The Great Salt Lake is the largest saltwater lake in the Western Hemisphere and the eighth-largest terminal lake in the world. It lies in the northern part of the U.S. state of Utah and has a substantial impact upon the local climate, particularly through lake-effect snow. It is a remnant of Lake Bonneville, a prehistoric body of water that covered much of western Utah.
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
Halite, commonly known as rock salt, is a type of salt, the mineral (natural) form of sodium chloride (NaCl). Halite forms isometric crystals. The mineral is typically colorless or white, but may also be light blue, dark blue, purple, pink, red, orange, yellow or gray depending on inclusion of other materials, impurities, and structural or isotopic abnormalities in the crystals. It commonly occurs with other evaporite deposit minerals such as several of the sulfates, halides, and borates. The name halite is derived from the Ancient Greek word for "salt", ἅλς (háls).
The purple sulfur bacteria (PSB) are part of a group of Pseudomonadota capable of photosynthesis, collectively referred to as purple bacteria. They are anaerobic or microaerophilic, and are often found in stratified water environments including hot springs, stagnant water bodies, as well as microbial mats in intertidal zones. Unlike plants, algae, and cyanobacteria, purple sulfur bacteria do not use water as their reducing agent, and therefore do not produce oxygen. Instead, they can use sulfur in the form of sulfide, or thiosulfate (as well, some species can use H2, Fe2+, or NO2−) as the electron donor in their photosynthetic pathways. The sulfur is oxidized to produce granules of elemental sulfur. This, in turn, may be oxidized to form sulfuric acid.
Gatineau Park is a federal park located in the Outaouais region of Quebec, Canada. Administered by the National Capital Commission as part of the National Capital Region, Gatineau Park is a 361 square kilometres (139 sq mi) wedge of land extending north and west from the city of Gatineau. With a perimeter of 179.2 kilometres (111.3 mi), the park includes parts of the municipalities of Chelsea, Pontiac, La Pêche, and the City of Gatineau. The main entrance to the park is 4 kilometres (2.5 mi) north of downtown Ottawa, Ontario.
A meromictic lake is a lake which has layers of water that do not intermix. In ordinary, holomictic lakes, at least once each year, there is a physical mixing of the surface and the deep waters.
Green Lake is the larger of the two lakes in Green Lakes State Park, which lies about 9 miles (14 km) east of downtown Syracuse in Onondaga County, New York. Round Lake is the smaller lake located west of Green Lake. Both lakes are meromictic, which means no seasonal mixing of surface and bottom waters occurs. Meromictic lakes are fairly rare; they have been extensively studied, in part because their sediments can preserve a historical record extending back thousands of years, and because of the euxinic conditions which can form in the deep water.
Lake Fidler is a meromictic lake beside the Gordon River in the Tasmanian Wilderness World Heritage Site area of the west coast of Tasmania, Australia. The lake has a layer of fresh water overlying an anoxic salt water layer. The meromictic lakes and ponds of the Gordon River were discovered by D. A. Hodgson and Professor Peter Tyler.
Lake stratification is the tendency of lakes to form separate and distinct thermal layers during warm weather. Typically stratified lakes show three distinct layers: the epilimnion, comprising the top warm layer; the thermocline, the middle layer, whose depth may change throughout the day; and the colder hypolimnion, extending to the floor of the lake.
Euryhaline organisms are able to adapt to a wide range of salinities. An example of a euryhaline fish is the short-finned molly, Poecilia sphenops, which can live in fresh water, brackish water, or salt water.
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.
Wash This Blood Clean From My Hand is a crime novel by French author Fred Vargas, originally published in France in 2004.
Ornamental fish kept in aquariums are susceptible to numerous diseases. Due to their generally small size and the low cost of replacing diseased or dead fish, the cost of testing and treating diseases is often seen as more trouble than the value of the fish.
Nukazuke (糠漬け) is a type of Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century.
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.
Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration. Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term "cure" is derived from the Latin curare, meaning to take care of. It was first recorded in reference to fish in 1743.
A chemocline is a type of cline, a layer of fluid with different properties, characterized by a strong, vertical chemistry gradient within a body of water. In bodies of water where chemoclines occur, the cline separates the upper and lower layers, resulting in different properties for those layers. The lower layer shows a change in the concentration of dissolved gases and solids compared to the upper layer.
Mahoney Lake is a meromictic saline lake located near Okanagan Falls in British Columbia, Canada. It was established as an ecological reserve to preserve a southern interior saline lake, possessing unique limnological features in 1972. It has a unique layering, where the very bottom of the lake is very salt rich and contains hydrogen sulphide (H2S), which facilitates the growth of the purple sulphur bacteria in the layer above it, where the bacteria has just enough light to grow. The upper layer of the lake consists of a mixing layer of fresh water. Mahoney Lake is alkaline because it features no inflow or outflow of water. The lake also contains very low levels of oxygen and an approximate pH of 7.5-9.0. The surface area of the lake is 18ha and the surface area of the land is 21ha, with combined total of 21 ha.
Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years. They are usually opened via a can opener, but sometimes have a pull-tab so that they can be opened by hand. In the past it was common for many cans to have a key that would be turned to peel the lid of the tin off; most predominately sardines, among others.
Brownie Lake is a lake in Hennepin County, Minnesota, and within the city limits of Minneapolis. It is the northernmost lake in the Minneapolis Chain of Lakes. It is within Brownie Lake Park, and administered by the Minneapolis Park and Recreation Board (MPRB).
