Search results for: Spanner barb

Authors: S. Sutin, M. Pollar, M. Jaroensutasinee, K. Jaroensutasinee

Abstract:

This study investigated morphology of the Spanner Barb (Puntius lateristriga Valenciennes, 1842) and water quality at Thepchana waterfall. This study was conducted at Thepchana Waterfall, Khao Nan National Park from March to May 2007. There were 40 Spanner Barb collected with 20 males and 20 females. Males had an average of 5.57 cm in standard length, 6.62 cm in total length and 5.18 g in total body weight. Females had an average of 7.25 cm in standard length, 8.24 cm in total length and 10.96 g in total body weight. The length (L) – weight (W) relationships for combining sexes, males and females were LogW = -2.137 + 3.355logL, log W = -0.068 + 3.297logL, and log W = -2.068 + 3.297logL, respectively. The Spanner Barb were smaller size fish with a compressed form; terminal mouth; villiform teeth; ctenoid scale; concave tail; general body color yellowish olive, with slight reddish tint to fins; vertical band beginning below dorsal and horizontal stripe from base of tail almost to vertical band. They also had a vertical band midway between the eye and first vertical band. There was a black spot above anal fin. The bladder looked like J-shape. Inside of the bladder was found small insects and insect lava. The body length and the bowels length was 1:1 ratio. The water temperature ranged from 25.00 – 27.00 °C which was appropriate for their habitat characteristics. Acid - alkalinity ranged from 6.65 – 6.90 mg/l. Dissolved oxygen ranged from 4.55 – 4.70 mg/l. Water hardness ranged from 31.00 – 48.00 mg/l. The amount of ammonia was about 0.25 mg/l.

Keywords: Spanner barb, morphology, water quality.

Authors: Maryam Hsaini, Mostafa Nouri-Baygi

Abstract:

A critical problem in wireless sensor networks is limited battery and memory of nodes. Therefore, each node in the network could maintain only a subset of its neighbors to communicate with. This will increase the battery usage in the network because each packet should take more hops to reach its destination. In order to tackle these problems, spanner graphs are defined. Since each node has a small degree in a spanner graph and the distance in the graph is not much greater than its actual geographical distance, spanner graphs are suitable candidates to be used for the topology of a wireless sensor network. In this paper, we study Yao graphs and their behavior for a randomly selected set of points. We generate several random point sets and compare the properties of their Yao graphs with the complete graph. Based on our data sets, we obtain several charts demonstrating how Yao graphs behave for a set of randomly chosen point set. As the results show, the stretch factor of a Yao graph follows a normal distribution. Furthermore, the stretch factor is in average far less than the worst case stretch factor proved for Yao graphs in previous results. Furthermore, we use Yao graph for a realistic point set and study its stretch factor in real world.

Keywords: Wireless sensor network, spanner graph, Yao Graph.

Authors: Ch. Sarojnalini, Wahengbam Sarjubala Devi

Abstract:

Antioxidant properties and nutritive values of raw and cooked Pool barb, Puntius sophore (Hamilton-Buchanan) of Eastern Himalayas, India were determined. Antioxidant activity of the methanol extract of the raw, steamed, fried and curried Pool barb was evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assay. In DPPH scavenging assay the IC₅₀ value of the raw, steamed, fried and curried Pool barb was 1.66 micro-gram/ml, 16.09 micro-gram/ml, 8.99 micro-gram/ml, 0.59 micro-gram/ml whereas the IC₅₀ of the reference ascorbic acid was 46.66miro-gram/ml. These results showed that the fish have high antioxidant activity. Protein content was found highest in raw (20.50±0.08%) and lowest in curried (18.66±0.13%). Moisture content in raw, fried and curried was 76.35±0.09, 46.27±0.14 and 57.46±0.24 respectively. Lipid content was recorded 2.46±0.14% in raw and 21.76±0.10% in curried. Ash content varied from 12.57±0.11 to 22.53±0.07%. The total amino acids varied from 36.79±0.02 and 288.43±0.12 mg/100g. Eleven essential mineral elements were found abundant in all the samples. The samples had considerable amount of Fe ranging from 152.17 to 320.39 milli-gram/100gram, Ca 902.06 to 1356.02 milli-gram/100gram, Zn 91.07 to 138.14 milli-gram/100gram, K 193.25 to 261.56 milli-gram/100gram, Mg 225.06 to 229.10 milli-gram/100gram. Ni was not detected in the curried fish. The Mg and K contents were significantly decreased in frying method; however the Fe, Cu, Ca, Co and Mn contents were increased significantly in all the cooked samples. The Mg and Na contents were significantly increased in curried sample and the Cr content was decreased significantly (p<0.05) in all the cooked samples.

Keywords: Antioxidant property, Pool barb, minerals, amino acids, proximate composition, cooking methods.

Authors: Jan Newmarch

Abstract:

With the increasing spread of computers and the internet among culturally, linguistically and geographically diverse communities, issues of internationalization and localization and becoming increasingly important. For some of the issues such as different scales for length and temperature, there is a well-developed measurement theory. For others such as date formats no such theory will be possible. This paper fills a gap by developing a measurement theory for a class of scales previously overlooked, based on discrete and interval-valued scales such as spanner and shoe sizes. The paper gives a theoretical foundation for a class of data representation problems.

Keywords: Data representation, internationalisation, localisation, measurement theory.