Essays about: "egg distribution"

Showing result 1 - 5 of 20 essays containing the words egg distribution.

1. 1. Fatty acid composition in salmonid eggs : a comparative study of Atlantic salmon and brown trout

   University essay from SLU/Department of Molecular Sciences

   Author : Linnéa Appert; [2022]
   Keywords : Salmonid eggs; Lipids; Fatty acids; Atlantic salmon; brown trout; DHA; EPA; AA;

   Abstract : Atlantic salmon (AS) and brown trout (BT) are part of the salmonid family and are some of the most popular fish species in Western culture. Due to their popularity, there is incentive to understand the varying factors which ensures species survival. READ MORE

3. 2. Dispersal and habitat use of juvenile brown trout (Salmo trutta) following egg stocking : -A case study in the river Rotälven, Sweden

   University essay from Karlstads universitet/Institutionen för miljö- och livsvetenskaper (from 2013)

   Author : Jonathan Larsson; [2022]
   Keywords : brown trout; egg stocking; dispersal; alevin; fry; parr; redd; habitat preference; Öring; romutsättning; spridning; yngel; parr; habitatpreferens;

   Abstract : Egg stocking in rivers and streams is a common measure to support and re-introduce salmonid populations. To ensure the success of egg stocking programs, knowledge of the early life stages of juveniles including dispersal ability and habitat preferences of fry is a prerequisite. READ MORE

4. 3. How much can the cross-linking of chromatographic media affect the porosity?

   University essay from KTH/Fiber- och polymerteknologi

   Author : Carl Östling; [2022]
   Keywords : Liquid chromatography; Size exclusion chromatography; Agar; Chromatographic resins; Distribution coefficient; Vätskekromatografi; Storleksuteslutningskromatografi; Agar; Stationär fas; Fördelningskoefficient;

   Abstract : Vätskekromatografi är vanligt förekommande metod för separationer av molekyler inom bioteknik. Det finns inom begreppet vätskekromatografi många olika tekniker och vilken specifik teknik som är mest lämplig för en given separation beror på egenskaperna hos den avsedda målmolekylen. READ MORE

5. 4. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Nguyen Tu Linh Lam; Shenghongyi Zhu; [2021]
   Keywords : baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

   Abstract : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. READ MORE

6. 5. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Shenghongyi Zhu; Nguyen Tu Linh Lam; [2021]
   Keywords : baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

   Abstract : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. READ MORE