1. Science Investigatory Project 2. Animal Science 3. Anabas testudineus and its Preliminary Growth Adaptive Mechanism Through its Evolutinary Pathway To Brackish Water 4. Abstract: • This study had mainly focused on the testing of the lifespan of a nearly endangered fish species Anabas testudineus in different water treatments namely brackish water‚ fresh water and salt water. The researchers determined the effect of the said water treatments on the growth and survival of the subjects. The study
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Time to revive fantasies at Goa “The serene wind soothing my mind‚ the pure turquoise blue water touching my feet and pulling me towards the world of fantasy it offers‚ smell of delicious lobster making me crave for more‚ walking by your side and reviving our old lovely days”. This is the dream I see everyday‚ going to an exotic destination like Goa‚ a tiny state in India with you and kids. Known as the most sought after beach destination‚ this place offers fascinating catalog that includes
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TRINITY UNIVERSITY OF ASIA College of Business Administration CASHEW BREAD A Feasibility Study Presented to the Faculty of College of Business Administration In Partial Fulfilment Of the Requirements for the Degree Bachelor of Science in Accountancy By: GRACIA‚ Grazielle Pauline F. MARQUEZ‚ Lister A. CHAPTER 1 INTRODUCTION This chapter includes the different aspects that were considered in making the feasibility study. The proposed location of the business was also shown in this chapter. Background
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who inspired me and gave me the perseverance and determination in order to finish this work. -The Researcher ABSTRACT A study was done on the reduction of termites utilizing Cashew Nutshell Liquid as its main material. The Cashew Nutshell Liquid was obtained by drying‚ then opening the Cashew Nutshells and heating then in moderate flame temperature. The extract was then tested with samples of termites. The amount of CNSL applied was controlled and so as the number of termites. The
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Growth‚ yield and NPK uptake by maize with complementary organic and inorganic fertilizerINTRODUCTION The ever-increasing population of many countries of the world has necessitated the development of intensive agriculture technologies to sustain food yield. Soil fertility maintenance is essential in achieving and maintaining high crop yields over a period of time. Fertilizer application has usually been the major means of supplying plant nutrients. Use of mineral fertilizers has proven to be more
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know that there are 1360kg of peanuts‚ 1260kg of cashews and 2000kg of macadamias. CALCULATIONS a) Making all Budget Mix Case 1: We have 1360kg of peanuts‚ 1260kg of cashews and 2000kg of macadamias and endeavour to use up all 1360kg of peanuts in the order. Peanuts (60%) Cashews (40%) Macadamias (0%) If we use all 1360kg of peanuts If 1360kg is 60%‚ then 100% is 2266kg 2266 x 0.6 =1359kg (round down) 2266kg x 0.4 = 906.4
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Description: Marshmallow Cashew Other Sample Mass of food & holder – initial 28.2g 21.2g 20.7g Mass of food & holder – final 26.8 20.6g 20.3g Mass of food burnt 1.3 0.6g 0.1g Mass of beaker 64.1g 64.1g 64.1g Mass of beaker & water 112.0g 112.0g 112.0g Mass of water 47.9g 47.9g 47.9g Water temp. – initial 32c 28c 31c Water temp. – final 40c 53c 36c Delta T (oC change) 8c 25c 5c QUESTIONS A. Which of the foods tested contains the most energy per gram? The cashew B. How do your experimental
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Procedure 1: Energy of a cashew. Recorded Data: | Trial 1 | Trial 2 | Trial 3 | Trial 4 | Trial 5 | Mass of cashew (in grams) | 1.00 g (± 0.01 g) | 1.00 g (± 0.01 g) | 1.70 g (± 0.01 g) | 1.40 g (± 0.01 g) | 1.50 g (± 0.01 g) | Mass of remaining material (in grams) | 0.60 g (± 0.01 g) | 0.30 g (± 0.01 g) | 0.30 g (± 0.01 g) | 0.50 g (± 0.01 g) | 0.80 g (± 0.01 g) | Mass of cashew that burned (in grams)
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Chem 110 09/26/2013 MODULE 5: Caloric Content of Food A) ABSTRACT: This laboratory exercise deals with on how to determine the caloric content of food by creating our own calorimeter. Measuring the energy content of three different food samples by using the change in water temperatures from the heat given off while burning the sample. To verify our results much further — equations‚ such as energy and heat capacity calculations‚ helped us establish on such results. As a result of the experiment
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Ocean County College Department of Chemistry [Caloric Content of Food] Submitted by Jamie Kaiser Date Submitted: 10/2/12 Date Performed: 10/2/12 Lab Section: Chem-180 Course Instructor: Bassa Purpose The purpose of the experiment was to take foods
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