Of findings -- Recommendations -- Description of basins -- Description of problem -- Study methods -- Results of field study. Stream quality ; Natural salt sources ; Manmade brine sources -- Water quality objectives -- Proposals for the control of mineral pollution Economic analysis and benefits -- Bibliography -- Filed level review comments of other agencies -- Appendix v. 1 The mineral pollution problem and proposed solutions -- Appendix v. 2. Benefits evaluation -- v. 3 Appendix v. 3 Water quality data

A general survey carried out on several brands of frozen prawn products has shown that along with the standard plate count (SPC), the numbers of pathogenic organisms like Escherichia coli, enterococci and coagulase positive staphylococci have also to be taken into consideration for the evaluation of the quality of these products. No correlation could be established between the total plate count and the number of E. coli, enterococci or staphylococci. Enumeration of enterococci, however, is advocated as a better index of faecal contamination of the products than E. coli. | Lekshmy, A. (1964) Faecal indicator organisms in frozen prawn products. Pt. 2: Survival of the organisms during freezing and frozen storage. Fishery Technology, 1(2), pp. 143-147.

Experiments have been made in the development of various new black-currant products, such as cloudy juice, juice concentrate and various freeze-dried preparations, along with a study of the effect of these different methods of preparation on the initial quality and storage properties. The quality was assessed from the stability of ascorbic acid and colour, the aroma number, and organoleptic evaluation. Storage lasted up to 8 months. It was established that the cloudiness exercised a slight protective effect on ascorbic acid. However, the instability of the cloud meant that the appearance of the cloudy juice was less attractive than that of the clear juice. No well-founded advantage of the cloudy juice could be demonstrated. Concentration proved less suitable, as there occurred harmful changes in ascorbic acid, colour and organoleptic properties. The freezing-drying method was excellent with respect to ascorbic acid and colour. In contrast, considerable losses in aroma occurred, with consequent weakening of the organoleptic properties. This method would be of advantage only in combination with aroma recovery, and solution of the financial problems involved. The results are discussed in the light of relevant literature.