Results 151 to 160 of about 322,120 (301)

Evaluating the Air Respiratory Capacity of Awaous (Chonophorus) tajasica (Gobiiformes: Oxudercidae): A Morpho‐Functional Study

Journal of Experimental Zoology Part A: Ecological and Integrative Physiology, EarlyView.
We demonstrated that Awaous tajasica performs facultative air breathing under experimental conditions of dissolved oxygen limitation, retaining air bubbles in the buccal cavity during gill ventilation. Morpho‐functional evidence indicates the use of atmospheric oxygen as a respiratory support under conditions of low water oxygenation.
João Pedro Trevisan, Diego Venturelli, Wilfried Klein, André Luis da Cruz   +3 more
wiley   +1 more source

Fish communities and trophic metrics as measures of ecological degradation: a case study in the tributaries of the river Ganga basin, India

Revista de Biología Tropical, 2013
In India, freshwater aquatic resources are suffering from increasing human population, urbanization and shortage of all kind of natural resources like water.
Vineet Kumar Dubey, Uttam Kumar Sarkar, Ajay Pandey, Wazir Singh Lakra   +3 more
doaj  

Impacts of Social Assistance During the COVID‐19 Pandemic in Poor Remote Communities

Journal of International Development, EarlyView.
ABSTRACT Providing social assistance to poor populations in remote communities in times of crises, such as pandemics, is challenging but crucial. This paper examines how food assistance during the COVID‐19 pandemic affected people's behaviour, using our surveys among over 400 rural communities without road access in the Peruvian Amazon. Food assistance
Yoshito Takasaki, Oliver T. Coomes, Christian Abizaid   +2 more
wiley   +1 more source

Three Generations of NARCliM: Evaluation of Precipitation, Temperature and Their Extremes Over the CORDEX Australasia Domain

International Journal of Climatology, EarlyView.
The NSW and Australian Regional Climate Modelling Version 2.0 (NARCliM2.0) builds on NARCliM1.0 and 1.5 to deliver improved regional climate simulations. This study provides the first comprehensive evaluation of NARCliM2.0 against its predecessors, assessing individual model skill in reproducing mean and extreme climate.
Fei Ji, Moutassem El Rafei, Giovanni Di Virgilio, Jatin Kala, Jason P. Evans, Julia Andrys, Eugene Tam, Stephen White, Dipayan Choudhury, Rishav Goyal, Carlos Rocha, Yue Li, Matthew L. Riley   +12 more
wiley   +1 more source

Vulnerability of tropical fish communities across depth in the central Indian Ocean. [PDF]

Conserv Biol
Stefanoudis PV, de Villiers NM, Afzal MS, Amir H, Amjad F, Hashim AS, Jauharee AR, Palmer R, Rogers AD, Shimal M, Naeem S, Ahusan M, Woodall LC.   +12 more
europepmc   +1 more source

Habitat width along a latitudinal gradient

, 2006
We use the Chowdhury ecosystem model, one of the most complex agent-based ecological models, to test the latitude-niche breadth hypothesis, with regard to habitat width, i.e., whether tropical species generally have narrower habitats than high latitude ...
C. Schulze, D. Stauffer, K. Rohde, Theoretische Physik Universit”at D- Köln   +3 more
core   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

<i>Chlamydia vaughanii</i> sp. nov., a novel <i>Chlamydia</i> isolated from a tropical fish (bushymouth catfish). [PDF]

Int J Syst Evol Microbiol
Marquis B, Kebbi-Beghdadi C, Pillonel T, Ruetten M, Marques-Vidal P, Aeby S, Greub G.   +6 more
europepmc   +1 more source

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Tropical Aquariums, Plants and Fishes [PDF]

Nature, 1938
George S. Myers, A. Laurence Wells
openaire   +2 more sources