The monkey goby originating from the Ponto-Caspian area, has appeared in increasingly wide-spread areas of Hungary. In the Tisza-to water reservoir in North-Eastern Hungary along the Tisza River, 83 first summer samples of the fish were collected in the vicinity of Tiszafured on October 21st, 2000. The average length of the fish, not including the caudal fins, was 50,4 mm, the average weight was 2.1 g. Their alimentari canals contained mostly gnats (Chironomidae), but also the relative amount of the taxons Copepoda, Ephemeroptera, Ostracoda and Odonata was notable.

Microemulsions based on five-component mixtures for food applications and improved oil solubilization have been studied. The compositions included water, oil phase [such as R(+)-limonene and medium-chain triglycerides (MCT)], short-chain alcohols (such as ethanol), polyols (propylene glycol and glycerol), and several surfactants and their corresponding mixtures (nonionic, such as ethoxylated sorbitan esters, polyglycerol esters, sugar ester, and anionic, such as phosphatidylcholine). The phase behavior of these systems is discussed with respect to the influence of polyols and short-chain alcohols on the degree of solubilization of oils in the aqueous phase. The alcohol and polyols modify the interfacial spontaneous curvature and the flexibility of the surfactant film, enhancing the oil solubilization capacity of the microemulsions. The solubilization of R(+)-limonene was dramatically improved in the presence of the alcohol and polyols, whereas the improvement of solubilization for triglycerides containing MCT was less pronounced. In some systems high oil solubilization was achieved, and some of them can be easily diluted to infinity both with the aqueous phase and with the oil phase. Viscosity measurements along selected dilution lines [characterized by a single continuous microemulsion region starting from a pseudo binary solution (surfactant/oil phase) to the microemulsion (water/polyol corner)] indicate that at a certain composition the system inverts from a W/O to an O/W microemulsion.

Los objetivos del presente trabajo fueron vincular los efectos que producen diferentes formulaciones sobre la microestructura y estabilidad de sistemas emulsionados aceite en agua a través del análisis del efecto de la fuerza iónica y de diferentes mezclas de emulsificantes no proteicos (diferentes BHL), relacionando los resultados con el balance hidrofílico-lipofílico. | Centro de Investigación y Desarrollo en Criotecnología de Alimentos

The release phenomena of propyl paraben from a polymer coating to water and three food simulating solvents (10% aqueous ethanol, 50% aqueous ethanol, n-heptane) were studied for antimicrobial packaging applications. The effects of food simulating solvent, initial concentration in the coating and temperature on the propyl paraben release were examined. The initial concentration of propyl paraben in the coating ranged from 1.26 x 10(4) to 10.52 x 10(4) g/m3 and the temperature from 5.5 to 30C. For water, the release was controlled by Fickian diffusion with constant diffusion coefficient (7 approximately 11 x 10(-11) cm2/s at 30C), and independent of the initial concentration. For 10% ethanol, the release followed again the Fickian model with constant diffusion coefficient (30 approximately 40 x 10(-11) cm2/s at 30C). For 50% ethanol and n-heptane, the release was instantaneous and not controlled by Fickian diffusion. For the release into water, the activation energy for diffusion from the Arrhenius relationship was around 88 kJ/mole.

The kuruma shrimp, Penaeus (Marsupenaeus) japonicus (Bate, 1888), is a valuable aquaculture species in Queensland, Australia. The shrimp is supplied live to the Japanese market and must survive emersed transport for up to 36 h. In-transit mortality after harvest from high water temperatures (> 30°C) has been reported by the industry, and a knowledge of the effects of high water temperature may provide important information for producers on grow-out management, timing of production and farm location. Experiments were conducted to determine the effect of high water temperature on survival, moulting and food consumption in P. japonicus. Replicated groups of 15.6 ± 0.2 g shrimp were acclimated and exposed to five temperatures, between 28 and 36°C, for up to 28 days. Mortality was highest at 36°C and equally lowest between 28°C and 32°C. Intermoult period was not significantly different for temperatures between 28 and 32°C (19.8–15.5 days) but was significantly greater above 32°C (27.4 days at 34°C and > 104 days at 36°C). There was evidence of moulting synchrony at 28°C. Mean daily food consumption was highest at 32°C at 2.34% of body weight, but decreased to 1.56% at 28°C and 1.33% at 36°C. Over the range of water temperatures examined, survival, moulting rate and food consumption were highest at 32°C.

The kuruma shrimp, Penaeus (Marsupenaeus) japonicus (Bate, 1888), is a valuable aquaculture species in Queensland, Australia. The shrimp is supplied live to the Japanese market and must survive emersed transport for up to 36 h. In-transit mortality after harvest from high water temperatures (> 30 degrees C) has been reported by the industry, and a knowledge of the effects of high water temperature may provide important information for producers on grow-out management, timing of production and farm location. Experiments were conducted to determine the effect of high water temperature on survival, moulting and food consumption in P. japonicus. Replicated groups of 15.6 +/- 0.2 g shrimp were acclimated and exposed to five temperatures, between 28 and 36 degrees C, for up to 28 days. Mortality was highest at 36 degrees C and equally lowest between 28 degrees C and 32 degrees C. Intermoult period was not significantly different for temperatures between 28 and 32 degrees C (19.8-15.5 days) but was significantly greater above 32 degrees C (27.4 days at 34 degrees C and > 104 days at 36 degrees C). There was evidence of moulting synchrony at 28 degrees C. Mean daily food consumption was highest at 32 degrees C at 2.34% of body weight, but decreased to 1.56% at 28 degrees C and 1.33% at 36 degrees C. Over the range of water temperatures examined, survival, moulting rate and food consumption were highest at 32 degrees C.

When fed once daily with wet squid, turbot (30-50 g) accustomed to dry pellets require many days to increase intake to meet their feed requirement (approximately equal to 10 mg dry matter g(-1) bw meal(-1)). Adaptation takes 1-2 days if several daily feedings are given. With dried squid, they ingest about 20% of the wet squid bulk because the stomach contents expand when moisturised. In contrast, turbot eat enough wet squid to fill most of the available stomach volume (approximately equal to 7.6 mL 100 g(-1) bw). When presented in gelatine capsules, food water content is masked and does not affect the volume ingested. Moistening the contents shortens the delay before gastric emptying starts to one-third (0.6 h) compared with dry food (1.9 h). Daily dry-matter intake increased when dry contents were moistened but only if two or more meals were offered per day. Turbot adapt their digestion to supply water for dry diets but this may add extra metabolic costs. When offered 20 mg dry matter g bw(-1) day(-1), divided into four equal meals, turbot grew faster and more efficiently with moist than with dry squid. Protein, energy and dry-matter digestibilities were also enhanced. The increased daily protein absorption did not increase ammonia release, indicating that the extra protein was used for somatic growth.