eChapters

1. Fiber are basic material for constructing the gear.

2. Fibers length will be 200 times greater than that width.

3. Cotton fibber have length about 20-50 mm.

4. Ramie, hemp, liner are also known as soft fiber.

5. Ramie fiber - china grass.

6. Sisal and manila fiber are hard fiber.

7. Poly amide also known as nylon.

8. Polystyrene also known as terylene.

9. Poly condensation water eliminating process eg PA, PES.

10. Poly vinyl chloride is the first synthetic fiber to be produced by on an industrial scale. And also first synthetic material for gear.

1. The process of directing or conducting the movement of vessel one place to another place is known as navigation.

2. Controlling the ship is known as seamanship.

3. VHF used up to 25 nautical miles.

4. Speed of sound wave 322m/sec.

5. Speed of radio wave 3x10 m/sec.

6. Navigation derived from latin word.

7. Earliest form of navigation is piloting.

8. Dead reckoning is rough method only.

9. Radio navigation also known as electronic piloting.

10. World chart produced by Gerardus Mercator.

1. The removal of moister from the timber is known as seasoning.

2. For boat building purpose timber should have moisture about 18-20%.

3. Mild steel contain 0.15-0.30% of carbon.

4. Low carbon steel contain less than 0.15% of carbon.

5. High carbon steel contain 0.8-1.5% of carbon.

6. The specific gravity of steel 7.84.

7. The aluminum boat was firstly built in France 1892.

8. Ferro cement boat was introduced in France 1847.

9. Specific gravity of aluminum-2.7.

10. Specific gravity of Ferro cement 2.4-2.6.

1. The process of removing heat from a substances under controlled condition known as refrigeration.

2. A refrigerator is a revised heat engine.

3. Whenever a force acts on body and the body undergoes a displacement is known as work.

4. The rate of doing work-power.

5. Unit of work kgf, Nm, joule.

6. 1 HP-736 watts.

7. Energy defined as the capacity to do work.

8. 1 bar- 105N / (m ^ 2)

9. Absolute pressure gauge pressure + atmosphere pressure.

10. The degree of hotness or coolness is known as temperature.

11. The level of intensity of the body - heat.

1. Farm is complex structure comprising living and non-living things.

2. The engineering components and structures aqua farm. basic necessities of an

3. Ponds, Water transportation systems - primary structures of an aqua farm.

4. Machineries, builtin structures and other peripheral accessories secondary structuresof an aqua farm.

5. Secondary structures may vary from one pond to another pond based on the

a. Type of culture

b. Method followed

c. Economic status of the farmer.

6. Site selection - Pre-requisites of a successful aquaculture farm.

7. Soil bottom must be impervious to prevent excessive seepage.

8. Fine textured soils - a high clay content.

9. Embankment ponds are also called as Hill/ Water shed ponds.

10. Excavated ponds are principally used for the commercial fish and shrimp production.

1. In India roughly curing preserves 20% of the fish caught.

2. Salt curing is an important and one of the most widely adopted method of fish preservation.

3. Higher salt content prevents the growth of normal spoilage micro flora in the fish.

4. Salted fish reduced to biscuit cure in drying kilns.

5. Sodium chloride diffuses through the fish flesh by a dialysis mechanism & water will diffuse to the outside due to the osmotic pressure between the brine and fish muscle solution.

6. Gaspe curing is practiced in aboard, originated in eastern Canada.

7. Dry salting ratio is 1:3 to 1:10 (salt: fish).

8. Yield of dry salting is about 35-40%

9. The shelf life of the dry salted fish is about 6-10 weeks.

10. The moisture content of the wet salted fish is about 50-55%.

1. Degree of excellence referred as quality

2. More acidic pH leads to chalkiness in seer fish

3. Low post mortem pH leads to gapping

4. In squid and herring anisakis parasite normally found

5. The most crustacean parasites are copepods

6. Greasy haddock is a fungal disease caused by icthyosporidium hoferi

7. Tetra toxin is caused by V.alginolyticus

8. NSP produced by brevetoxin

9. VSP- venerupin shellfish poisoning also called as oyster or asaripoisoning it is caused by Prorocentrum sp.

10. Erythematius shellfish poisoning affect the blood circulatory system

11. The maximum permitted limit of DDT is 5 mg/ kg

1. Bacteria intoxication - already formed bacteria not live bacteria

2. Bacterial infection consumption of live bacteria

3. Neuro toxin produced by C. botulinum

4. Listeria identified by the serotyping

5. Fishery product have type E, C. botulinum

6. S. aureus produced entiro toxin

7. S. aureus is heat resistant but not active in pasteurization

8. E. coli-0157:H7

9. Salmonella should be below 105/g

10. Septicemia can occur due to the salmonella

11. L. monocytogens should be 10/ g

1. Fish flesh contains 15-20% protein.

2. Fish meal is a good source of Vitamin B.

3. Fish meal is also a good source of some trace elements which is referred as unknown growth factors.

4. Wet rendering & dry rendering are the methods of preparing fish meal.

5. Moisture level of the wet rendered fish is about 8 + (- 10)%

6. Stick water = 5.6% of fish solids + 94% of water +0.4% of oil.

7. Albumin is also present in stick water.

8. In direct driers = outlet temperature is maintained as 80 - 100 deg * C inlet temperature is maintained as high as 600 - 800 deg * C

9. Dryers typically designed to dry the wet meal to around 9-10% of moisture content.

10. Plastics are chosen for packaging for its oxygen impermeability.

11. Fish protein concentrate is a stable fish protein prepared from whole

1. Protein solubility depends up on the amino acids composition

2. Viscosity is influenced by protein solubility & swelling capacity

3. Thermodynamically unstable mixture of immiscible liquid are called as emulsion

4. Emulsion capacity based on the hydro pobisity charecters of myosin

5. Foam is the analogous to the emulsion

6. Protein solubility is the key requisite for foam formation

7. My of ibrilar are the largest water holding filament

8. Cross linking of protein polymer called Gelation

9. Important key characteristics for gel forming ability is freshness of the fish

10. Margarine produces the golden yellow colour

1. Food is an essential part in everyday life.

2. The major biomolecules of the food which perform these functions called nutrients.

3. The study of various nutrients in relation to their effect upon the human body is called as nutrition.

4. Major nutrients: Carbohydrates, Lipids, Proteins, Minerals, Vitamins and water.

5. Insufficient food intake of necessary minimum amount of any nutrient leads tot state of malnutrition.

6. No food intake leads to starvation.

7. Water is not always included as nutrients, but it is essential that the diet provides sufficient water required for many functions of the body.

8. Lipids provide calories and essential fatty acids,

9. Lipids 98% of triglycerides + 2% phospholipids.

10. Lipids carry fat soluble vitamins.

1. Father of caning Nicholas apart

2. Tin canister invented by Peter Durand

3. Father of modern canning Bryon Dorkin

4. Pure food act - 1906

5. Invention of pressure retort-1874

6. Double seaming machine invented in - 1890

7. OTS can invented in 1904

8. The first Indian canning industry was constructed in 1911 at chaliyam, Kerala

9. PH above 5.3 food known as low acid food

10. PH 4.5-5.3-known as medium acid food

1. Carotenoid act as antioxidant

2. The energy source for ATP generation in the light muscle is glycogen

3. Dark muscle contain much more mitochondria than the light muscle

4. Phospholipid also called as structural lipid

5. Light muscle mostly generating energy by the anaerobic metabolism

6. The triglyceride are known as the depot fat

7. Cod contain less than 1% lipid

8. Lean fish contain 6% of the cholesterol of the total lipid

9. Squalene also known as diacetyl alkyl glycerol

10. Shark liver oil contain minimum 80% of the lipid as un saponifiable substances

11. In marine fish fatty acid constitute only around 2% of the lipid

1. F. produce inky taste.

2. Phenol produce bitter taste.

3. Anaebena produce strong grassy odour.

4. A protozoan dinobryon imparts fishy odour to the water.

5. Phosphorus compound produce wormy smell.

6. H,S produce rotten egg or putrid smell.

7. Humus produce earthy odour.

8. Sewage contain 99% of water & 1% solids.

9. Sewage contain 70% organic & 30% of inorganic in nature.

10. In sewage organic fraction contain 60% of protiens & 20% of carbo-hydrate &10% fat.

1. The term limnology is derived from Greek word.

2. Limne means lake.

3. The term limnology was coined by Francois-Alponse forel.

4. August Thienemann and EinarNaumann co-founded the international society of limnology.

5. Welch 1935 described about biological productivity.

6. Epheirology is defined as branch of science deals with terrestrial habitats.

7. Peter Erasmus Muller is credited with laying the foundation stone of limnological study.

8. Anton Fritsch could be considered as the Pioneer in Lacustrine limnology.

9. F.Simony (1850) is regarded sometimes as the founder of limnology for his discovery of thermal stratification.

10. Junge and Forbes who were the first to treat the native waters as microcosm.

1. Meteorology is the branch of science that deals with the study of the atmosphere.

2. The scientific study of the interactions between living organisms and their atmospheric environment is called as Biometeorology.

3. 75% of the mass of atmosphere is in the troposphere.

4. The ozone layer present in stratosphere.

5. Exosphere gradually merges into interplanetary space.

6. The concentration of ozone occurs between 20 and 50 Km with the maximum around 25 km which is referred as ozonosphere.

7. Chromospheres - the layer which has the chemical activity predominant between 20 and 100 km.

8. Atmospheric composition varies above 80-100 km which is called as Heterosphere.

9. Heliosphere Molecular oxygen is seen been between 200 and 1000 km.

10. Ionosphere above 10000 km, hydrogen atoms are in an ionized state.

1. In GAS normal adaption done on 3 stages.

2. In GAS alarm reaction is an physical response.

3. Resistance stage adaptation achieved under homeostasis.

4. In exaust unable to achieved homeostasis.

5. Study of disease and their causative agent is called as pathology.

6. Aeromonas salmonicida is an obligate pathogen.

7. Aeromonas hydrophilia is an opportunistic pathogen.

8. Inflammation occur due to stress.

9. 5 signs in inflammation are calor, ruber, tumour, dolore, et function leaso.

10. Inflammation response will occur following the release of pharma-codynamic amine.

1. B / R = Biomass per recruit.

2. CPUE Catch Per Unit Effort.

3. E max = Exploitation level which maximizes Y/R.

4. F = Effort.

5. F = rate of fishing mortality.

6. F max = Fishing Mortality generating maximum yield per recruit.

7. F MSY = Fishing effort generating MSY.

8. H = natural mortality factor in Jone's length based cohort analysis.

9. K = parameter of VBGF.

10. Ln =log e , logarithm of base e; Neperian logarithm.

1. The word physiology was first used by Greeks around 600BC to describe a philosophical enquiry into natural things.

2. The word "physis" meaning nature.

3. The discovery of blood circulation by William Harvey in 1628.

4. C.Bernad (181378) who is considered as one of the founder of physiology.

5. The process of transport of an oxygen from outside air into the cells within tissues are called as Respiration.

6. STPD is abbreviated as standard pressure dry.

7. The gill arch along with the filaments is called as gill.

8. Haemoglobin is abbreviated as Hb or Hgb.

9. Cephalopods use haemocyanin- a copper containing protein for oxygen transportation.

10. Protobranch - the gill structure tends to occur in primitive groups and appears as a small leaf like structure.

1. Giant tube worms - Riftia sp.

2. Novel mussels Bathymodiolus sp.

3. The stock inside the marine protected areas is called as Bank account.

4. Cartilaginous fishes don't have swim bladder.

5. Non- endemic species - Grass carp.

6. Banned species - Tilapia.

7. Non-parasite fish - Echinoderms.

8. Non- Penacid fishery - Maharashtra.

9. Maximum shellfish and finfish exploiting state in India is Kerala.

10. Small reservoir more in Tamil Nadu.