The spawn of Indian major carps makes the Halda River an irreplaceable heritage of Bangladesh. The study was conducted to observe present status of Indian major carp breeding and collection management procedures of carp spawn and fry from the Halda River along with marketing process and economic conditions of the fishers and spawn collector. Data were collected through direct interview. In marketing system of carp eggs, spawn and fry in the Halda River, a number of intermediaries were involved actively in the marketing system. Four different types of marketing systems were identified in Halda spawn and fry distribution fry seller to final consumer. Fertilized eggs and spawn were collected and hatched by the local fisher's and collectors using their indigenous method. Those egg collectors sold to the hatchery owners per kg spawn at the rate of 50,000-80,000 BdTk. Again hatchery owners sold each and every fry at the rate of 5.0-6.0 BDTk. to the local fish farmers. Yearly survey information on Halda River's egg, spawn and fry collection showed an ups and downs production rate during last 07 years. The production status in the
Microbial populations of Grade A raw milk samples from 105 individual producers and 74 bulk tank trucks (commingled) were enumerated by Standard Plate Count (SPC), psychrotrophic count (PBC), coliform count (CC), laboratory pasteurized count (LPC), thermophilic count (TBC), yeast and mold count (Y&M), and special penicillin (PEN) and crystal violet tetrazolium (CVT) agar count procedures. In addition, microbial populations were determined by the SPC, PBC, PEN, and CVT procedures after preliminary incubation (PI) of samples. Initial mean counts obtained on individual producer samples were generally lower than those for commingled samples. However, producer samples had higher mean counts after PI. Growth ratios were lower for commingled than for individual producer samples indicating slower growth during PI. Results obtained by the PBC, PEN, and CVT procedures were similar when viewed as correlation coefficients, distribution of samples according to microbial counts, mean counts, and growth ratios during PI. Before PI, the correlation between these three tests was poor and lacked statistical significance when the PBC was <50,000/ml. After PI, the tests were highly correlated (P<0.01) and the r values ranged from 0.8 to 0.9 for samples with PBC levels above 108/ml.
The stabilizing effect of κ‐carrageenan on 0.15% solutions of coconut, glandless cottonseed, peanut and soy protein isolates was investigated at neutral pH ranges. Addition of 0.01 M calcium decreased protein stability by 75–88% in carrageenan‐free solutions and only by 30% in solutions containing 0.2g carrageenan per g protein. The order of mixing carrageenan, Ca++, and protein solutions adversely affected stability only when carrageenan was added last. Electron microscopy of stable fractions revealed the presence of many 100—500Å protein globules, both complexed with κ‐carragecnan and free in solution. Protein stabilization appeared to be related to the formation of double helix junction zones by κ‐carrageenan.
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