The Chemical Composition of Sea Water in the Vicinity of the Atlantic Provinces of Canada

1959 ◽  
Vol 16 (1) ◽  
pp. 7-12 ◽  
Author(s):  
E. Gordon Young ◽  
D. G. Smith ◽  
W. M. Langille
Keyword(s):  
Trace Elements ◽  
Chemical Composition ◽  
Sea Water ◽  
Salt Water ◽  
Chemical Constituents ◽  
Mineral Elements ◽  
Ocean Water ◽  
Average Composition ◽  
Cape Breton Island ◽  
Cape Breton

Samples of sea water from eight locations at the surface around the coast of the Atlantic Provinces of Canada have been analyzed for their content of major and minor chemical constituents. The salt water in the Bras d'Or Lakes of Cape Breton Island, N.S., was different from that in the contiguous Atlantic Ocean and showed evidence of much dilution. The seven other samples examined averaged 17.17‰ for chlorinity and 31.03‰ for salinity. These averages are low for open oceanic waters. The average composition of sea water for this area was as follows in grams per kilogram: Na, 9.55; K, 0.34; Ca, 0.37; Mg, 1.15; SO4, 2.36; B as H3BO3, 0.0243. Concentrations of the trace elements in micrograms per litre varied within the following limits: As as As2O3, 1.4 to 2.0; Co, 0.33 to 0.67; Cu, 13 to 22; F, 860 to 1200; I, 6 to 53; Mo, 6.3 to 14.0; PO4, 5 to 69; Si, 44 to 95; Zn, 6.5 to 10.9. Nickel was also present in all samples but vanadium was not detected. The various ratios of the mineral elements, especially to chlorine, have been calculated, and show only slight divergence from those for open ocean water.

Growth and Chemical Composition of Chum (Oncorhynchus keta) and Sockeye (O. nerka) Salmon Fry Produced in Spawning Channel and Natural Environments

1970 ◽  
Vol 27 (2) ◽  
pp. 371-382 ◽  
Author(s):  
W. E. Vanstone ◽  
J. R. Markert ◽  
D. B. Lister ◽  
M. A. Giles
Keyword(s):  
Chemical Composition ◽  
Sockeye Salmon ◽  
Chum Salmon ◽  
Sea Water ◽  
Chemical Constituents ◽  
Total Weight ◽  
Oncorhynchus Keta ◽  
Natural Environments ◽  
Rates Of Change ◽  
Rate Of Increase

A comparison was made of the weights, lengths, weight–length relations, and chemical composition in migrating chum and sockeye fry resulting from eggs incubated and hatched in natural and artificial streams. Additionally, growth rates and rates of change in some chemical constituents were investigated in postmigrant channel- and river-hatched chum salmon confined to floating pens in sea water and in postmigrant sockeye salmon captured from their lake nursery area.There were no apparent differences in the lengths, weights, weight–length relations, or chemical composition between river- and channel-hatched chum salmon migrants. Nor was there any difference in the rates of change in length, weight, or chemical composition of these two groups of chums when confined to pens in sea water for 10 weeks after migration.There were differences in the weight–length relations, lipid content, and nitrogen content between channel- and river-hatched sockeye migrants. It is suggested, however, that these differences are due to the fact that the timing of the peaks of migration of these two groups of fish differed and that at any one time channel fry were physiologically different from river fry.Growth of the chum salmon in sea water and the sockeye in the lake was exponential and the slope of the weight–length relation, W = aLb, was approximately 3.25. During this growth period although total weight, moisture, solids, lipid, and nitrogen increased the rate of increase in moisture was less than the rates of increase in total weight or the other constituents.

Chemical Composition and Nutritive Value during Grain Development of Three Varieties of Maize

2019 ◽  
pp. 1-9
Author(s):  
Ajakaye Adeola Sekunola ◽  
Ajewole Tolulope Olumide ◽  
Ayesa Abayomi Samuel ◽  
Olu Faith Omolade ◽  
Oni Ayodeji Christopher
Keyword(s):  
Trace Elements ◽  
Chemical Composition ◽  
Nutritional Quality ◽  
Nutritive Value ◽  
Mineral Elements ◽  
Grain Development ◽  
Maize Kernel ◽  
Cropping Season ◽  
Calcium Magnesium ◽  
The University

Two improved varieties of maize (OBA SUPER II and SWAN) and one local variety were grown in the University of Ado Ekiti during the early cropping season of year 2016 to study the changes in their chemical and nutritional quality as the maize kernel develops. The chemical composition of the three varieties shows a decrease in carbohydrate content and an increase in protein and fat content as the kernel matures while the concentration of Ash and fibre in the three varieties varies and does not follow a consistent pattern as the kernel matures. The most abundant mineral elements are phosphorus, calcium, magnesium and zinc. Maize grains are low in trace elements.

Culinary tourism on Cape Breton Island

2019 ◽  
Vol 6 (2) ◽  
Author(s):  
Erna MacLeod
Keyword(s):  
Tourism Destination ◽  
Cape Breton Island ◽  
Culinary Tourism ◽  
Economic Significance ◽  
Cape Breton ◽  
Local Stakeholders ◽  
Resilient Communities ◽  
World Class ◽  
Ecological Relations ◽  
Developed World

Cape Breton Island is a well-known North American tourism destination with long-standing attractions such as the Cabot Trail and more recently developed world-class offerings such as the Cabot Links Golf Course. Tourism contributes significantly to Cape Breton’s economy, particularly since the mid-20th century as traditional resource-based industries have declined. In the 21st century, culinary tourism has become increasingly important to expand the island’s tourism offerings and to provide “authentic” tourism experiences. This study examines local-food tourism in Cape Breton to illuminate its cultural and economic significance. I conducted interviews with food producers, restaurateurs, government representatives, and tourism executives. I also consulted websites and policy documents and compared local stakeholders’ experiences and perspectives with official tourism strategies. Promoting culinary tourism raises questions of power, autonomy, inclusion, and accountability. My study accentuates possibilities for aligning economic and ecological goals to create resilient communities, foster equitable social and ecological relations, and establish Cape Breton as a culinary tourism destination.

Cape Breton ruby, a new Canadian gemstone discovery, Cape Breton Island, Nova Scotia

2007 ◽  
Vol 30 (5) ◽  
pp. 279-286 ◽  
Author(s):  
David J. Mossman ◽  
James D. Duivenvoorden ◽  
Fenton M. Isenor
Keyword(s):  
Nova Scotia ◽  
Cape Breton Island ◽  
Cape Breton

Survey of Relations of Chemical Constituents in Polymer-Based Materials with Brittleness and its Associated Properties

2016 ◽  
Vol 10 (4s) ◽  
pp. 595-600 ◽  
Author(s):  
Witold Brostow ◽  
◽  
Haley E. Hagg Lobland ◽  
Keyword(s):  
Chemical Composition ◽  
Impact Strength ◽  
Free Volume ◽  
Chemical Constituents ◽  
Polymer Processing ◽  
Brittle Behavior ◽  
Composition And Structure ◽  
Common Thread

The property of brittleness for polymers and polymer-based materials (PBMs) is an important factor in determining the potential uses of a material. Brittleness of polymers may also impact the ease and modes of polymer processing, thereby affecting economy of production. Brittleness of PBMs can be correlated with certain other properties and features of polymers; to name a few, connections to free volume, impact strength, and scratch recovery have been explored. A common thread among all such properties is their relationship to chemical composition and morphology. Through a survey of existing literature on polymer brittleness specifically combined with relevant reports that connect additional materials and properties to that of brittleness, it is possible to identify chemical features of PBMs that are connected with observable brittle behavior. Relations so identified between chemical composition and structure of PBMs and brittleness are described herein, advancing knowledge and improving the capacity to design new and to choose among existing polymers in order to obtain materials with particular property profiles.

Investigational Studies on Quantity of Salinity in Netravati River Estuary Sand-Coastal Karnataka

2018 ◽  
Vol 6 (6) ◽  
pp. 46
Author(s):  
Raveesha P ◽  
K. E. Prakash ◽  
B. T. Suresh Babu
Keyword(s):  
Brackish Water ◽  
Sea Water ◽  
Salt Water ◽  
Construction Material ◽  
Salt Content ◽  
River Estuary ◽  
Sand Sample ◽  
River Sand ◽  
Natural Aggregates

The salt water mixes with fresh water and forms brackish water. The brackish water contains some quantity of salt, but not equal to sea water. Salinity determines the geographic distribution of the number of marshes found in estuary. Hence salinity is a very important environmental factor in estuary system. Sand is one major natural aggregate, required in construction industry mainly for the manufacture of concrete. The availability of good river sand is reduced due to salinity. The quality of sand available from estuarine regions is adversely affected due to this reason. It is the responsibility of engineers to check the quality of sand and its strength parameters before using it for any construction purpose. Presence of salt content in natural aggregates or manufactured aggregates is the cause for corrosion in steel. In this study the amount of salinity present in estuary sand was determined. Three different methods were used to determine the salinity in different seasonal variations. The sand sample collected nearer to the sea was found to be high in salinity in all methods.  It can be concluded that care should be taken before we use estuary sand as a construction material due to the presence of salinity.

Evaluation of Heavy Metal Contents in Mudflat Solar Salt, Salt Water, and Sea Water in the Nationwide Salt Pan

2012 ◽  
Vol 41 (7) ◽  
pp. 1014-1019 ◽  
Author(s):  
Hag-Lyeol Kim ◽  
Young-Joo Yoo ◽  
In-Sun Lee ◽  
Gang-Hee Ko ◽  
In-Cheol Kim
Keyword(s):  
Heavy Metal ◽  
Sea Water ◽  
Salt Water ◽  
Solar Salt ◽  
Metal Contents ◽  
Salt Pan
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