yolk has been constant in his body.
naming of fish seed for some species of fish have their names on the basis of length, age and body weight. such as naming for carp seed groups are:
- Larva: maximum age of 4 days, minimum total length of 0.6 cm,
- Kebul: maximum age of 20 days, the total length of at least 1 cm, minimum weight of 0.2 grams
- Putihan: maximum age of 40 days, the total length of at least 3 cm, weighs at least 3 grams
- Belo: The maximum age of 70 days, the total length of at least 5 cm, weighs a minimum of 6 grams,
- sangkal: The maximum age of 90 days, the total length of at least 8 cm, minimum weight of 10 grams
naming for carp seed group
- Larva: Age 1 to 12 days, the total length of s / d 0.5 cm
- Seed Oyong: age 12 - 30 days, the total length of 0.5 to 1 cm
- Leaf Kelor: age 30 - 60 days, the total length of 1 to 2.5 cm, weight 0.5 to 2.5.
- Razor: age 60 - 90 days, the total length of 2.5 to 4 cm, weighs 2.5 to 5 grams
- Ticket: ages 90 to 120, the total length of 4 to 6 inches, weighs 5 to 10 grams.
Understanding of fish seed is the name of the newly hatched fish to achieve a measure of body length from 5 to 6 cm (Sachlan, 1975).
In the scientific language of the seed known as larval fish (fish fry). In the instructions SNI (Indonesian National Standard) of fish, fish larvae mentioned that the phase or level of fish seed which was 4 days after eggs hatch until they reach the age of 90 days and have different criteria with adult fish (Anon, 1999)
food fish in the form of micro-organism that is renik plants (phytoplankton) and animals renik (zooplankton) feed the need to seed in one day reaching 60 - 70% of body weight.
The highest mortality rate occurred in the fish at fish seed food reserves have run out of egg yolk has been constant in his body.
naming of fish seed for some species of fish have their names on the basis of length, age and body weight. such as naming for carp seed groups are:
- Larva: maximum age of 4 days, minimum total length of 0.6 cm,
- Kebul: maximum age of 20 days, the total length of at least 1 cm, minimum weight of 0.2 grams
- Putihan: maximum age of 40 days, the total length of at least 3 cm, weighs at least 3 grams
- Belo: The maximum age of 70 days, the total length of at least 5 cm, weighs a minimum of 6 grams,
- sangkal: The maximum age of 90 days, the total length of at least 8 cm, minimum weight of 10 grams
naming for carp seed group
- Larva: Age 1 to 12 days, the total length of s / d 0.5 cm
- Seed Oyong: age 12 - 30 days, the total length of 0.5 to 1 cm
- Leaf Kelor: age 30 - 60 days, the total length of 1 to 2.5 cm, weight 0.5 to 2.5.
- Razor: age 60 - 90 days, the total length of 2.5 to 4 cm, weighs 2.5 to 5 grams
- Ticket: ages 90 to 120, the total length of 4 to 6 inches, weighs 5 to 10 grams.
Kamis, 25 Maret 2010
Earthworm cultivation of fodder AS ALTERNATIVE NUTRITION RICH
Earthworm cultivation of fodder AS ALTERNATIVE NUTRITION RICH
Review by: Jericho
The worm is an alternative feed ingredient for poultry and fish. These animals contain high nutrition, among others: 64-76 Protein, fat, 7 to 10%, 900-1400 cal energy and minerals, water and most complete amino acid. To fulfill the worm can be cultivated with a box of wood, plastic, or glass. as a medium for life is a mixture of compost worms with some organic materials (agricultural waste, waste market). Enter the material to 15 cm and then enough water to wet the medium and soil. Toss well until the happening of fermentation. After 4 weeks of animal waste to enter the 70% ratio of live media and 30% dirt hewan.Kapur added 1% to PH earthworms netral.Kemudian enter into it as heavy as the media has provided life. So as not to dry the surface of plastic coated media, sacks or other material not needed cahaya.Makanan translucent worms is manure, either cow, goat or chicken in the form of powder or worms as heavy porridge that is inserted into the box maintenance. The look out for pests: ants, beetles, birds, centipedes, millipedes, chickens, ducks, mice, frogs, squirrels, geese, leeches, and lice. After 2.5 to 3 months the worms have started to be harvested is marked many kascing (worm excrement) and cocoons (egg collection of worms). Some adult worms should be used to seed.
Earthworm cultivation of fodder AS ALTERNATIVE NUTRITION RICH Originally published in Short Reviews: http://id.shvoong.com/exact-sciences/engineering/1905389-budidaya-cacing-tanah-sebagai-pakan/
Review by: Jericho
The worm is an alternative feed ingredient for poultry and fish. These animals contain high nutrition, among others: 64-76 Protein, fat, 7 to 10%, 900-1400 cal energy and minerals, water and most complete amino acid. To fulfill the worm can be cultivated with a box of wood, plastic, or glass. as a medium for life is a mixture of compost worms with some organic materials (agricultural waste, waste market). Enter the material to 15 cm and then enough water to wet the medium and soil. Toss well until the happening of fermentation. After 4 weeks of animal waste to enter the 70% ratio of live media and 30% dirt hewan.Kapur added 1% to PH earthworms netral.Kemudian enter into it as heavy as the media has provided life. So as not to dry the surface of plastic coated media, sacks or other material not needed cahaya.Makanan translucent worms is manure, either cow, goat or chicken in the form of powder or worms as heavy porridge that is inserted into the box maintenance. The look out for pests: ants, beetles, birds, centipedes, millipedes, chickens, ducks, mice, frogs, squirrels, geese, leeches, and lice. After 2.5 to 3 months the worms have started to be harvested is marked many kascing (worm excrement) and cocoons (egg collection of worms). Some adult worms should be used to seed.
Earthworm cultivation of fodder AS ALTERNATIVE NUTRITION RICH Originally published in Short Reviews: http://id.shvoong.com/exact-sciences/engineering/1905389-budidaya-cacing-tanah-sebagai-pakan/
Sabtu, 20 Maret 2010
Water Garden Liners - Which One To Use?
Water Garden Liners - Which One To Use?
by: Doug Green
There are several kinds of pond liners available in pond stores.
The first is EPDM rubber – and this is extremely durable, resists punctures and quite flexible. It is normally sold in 40 or 45 mil thickness. If you intend to put a rock bottom on top of your liner, this is the liner for you as it is very flexible and will give and take with freezing. The puncture resistance and flexibility ensure a long life and consistent performance. Usually guaranteed for over 20 years.
Polyethylene is the cheapest liner you can buy. But with this lowered cost comes a lowered lifespan. If exposed to sunlight – this material may only last one season. It is not puncture resistant and it is quite stiff. The only serious use of this material is if you have a very large pond with a sandy bottom and can bury the edges so the sunlight can’t get to it. But if you think you want to build a backyard pond cheaply, using this is truly false economy.
Polypropylene is another choice and it comes in the same thickness as EPDM and is equally puncture resistant. The problem comes in the flexibility (about the same as polyethylene which is to say terrible) and this makes it difficult to go around corners. But it is the strongest of the liners.
Old swimming pool liners make terrible liners as they tend to degrade quickly in the sunlight and are quite stiff.
And what about cheaper materials such as that for roofing. The difference between fish-safe and other material is that the fish safe liners are made with a consistent formula. Other non-fish materials might be OK in this batch but if compound A becomes cheaper next week, it will replace the more expensive compound B. The difficulty is that it doesn’t matter for roofing that compound A kills off fish while compound B does not. In fish-safe liners, all material used is consistently fish-safe. But it is possible to obtain a real deal on roof liner material sometimes – just be aware that it may or may not be fish safe.
About The Author
Doug Green, an award winning garden writer with 7 books published answers gardening questions in his free newsletter at http://www.water-gardens-information.com.
by: Doug Green
There are several kinds of pond liners available in pond stores.
The first is EPDM rubber – and this is extremely durable, resists punctures and quite flexible. It is normally sold in 40 or 45 mil thickness. If you intend to put a rock bottom on top of your liner, this is the liner for you as it is very flexible and will give and take with freezing. The puncture resistance and flexibility ensure a long life and consistent performance. Usually guaranteed for over 20 years.
Polyethylene is the cheapest liner you can buy. But with this lowered cost comes a lowered lifespan. If exposed to sunlight – this material may only last one season. It is not puncture resistant and it is quite stiff. The only serious use of this material is if you have a very large pond with a sandy bottom and can bury the edges so the sunlight can’t get to it. But if you think you want to build a backyard pond cheaply, using this is truly false economy.
Polypropylene is another choice and it comes in the same thickness as EPDM and is equally puncture resistant. The problem comes in the flexibility (about the same as polyethylene which is to say terrible) and this makes it difficult to go around corners. But it is the strongest of the liners.
Old swimming pool liners make terrible liners as they tend to degrade quickly in the sunlight and are quite stiff.
And what about cheaper materials such as that for roofing. The difference between fish-safe and other material is that the fish safe liners are made with a consistent formula. Other non-fish materials might be OK in this batch but if compound A becomes cheaper next week, it will replace the more expensive compound B. The difficulty is that it doesn’t matter for roofing that compound A kills off fish while compound B does not. In fish-safe liners, all material used is consistently fish-safe. But it is possible to obtain a real deal on roof liner material sometimes – just be aware that it may or may not be fish safe.
About The Author
Doug Green, an award winning garden writer with 7 books published answers gardening questions in his free newsletter at http://www.water-gardens-information.com.
Kamis, 18 Maret 2010
Cooking Shrimp Made Easy for the Home Cook with these Simple Techniques
Cooking Shrimp Made Easy for the Home Cook with these Simple Techniques
by: Chef Todd Mohr
Cooking shrimp at home is a wonderful, casual alternative to a night out at a restaurant. But that's only if you know how to handle shrimp and produce those beautiful professional results yourself. Unfortunately, most people have trouble with shrimp for a couple of reasons. First, there is the cleaning of the shrimp. This can be a bit challenging, but with the right technique and a little bit of practice, it's a lot easier than you think. The second main obstacle that many face in preparing shrimp at home is not handling shrimp correctly and ruining a great ingredient. Shrimp must be handled well from start to finish to ensure the best possible outcome in your cooking. So - learn these tips and make cooking shrimp a delight in your house!
Cleaning Shrimp
Cleaning shrimp is sometimes necessary depending on how you purchase your shrimp. It is also necessary to clean fresh shrimp that you plan to freeze because it is much easier to do this when the shrimp are fresh. My favorite place to eat shrimp is at the beach on vacation. I love going to the local fish market and buying the freshest fish I can find. So - this entails cleaning shrimp for sure! But don't worry - it's easy and a little bit fun, too. Once you've removed the heads from your shrimp, here are the rest of the steps in cleaning shrimp:
Hold the shrimp by the tail between your thumb and forefinger, legs up, holding the shrimp in place with the rest of your fingers - this takes a bit of practice so don't get frustrated!
Take your paring knife and run down the legs of the shrimp, scraping them off as you go. You could even use a clam knife here because you don't need it to be sharp. Now it should be easy to remove the shell.
It's time to take the vein out. Hold the shrimp - vein up - tightly in your hand. With your other hand, make small incision, exposing the body cavity. Now simply pull the vein out.
For another trick on cleaning shrimp, try this simple method for butterflying shrimp. Make an incision and run down the length of the shrimp to open 2 halves. Be careful not to cut the shrimp all the way through. You can poach the shrimp from here for shrimp cocktail or even lay it flat on a tray, stuff it and lay the tails on top before baking it. This method of cleaning shrimp increases surface area - making the shrimp look bigger, helps the shrimp cook more consistently and makes a very nice presentation. Once you've cleaned all your shrimp - don't discard those shells. I freeze them to use later in shrimp stock, shrimp sauce and shrimp butter.
Cooking Fresh Shrimp
Cooking fresh shrimp is a wonderful experience because after cleaning, there are just a few short steps to enjoy a wonderful shrimp creation of your own making. But there are some important things to consider when handling fresh seafood of any kind - especially shrimp. First is in selection. I generally try to buy shrimp with the heads still on. This tells you something important about the shrimp: it's never been frozen. Freezing shrimp with the heads on makes a mess (and not a lot of sense) so anytime you need to start cooking fresh shrimp by removing the heads, you know they're fresh! Next is temperature. Shrimp should always be kept at around 34 degrees Fahrenheit. Most refrigerators are around 40 degrees, which might sound close, but it's not - as far as the shrimp are concerned. Studies have shown that just a 5 degree temperature reduction (from 40 to 35) doubles the shelf life of fish and shellfish. So before cooking fresh shrimp, you will most likely need to store your raw shrimp on self-draining ice in the refrigerator. I place the ice and shrimp in a colander and then into a metal bowl to catch the water as the ice melts. Incidentally, the same is true for refrigerators at the store. Fresh fish should always be stored on ice. Before cooking fresh shrimp, give it a smell. If shrimp does go bad, you'll know it by a strong ammonia odor, which is true of most fish.
Cooking Frozen Shrimp
Cooking frozen shrimp is often necessary when the fresh variety is just not available. Don't worry - it happens to me too! Luckily, frozen shrimp are readily available and can be tasty in dishes as well - as long as you know my tips for selecting, handling and cooking frozen shrimp. For starters - what does all that terminology mean? "I'll take some 15-20 IQF P & D, please." OK - let me translate. IQF is a term to describe the way in which shrimp is frozen. It means individually quick frozen. If your IQF bag of shrimp has ice crystals or the shrimp is frozen together in a clump, don't buy it. This means the bag has defrosted and been re-frozen. This is something that should generally be avoided in purchasing frozen foods. Shrimp are labeled with a number range (15-20) that refers the the number of shrimp that come in a pound. The larger the number, the smaller the shrimp. Medium is around 15-20; Salad shrimp are 96+. As I mentioned above, it is best to clean shrimp when fresh. The exception to this would be on shrimp boats where they have the technology to immediately freeze the shrimp they catch at very low temperatures (quickly). So - frozen shrimp can be purchased cleaned or not cleaned. If they have been cleaned before freezing, they are called P&D - peeled and de-veined. This means you will be cooking frozen shrimp in a matter of minutes - after defrosting, that is. One last thing - always defrost shrimp before cooking frozen shrimp. The best way to do this is in the refrigerator. If you need to defrost more quickly, you can place the shrimp in a bowl under slowly running cold water to defrost.
Cooking shrimp is a skill that enables you to prepare wonderful home-cooked dishes quickly and easily. Shrimp is a versatile ingredient that can be prepared in so many different ways, you are not likely to get bored anytime soon. By understanding and applying these simple techniques, you will soon be cooking shrimp at every meal. Shrimp omelet, anyone?
About The Author
This article on Cooking Shrimp is based on the “Cooking Coarse” video series, created by Chef Todd Mohr and based on his cooking-without-recipes philosophy.
Chef Todd is a classically trained chef, entrepreneur and educator in addition to being the host of "Cooking Coarse". For more details on Cooking by Method and how you can cook better everyday at home, visit Chef Todd’s website http:/www.I-hate-cooking-recipes.com where you can view over 170 free cooking videos and subscribe to the Free monthly e-zine “Burn Your Recipes.” Cooking videos and further information about cooking shrimp is provided at: http://www.i-hate-cooking-recipes.com/cooking-shrimp.html.
Visit the author's web site at:
http://www.i-hate-cooking-recipes.com
by: Chef Todd Mohr
Cooking shrimp at home is a wonderful, casual alternative to a night out at a restaurant. But that's only if you know how to handle shrimp and produce those beautiful professional results yourself. Unfortunately, most people have trouble with shrimp for a couple of reasons. First, there is the cleaning of the shrimp. This can be a bit challenging, but with the right technique and a little bit of practice, it's a lot easier than you think. The second main obstacle that many face in preparing shrimp at home is not handling shrimp correctly and ruining a great ingredient. Shrimp must be handled well from start to finish to ensure the best possible outcome in your cooking. So - learn these tips and make cooking shrimp a delight in your house!
Cleaning Shrimp
Cleaning shrimp is sometimes necessary depending on how you purchase your shrimp. It is also necessary to clean fresh shrimp that you plan to freeze because it is much easier to do this when the shrimp are fresh. My favorite place to eat shrimp is at the beach on vacation. I love going to the local fish market and buying the freshest fish I can find. So - this entails cleaning shrimp for sure! But don't worry - it's easy and a little bit fun, too. Once you've removed the heads from your shrimp, here are the rest of the steps in cleaning shrimp:
Hold the shrimp by the tail between your thumb and forefinger, legs up, holding the shrimp in place with the rest of your fingers - this takes a bit of practice so don't get frustrated!
Take your paring knife and run down the legs of the shrimp, scraping them off as you go. You could even use a clam knife here because you don't need it to be sharp. Now it should be easy to remove the shell.
It's time to take the vein out. Hold the shrimp - vein up - tightly in your hand. With your other hand, make small incision, exposing the body cavity. Now simply pull the vein out.
For another trick on cleaning shrimp, try this simple method for butterflying shrimp. Make an incision and run down the length of the shrimp to open 2 halves. Be careful not to cut the shrimp all the way through. You can poach the shrimp from here for shrimp cocktail or even lay it flat on a tray, stuff it and lay the tails on top before baking it. This method of cleaning shrimp increases surface area - making the shrimp look bigger, helps the shrimp cook more consistently and makes a very nice presentation. Once you've cleaned all your shrimp - don't discard those shells. I freeze them to use later in shrimp stock, shrimp sauce and shrimp butter.
Cooking Fresh Shrimp
Cooking fresh shrimp is a wonderful experience because after cleaning, there are just a few short steps to enjoy a wonderful shrimp creation of your own making. But there are some important things to consider when handling fresh seafood of any kind - especially shrimp. First is in selection. I generally try to buy shrimp with the heads still on. This tells you something important about the shrimp: it's never been frozen. Freezing shrimp with the heads on makes a mess (and not a lot of sense) so anytime you need to start cooking fresh shrimp by removing the heads, you know they're fresh! Next is temperature. Shrimp should always be kept at around 34 degrees Fahrenheit. Most refrigerators are around 40 degrees, which might sound close, but it's not - as far as the shrimp are concerned. Studies have shown that just a 5 degree temperature reduction (from 40 to 35) doubles the shelf life of fish and shellfish. So before cooking fresh shrimp, you will most likely need to store your raw shrimp on self-draining ice in the refrigerator. I place the ice and shrimp in a colander and then into a metal bowl to catch the water as the ice melts. Incidentally, the same is true for refrigerators at the store. Fresh fish should always be stored on ice. Before cooking fresh shrimp, give it a smell. If shrimp does go bad, you'll know it by a strong ammonia odor, which is true of most fish.
Cooking Frozen Shrimp
Cooking frozen shrimp is often necessary when the fresh variety is just not available. Don't worry - it happens to me too! Luckily, frozen shrimp are readily available and can be tasty in dishes as well - as long as you know my tips for selecting, handling and cooking frozen shrimp. For starters - what does all that terminology mean? "I'll take some 15-20 IQF P & D, please." OK - let me translate. IQF is a term to describe the way in which shrimp is frozen. It means individually quick frozen. If your IQF bag of shrimp has ice crystals or the shrimp is frozen together in a clump, don't buy it. This means the bag has defrosted and been re-frozen. This is something that should generally be avoided in purchasing frozen foods. Shrimp are labeled with a number range (15-20) that refers the the number of shrimp that come in a pound. The larger the number, the smaller the shrimp. Medium is around 15-20; Salad shrimp are 96+. As I mentioned above, it is best to clean shrimp when fresh. The exception to this would be on shrimp boats where they have the technology to immediately freeze the shrimp they catch at very low temperatures (quickly). So - frozen shrimp can be purchased cleaned or not cleaned. If they have been cleaned before freezing, they are called P&D - peeled and de-veined. This means you will be cooking frozen shrimp in a matter of minutes - after defrosting, that is. One last thing - always defrost shrimp before cooking frozen shrimp. The best way to do this is in the refrigerator. If you need to defrost more quickly, you can place the shrimp in a bowl under slowly running cold water to defrost.
Cooking shrimp is a skill that enables you to prepare wonderful home-cooked dishes quickly and easily. Shrimp is a versatile ingredient that can be prepared in so many different ways, you are not likely to get bored anytime soon. By understanding and applying these simple techniques, you will soon be cooking shrimp at every meal. Shrimp omelet, anyone?
About The Author
This article on Cooking Shrimp is based on the “Cooking Coarse” video series, created by Chef Todd Mohr and based on his cooking-without-recipes philosophy.
Chef Todd is a classically trained chef, entrepreneur and educator in addition to being the host of "Cooking Coarse". For more details on Cooking by Method and how you can cook better everyday at home, visit Chef Todd’s website http:/www.I-hate-cooking-recipes.com where you can view over 170 free cooking videos and subscribe to the Free monthly e-zine “Burn Your Recipes.” Cooking videos and further information about cooking shrimp is provided at: http://www.i-hate-cooking-recipes.com/cooking-shrimp.html.
Visit the author's web site at:
http://www.i-hate-cooking-recipes.com
Rabu, 17 Maret 2010
How To Care For Your Fishes Without Spending A Fortune
How To Care For Your Fishes Without Spending A Fortune
by: Partha Mitra
Whether you have a big sized aquarium with lots of fishes or just a glass bowl on your table with a couple of Gold fishes, they give you great pleasure and tranquility to see them.
Fishes are most soothing pets, but they can be real delicate too. However you can take a good care for your fishes by remembering some small tips.
Whether you are out for a couple of days, your fishes will be there waiting for you when you come back. Here are some tips to keep your fishes healthy.
1) Cleaning your aquarium or tank
Your fish survives in the water of your tank or your aquarium. Not only they eat in it but also the water gradually accumulates the bio-waste from our fishes and gravel.
So it makes a god sense to clean the aquarium and change the water once a week. Do not change the entire water immediately. Fishes are sensitive to water temperature and a sudden change may affect them. Collect your fishes in a tub or a plastic bag with some water of your tank or aquarium. Seal the plastic bag and put it safely. Then clean the aquarium and change the water. Put the plastic bag (with the fishes and water) inside the aquarium -without opening it. Let the temperature of the water inside the plastic bag change gradually to that of the new water in the aquarium. Your fishes will adapt to the new temperature. Then open the plastic bag and release the fishes inside the aquarium.
After all a clean aquarium is always more pleasant to look at.
2) Cleaning your aquarium’s air pump
Dirt and gravel often coagulates the air pump making it function less efficiently. Often bio-waste accumulates in the air filter. Consider changing the air filter at least once a month or as mentioned in the air-pump manual
3) Feeding your fishes.
One big word: Do Not Overfeed your fishes. Most aquarium fishes die of overfeeding rather then underfeeding. Also leftover foods (usually your fishes will continue eating till they are in real trouble!) contaminate the water, and promote bacteria harmful to the fishes. Feed the fish small amounts, which they can consume in three to five minutes and feed them daily. And if you are going out for a couple of days in the weekend, do not try to feed them an extra quantity on Friday. Your fishes will do well on an empty stomach for a couple of days. Also it is always better not to ask your helpful neighbor not to feed your fish when you are away for the weekend. The chances are that your over-zealous neighbor will overfeed them (with a good intention, of course!).
There is sufficient food in a balanced aquarium to keep fish healthy even though not fed for a day or more.
About The Author
Partha Mitra
See my e-book on Tropical fishes at http://dotpacket.net/tropical
partha@webmine.us
by: Partha Mitra
Whether you have a big sized aquarium with lots of fishes or just a glass bowl on your table with a couple of Gold fishes, they give you great pleasure and tranquility to see them.
Fishes are most soothing pets, but they can be real delicate too. However you can take a good care for your fishes by remembering some small tips.
Whether you are out for a couple of days, your fishes will be there waiting for you when you come back. Here are some tips to keep your fishes healthy.
1) Cleaning your aquarium or tank
Your fish survives in the water of your tank or your aquarium. Not only they eat in it but also the water gradually accumulates the bio-waste from our fishes and gravel.
So it makes a god sense to clean the aquarium and change the water once a week. Do not change the entire water immediately. Fishes are sensitive to water temperature and a sudden change may affect them. Collect your fishes in a tub or a plastic bag with some water of your tank or aquarium. Seal the plastic bag and put it safely. Then clean the aquarium and change the water. Put the plastic bag (with the fishes and water) inside the aquarium -without opening it. Let the temperature of the water inside the plastic bag change gradually to that of the new water in the aquarium. Your fishes will adapt to the new temperature. Then open the plastic bag and release the fishes inside the aquarium.
After all a clean aquarium is always more pleasant to look at.
2) Cleaning your aquarium’s air pump
Dirt and gravel often coagulates the air pump making it function less efficiently. Often bio-waste accumulates in the air filter. Consider changing the air filter at least once a month or as mentioned in the air-pump manual
3) Feeding your fishes.
One big word: Do Not Overfeed your fishes. Most aquarium fishes die of overfeeding rather then underfeeding. Also leftover foods (usually your fishes will continue eating till they are in real trouble!) contaminate the water, and promote bacteria harmful to the fishes. Feed the fish small amounts, which they can consume in three to five minutes and feed them daily. And if you are going out for a couple of days in the weekend, do not try to feed them an extra quantity on Friday. Your fishes will do well on an empty stomach for a couple of days. Also it is always better not to ask your helpful neighbor not to feed your fish when you are away for the weekend. The chances are that your over-zealous neighbor will overfeed them (with a good intention, of course!).
There is sufficient food in a balanced aquarium to keep fish healthy even though not fed for a day or more.
About The Author
Partha Mitra
See my e-book on Tropical fishes at http://dotpacket.net/tropical
partha@webmine.us
Minggu, 14 Maret 2010
Aquarium Supply Necessary For Novice
Aquarium Supply Necessary For Novice
by: Low Jeremy
Watching the fish gliding inside an aquarium makes your mind relax. Much more if it is well designed, maybe something that looks like a real habitat underworld. Setting up one can be a great idea for your family.
An aquarium can be best fitted in any corner of your room, provided that it is unreachable by your kids unless with your supervision. It can add exquisiteness to your surroundings and a more soothing ambiance.
However, considering some important factors can be better while setting up an aquarium. You have to purchase an array of aquarium supplies in order to create a place for your fish to live in.
Here are some of the supplies that you have to take note:
1.Type of fish
This is a prior consideration because it will determine the kind of aquarium that you will put up whether it is freshwater, saltwater aquarium, or warm water aquarium. Tropical fish for instance necessitates warm water that will require you a heater. Each kind of aquarium set up has distinct needs and expenses that you will incur when purchasing the supplies.
2.Tank
If you are novice, you can begin with smaller size of aquarium and a ten-gallon tank will probably do. This is another determinant of the kind of fish that you will place in your aquarium. A variety of type can be chosen if you have larger tanks.
3.Heater
It is necessary for tropical fish because you have to maintain warm temperature of water. This is the kind of habitat where they can survive.
4.Filter
Since you cannot prevent some falling debris inside your aquarium, you have to make use of filters to keep it clean at all times. Cleanliness is crucial because this will make your fish stay healthy inside an aquarium.
5.Gravel and rocks
All of these components will add an underworld effect to your aquarium. Be sure to clean them properly before you place the said supplies to the water.
6.Pump
Pump is one of the basic requirements for your aquarium because the life of the fish inside it will depend on the pump. It s their aid for breathing
7.Water Testing kit
Utilizing one will help you to gauge the ph level inside your aquarium.
8.Lighting
In order to remove dullness inside the aquarium, you need to put some lighting. Too much lighting effects will not be good as well.
After you make yourself ready with the aquarium supply, then you can put up your own.
About The Author
This content is provided by Low Jeremy. For more information on aquariums, please visit http://aquarium.articlekeep.com.
by: Low Jeremy
Watching the fish gliding inside an aquarium makes your mind relax. Much more if it is well designed, maybe something that looks like a real habitat underworld. Setting up one can be a great idea for your family.
An aquarium can be best fitted in any corner of your room, provided that it is unreachable by your kids unless with your supervision. It can add exquisiteness to your surroundings and a more soothing ambiance.
However, considering some important factors can be better while setting up an aquarium. You have to purchase an array of aquarium supplies in order to create a place for your fish to live in.
Here are some of the supplies that you have to take note:
1.Type of fish
This is a prior consideration because it will determine the kind of aquarium that you will put up whether it is freshwater, saltwater aquarium, or warm water aquarium. Tropical fish for instance necessitates warm water that will require you a heater. Each kind of aquarium set up has distinct needs and expenses that you will incur when purchasing the supplies.
2.Tank
If you are novice, you can begin with smaller size of aquarium and a ten-gallon tank will probably do. This is another determinant of the kind of fish that you will place in your aquarium. A variety of type can be chosen if you have larger tanks.
3.Heater
It is necessary for tropical fish because you have to maintain warm temperature of water. This is the kind of habitat where they can survive.
4.Filter
Since you cannot prevent some falling debris inside your aquarium, you have to make use of filters to keep it clean at all times. Cleanliness is crucial because this will make your fish stay healthy inside an aquarium.
5.Gravel and rocks
All of these components will add an underworld effect to your aquarium. Be sure to clean them properly before you place the said supplies to the water.
6.Pump
Pump is one of the basic requirements for your aquarium because the life of the fish inside it will depend on the pump. It s their aid for breathing
7.Water Testing kit
Utilizing one will help you to gauge the ph level inside your aquarium.
8.Lighting
In order to remove dullness inside the aquarium, you need to put some lighting. Too much lighting effects will not be good as well.
After you make yourself ready with the aquarium supply, then you can put up your own.
About The Author
This content is provided by Low Jeremy. For more information on aquariums, please visit http://aquarium.articlekeep.com.
Selasa, 09 Maret 2010
harvesting prawns
harvesting prawns
Udang Galah harvested when size has been sufficient to measure consumption, large prawn consumption to reach the size needed for the maintenance time is saved 3 months starting from tokolan size.
Harvested prawns are maintained at the location of fresh water ponds with dikes made from the wall while the bottom of the pool of land that is not too muddy.
shrimp farmers experience that the pool of suitable farming location of prawns rocky bottom.
Rabu, 03 Maret 2010
Good Reasons To Install Fish Tank Hoods!
Good Reasons To Install Fish Tank Hoods!
by: Joe Slavin
By going one stage further, and adding fish tank hoods to your fish tanks, is a wise move and will be immensely beneficial to your fish. The hoods create a safer environment, blocks any attempts of fish from jumping from the aquariums, helps to maintain a constant temperature, prohibit the water evaporating and makes an excellent place to connect your lights up in. With the introduction of aquarium hoods, it will simplify the tank upkeep, establish a more suitable zone for your fish and bestow you with a much improved spectacle.
Fish can be prone to assault from other animals in the home and in turn will traumatise them whether or not they do come through the assault. The looming figure of and the peering eyes of some giant cat about to scrape you from your home is not what any pet fish desires. Not only other animals, but your neighbours cute little kid, paying a visit, in an act of kindness feeds your fish with pieces of pizza, chocolate cake and other water fouling goodies.
Many types of fish will periodically leap from the tank which is alright if they land back in the tank. If the jumping fish go in the wrong direction, heaven knows where they will finish up. Well we all know about fish out of water, and further strengthens the argument about using fish tank hoods.
An aquarium tank without a hood allows water temperature to rise and fall and won't be the idyllic aquarium ecosystem. This is particularly so for tropical fish. In many instances the temperature of your room will be different from daytime to nighttime and summer to winter.
Water evaporating can be eradicated with the addition of an aquarium hood. This can be a nuisance having to top up the tank periodically.
The benefits of lights is a major factor in being able to show the fish tank in all it's glory. A fish tank hood will provide the most appropriate place to house the lighting tubes. This creates a beautiful effect in muted lighting, the light shining down through the water. All plantation that you have in place in your fish tank will derive benefits with the added light. If you add together the amount you have spent on fish tanks plus the livestock and plants etc. The extra spent on fish tank hoods may prove to be the wisest decision you will make. As well as the advantages of a safer habitat for your marine creatures and producing a better show, another major element would be contentment knowing your fish to be safe, and arguably could be the most advantageous.
About The Author
See a variety of fish tank hoods and other aquarium merchandise including, custom made aquarium with custom made aquarium cabinet to match and more at http://petsuppliesfish.co.uk/custom-aquarium-cabinets-and-hoods-13/custom-aquarium-hoods-32
by: Joe Slavin
By going one stage further, and adding fish tank hoods to your fish tanks, is a wise move and will be immensely beneficial to your fish. The hoods create a safer environment, blocks any attempts of fish from jumping from the aquariums, helps to maintain a constant temperature, prohibit the water evaporating and makes an excellent place to connect your lights up in. With the introduction of aquarium hoods, it will simplify the tank upkeep, establish a more suitable zone for your fish and bestow you with a much improved spectacle.
Fish can be prone to assault from other animals in the home and in turn will traumatise them whether or not they do come through the assault. The looming figure of and the peering eyes of some giant cat about to scrape you from your home is not what any pet fish desires. Not only other animals, but your neighbours cute little kid, paying a visit, in an act of kindness feeds your fish with pieces of pizza, chocolate cake and other water fouling goodies.
Many types of fish will periodically leap from the tank which is alright if they land back in the tank. If the jumping fish go in the wrong direction, heaven knows where they will finish up. Well we all know about fish out of water, and further strengthens the argument about using fish tank hoods.
An aquarium tank without a hood allows water temperature to rise and fall and won't be the idyllic aquarium ecosystem. This is particularly so for tropical fish. In many instances the temperature of your room will be different from daytime to nighttime and summer to winter.
Water evaporating can be eradicated with the addition of an aquarium hood. This can be a nuisance having to top up the tank periodically.
The benefits of lights is a major factor in being able to show the fish tank in all it's glory. A fish tank hood will provide the most appropriate place to house the lighting tubes. This creates a beautiful effect in muted lighting, the light shining down through the water. All plantation that you have in place in your fish tank will derive benefits with the added light. If you add together the amount you have spent on fish tanks plus the livestock and plants etc. The extra spent on fish tank hoods may prove to be the wisest decision you will make. As well as the advantages of a safer habitat for your marine creatures and producing a better show, another major element would be contentment knowing your fish to be safe, and arguably could be the most advantageous.
About The Author
See a variety of fish tank hoods and other aquarium merchandise including, custom made aquarium with custom made aquarium cabinet to match and more at http://petsuppliesfish.co.uk/custom-aquarium-cabinets-and-hoods-13/custom-aquarium-hoods-32
Selasa, 02 Maret 2010
Cleavage stages of the cell.
Cleavage stages of the cell.
Gene is the elementary unit of the properties are derived in all chromosomes. In fish and other Vertebrate, each chromosome known to contain hundreds or even thousands of genes. Gene as the smallest unit, the host of the nature of the kromonemata descendants of the core parts of the chromosome.
At the time of cell division, chromosomes are divided but joined this division depends on the kind of pembelahannya.
Cell division there are two kinds, namely mitotic division and meiosis. Found in mitotic somatic cells, where the division is the number of chromosomes there is no change that is still 2n or diploid. While on the meiotic division in gamete formation of chromosome number is reduced by half or n (haploid) (Fig. 18).
According to the processes that occur during cleavage, can be classified into stages, as follows:
Prophase : In the core there is a formation of a complex structure that looks like yarn. At the beginning of this stage were two kronemata but ultimately lost or kronemata is not visible.
Metaphase : Chromosomes line up at the cell equator.
Anaphase : Chromosomes split lengthwise into two parts. Each containing one kromonemata. Then each part of the chromosome that has been cut to move toward one pole of the cell and ultimately in a single cell to form two sets of chromosomes as the porphase stage.
Telophase : Each chromosome is returned to the metabolic condition. Re-formed the core wall surrounding the new core. Eventually formed two identical daughter cells with stem cells.
Gene is the elementary unit of the properties are derived in all chromosomes. In fish and other Vertebrate, each chromosome known to contain hundreds or even thousands of genes. Gene as the smallest unit, the host of the nature of the kromonemata descendants of the core parts of the chromosome.
At the time of cell division, chromosomes are divided but joined this division depends on the kind of pembelahannya.
Cell division there are two kinds, namely mitotic division and meiosis. Found in mitotic somatic cells, where the division is the number of chromosomes there is no change that is still 2n or diploid. While on the meiotic division in gamete formation of chromosome number is reduced by half or n (haploid) (Fig. 18).
According to the processes that occur during cleavage, can be classified into stages, as follows:
Prophase : In the core there is a formation of a complex structure that looks like yarn. At the beginning of this stage were two kronemata but ultimately lost or kronemata is not visible.
Metaphase : Chromosomes line up at the cell equator.
Anaphase : Chromosomes split lengthwise into two parts. Each containing one kromonemata. Then each part of the chromosome that has been cut to move toward one pole of the cell and ultimately in a single cell to form two sets of chromosomes as the porphase stage.
Telophase : Each chromosome is returned to the metabolic condition. Re-formed the core wall surrounding the new core. Eventually formed two identical daughter cells with stem cells.
source: M. Ichsan Effendie, 1997
Making Seaweed
Making Seaweed
1.
Seaweed in the form of a solid start by destroying the sea grass until smooth. The goal, in order of destruction of bacteria in the fermentation process can work optimally. In addition, the compounds of lactose (sugar compounds) can be easily integrated;
2.
All fertilizer materials were mixed sea and put into containers such as drums, plastic, or a place that allows the process fermenatasi airtight;
3.
Optimal fermentation time to create a solid seaweed fertilizer was about two weeks;
4.
In addition to fertilizers, there is also a liquid seaweed fertilizer, raw materials needed to make a liquid fertilizer did not differ with solid fertilizers;
5.
The difference only lies in the manufacturing process and the length of time fermentas. Liquid seaweed fertilizer requires the addition of water with immersion time of five days of fermentation.
Source: Koran Jakarta, January 18 2010.Hal.22
1.
Seaweed in the form of a solid start by destroying the sea grass until smooth. The goal, in order of destruction of bacteria in the fermentation process can work optimally. In addition, the compounds of lactose (sugar compounds) can be easily integrated;
2.
All fertilizer materials were mixed sea and put into containers such as drums, plastic, or a place that allows the process fermenatasi airtight;
3.
Optimal fermentation time to create a solid seaweed fertilizer was about two weeks;
4.
In addition to fertilizers, there is also a liquid seaweed fertilizer, raw materials needed to make a liquid fertilizer did not differ with solid fertilizers;
5.
The difference only lies in the manufacturing process and the length of time fermentas. Liquid seaweed fertilizer requires the addition of water with immersion time of five days of fermentation.
Source: Koran Jakarta, January 18 2010.Hal.22
Senin, 01 Maret 2010
Maintaining Oxygen Levels in Fish and KOI Ponds
Maintaining Oxygen Levels in Fish and KOI Ponds
by: Brett Fogle
Severe environmental stressors are the most frequent causes of sudden fish death in garden ponds or other fish habitats, and the lack of oxygen in the water is the number 1 stressor of all.
Two major factors contributing to fish-pond oxygen loss concern blooming algae. During daylight hours, algae make oxygen; during the night,however, the plants take oxygen. If algae are profusely blooming, the plants deplete all the pond’s oxygen during the night, which in turn, causes fish inhabiting the pond to die.
Another way that algae trigger oxygen loss is by dying suddenly. Algae-bloom death occurs naturally or from chemical treatment of an algaecide. When algae die suddenly – from either cause – the oxygen becomes quickly depleted because the algae no longer are alive and making it.
Then, when dead algae begin to decompose, the decaying process even further depletes oxygen. Fish have been observed gulping for oxygen at the water’s surface in sixty minutes or less from the onset of sudden algae death.
In ponds stocked liberally with many fish, often the oxygen level is just adequate enough to sustain them. If any further claim on the existing oxygen is made, this delicate environmental balance will be upset. When no or inadequate aeration is provided, along with rising warm-weather water temperatures, the conditions for fish survival become critical.
As water warms, its oxygen-retaining capacity decreases. Consequently, small fountains, waterfalls, or other water-aerating devices are incapable of providing adequate oxygen for fish. Additional oxygen should be introduced through brisk aeration when fighting algae, most importantly when water temperatures surpass eighty degrees Fahrenheit.
Testing devices are the only sure method to accurately read oxygen levels. Because these devices are not usually on hand for the average person maintaining a water garden or fish pond, the easiest way to ensure sufficient oxygen levels is to provide generous and continual aeration. Pumps and diffusers that “bubble” air into the water or large waterfalls, fountains, and other “splashing” water devices are common ways to get sufficient oxygen into the pond. When the weather is warm, or if an algae problem exists, it is imperative that supplemental aeration be provided constantly, throughout the day and night.
One other algae-caused loss of fish has gained attention and is being studied in areas around the world. These fish-killing algal varieties contain potent toxins that trigger sudden fish death. If a pond hosts these particularly virulent algae, devastating fish loss can result, seemingly more so when a quick die-off of algal bloom occurs. The blooms discharge their toxins concurrently, and some or all fish in the pond are adversely affected or killed. Fortunately, since pond owners are unable to identify these algae, this danger is rare.
Keep your oxygen levels under control at all times and you will greatly increase your the lifespan of your fish.
To read the full article, click here:
http://www.macarthurwatergardens.com/Newsletters/July2004/Oxygen-Depletion.shtml
About The Author
Brett Fogle is the owner of MacArthur Water Gardens and several pond-related websites including macarthurwatergardens.com and pond-filters-online.com. He also publishes a free monthly newsletter called PondStuff! with a reader circulation of over 9,000 pond owners. To sign up for the free newsletter and receive a complimentary 'New Pond Owners Guide' for joining, just visit MacArthur Water Gardens at www.macarthurwatergardens.com.
brett@macarthurwatergardens.com
by: Brett Fogle
Severe environmental stressors are the most frequent causes of sudden fish death in garden ponds or other fish habitats, and the lack of oxygen in the water is the number 1 stressor of all.
Two major factors contributing to fish-pond oxygen loss concern blooming algae. During daylight hours, algae make oxygen; during the night,however, the plants take oxygen. If algae are profusely blooming, the plants deplete all the pond’s oxygen during the night, which in turn, causes fish inhabiting the pond to die.
Another way that algae trigger oxygen loss is by dying suddenly. Algae-bloom death occurs naturally or from chemical treatment of an algaecide. When algae die suddenly – from either cause – the oxygen becomes quickly depleted because the algae no longer are alive and making it.
Then, when dead algae begin to decompose, the decaying process even further depletes oxygen. Fish have been observed gulping for oxygen at the water’s surface in sixty minutes or less from the onset of sudden algae death.
In ponds stocked liberally with many fish, often the oxygen level is just adequate enough to sustain them. If any further claim on the existing oxygen is made, this delicate environmental balance will be upset. When no or inadequate aeration is provided, along with rising warm-weather water temperatures, the conditions for fish survival become critical.
As water warms, its oxygen-retaining capacity decreases. Consequently, small fountains, waterfalls, or other water-aerating devices are incapable of providing adequate oxygen for fish. Additional oxygen should be introduced through brisk aeration when fighting algae, most importantly when water temperatures surpass eighty degrees Fahrenheit.
Testing devices are the only sure method to accurately read oxygen levels. Because these devices are not usually on hand for the average person maintaining a water garden or fish pond, the easiest way to ensure sufficient oxygen levels is to provide generous and continual aeration. Pumps and diffusers that “bubble” air into the water or large waterfalls, fountains, and other “splashing” water devices are common ways to get sufficient oxygen into the pond. When the weather is warm, or if an algae problem exists, it is imperative that supplemental aeration be provided constantly, throughout the day and night.
One other algae-caused loss of fish has gained attention and is being studied in areas around the world. These fish-killing algal varieties contain potent toxins that trigger sudden fish death. If a pond hosts these particularly virulent algae, devastating fish loss can result, seemingly more so when a quick die-off of algal bloom occurs. The blooms discharge their toxins concurrently, and some or all fish in the pond are adversely affected or killed. Fortunately, since pond owners are unable to identify these algae, this danger is rare.
Keep your oxygen levels under control at all times and you will greatly increase your the lifespan of your fish.
To read the full article, click here:
http://www.macarthurwatergardens.com/Newsletters/July2004/Oxygen-Depletion.shtml
About The Author
Brett Fogle is the owner of MacArthur Water Gardens and several pond-related websites including macarthurwatergardens.com and pond-filters-online.com. He also publishes a free monthly newsletter called PondStuff! with a reader circulation of over 9,000 pond owners. To sign up for the free newsletter and receive a complimentary 'New Pond Owners Guide' for joining, just visit MacArthur Water Gardens at www.macarthurwatergardens.com.
brett@macarthurwatergardens.com
Minggu, 28 Februari 2010
Choosing A Saltwater Fish Tank
Choosing A Saltwater Fish Tank
by: Alison Stevens
What to Look For in a Saltwater Fish Tank
The decision to purchase a saltwater or marine fish tank for your home or office should not be taken lightly. Marine fish will have requirements far greater than freshwater fish. However, once you’ve decided to purchase a saltwater aquarium you’ll be rewarded with a stunning range of tropical and reef fish to choose from.
But first you’ll need to purchase your tank. The selection process can be time consuming and confusing because the range of tanks available is large. The best advice is usually to purchase the largest tank you can afford and that will fit in the available space. There are numerous stories of people starting out their fish tank hobby with a small fish tank only to find in a short space of time that they wish they had purchased a larger tank!
A 30-gallon saltwater aquarium is probably the smallest tank you should consider. A fish tank of this size will provide sufficient surface area to allow adequate exchange of oxygen into the water and to provide a comfortable swimming environment for your fish.
The oxygen supply in the water together with the water temperature will determine the success or otherwise of your fish keeping hobby. Tropical saltwater fish require a water temperature of about 75 degrees F. The warmer water in the saltwater aquarium will tend to deplete the oxygen in the water which means that the surface area becomes important. The addition of aeration equipment is usually desirable to increase the oxygen concentration. Aeration can usually be provided in conjunction with your filtration equipment.
Saltwater fish tanks are available in both acrylic and glass. There are advantages and disadvantages to both. Some of the advantages of glass aquariums are
* Glass fish tanks are usually cheaper than acrylic tanks
* Glass fish tanks are more scratch resistant than acrylic tanks
* Glass fish tanks won't discolor with age
* Glass fish tanks won’t require as much brace support as acrylic tanks although the stand needs to be able to support a great weight
Advantages of acrylic fish tanks
* Acrylic fish tanks are lighter in weight than glass fish tanks
* Acrylic fish tanks can be custom made in a shape to suit your home
* Acrylic fish tanks are less likely to break
* Acrylic fish tanks can be purchased online
Setting Up Your Saltwater Fish Tank
Bringing your new saltwater fish tank home from the store is only the first step. Never be tempted to purchase fish at the same time that you acquire your aquarium. There are many steps to complete prior to introducing fish to their new home.
First, you need to install your tank in its desired location. Avoid locating your saltwater fish tank in any spot that receives sunlight. Sunlight will cause algae to grow in your tank and whilst this will not usually harm the fish it is unsightly and spoils the appearance of your aquarium. Also avoid any locations close to room heaters or where the tank will be exposed to drafts.
Many acrylic fish tanks come with a built-in stand. Glass tanks will require a sturdy stand and should have a layer of polystyrene or rubber placed between the tank and the stand to absorb any unevenness. If the tank is unbalanced it will eventually crack.
Check your new tank for leaks. Fill it with water and let is stand for a day or two. Once you have confirmed that it is water tight you will need to thoroughly clean the tank and all equipment. Rinse thoroughly. Do not skip the cleaning and rinsing step just because you’ve purchased a new tank and it appears sparkling clean. Your fish will die if there are any contaminants left in the tank! Don’t forget to wash the gravel before adding it the tank. Add all your other equipment in accordance with the manufacturer’s directions. Your pet store will have provided advice on how to set up your saltwater fish tank.
After you have added your salt water and confirmed that the salt and chemical levels are correct you’ll need to run all your equipment for at least 72 hours to filter and heat your water and stabilize your tank. Let the aquarium cycle to build up the correct biological levels.
The hardest part of setting up your saltwater fish tank is now complete and now you’ll be able to go and select your colorful fish!
About The Author
Alison Stevens is an online author and maintains the website http://www.goldfishsite.com/blog/ to assist anyone who wants to get started with setting up an aquarium fish tank and gain an understanding of fresh and saltwater fish tank maintenance.
by: Alison Stevens
What to Look For in a Saltwater Fish Tank
The decision to purchase a saltwater or marine fish tank for your home or office should not be taken lightly. Marine fish will have requirements far greater than freshwater fish. However, once you’ve decided to purchase a saltwater aquarium you’ll be rewarded with a stunning range of tropical and reef fish to choose from.
But first you’ll need to purchase your tank. The selection process can be time consuming and confusing because the range of tanks available is large. The best advice is usually to purchase the largest tank you can afford and that will fit in the available space. There are numerous stories of people starting out their fish tank hobby with a small fish tank only to find in a short space of time that they wish they had purchased a larger tank!
A 30-gallon saltwater aquarium is probably the smallest tank you should consider. A fish tank of this size will provide sufficient surface area to allow adequate exchange of oxygen into the water and to provide a comfortable swimming environment for your fish.
The oxygen supply in the water together with the water temperature will determine the success or otherwise of your fish keeping hobby. Tropical saltwater fish require a water temperature of about 75 degrees F. The warmer water in the saltwater aquarium will tend to deplete the oxygen in the water which means that the surface area becomes important. The addition of aeration equipment is usually desirable to increase the oxygen concentration. Aeration can usually be provided in conjunction with your filtration equipment.
Saltwater fish tanks are available in both acrylic and glass. There are advantages and disadvantages to both. Some of the advantages of glass aquariums are
* Glass fish tanks are usually cheaper than acrylic tanks
* Glass fish tanks are more scratch resistant than acrylic tanks
* Glass fish tanks won't discolor with age
* Glass fish tanks won’t require as much brace support as acrylic tanks although the stand needs to be able to support a great weight
Advantages of acrylic fish tanks
* Acrylic fish tanks are lighter in weight than glass fish tanks
* Acrylic fish tanks can be custom made in a shape to suit your home
* Acrylic fish tanks are less likely to break
* Acrylic fish tanks can be purchased online
Setting Up Your Saltwater Fish Tank
Bringing your new saltwater fish tank home from the store is only the first step. Never be tempted to purchase fish at the same time that you acquire your aquarium. There are many steps to complete prior to introducing fish to their new home.
First, you need to install your tank in its desired location. Avoid locating your saltwater fish tank in any spot that receives sunlight. Sunlight will cause algae to grow in your tank and whilst this will not usually harm the fish it is unsightly and spoils the appearance of your aquarium. Also avoid any locations close to room heaters or where the tank will be exposed to drafts.
Many acrylic fish tanks come with a built-in stand. Glass tanks will require a sturdy stand and should have a layer of polystyrene or rubber placed between the tank and the stand to absorb any unevenness. If the tank is unbalanced it will eventually crack.
Check your new tank for leaks. Fill it with water and let is stand for a day or two. Once you have confirmed that it is water tight you will need to thoroughly clean the tank and all equipment. Rinse thoroughly. Do not skip the cleaning and rinsing step just because you’ve purchased a new tank and it appears sparkling clean. Your fish will die if there are any contaminants left in the tank! Don’t forget to wash the gravel before adding it the tank. Add all your other equipment in accordance with the manufacturer’s directions. Your pet store will have provided advice on how to set up your saltwater fish tank.
After you have added your salt water and confirmed that the salt and chemical levels are correct you’ll need to run all your equipment for at least 72 hours to filter and heat your water and stabilize your tank. Let the aquarium cycle to build up the correct biological levels.
The hardest part of setting up your saltwater fish tank is now complete and now you’ll be able to go and select your colorful fish!
About The Author
Alison Stevens is an online author and maintains the website http://www.goldfishsite.com/blog/ to assist anyone who wants to get started with setting up an aquarium fish tank and gain an understanding of fresh and saltwater fish tank maintenance.
How To Avoid Cloudy Fish Tank Water!
How To Avoid Cloudy Fish Tank Water!
by: Joe Slavin
One of the major explanations why numerous individuals on a global basis have become infatuated by fish tanks is that they can give you an easily attained basis of relief and leisure for a small amount of your time, outlay and exertion. Considering everything, what other hobby can give you similar benefits that a fish tank can, over the same period of time for similar expenditure?
One aspect that people tend to overlook is the necessity of fish tank care so that the duty of the proper cleaning is carried out to ensure a proper hygiene level which is an essential for the health and wellbeing of your pet fish. If you neglect this essential cleaning regime, you put your fish in jeopardy and end up with a cloudy fish tank. The primary element that has a major influence and has a vital role in making sure that your fish and other marine creatures and foliage enjoy a greater standard of well being and contentment which consequently provides us with the pleasure of viewing them for a long time in the future.
Over time, black algae can form on the sides of the tank and along with uneaten food which accumulates in the gravel at the bottom of the tank will become a cleaning issue. The solution is to confront the likely dilemma prior to it occurring by using fish which eat algae and fish which swim and feed at the bottom of the tank, cat fish are an example of these species. These help in your fight against debris building up on the bottom and algae being allowed to get out of control on the sides of the tank. There are certain aquarium life that we class as scavengers of various forms, ranging from small to moderate sises of fish to little crabs. All of these creatures do a certain task and you will have to make the right choice. The most of these will gorge themselves on the black algae which in turn helps to limit it. You have to be alert as to how the different varieties of fish react with others, because the bigger ones tend to display aggressive behavior and can even devour the little fish.
With these points taken, you will need to keep an eye on the chemistry of the aquarium water and take out say 10% and add 10% fresh water at a time. Fish do not like big changes and that is why it is recommended to slowly replace it rather than all at once. This important time spent on fish tank care will benefit you in the long run and prevent problems such as black algae and having a cloudy fish tank causing your fish to become unwell.
About The Author
To find out more information about aquariums and other related fish tank items have a look at the selection at http://petsuppliesfish.co.uk
by: Joe Slavin
One of the major explanations why numerous individuals on a global basis have become infatuated by fish tanks is that they can give you an easily attained basis of relief and leisure for a small amount of your time, outlay and exertion. Considering everything, what other hobby can give you similar benefits that a fish tank can, over the same period of time for similar expenditure?
One aspect that people tend to overlook is the necessity of fish tank care so that the duty of the proper cleaning is carried out to ensure a proper hygiene level which is an essential for the health and wellbeing of your pet fish. If you neglect this essential cleaning regime, you put your fish in jeopardy and end up with a cloudy fish tank. The primary element that has a major influence and has a vital role in making sure that your fish and other marine creatures and foliage enjoy a greater standard of well being and contentment which consequently provides us with the pleasure of viewing them for a long time in the future.
Over time, black algae can form on the sides of the tank and along with uneaten food which accumulates in the gravel at the bottom of the tank will become a cleaning issue. The solution is to confront the likely dilemma prior to it occurring by using fish which eat algae and fish which swim and feed at the bottom of the tank, cat fish are an example of these species. These help in your fight against debris building up on the bottom and algae being allowed to get out of control on the sides of the tank. There are certain aquarium life that we class as scavengers of various forms, ranging from small to moderate sises of fish to little crabs. All of these creatures do a certain task and you will have to make the right choice. The most of these will gorge themselves on the black algae which in turn helps to limit it. You have to be alert as to how the different varieties of fish react with others, because the bigger ones tend to display aggressive behavior and can even devour the little fish.
With these points taken, you will need to keep an eye on the chemistry of the aquarium water and take out say 10% and add 10% fresh water at a time. Fish do not like big changes and that is why it is recommended to slowly replace it rather than all at once. This important time spent on fish tank care will benefit you in the long run and prevent problems such as black algae and having a cloudy fish tank causing your fish to become unwell.
About The Author
To find out more information about aquariums and other related fish tank items have a look at the selection at http://petsuppliesfish.co.uk
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