Energy use in controlled temperature marine aquaculture

Temperature control offers benefits in land‐based marine aquaculture: stock growth rates may be enhanced by heating in winter; mortality rates in summer may be reduced by cooling. However, if the plant is not well designed, temperature control may create very large energy demands. This paper describes the application of temperature control in abalone aquaculture in New Zealand, with a focus on energy considerations in plant design. An abalone farm using a semi‐closed water conditioning system is used as a case study for which an energy model, based on a heat pump system, is developed. The model is used to determine the impact of plant design and tank conditions on the economics of the operation. Copyright © 2002 John Wiley & Sons, Ltd.     

Determination of the total concentration and speciation of Al(III) in tea infusions

The aluminium species in different tea infusions were investigated, by determining their stability constants and concentration. This was done for some particular samples using a simple experimental method based on the sorption of aluminium on the strongly sorbing resin Chelex 100, by a batch procedure. From the thermodynamic information obtained it is possible to calculate the concentration of the different species, and in particular that of the free metal ion, which is very important for evaluating the adsorption of aluminium on biological membranes. It was found that aluminium in the tea infusions here considered is present at high total concentration, approximately 0.1 mM, but mainly linked to strong complexes, for instance with side reaction coefficient higher than 10(5.11) at pH 3.95 in one case (tea 1). This could be the reason for the low toxicity of aluminium in tea. These strong complexes were not dissociated even in the presence of Chelex 100. In this case only a limiting value of the reaction coefficient could be evaluated. The presence of the very strong complexes was found in all the tea sample here considered. In two of the considered samples (one black and one green tea) a part of Al(III) was linked to less strong complexes, for example with a reaction coefficient 10(4.14) (tea 2, pH 4.20). The presence in the considered tea infusions of other substances able to complex aluminium was also detected, by the well known ligand titration procedure, at concentration ranging from 0.65 to 3.37 mM in three tea infusions, and at somewhat higher concentration in the case of the ready drink, which was also considered for comparison.