Observations of pond hydrodynamics     

Eric L. Peterson   《Aquacultural Engineering》2000,21(4):247-269

This paper provides a detailed observation of pond hydrodynamics. Bathymetry and aerator deployment largely control the hydrodynamic regime. Aerators drive pond circulation, which is resisted by bottom and bank friction. Hydrodynamic friction is characterized by sediment grain size. One particular pond is offered as a proxy representative of Australian mariculture ponds in general: Pond X. The pond had been stocked with P. monodon at densities in the range 25–35 m⁻² about ten times during the period from 1989 to 1995. Observations were made in the year 1996. The site was on the east coast of Australia at 18° south latitude. The location was sheltered by a mountainous offshore island, such that winds effecting the pond averaged 2.3 m s⁻¹. Water exchange occurred at a rate of about 8.3% of pond capacity per day. Pond X was found to be rectangular, 120 m long and 87 m wide. The banks were found to slope between 1:1.5 and 1:7.6, with an average slope near 1:3. The pond was shallowest in one corner, where depth was 834 mm, and drained diagonally with 1872-mm maximum water depth. Aeration was provided by a total of six 1.5-kW machines, comprised of two of the paddlewheel type and four of the propeller-aspirator type. Each machine was found to deliver 200 N of horizontal thrust into the pond water column. The combined effect of the aerators created a circulation current averaging about 11 cm s⁻¹ around the pond periphery. The central region of the pond was found to have a fluctuating velocity of less than 1 cm s⁻¹. The mass-average size of pond soil and sediment was found to vary from 25 μm in the central region to 250 μm at the banks and where the bottom was swept by paddlewheels.  相似文献   

Plasma insulin-like growth factor-I concentrations in yearling chinook salmon (Oncorhynchus tshawytscha) migrating from the Snake River Basin, USA     

J.L. Congleton  P.R. Biga  B.C. Peterson 《Fish physiology and biochemistry》2003,29(1):57-66

During the parr-to-smolt transformation (smoltification) of juvenile salmonids, preadaptive changes in osmoregulatory and ionoregulatory ability are regulated in part by the growth hormone (GH)/insulin-like growth factor-I (IGF-I) axis. If food intake is sufficient, plasma IGF-I increases during smoltification. On the other hand, plasma IGF-I typically decreases in fasting fish and other vertebrate animals. Because food availability is limited for juvenile salmonids undertaking an extended 6- to 12-week springmigration to and through the Snake-Columbia River hydropower system (northwestern USA), IGF-I concentrations might be expected to decrease, potentially compromising seawater tolerance. To address this possibility,yearling chinook salmon Oncorhynchus tshawytscha reared in three Snake River Basin hatcheries were sampled before release and at two downstream dams. Dry masses ofmigrating fish either did not increase during themigration (in 2000, an average-flow year), or decreased significantly (in 2001, a low-flow year). In both years, plasma IGF-I levels were significantly higher (1.6-fold in 2000, 3.7-fold in 2001) for fish sampled at the last dam on the lower Columbia River than for fish sampled prior to release. Plasma IGF-I concentrations inmigrating fish may, nonetheless, have been nutritionally down-regulated to some degree, because plasma IGF-I concentrations in juvenile chinook salmon captured at a Snake River dam and transported to the laboratory increased in fed groups, but decreased in unfed groups. The ability ofmigrating smolts to maintain relatively elevated IGF-I levels despiteRestricted food intake and loss of body mass is likely related to smoltification-associated changes in hormonal balance.  相似文献   

Lipase Activity and Lipid Metabolism During Oat Malting     

David M. Peterson 《Cereal Chemistry》1999,76(1):159-163

Experiments were conducted to determine the relationship, if any, between lipase activity and the metabolism of lipids during malting (germination) of oat (Avena sativa L.) seed. During the course of malting, concentration of the free fatty acid fraction increased markedly at the expense of the neutral lipid fraction (predominantly triacylglycerides), while the initially high lipase activity (most of which is located in the surface layers of the grains) decreased by ≈40%. The fatty acid compositions of total and neutral lipid fractions were stable during malting, but there were marked changes in the free fatty acid and phospholipid fractions. In a comparison among 12 hulled and hull-less genotypes, there were no significant regressions between the quantitative changes in lipid fractions and lipase activities. Brief treatments with chemicals or hot H₂O that partially or completely inhibited lipase activity had various effects on subsequent quantitative changes in lipid fractions, but these changes were not consistent with the inhibitions in lipase activity observed. It was concluded that the degradation in triacylglycerides and increase in free fatty acids observed during oat malting were not controlled by the level of total lipase activity. Rather, it was suggested that oat may have another lipase present in the cells where the oil bodies are located that hydrolyzes triacylglycerides from the oil bodies during germination. Further research is needed to substantiate this hypothesis.  相似文献   

Using Multivariate Techniques to Predict Wheat Flour Dough and Noodle Characteristics from Size‐Exclusion HPLC and RVA Data     

J.‐B. Ohm  A. S. Ross  Y.‐L. Ong  C. J. Peterson 《Cereal Chemistry》2006,83(1):1-9

Flour proteins of hard and soft winter wheats grown in Oregon were characterized by size‐exclusion HPLC (SE‐HPLC). Flour pasting characteristics were assessed by a Rapid Visco Analyser (RVA). Principle component scores (PCS) were calculated from both RVA data and from absorbance area and % absorbance values from SE‐HPLC. The PCS and cross‐products, ratios, and squares were used to derive wheat classification and quality prediction models. A classification model calculated from PCS of SE‐HPLC data could reliably separate these hard and soft wheats. The prediction models for mixing and noodle characteristics showed better performance when calculated from PCS values of both SEHPLC and RVA data than from SE‐HPLC data only. The R² values of prediction models for mixograph absorption, peak time, and tolerance were 0.827, 0.813, and 0.851, respectively. Prediction models for noodle hardness, cohesiveness, chewiness, and resilience immediately after cooking had R² values of 0.928, 0.928, 0.896, and 0.855, respectively. These results suggest that multivariate methods could be used to develop reliable prediction models for dough mixing and noodle characteristics using just SE‐HPLC and RVA data.  相似文献   

Fate of Dwarf Bunt Fungus Teliospores During Milling of Wheat into Flour     

Donald B. Bechtel  Jeff D. Wilson  W. D. Eustace  Keith C. Behnke  Thomas Whitaker  Gary L. Peterson  David B. Sauer 《Cereal Chemistry》1999,76(2):270-275

Wheat contaminated with teliospores of Tilletia controversa Kühn (TCK) was mixed with uncontaminated wheat and processed through the Kansas State University pilot mill. Two 50-bu lots of the contaminated mixture were cleaned, tempered, and milled. Approximately 500 samples of wheat, cleanings, and mill fractions were collected and examined for the presence of intact and broken TCK teliospores. Whole wheat samples (50 g) were washed, sieved through a 60-μm nylon sieve, and pelleted by centrifugation. Contents of the pellet were examined microscopically for the presence of TCK spores. The procedure was modified as needed to accommodate cleanings and mill fractions. Levels of spore contamination in whole wheat samples decreased at each step during the handling process, and large numbers of spores were found in materials that were sieved or aspirated from the grain. Very few spores were found in bran, germ, and shorts; none were detected in red dog or straight-grade flour. The results showed that a high percentage of spores can be removed from wheat by mechanical cleaning but that it is not feasible to remove all of them.  相似文献   

Identification of Wheat Lines Possessing the 1AL.1RS or 1BL.1RS Wheat-Rye Translocation by Near-Infrared Reflectance Spectroscopy     

Stephen R. Delwiche  Robert A. Graybosch  C. James Peterson 《Cereal Chemistry》1999,76(2):255-260

Wheat-rye chromosomal translocations, particularly those involving the short arm of rye chromosome 1R, have been used during the past 25 years to instill resistance to plant pathogens and insects and improve the hardiness, adaptation, and yield of wheat. Unfortunately, the presence of the 1AL.1RS or 1BL.1RS rye translocations in wheat has been shown to impart inferior dough handling and baking characteristics. Although numerous analytical techniques (e.g., HPLC, monoclonal antibody tests, high-performance capillary electrophoresis) have been developed for detecting these translocations, the complexity of the analytical procedures restricts their use to research and analytical laboratories. The purpose of this study was to examine the potential of diffuse reflectance near-infrared spectroscopy, a well-accepted technique in the grain industry, for detecting 1RS-containing genotypes. This research used three independent groups of wheat samples, ranging in genetic diversity from sister lines derived from 1RS breeding populations to commercial cultivars. Based on the diffuse reflectance spectra (1,100–2,500 nm) of flour, partial least squares (PLS) models, through cross-validation, exhibited misclassification rates as low as 0%, particularly for commercial cultivars. Misclassification rates for corresponding, but separate, test sets were as low as 1%. When the same modeling procedure was applied to samples of more closely related genetic backgrounds, cross-validation misclassification rates rose to 15–20%. Most problematic were samples that were heterogeneous for 1RS such as the cultivar Rawhide. Incorporating heterogeneous samples into a calibration equation improved the classification accuracy of these samples but diminished the prediction accuracy of nonheterogeneous samples.  相似文献   

Relationships Between Small-Scale Wheat Quality Assays and Commercial Test Bakes     

R. A. Graybosch  C. J. Peterson  G. A. Hareland  D. R. Shelton  M. C. Olewnik  H. He  M. M. Stearns 《Cereal Chemistry》1999,76(3):428-433

Typical commercial bakeries in the United States are highly mechanized, mass-production facilities. U.S. hard wheat breeding programs use small-scale physical dough testing and pup loaf bake procedures to identify and select improved quality genotypes. The accuracy of such approaches in the prediction of commercial-scale quality performance is poorly understood. Samples from six hard red winter wheat cultivars grown in 11 locations over three harvest years were used to correlate grain hardness, small-scale test bakes, mixograph variables, and various measures of flour protein composition with quality assessments from commercial test laboratories. Samples were milled on both pilot- and small-scale mills. Protein content and 100-g pup loaf volume were more often significantly correlated with commercial test bake variables than all other small-scale variables. Stepwise multiple regression models explained, on average, ≈40% of the variation in commercial test bake procedures. Mixograph properties, pup loaf volumes and absorption, and flour protein content were the most frequent variables identified in model development. Pup loaf bake results on pilot- and small-scale milled flours were highly correlated. Differences in milling technology do not appear to be a significant source of error in relating small-scale test bakes to commercial quality.  相似文献