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    Study on habitat selection of Leptobrachium ailaonicum
    YANG Yun-li, LIU Jia-zhong, CHEN Zhen, YANG Li-yun, LI Hong-mei
    HUBEI AGRICULTURAL SCIENCES    2019, 58 (9): 86-89.   DOI: 10.14088/j.cnki.issn0439-8114.2019.09.019
    Abstract366)      PDF (1411KB)(266)       Save
    The habitat selection of Leptobrachium ailaonicum was investigated by field survey and indoor culture, and comprehensive evaluation was carried out by principal component analysis. The results showed that, generally, Leptobrachium ailaonicum inhabited in flat terrain, more ground cover, ground relative air humidity of 80% to 92%, ground temperature of 17 ℃ to 21 ℃, water temperature of 14 ℃ to 19 ℃, water pH of 6.1 to 7.0, higher water quality, small-scale water area(including gutterway, pond, puddle) where are far away from large-scale water area(including reservoir, river, lake) and residential area, or in bush which vegetation height is higher than 100 cm and coverage of 60% to 80%. The principal component analysis showed that vegetation characteristics (vegetation type, height and coverage), air(ground temperature and relative air humidity), water feature(water depth, temperature, flow rate, pH and distance from the nearest large-scale water area), disturbance intensity(land-use type, distance from the nearest road and cropland), topographic features(matrix type of ground, terrain, slop aspect and location) were the most important in determining the habitat selection of the Leptobrachium ailaonicum. Which reflected the needs of temperature, humidity, food and shelter of Leptobrachium ailaonicum.
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    Development of crispy peanut candy with Sanchi flower
    CAO Jie
    HUBEI AGRICULTURAL SCIENCES    2019, 58 (9): 90-93.   DOI: 10.14088/j.cnki.issn0439-8114.2019.09.020
    Abstract365)      PDF (1384KB)(263)       Save
    The crispy candy uses Sanchi flower and peanut as raw materials. The optimum craft of crispy candy is obtained with the orthogonal design L9(34) based on the single-factor experiment for the ratio of sugar, citric acid addition, Sanchi flower addition, peanut addition, black sesame addition and formulated temperature. The results shows that the optimum formula is composed of the ratio of sugar about 5∶3, citric acid 0.65%, Sanchi flower 2.5%, peanut 34%, black sesame 8% and formulated temperature 150 ℃.
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