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Full-Text Articles in Life Sciences
A New Species Of Gobiid Fish,Luciogobius From Ryukyus, Japan(Teleostei: Gobiidae), I-Shiung Chen, Toshiyuki Suzuki, Hiroshi Senou
A New Species Of Gobiid Fish,Luciogobius From Ryukyus, Japan(Teleostei: Gobiidae), I-Shiung Chen, Toshiyuki Suzuki, Hiroshi Senou
Journal of Marine Science and Technology
A new gobiid fish has been collected from Ryukyu Archipelagos of Japan. This species is described herein as a new species, Luciogobius ryukyuensis sp. nov. It is characterized by the following unique combination of features: (1) second dorsal fin rays: I/11 and anal fin rays I/11; (2) pectoral fin rays 16 and with one upper, very short free soft ray; (3) vertebral count 37; and (4) specific coloration: head and body with many rounded light creamy white spots above creamy yellow to yellowish brown background. A diagnostic key to all nominal species of Luciogobius from West Pacific are provided herein.
Web-Based Information Management System For The Long Term Ecological Research Program In Kenting, Taiwan, Yang-Chi Chang, Meng-Tsung Lee, Kun-Chi Lai
Web-Based Information Management System For The Long Term Ecological Research Program In Kenting, Taiwan, Yang-Chi Chang, Meng-Tsung Lee, Kun-Chi Lai
Journal of Marine Science and Technology
This paper introduces a web-based information management system which has been set up as a collaborative facility to allow key environmental and ecological information access for the Long Term Ecological Research (LTER) in Kenting, Taiwan. The coral reef ecosystem degradation in Kenting has concerned both public and private sectors, for which a LTER team was formed to investigate the problem. A multi-functional web-based system integrates diverse data collections and analyses efforts of team members during the project span. It also provides authorities with effective information and knowledge for sustainable coral reef management. Three information technologies, web Database Management System (DBMS), …
Effect Of Mulberry Lees Addition On Dough Mixing Characteristics And The Quality Of Mulberry Toast, Jean-Yu Hwang, Wen-Chieh Sung, Yung-Shin Shyu
Effect Of Mulberry Lees Addition On Dough Mixing Characteristics And The Quality Of Mulberry Toast, Jean-Yu Hwang, Wen-Chieh Sung, Yung-Shin Shyu
Journal of Marine Science and Technology
This study evaluated the effects of 10%-30% mulberry lees addition on the dough mixing characteristics and the quality of mulberry toast. Farinogram shows the addition of 30% mulberry lees had the shortest departure time and weakest gluten strength. Peak viscosity, pasting temperature and final viscosity of Rapid Visco Analyser pasting profiles decreased as the addition of mulberry lees increase. Dough with 10% and 20% lees addition had a similar dough expansion rate to that of the control. However, the fermentation rate of the dough with 30% mulberry lees was obviously much slower. The ice-melting onset temperature, peak temperature and enthalpy …