Concentrations of Ni, V, Pb and Cu were determined in bottom sediments and liver, gills and fillet of Euryglossa orientalis and Chirocentrus nudus along the Bahrekan Bay in the Northwest part of the Persian Gulf in Iran. Sediment samples and fish species were collected during winter 2013 and spring 2014. Heavy metal analysis was performed by atomic absorption spectrophotometer. Results showed t...

In fish rearing industry, sexual maturation results in loss of profit or at least a delay to valorize spawning fish. Indeed, many edible display poor fillet quality after and as such cannot be processed immediately spawning. So, post-spawning period may allow the recovering an acceptable quality. So far, flesh restoration has received little attention. present study, evolution technological org...

In this paper, root stress, manufacturing possibilities and limitations of standard nonstandard tooth fillet spur gears are examined. Nowadays, trochoidal is used the most as an economical trade-off between strength complexity. A disadvantage fillet, especially in with less than 17 teeth, undercutting which minimises root, introduces stress concentration, deteriorates meshing conditions. This s...

Comparison of protein, fat, ash and dry matter content common carp, Cyprinus carpio L. silver Hypophthalmichthys molitrix fillet

An automated visual inspection system has been developed for use with surface mount devices (SMDs) on a printed circuit board (PCB). The system is capable of inspecting minute solder joints of fine pitch components as small as 0.3mm pitch QFP leads. A solder joint is judged using a height image and an intensity image that are detected by a unique confocal height sensor. A solder joint is classi...

One consumer-related physiological abnormality that is a recent concern for the poultry industry is atypical meat quality. Currently in the processing plant, meat is characterized on appearance such as tears, bruises, discoloration, or missing parts. Unfortunately, this method ignores physical properties such as palatability, texture, tenderness, taste, color, pH, and water-holding capacity (WH...