A total of 958 samples of raw fish, fish products and "frutti di mare" were tested for staphylococci. Among 153 strains isolated and subjected to identification the most frequently present were: S. aureus, S. warneri, S. hominis and S. sciuri. These species stated for 46.4; 20.9; 7.2 and 5.2 percent of the total number of identified staphylococci species, respectively. Atypical coagulase-negative S. aureus represented 11.3 percent of identified strains of this species. With coagulase-negative staphylococci taken into account, presence of staphylococci was confirmed in 69.8 percent of the 275 samples tested, while contamination with coagulase-positive staphylococci was confirmed in 24.7 percent of them

Paper described the method of measuring water content in food products, based on microwave heating and drying of the foodstuff samples. Power supplied to material is controlled as a function of sample mass and features, thus the sample is dried in a short time without overheating. Water content is automatically calculated from the mass losses during drying. The experiments conducted with yoghurt confirmed agreement of the results with a reference method

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This research paper presents the results of tests on the colligative properties of konjac gum chains in water solutions. For this purpose, the measurements of osmotic pressure and intrinsic viscosity of aqueous solutions, in the function of konjac gum concentration and temperature were carried out. The applied methods allowed for the determination of the second osmotic virial coefficients B2, which raised with the increase of temperature. It indicate that increase of temperature causes higher affinity of polysaccharide's chains to water. It was determined, that the osmotic average molecular mass of the konjac gum in non-purified solutions increases with temperature (1.07×105-3.80×105g×mol-1). Values of the reduced viscosity linearly increased in range 18-29dL×g for all temperatures. Received values of the Huggins constant (0.81-1.72) lead that water is poor solvent for konjac gum. The theta (θ) conditions were extrapolated for non-purified solutions - 325K (52°C), and interpolated for purified solutions - 307K (34°C). Based on the results of tests using the dynamic light scattering, the values of two main relaxation times (fast - 0.4-1.8ms and slow components - 4300-5500ms) were determined (the Kohlrausch-Williams-Watts). The obtained autocorrelation functions were characteristic for sol type systems or these which indicate a gel-like structure. | Colligative properties, Intrinsic viscosity, Konjac gum, Light scattering, Osmotic pressure, Relaxation time | 40 | 456-463 | 174

Commercial fish landing at Abu Qir and Alanfoushy markets was the source of Siganus rivulatus and Siganus luridus sampled for food and feeding habits analysis. Food indices and food content were studies in stomach analyses of 1485 fishes

Results of arsenic determinations in 9 fish species from the North-East Atlantic, Szczecin Lagoon and lakes: Dabie, Dlugie and Mysliborskie are presented. Arsenic contents were found to range within 0.00-3.37 microgram per kg. Much higher contents were found in marine than freshwater fishes, what resulted from higher concentrations of the element in seawater

Carp of the initial individual weight about 1 kg were fed in cages with four kinds of extruded feeds differing in the lipid content (7.5-19.5 percentage). The main source of lipids was a poultry fat. The most favourable results of rearing were achieved while feed containing 15.3 percentage of lipids was used in carp feeding

The paper presents lysimeter tests, which have been conducted since 1974 on the amount of water runoff from sodded soil profile under conditions of its diversified use and watering. On the tested area a major portion of the total yearly runoff from grasslands occurs during the growing season due to the amount and distribution of precipitation in this region (c.a. 68 of the total yearly precipitation falls during the growing season). Runoff values from grasslands recorded during the study period varied from 113.7 to 247.1 mm. A significant relationship has been found betwen the amount of water draining away from grassland soil profile and the amount of yield, which was caused either by a method of use (meadow, pasture or 8-15 cm high sward) or by the amount of applied nitrogen fertilization

The issues related to the determination of water content in food products by means of infrared radiation and microwave radiation were discussed in presented work. The advantages and disadvantages of the discussed methods are indicated. In the research part, the accuracy and speed of water content analysis was checked when it is carried out using a moisture analyzer (MA 50.X2.A) based on infrared radiation and when the same products are subject to a moisture analyzer (PMV 50) emitting microwave radiation. The following products: natural yoghurt, milk, vanilla cream cheese, cream cheese with olives and margarine were examined. It was found that the accuracy of the water content analysis in the tested products ranged from 0,01 percent to 0,52 percent when using microwaves and from 0,02 percent to 0,26 percent when the heat source was infrared radiation. The analysis time of the water content was about 3 minutes when using microwavesand about 13 minutes for infrared radiation.